Tucson Dining: Kingfisher celebrates 20th Anniversary – Sept 1

Congratulations to the hardworking folks at Kingfisher who are celebrating their 20th anniversary. It’s no surprise that they are giving back to their customers and to a local charity. 20% of sales for the first 20 days of September will be donated to the Tucson Community Food Bank. Also Kingfisher will serve three items off their original menu (from 20 years ago) at the original menu prices (from 20 years ago). The menu items will change every few days. The starting lineup includes: –Grilled-Vegetable Potato Cake – fresh mozzarella, wild mushrooms, herbed infused olive oil. $5.25 –Mixed Grill Pasta –
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AlcoHOLidays | Labor Day | Cruzan Slowpoke Shandy

And just like that, we’ll close the book on another summer. That’s right, another 3-day-weekend is upon us, the last of the season, and the fall and winter holidays are right around the corner. Football has started back up, school is back in session for many, and soon the weather will turn cooler with a decided nip in the air. (At least we can hope on that last one!) I knew Labor Day (celebrated on the first Monday of September) was worker-related, but I didn’t know much more than that, I’m ashamed to say. For others in a similar fog,
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Willcox Wine Festival at Pillsbury Tasting Room/Vineyard

What are you doing Sunday, September 1, beginning at 1 p.m.? Consider heading south to Willcox, Kansas Settlement area for a day of wine, music, food, and art. Admission is $25/pp and includes a complimentary custom Pillsbury outdoor wine glass; plenty of food – tacos, salsa, side dishes; live music by Nowhere Man & A Whiskey Girl, art, and good company. Winemaker (and film maker) Sam Pillsbury and Grapista Bonnie Lee will be your hosts. Bring your own folding chairs or blankets (or use their chairs) to enjoy the day’s activities if you like. The festival which celebrates Pillsbury’s bountiful
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Review | Ultimate Nachos

***This is a sponsored post. I was provided a copy of Ultimate Nachos by Lee Frank and Rachel Anderson for purpose of review. All opinions expressed are my own and no additional compensation has been received. Now that we’ve got that out of the way…*** Who doesn’t like nachos? (That’s a rhetorical question, by the way. If you truly do not like nachos I’m not sure you should say anything, it might well color the way I think of you. No, really, just keep that to yourself.) In case you didn’t catch that, I love nachos. They are fantastic snacks to munch on in
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Tucson: Tavolino Bar Manager Wins Campari Cocktail Contest

Congratulations Eric! from the press release Tucson, Ariz—Eric Farmilant, Bar Manager at Tavolino Ristorante Italiano, has won the “Local Champion”  award in the 2013 Campari “Best Aperitivo” Cocktail competition. Sponsored by the USBG (United States Bartenders Guild), the competition was held at the Surly Wench Pub on Sunday, August 18th . Members of the Tucson USBG group participated in a lively competition where all entrants were required to use Cam­pari and other base spir­its from the Cam­pari Amer­ica port­fo­lio in a drink rep­re­sent­ing the cat­e­gory of Aper­i­tivo (a before-din­ner drink designed to stim­u­late the appetite). Eric’s “Red Level Sage” cocktail
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Review | The No-Cook, No-Bake Cookbook

***This is a sponsored post. I was provided a copy of The No-Cook, No-Bake Cookbook: 101 Delicious Recipes for When It’s Too Hot to Cook for purpose of review. No other compensation was received and all opinions expressed are my own. Now that we’ve got that out of the way…*** Here in Florida we’re no stranger to it being just too hot to cook. Growing up without air conditioning, Mom would often forgo cooking supper in the summer months in favor of take-out or microwavable entrees. These days we don’t have the heat problem too often, but still there are
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AlcoHOLidays | National Rum Day | Cruzan Pineapple Passion

In honor of National Rum Day (August 16) I am delighted to share a recipe courtesy of Cruzan Rum, folks who have been so nice as to share with us several of their tasty libations this summer! (It’s also quite convenient as I am both up to my eyes in wedding projects and in the midst of a prolonged Internet outage right now.) What could be more tropically-minded than drinking something fruity from a pineapple, hmm? Not much, especially if you happen to have a little umbrella to put in there as well. Cruzan® Pineapple Passion: Ingredients: 2 parts Cruzan® Passion Fruit Rum
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Tucson Dining: 42 kinds of rum at Saint House

Update: Closed. I can remember when there were 2 or 3 restaurants on tired old Congress Street but those days are now gone. Congress is exploding with restaurants, menus, and ingredients for every taste and thirst. Saint House which is its newest addition opens August 15, boasting 42 kinds of rum. Who knew? Especially since Tucson has a past as a tequila town. Ho Ho Ho and a bottle of rum. And what portrays rum better than anything? The Daiquiri. I wish I could pretend it was a balmy night with a cool tropical breeze, but no, it was a
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Tucson Dining: Cafe a la C’Art – late summer menu

For over 14 years Café a la C’Art has served delicious and artistic delicacies to the Tucson community. From mouthwatering sandwiches to decadent desserts, this family-owned Tucson staple adjacent to Tucson Museum of Art  (150 N. Main Street) unveils their new end-of-summer menu on August 12, 2013. The lunch menu now features 13 newly created food items. A sampling of tastes include: Sandwiches: •         Salmon filet-Cajun spiced, goat cheese aioli, tomato, lettuce, red onions, on a tasted challah roll •         Vegetable wrap portabellos, roasted red peppers, corn, spinach leaves, herbed yogurt dressing, chili dusted root vegetable chips •         Wine braised
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Recipe | Low-FODMAP Graham Crackers

If you follow this blog’s cocktail companion, Sips & Shots, you already know that this past Saturday was National S’mores Day, and since 1/3 (or maybe even a full half!) of a s’more is the graham crackers, what’s a low-FODMAPer to do but make their own! While I could look for a pre-existing gluten-free graham cracker recipes, I wanted to try the theory that my favorite flour blend would truly work in any given recipe. So I went with the first Google result: the Smitten Kitchen’s Graham Crackers. Did it work? In spades, my friends, in spades! Here’s my adaptation of
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