Noshing Around 

Finally Reopened

After many challenges and delays, Red Sky Café opened in its new and better location in Plaza Palomino at 2900 N. Swan Road. The interior was created by Terri Taylor Designs. Old favorites remain, but the restaurant has expanded its appetizers options. Four nightly specials include two grilled fish choices, wild game and osso buco. There's a wine and martini bar with a fireplace, more than 150 bottles of wine from a revamped wine list and 10 wines by the glass. Enjoy happy hour daily from 4 to 7 p.m. with $1 off drinks. Open daily from 11 a.m. to 10 p.m.; 326-5454.

Eclectic Pizza

Partners Renee and Steven Kreager and Mark Smith (owner of Eclectic Café) have announced the planned March 2 opening of Eclectic Pizza, serving an assortment of made-to-order and specialty pizzas that start with organic dough and organic sauces made fresh daily. They're also offering five pasta dishes, salads and desserts in a contemporary neighborhood pizzeria setting at 7065 E. Tanque Verde Road; 886-0484; closed Tuesday. Delivery and takeout available.

Celtic Tea

Join tea diva Mary Elizabeth on Monday, March 14, from 1 to 3 p.m. for a lovely lesson on the tea traditions of the United Kingdom. The demonstration class will be held at the new Dorado Kitchen Designs showroom at 12490 N. Rancho Vistoso Blvd. in Oro Valley. Savor Cornish pasties, Irish soda bread, Scottish shortbread and more, along with tea for $25 per person. To reserve your space, call 797-0677. Mary is also president of the Cactus Tea Society, which meets monthly and offers a bimonthly newsletter. Join for $18.50 per year.

Fancy Foods Show

Held last month in San Francisco, the extravaganza featured this year's food trends: Chocolate abounds in every shape and form with women as the prime marketing target. Think chocolate and calcium combined deliciously, plus truffles, gourmet sauces and chocolate-dipped figs. The latest trend is drinking chocolate made from melted chocolate, like Starbucks' new Chantico. More trends next week.

More by Karyn Zoldan


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