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Kids Nutrition Cafe

The Community Food Bank Kids Cafe program offers children from low-income families a free nutritious snack, along with lessons on manners, respect, the five senses, keeping healthy, how to read a nutrition label, the food pyramid, cooking terms, menu planning and food safety. The Kids Cafe program is offered at nine locations. For information, call the Community Food Bank at 622-0525 or visit www.communityfoodbank.org/dynamic/ KC-Sites.aspx .


Beer Pairing

Elle features a craft American beer tasting paired with hors d'oeuvres on Friday, July 7, from 5:30 to 8 p.m. Savor six beers, among them He'Brew Messiah Bold, with smoked brisket and caramelized onion on focaccia. The cost is $22 in advance or $25 at the door, at 3048 E. Broadway Blvd.; 327-0500.


Road Trips

Gas prices got you stationary? Kingfisher has once again embarked on their annual culinary road trip through Labor Day, with foods and beverages from around the United States. The regional menus include Great Plains/Midwest, Back East, Southwest and Pacific Northwest, at 2564 E. Grant Road; 323-7739.


Not Just for Cowboys

El Vaquero Cowboy Sonora Grill at Old Tucson Studios offers a sundowner early-bird special between 5:30 and 6:30 p.m. with lighter portions and lower prices. Executive Chef Patrick Fahey serves Southwestern grub in an upscale rustic atmosphere. Friday and Saturday dinner selections are offered with a recommended wine accompaniment. Last seating is at 8:30 p.m. Call 883-0100 for reservations.


Open and Shut

Sushi King is new at 1800 E. Fort Lowell Road, where Housenka, Sushi World, Bloo Fish and Sachiko all stood before. In the foothills at River and Craycroft roads, when the Phoenician closed, the long-awaited but short-lived El Patron opened with ambitious hours, expensive tequilas and Guadalajara-style food. Then the number of hours open shrunk, and now El Patron is closed, too. Can locations be jinxed? Do restaurateurs do their homework? Owning a restaurant is not a field of dreams. If you build it (and open it), customers don't just come.

More by Karyn Zoldan

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