Lost Restaurants of Tucson Dinner at the Carriage House

While some authors option their books for movies, author Rita Connelly’s book, Lost Restaurants of Tucson, will have its own dinner benefiting the Tucson Museum of Art Historic Block Restoration Fund. The one-of-a-kind event will showcase five “lost” or previous iconic restaurants long gone but not forgotten. The dinner is Friday June 10 at 6 pm at the Carriage House. The event will benefit the Tucson Museum of Art Historic Block Restoration Fund which was once the home of Janos’ first restaurant. The culinary trip down memory lane will feature chef/owners Donna Nordin and Don Luria from Café Terra Cotta,
Read More

ZinfullMoment at Zinburger Tucson

May is National Burger Month. Who doesn’t love a good burger? The meat of the matter matters as long as it’s beef (marbled with fat for flavor and grilled to perfection), lamb, turkey or veggie. Now for the most zealous of burger fans, Zinburger is hosting a contest where you have a chance at winning a $600 gift card to Zinburger. Feed the family. Feed your entire neighborhood, fraternity or little league. Just think of how popular you might become! Just take and post a photograph of your #ZinfullMoment (using that hashtag) and you will be entered into the contest
Read More

Three Wells Distilling Gin, Desert Rain in a Bottle

“Of all the gin joints, in all the towns, in all the world, she walks into mine.” (Casablanca, 1942, Humphrey Bogart). Oh, how I’ve always wanted to use that line. Circle of Food (Karyn Zoldan) was invited to a gin joint of sorts, a Tucson distillery, to taste desert-inspired gin at Three Wells Distilling Company. For the record, I don’t even like gin but this gin I could savor and sip neat or over ice with a lemon twist and all would be right with the world…at least for the time being. Gin Made from Scratch So, what’s gin? Gin
Read More

Holy Guacamole, Agave and Cinco de Mayo Tucson

What is it about May 5th that makes us want to go out there and celebrate? Do you even know what you’re celebrating? Cinco de Mayo is not Mexican Independence Day, that’s September 16. Cinco de Mayo actually celebrates the Mexican victory over the French at the Battle of Puebla on May 5, 1862. The Mexican army won the battle despite being smaller and ill-equipped. In Mexico Cinco de Mayo is observed with battle reenactments and political speeches but in the U.S. where political speeches and battle reenactments between the Reds and the Blues happen daily, we don’t need no
Read More

With Relish: Chef Ryan Jones, Blanco, Cinco de Mayo

Cinco de Mayo (May 5th for you gringos), our favorite fiesta of the year is quickly approaching so that’s why Circle of Food asked Chef Ryan Jones, Blanco Tacos + Tequila executive chef, five easy questions. Chef Ryan Jones has been a prominent fixture on Tucson’s culinary scene ever since he began his career at Tucson landmark Cafe Terra Cotta in 2004. Jones came to Fox Restaurant Concepts in 2015 and it wasn’t long before he began running the kitchen at Blanco Tacos + Tequila as executive chef. Chef Jones is inspired by his Sonoran Desert roots, and enjoys working with
Read More

Arizona Gives Day – April 5 – Think Food, Tucson

Arizona Gives Day is a statewide, grassroots day of giving that happens on Tuesday, April 5, 2016 from 12:00 a.m. to 11:59 p.m. (Arizona Time). Join thousands of other Arizonans and “invest in Arizona” by donating to your favorite charities. Go to azgives.org to donate.  You can search by category or enter the charity into the top of the page search box. Some food related charities are: Community Food Bank of Southern Arizona (in Tucson) Green Valley-Sahuarita Food Bank Borderlands Food Bank (Santa Cruz county) Community Gardens of Tucson Iskashitaa Refugee Network Mobile Meals of Tucson Vision Arizona Gives Day
Read More

With Relish: Melissa Tibbals-Gribbin, Vegan, Tucson

With Relish: 5 questions and answers Melissa Tibbals-Gribbin is the founder of Tucson Vegan Meals and Deals, a Facebook page dedicated to all things vegan in the Tucson area. What’s your favorite dish to cook on a personal level and why? One of the most satisfying things I’ve ever cooked was last summer when my niece and I made bread from scratch. It’s the first time I’ve ever made a yeast bread–I don’t come from a family of domestic women–and there was something primal about this cross-generational experience of home-making. The most magical thing I cook is vegan meringues. Just
Read More

With Relish: Adam Lehrman, Tucson Foodie

With Relish: 5 questions, mucho answers Adam Lehrman is head foodie and founder of Tucson Foodie, an online food magazine with 50,000 unique visitors per month. What’s your favorite dish to cook on a personal level and why? I don’t cook much these days as I’m usually too busy running two businesses or hanging out with our 16-month old son, but I used to cook quite a bit. One of my favorite dishes to make was a traditional Italian dish of polenta with homemade tomato sauce and Italian sausage. Homemade tomato sauce is such a fantastic thing to make. It
Read More

With Relish: Rita Connelly, Author, Food Writer, Tucson

Rita Connelly is author of Lost Restaurants of Tucson (History Press) and a former contributor to Tucson Weekly and Gayot. With Relish: 5 questions, 5-ish answers What’s your favorite dish to cook on a personal level and why? I don’t cook much anymore but my favorites are still pastas. I love a good red sauce, but these days I make different sauces. Cacio de pepe is a fave, as is carbonara with a great bacon.  What’s the best or most memorable meal you have eaten lately? What makes it special?  That’s a tough one. I crave the chicken shawarma at
Read More

With Relish: Matt Russell, Promoter Extraordinaire, Tucson

Matt Russell is host of On the Menu Live, the most delicious hour on radio and the hottest culinary and cocktail talk. The program airs on Saturday afternoons at 5 PM on 104.1 FM, KQTH. 5 questions, 4.9 answers What’s your favorite dish to cook on a personal level and why? In my neighborhood, my back yard is affectionately referred to as the pit, as there always seems to be something getting rubbed, smoked, and mopped. It’s not a favorite dish per se, but my personal culinary comfort zone is definitely barbeque. The interrelationship between wood and meat has fascinated
Read More