Zombies and Wine
Hotel Congress (311 E. Congress St.) hosts a wine tasting from 5 to
8 p.m., Saturday, Oct. 24, to coincide with the Zombie Walk. Expect
wines from the recently expanded wine list at the Cup Café and
light appetizers. Those who come in zombie garb get $2 off the $10
admission. Visit www.hotelcongress.com for more
info.
Caramel Apples
Maynards Market and Kitchen (400 N. Toole Ave.) hosts a
make-your-own caramel apple station from 11 a.m. to 2 p.m. every Friday
this fall. Just pick out a granny smith or pink lady apple, coat it in
caramel and roll it in peanuts, pistachios or pecans for $3.
Mesquite Milling
Mesquite flour typically sells for $20 a pound, but you can harvest
and mill your own for a fraction of that. The flour is high in protein
and fiber and makes a mean pancake due to its naturally sweet flavor.
Try one for yourself at the Desert Harvesters Mesquite Milling and
Mesquite Pancake Breakfast from 9 a.m. to 2 p.m., Saturday, Nov. 7, at
the Dunbar/Spring Organic Community Garden on the corner of University
Boulevard and 11th Avenue. $1 per pancake. Visit www.desertharvesters.org for
more info.
Halloween Party
Loews Ventana Canyon Resort hosts a Halloween party for
drinking-age patrons at 8:30 p.m., Saturday, Oct. 31. The lobby lounge
will be converted into a voodoo-themed haunt, with cocktails to match.
George Howard and his band will handle the music, and a costume contest
with prizes will be featured. The resort is located at 7000 N. Resort
Drive; 299-2020.
Papancha
Aqui Con El Nene’s, a taco stand on the corner of Ruthrauff and
Flowing Wells roads, has pretty much perfected the baked potato. They
call it the papancha, and it’s a charcoal grilled monster spud
smothered in meat, cheese and bacon, and served with grilled onions and
crispy corn tortillas. Eat more roadside food. It is good and
interesting.
Harvest Feast Postponed
The Tucson Community Food Bank’s “Harvest Feast: Dinner Under the
Stars” scheduled for Sunday, Oct. 25, has been postponed, according to
Jack Parris, the organization’s public relations manager. The
event—which features freshly harvested food prepared by five top
chefs—will be rescheduled. We’ll keep you posted.
This article appears in Oct 22-28, 2009.