Foodie news roundup for the week of Nov. 4.
The Camelback Market at Vincent on Camelback returns for the season. The Camelback Market invited customers to wander the stalls filled with the freshest local produce available, imported exotic fruits and vegetables, crusty breads, buttery croissants, homemade jams, exotic mustards, a wide array of imported cheeses, fresh pasta, pesto and Vincent’s signature dressings. While attending, patrons can purchase wines by the glass, bottle or case, and enjoy made-to-order omelets and crêpes, as well as Vincent’s grilled panini sandwiches, grilled chicken and potatoes, wood-fired pizzas and seafood and meat paella. The market takes place every Saturday from late October to early May, from 9 a.m. to 1 p.m.
Nov. 7 marks three years since the opening of CRUjiente Tacos in Phoenix. To celebrate, the restaurant will be offering a special deal on its signature margarita: the Premier CRU Margarita will be $3 all day. The made-from-scratch margarita has 100 percent Blue Agave Tequila, house agave syrup, fresh-squeezed lime and muddled orange.
Ghost Ranch has announced its Chef Series! Once a month, the Tempe restaurant will bring local chefs to cook with Chef Rene Andrade and Roberto Centeno of Ghost Ranch. Chef Samantha Sanz of Talavera Restaurant at the Four Seasons Resort Scottsdale at Troon North will be the first guest for this series slated for Wednesday, Nov. 13, from 6 to 9 p.m. The chef trio will craft a five-course dinner that goes back to their roots. Dishes will draw inspiration from Nogales, where all three chefs hail from, and will bring the flavors that inspired them to step into the kitchen. Each dish includes a beverage pairing. Tickets are $75 per person.
Giordano’s has launched its new Impossible premium ingredient in partnership with Impossible Foods. The Impossible Pizza features Giordano’s signature sausage recipe prepared with the Impossible meat made from plants and will be available as a Premium ingredient option for thin crust, extra thin crust and its iconic deep dish pizzas. The new offering is now featured at 70 Giordano’s locations nationwide for dine-in, carry-out, delivery, online ordering and catering.
Cider Corps is celebrating its two-year anniversary with the release of its popular Fall Pie Ciders. The three styles–Pumpkin Pie, Cherry Crisp and Peach Cobbler–will be available for purchase in a three pack of bottles for $17.75 and also to enjoy by the glass in the Mesa-based taproom starting at 10 a.m. on Nov. 9. There is a limited run of bottles that will be available while supplies last.
At the revamped ZuZu at Hotel Valley Ho, Pastry Chef Clarissa Robinson has introduced the fall-friendly The Orchard “Show Stopper” Shake. The over-the-top treat comprises a milkshake base of cinnamon, apple and date, topped with miso caramel, fresh apple fries, a mini oatmeal cookie stack, a gingerbread swiss roll lollipop, a mini maple-date doughnut, aerated fall-spiced white chocolate, oat crumb and whipped cream. It is available all month.
Sushi Roku at W Scottsdale has unveiled an all-new menu of alcohol-free mocktails–and we promise you won’t miss the booze. The new Mocktail Menu is offered daily for lunch and dinner with standouts including the tropical Coco Loco (pictured, with coconut water, coconut syrup, lime and pineapple juice).
At Urban Margarita on Thursday, Nov. 14, orders of guacamole will be half off all day in celebration of National Guacamole Day.
