With Relish: Tyler Fenton, Reilly Craft Pizza, Tucson

Tucson: Tyler Fenton, Reilly Craft Pizza, Owner and Restaurateur You would never know that Reilly was a former funeral home and Circle of Food promises no dying to eat here jokes. In 2012, Reilly opened its doors and since has become a trifecta of sorts with an inspired restaurant for the hungry, a separate beer garden for the thirsty and the Tough Luck Club cocktail bar in the basement. What’s your favorite dish to cook on a personal level and why? My favorite dish to cook is Cacio e Pepe. It is my favorite pasta; it is so simple but
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When Life Gives You Lemons

How did the lemon get a bad rap? Did you know there are lemon laws in all 50 states in order to protect consumers from defective vehicles? But why lemons? Why shouldn’t these laws be named after grapes like a sour grapes law? Laws aside, the little sunny lemon should be celebrated for the gift of nature that it is. When life gives you lemons – make lemonade. Who doesn’t like lemonade especially on a hot summer day? A few months ago, the Limoneira company in Santa Paula, Calif. sent Circle of Food a beautiful box of their sustainable and
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Tucson Bakery: 2nd Kneaders Café Opens in the Foothills

Attention French toast lovers – the first 100 people at the new Kneaders can score complimentary chunky cinnamon French toast on August 19 and 20 located on the SE corner of River/Craycroft at 3570 N. Craycroft. Currently, this location marks the 51st store in six states. Kneaders first Tucson location is at 135 S. Wilmot Road (@Broadway) and a third location will be coming soon to Oracle Road in Oro Valley. Kneaders takes pride in being a family-friendly restaurant filled with made-from-scratch breads, pastries, sandwiches, salads, and of course, breakfast. Every day there are 42 different pastries and breads are
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Get Prickly at Sonoran Desert Cooking Camp – Aug 6

Looking for something fun to do this Saturday August 6 at Loews Ventana Canyon Resort? Join the region’s best chefs in harvesting and preparing a variety of native ingredients like prickly pear fruit, saguaro cactus, barrel cactus and mesquite pods in this one-day fully interactive cooking class. Learn BBQ techniques using prickly pear fruit with Executive Chef Ken Harvey. Learn how to make specialty desserts using barrel cactus with Pastry Chef Krista Owens and how to whip-up creative mesquite appetizers with Executive Sous Chef Ashley Reese, and more. The cost for this one-day cooking camp which runs from noon to
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