St. Patrick's Day at McHugh's
McHugh's Pub opens at 8 a.m. on Monday, March 17, serving Irish coffee and free green donuts. The Irish feast begins at noon for a mere $7, with all the Irish specialties, including boxty pancakes and Guinness beef. Various genres of Irish music will be played until 9 p.m., when the Celtic karaoke begins. Bring your brogue to 3218 N. Oracle Road; 293-9883.
Bubble and Squeak
Paddy Connors dishes up some traditional Irish fare at Pastiche on St. Patrick's Day. Don't miss the corned beef and cabbage with bubble and squeak, grilled lamb chops with Irish whiskey cream sauce, oatmeal-coated trout with brown butter and chocolate stout cake for dessert at 3025 N. Campbell Ave.; 325-3333.
Beverage Super Store
BevMo! has landed. The California-based chain with dozens of stores has planted its first in Tucson. Not only does BevMo! (aka Beverages and More) have a huge selection of wine, beer and spirits; BevMo! also offers about 15 different kinds of root beer and other unusual soda pop, plus wine appliances, bar utensils, glassware, gourmet cheeses and nuts at 6228 E. Broadway Blvd.; 514-0695.
Demonstration Cooking Class
Fox Restaurant Concepts kicks off its 2008 series of demonstration cooking classes with the secret to great seafood at Wildflower (7037 N. Oracle Road) on Sunday, March 16, from 3 to 4:30 p.m. Executive Chef Martin Swindells will prepare a three-course seasonal, seafood-centered meal, with wine pairings selected by corporate sommelier Regan Jasper, plus desserts by Karen "Spike" Ames, executive pastry chef. Diners receive cooking tips while enjoying a gourmet meal for $50 per person. Call 219-4230 for reservations.
Santa Fe Influence
58 Degrees and Holding Co. at Williams Center has a new chef de cuisine, Carlton Smith, from Santa Fe, N.M.'s Apple Hat Bistro and Prana. Enjoy the three-course prix-fixe menu on Monday and Tuesday for $25, or $35 with wine, as well as a new lunch menu and monthly wine dinners on the third Thursday of every month at 5340 E. Broadway Blvd.; 747-5858.
