Thanks to some amateur bakers from Arizona, we can get free donuts on Friday in honor of National Donut Day.
The three submitted winning flavor entries in Bashas' donut flavor competition, the grocery store chain announced in a news release.
Braxton B., 12, from Queen Creek, one the kids’ category with his Italian-inspired Kinder Joy Donut. It's filled with buttercream, topped with chocolate hazelnut spread and covered with crushed wafer cookies.
Heather Hirsch from Phoenix won the grown-up category with a Greek-inspired Baklava Donut made with cinnamon, dipped in a honey glaze and topped with chopped pistachios.
Mesa resident Kristine Pearce, who works at the Bashas’ supermarket at Baseline and Crismon Roads, won the member/employee category. Her Peruvian-inspired Delirium Donut is filled with Bavarian cream, topped with chocolate icing, sprinkled with crushed pecans and drizzled with caramel.
The winning donuts will be available for purchase starting Friday. Bashas' will give customers six free donuts when they purchase a dozen.
Bashas’ will donate 10% of its donut sales on June 4 to the Salvation Army, which established National Donut Day in June 1938 to honor volunteers who served the sweet treats to soldiers on the frontlines.
In addition to being named Bashas’ Official Donut Ambassadors for 2021, Braxton, Heather and Kristine will each receive one dozen donuts every month for a year, and $500 worth of prizes including a Bashas’ grocery gift card and baking/cooking gadgets.
Zio Peppe will open its dining room and patio on Tuesday, allowing customers to dine on the premises.
While guests have been able to enjoy Zio Peppe, 6502 E. Tanque Verde Road, for takeout and delivery since it reopened earlier this month, “We really want people to come see the space; we couldn't be happier with how it came together,” said Chef/Owner Devon Sanner in a news release.
“We’re thrilled to be able to invite our guests to join us and experience Zio Peppe in person,” he said. “We’ll continue offering takeout and delivery for guests who would like to enjoy our food at home, but we’re elated in anticipation of a well-seated, convivial dining room.”
"The centerpiece of the Zio Peppe space is a unique gas and wood-fired oven with a rotating stone hearth, which tells me that pizza is a central part of their story. And several of the Neapolitan-style pizzas symbolize the Sonoran-Italian connection," wrote Tucson Weekly Chow writer Matt Russell.
Zio Peppe’s menu showcases a confluence of Italian-American and Sonoran cuisines, reflecting the chefs’ love of comfort classics as well as the regional flavors and ingredients of their native Tucson. Characteristic of this Italian and Sonoran synergy is the Fettuccine Alfredorado, which Chef/Owner Mat Cable cites as being among their most popular dishes.
“We’ve got pizzas that are unique; you could only get this in Tucson,” Cable said, referring to the Prickly Pickle, with its pepperoncini-brined cholla buds, nopalitos, and red onion escabeche.
On Tuesday, eegee's will open a new prototype location in South Tucson that will feature an “eegee-only” drive-thru window. The new location is at the Landing shopping area, 4765 S. Landing Center Dr., near Interstate 19 and Irvington Road.
The new 2,200 square-foot space will feature a full drive-thru with a walk-up order window and garage doors to allow for an indoor/outdoor experience.
For Tuesday's grand opening from 4 to 6 p.m., eegee’s is inviting the public to enjoy food and drinks (including new items) and stock up on the greatly coveted eegee's swag.
“We’re so excited to bring our menu to the residents of South Tucson,” says CEO Ron Petty. “This area has seen tremendous growth and we felt it was the perfect place to debut our new prototype. And while our look and feel has evolved over time, our classic menu items and the service we provide remains the same.”
For more information, visit eegees.com
The owners of El Charro Cafe are collecting stories from patrons to celebrate the 100th anniversary of the restaurant's opening.
The Flores family is asking the community to submit "memories of special occasions, favorite dishes, and stories that are a part of the lore and love of this iconic restaurant," according to a news release. The best 100 stories will be featured in publications, social media posts, newsletters, etc. The writers of each of the selected 100 stories will receive a $100 Si Charro gift card. Entries will be accepted through December at sicharro100.com
“Over the years, our guests have generously shared their wonderful memories, as they have celebrated the special occasions of their lives with us. We would love to have a permanent record of these stories to commemorate the hard work and dedication that started with our dear Tia Monica in 1922 and has taken us through to today,” said Carlotta Flores, who along with her husband, Ray, and their children moved from California in the 1970s to take over the restaurant operations from her ailing aunt.
The Rio Nuevo board advanced three projects in an effort to recovery after the COVID pandemic:
Now that COVID-19 cases are trending downward across Pima County —and the governor has removed business occupancy restrictions—Hotel Congress is looking to celebrate St. Patrick's Day.
"We are not idiots. A traditional green beer and Irish whiskey-drenched bacchanalia is not an appropriate option, but maybe—just maybe— we do a little more than a "tip o' the hat" to St. Patrick's Day," according to a recent Hotel Congress release.
The hotel's Cup Cafe will begin serving traditional Irish fares like corned beef and cabbage, Guinness beef stew and Irish cream cupcakes until 3 p.m. Wednesday. Then the party kicks into full swing at 5 p.m. on the hotel's plaza as the Plaza Eats food truck serves up all your Irish food favorites, Irish coffee, Irish whiskey flights, along with specials on Guinness pints and Jameson shots.
DJ PC Party will be holding down the ones-and-twos, complimentary party favors will be handed out to partygoers and the evening is set to crescendo with the Great Guinness Toast at 10 p.m.
Hotel Congress will be adhering to COVID-19 protocols during the celebration. For more information, visit the Hotel Congress website.
Gov. Doug Ducey announced he is rescinding his previous executive order limiting occupancy capacity for restaurants, gyms, theaters, water parks, bowling alleys and bars with dine-in service in a new executive order signed and released Friday.
The governor’s order still keeps the mask mandate and social distancing protocols in place, but businesses can return to full occupancy “effective immediately”.
“We’ve learned a lot over the past year. Our businesses have done an excellent job at responding to this pandemic in a safe and responsible way,” Ducey said. “We will always admire the sacrifice they and their employees have made and their vigilance to protect against the virus.”
Ducey is also giving Spring Training and major league sports the green light to proceed, provided they submit a plan on how they will implement CDC and state guidelines to the Arizona Department of Health Services and it received approval.
The executive order also precludes local municipalities to implement “extreme measures” that would stop businesses from operating.