Noshing Around

Eat Locally, Donate Globally

Three restaurants recently held tsunami benefit events. Raging Sage Coffee Roasters donated $2,342 to Save the Children, earmarked for tsunami aid; owner Roger Sliker thanks his customers for their generosity. At the recently opened Acacia, Chef Albert Hall and staff gave a $5,200 contribution to World Care. And at Daniel Scordato's Vivacé, regular customers wrote $75 checks (or more) directly to the American Red Cross in exchange for a three-course dinner plus wine, for a grand total of $7,000.

Raging Sage is located at 2458 N. Campbell Ave; 320-5203. Both Acacia and Vivacé can be found side by side at St. Philips Plaza on the southeast corner of Campbell Avenue and River Road; 232-0101 and 795-7221, respectively.

Mother Lode

California's version of the gold-digging Wild West was slated to open Tuesday, Jan. 25, at the El Con Mall. The Claim Jumper, a chain of 33 restaurants (and growing), serves super-sized portions of steaks, fresh fish, rotisserie chicken, baby back pork ribs, pot pies, specialty salads, wood-fired pizzas, sandwiches, burgers and more. Perusing the menu, I noticed a citrus salad that included pecan brittle--denture wearers, beware. Open daily for lunch and dinner at 3761 E. Broadway Blvd.; 795-2900.

Found a Pepper

A Noshing reader previously asked for help finding mulato peppers. Sherwood suggested Café Poca Cosa, thinking owner Suzana Davila perhaps had a source since her Oaxacan cuisine is pepper-driven. Then Sandy responded that Native Seeds/SEARCH has dried mulato peppers for $2.50 per 1.5 ounces at 526 N. Fourth Ave., 622-5561.

Slow Food Chinese Feast

Dine with other foodies on Monday, Feb. 7, for a pre-Chinese New Year Peking duck celebration. Check out for cost, location and reservation details.

Great Smoke Out

Metro Restaurants' Smokin' has been extinguished in its second location at Swan Road and Speedway Boulevard and will be replaced by El Charro, just like what happened at Smokin's Oracle Road location. Maybe this is Tucson's way of giving the boot to mediocre, overpriced, fast-casual barbecue.

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