Tucson Fundraiser: Amazing Amanda at Pastiche

A long time employee (Amazing Amanda) at Pastiche Modern Eatery restaurant here in Tucson needs support from the greater Tucson community. Her husband (Patrick) and main household income earner suddenly came down with a brain disease that left him incapacitated and the outlook is bleak for recovery. She had to stop working to take care of him as well as their two young children. Pat & Julie Connors have done so many wonderful altruistic deeds for our community. Don’t you think it’s time the community gives back to help one of Pastiche’s employees? 100% of the money raised will go
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Summer Deals – Tucson Restaurants

Passports, road trips + more Passports/Around the Globe Once again Downtown Kitchen & Cocktails hosts its summer passport series launching an Istanbul menu then taking off for Moscow, Kingston/Jamaica and Chengdu/China. You don’t even have to check your luggage or go through security to experience a variety of exotic tastes along with the regular menu for folks who want to stay close to home. Get your “passports” stamped for free food. To please vegetarians, try the — THE WHIRLING DERVISH II butternut squash sauce, babaganoush, green peas, fried cauliflower florets, beet chips, harissa oil, goat cheese $19   Road Trips
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Bertolli Olive Oil 150th Anniversary Recipe Contest

from the press release DALLAS, TX (May 27, 2015) – Bertolli® Olive Oil announced the launch of the Bertolli Olive Oil Taste of Tradition Recipe Contest in celebration of the brand’s 150th anniversary. The contest is the second in a series of exciting Bertolli activities this year in celebration of 150 years of delicious meals and memorable food moments made better by Bertolli. For this 150th anniversary celebration activation, Chef Fabio Viviani and Bertolli Olive Oil are asking food lovers across America to submit their favorite family or original recipe, using Bertolli Olive Oil and/or Bertolli Vinegar, to BertolliOliveOil.Tumblr.com for
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Altruistic Tucson Restaurant Fundraisers

Once again Tucson’s restaurants show us their altruism. Ain’t to Proud to Beg Team Up for Tucson (TUFT) and Sullivan’s Steakhouse team up to raise funds to buy Animal Resuscitation Kits for Pima County first responders. Thousands of pets die every year because of smoke inhalation. Enjoy red and white wines paired with appetizers (vegetarian options available). There will be a silent auction emceed by John Overall/KVOA. Items include private flights in a bi-plane, resort stays, and more. Tickets cost $35 at TeamUpforTucson.com or by calling 520-303-2167. Help support this wonderful cause! Last year TUFT raised money to buy bullet
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Tucson Bright Idea: Hub Ice Cream Factory

Tucson diners all know Hub and its fabulous ice cream flavors (love the salted caramel) and if you go to the Hub when it’s crowded you have to snake in through the diners, the servers and the decibels to get a scoop of ice cream. Not any more! Starting May 22, go directly to Hub Ice Cream Factory at 245 E. Congress (almost across the street/next to Sparkroot) to get your chill on. The hours are Sunday-Wednesday, from noon to 10 PM and Thursday-Saturday, from noon to 2 AM What a bright idea. Every downtown needs a dazzling ice cream
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Food Safety: Salmonella Outbreak – AZ, NM, CA

According to Food Safety News, Maricopa County (AZ) is reporting nine illnesses from a rare strain of Salmonella paratypi which officials say is associated with raw minced or ground tuna used in sushi. Three of the nine people have been hospitalized. New Mexico reported six cases while California had 25 cases in five different counties. This happened in April. To read the story in its entirety click here.
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Tucson, For: St. Jude Hospital, Kickstarter, Sale, Desert

For St. Jude Children’s Hospital Tucson’s restaurant altruism never ceases to amaze. For the 11th year in a row, RA Sushi hosts Nicky’s Week from May 25 to 31 at La Encantada where 100 percent of sales from a variety of food and beverage items will benefit St. Jude Children’s Research Hospital. Nicky’s Week was founded in memory of Arizona resident, Nicky Mailliard. A nephew of one of RA Sushi’s founders, Nicky lost a battle with brain cancer at the young age of 13. He received treatment from St. Jude, and his dream was to one day find a cure
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Tucson Dining: Another One Bites the Dust

  This past weekend three independently-owned, local restaurants closed in Tucson. Contigo announced previously that it was closing and fortunately myself and friends were able to spend some time there last week commiserating in our frothy Pisco Sours while munching on arepas. On one of the busiest weekends of the year (UA graduation), Jackson Tavern’s abrupt closing was Saturday May 16. Jackson Tavern was part of the Metzger Family Restaurants which closed Gio Taco, one of my favorites, earlier in the year.  Poppy Kitchen on the grounds of the Westin La Paloma Resort remains open offering a 20% discount to
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Au Revoir Bluefin Tucson

Every time an independent restaurant closes, I get a little melancholy. So far this year Gio Taco, The Dish and Mexico in Season have closed as well others. Contigo closes tomorrow May 17 and Bluefin on May 24. While Bluefin closes, its sister restaurant Kingfisher Bar & Grill will rock on despite whatever havoc will be wrecked on Grant Road. I ate at Bluefin only a handful of times because it’s not in my geographic radar but each time was memorable. Tonight my friends and I decided to go and Bluefin was hopping with energy and professionalism. What makes a
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Summer Menu at RA Sushi Tucson

In the summer Circle of Food yearns for lighter fare using seasonal ingredients. RA Sushi’s summer menu is available for a limited time (May thru August) featuring nine different sushi, salad and cocktail offerings focusing on cool, light flavors ideal for our sweltering days. Two new appetizers showcase Red Seabream, a white fish that is often used in celebrations and ceremonies in Japan. Our server mistakenly said the Seabream was like octopus but not as chewy. Fortunately, we didn’t find the Seabream anything like octopus but rather mild and delicate. The thinly sliced Red Seabream Carpaccio (like sashimi) was topped
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