Foodie news roundup for the week of Jan. 18.
In continuing their partnership with Phoenix Children’s Hospital, from Feb. 1 through March 1, MAD Greens will donate $1 from every seasonal Soleri salad sold to the PCH Hope Fund. The Hope Fund helps launch critical new programs, purchase essential equipment, conduct cutting-edge research, provide charitable care and much more.
Popular San Diego ice cream sandwich shop The Baked Bear (pictured) is headed to Scottsdale. The Baked Bear will be located just east of Scottsdale Road on Shea Boulevard in the Village at Shea located at 7366 E. Shea Boulevard, Suite 106. With a grand opening slated for this spring, The Baked Bear will feature made-to-order ice cream sandwiches. Its original cookie recipes are baked from scratch and served fresh out of the oven daily with craft homemade ice cream that is made from the highest quality ingredients.
Classic tea flavors find their way to the bar scene with the All American Chai, with Dancing Pines Chai Liqueur, and Two Birds with One Stone, that features Rishi chamomile tea, cocktails available Feb. 1 through Apr. 30, Proof, an American Canteen, and Onyx Bar and Lounge at Four Seasons Resort Scottsdale at Troon North. The cocktails are being offered as part of Four Seasons’ Cocktail Quarterly initiative, a global year-long beverage-focused initiative devoting attention to one cocktail trend, seasonal ingredient or technique, brand-wide, every three months.
At noon on Feb. 6, Zappone’s Italian Bistro hosts a $50-per-person romantic cooking class, just in time for Valentine’s Day. The menu includes lobster bisque, filet and lobster tail, truffle whipped potatoes and chocolate pot de creme. Price includes lunch, recipes and one glass of house wine.
The Boulders Resort & Spa will be hosting a specialty wine dinner event on Jan. 28 featuring a four-course meal and wine pairings by Hundred Acre. Reception starts at 6:30 p.m.; $99 per person not including tax and gratuity. To make a reservation, call 480.488.7317.
ZuZu inside Hotel Valley Ho in Downtown Scottsdale is celebrating all things food and wine at their monthly Monday Night Chef’s Table series. Chef Charles Wiley and the special guest discuss the evening’s fare, including four pours of wine or spirits paired with a seasonal, four-course menu. The Feb. 8 dinner will feature delicious wines from Silverado Vineyards of Napa. The event starts at 6:30 p.m. and costs $64 per person, plus tax and gratuity. Reservations are required and can be made at 480.421.7997.
Shake Shack is opening two new Shacks in Arizona this spring and is now hiring team managers, shift managers and restaurant managers for both their Scottsdale and Phoenix locations. Click here for more info.
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