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An Eclectic Adventure

Mark Smith, owner of the Eclectic Café, has partnered with Renee and Steve Kreager in a new restaurant venture called Eclectic Pizza, located in a 1,400-square-foot space at 7065 E. Tanque Verde Road, just two doors away from Eclectic Café. The pizzeria will feature almost everything organic--sauces, dough and salad ingredients, plus homemade desserts, along with beer and wine. An end-of-the-month opening is anticipated.


Chocolate Immersion

See it, feel it, taste it, bake it--at the five-week, Thursday-night, hands-on "A Taste of Chocolate" class, beginning Thursday, Jan. 20, at Pima Community College's Desert Vista campus. Ashley Moore--pastry chef and chocolate goddess--teaches the 6 to 8:50 p.m. class. You may register at any campus for CUL 198-T, CRN 27835. Call 206-5164 for cost (unavailable at press time).


Cusp of Completion

Pastiche's Pat Connors is putting what might be the finishing touches on an adjacent retail expansion, which will hopefully be completed later this month. Prepared foods, as well as fresh certified Angus beef cuts, culinary accessories and specialty cookbooks, will be available along with a private dining room at 3025 N. Campbell Ave; 325-3333.


Amorous Cooking Class with Janos

In this two-hour class, Janos will demonstrate how to prepare a passionate dinner for your valentine, with lobster mousse, oysters, beef tenderloin and champagne sabayon at 1 p.m. Saturday, Jan. 22. The class fee is $50; includes samples and wine tasting. Call 615-6100 to reserve your space; 3770 E. Sunrise Drive.


Smoothie With Balls

The infamous bubble tea--a type of fruit smoothie-like drink with tapioca pearls or balls added--has been sweeping the nation (or at least, culturally diverse cities in the nation). Bubble tea is to Taiwan what coffee is to Seattle, and I found it at Dao's Tai Pan, 446 N. Wilmot Road; 722-0055. The pearls are black and about the size of blueberries; extra-wide straws allow the squishy balls to play games with your mouth. Slurping is encouraged.

More by Karyn Zoldan

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