Noshing Around 

All That Sizzles

C.I. Chu's Mongolian Barbeque is scheduled to open May 3 at 4540 E. Broadway Blvd., 881-4798. Mongolian barbeque is an interactive experience suited to both vegetarians and carnivores. Create your own stir fry by choosing veggies, meat, seafood, sauces, herbs and spices, then proceed to a large central griddle, where a chef stir fries your concoction to perfection. Centuries ago, the Mongols would celebrate their hunting success with banquets where razor-sharp swords slivered meat and vegetables that were then seared on overturned shields, heated next to a blazing fire.

Janos Cooks

Janos' summer series begins on Saturday, May 8 (possibly a Mother's Day gift?) with two hours in the kitchen watching Janos prepare pounded green papaya salad, tomato water with bay shrimp and avocado, salmon ceviche and strawberry Napoleon. Sommelier Ryan Schwartz will lead a discussion about food and wine pairing. The cost is $30 per person and includes samples and cocktail tasting. RSVP to 615-6100.

Coming Soon

Chopstix (part of the sign was missing for a while, so it looked like "C opstix"), to the southwest corner of Palo Verde Road and Ajo Way.

Low-Carb Ketchup

According to Heinz's research, 30 million Americans are eating the low-carb way, and that figure is expected to double within the coming year. Hitting grocery stores shelves this week is Heinz' One Carb Ketchup, for pairing a carb-safe condiment with grilled meats. Research shows that consumers are looking for a way to enhance their low-carb diets without sacrificing taste. Wishful thinking: low-carb french fries.

Dining Flops

According to PRNewswire, every spring, New York City's top chefs predict hot new trends and bash dining flops. As promised last week, here are a few flops: seaweed with strawberries, wasabi sorbet, ostrich meat, vegetable meatballs and overly descriptive menus that include what remote village the ingredients came from. Hopefully, they won't be finding their way to Tucson.

More by Karyn Zoldan


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