Noshing Around

Argentina Inspired

Hacienda del Sol Guest Ranch Resort hosts the Second Annual Argentina Heart and Soul event on Sunday, Nov. 4, featuring a selection of wines, savory barbecue and music by Incendio, performing hot Latin jazz world fusion. Held in the outdoor courtyard from 4 to 7 p.m.; tickets cost $50 and are all-inclusive. Call 299-1501 to reserve, and visit the Hacienda del Sol Web site for more information.

Sustainable Dining

Join Slow Food Tucson on Sunday, Nov. 11, as the group heads north past the town of Oracle to Double Check Ranch, home of grass-fed beef, for a tour and a locally grown menu with mixed grill, Arizona wine, seasonal vegetables, hand-stretched tortillas and homemade apple pie. The cost is $35 per person. Contact Barry Infuso by e-mail for prepayment instructions, driving directions and carpool arrangements. For more info about the Double Check Ranch, check out our "Tales From the Outskirts" archives.


With the change of weather (finally) come new menus to complement the season. Terra Cotta is now open for lunch serving a grilled beef salad, a duck-duck burger and a crab club sandwich. Chef Andy Breed at Pastiche has added an Asian tostada, pan-seared scallops and braised short ribs to the menu. Call 577-8100 or 325-3333, respectively, for more info.

Vine Voyage

Every year, Fleming's Prime Steakhouse and Wine Bar chooses 100 wines by the glass for your dining pleasure. This year, the restaurant created a virtual vine voyage so you can learn a little bit about the wine before you taste. Fleming's is located at 6360 N. Campbell Ave., at Skyline Drive; 529-5017. Preview the 100 wines at Fleming's Web site.

Fundraising Success

The Fourth Annual Flavors of Tucson, presented by University Medical Center on Sept. 26 at the Loews Ventana Canyon Resort, was a huge success, raising $77,000 for the American Liver Foundation. Sixteen of Arizona's premiere chefs assembled for a night of elaborate table décor, exquisite food, fine wine, silent and live auctions, and a great cause. Each chef had his or her own table for 12 and prepared the food in front of guests who enjoyed five courses with accompanying wines.