All the news that’s fit to nosh.
Egging Us On: Another high-profile athlete has joined the plant-based fray. Arizona Cardinals quarterback Kyler Murray recently announced a partnership with JUST Egg, the popular vegan egg alternative. In addition to billboards trumpeting the plant-based brand on the 101 near Westgate Entertainment District, Murray’s ambassadorial role includes a collaboration with Westgate restaurants The Lola and McFadden’s and Downtown Phoenix’s The Ainsworth on The Kyler sandwich. The JUST Egg sandwich features JUST Egg Folded (an omelet-like folded egg substitute), hash brown and Bitchin’ Sauce on a toasted English muffin. It will be offered at all three locations, and every time the Cardinals score a touchdown during the Monday night playoff game, diners will receive one free (while supplies last). “I am happy to be partnered with JUST Egg to continue on my traditions of finding good and healthy food options that taste good and can fuel my performance,” Murray says.
Cookie Time: Mark your calendars for February 1-28. That’s when the Girl Scout Cookie Dessert Challenge will make its triumphant return to local restaurants after a 2021 pandemic hiatus. At the time of this writing, 20 chefs from restaurants in Central and Northern Arizona have taken on the challenge to create fanciful desserts using Thin Mints, Samoas, Tagalongs, Trefoils, Do-Si-Dos or Lemon-Ups. “The participating chefs will use their culinary prowess to re-imagine these classic Girl Scout Cookies into a delicious dessert and feature it on their menus throughout the entire month of February. A portion of the proceeds will support Girl Scouting in Arizona,” says Mary Mitchell, interim Co-CEO for Girl Scouts Arizona Cactus-Pine Council. Look for such tempting treats as a coconut-lime shortbread tart at Lovecraft, PB&J Napoleon at Aioli Gourmet Burgers and peanut butter panna cotta at Nook Kitchen.
Good Apples: You’ll soon be seeing Mesa favorite Cider Corps statewide. The cidery, owned by brothers Jason and Josh Duren, has signed a distribution deal with Hensley Beverage Company that will expand its reach and its production facility – to an impressive 14,000 square feet. “We are so humbled by the response we’ve had to our ciders in such a short time,” says cidermaker Jason Duren. “Our Mesa taproom has been a destination for many in the state interested in trying our drinks. We’re looking forward to working with Hensley to make it easier for people to find and try Cider Corps no matter where they are in Arizona.” We spoke to the brothers Duren last year for our Desert Digest podcast. Pop open a can of Sangin Sangria and listen to it here.
Pizza Reboot: Valley pizza party institution Peter Piper Pizza is modernizing in the new year. Gone are tangible game tokens and paper prize tickets, in comes the new “funpass” game card, which will allow guests to buy and reload cards directly from a kiosk. Points will also be stored on the card and can be carried over from visit to visit. “We’ve listened to our loyal guests, and they told us they’d like it to be even easier to enjoy the Peter Piper Pizza play experience,” says Genaro Perez, vice president of marketing. “For generations, families have been coming to Peter Piper Pizza to create memories over great food while having fun, and funpass is an innovation that our guests will love.” Other techie bells and whistles include a new website with online ordering and online booking for pizza parties. The Valley chain celebrates its 48th anniversary this year.
Budget Wine Dinner: Wine and food pairing dinners are delightful, but typically pretty spendy. Wine enthusiasts watching their pennies have an exciting opportunity this Thursday, January 20, with Kähvi Coffee + Café’s wine and food pairing experience, for the jaw-dropping price of $20 per person. Diners will enjoy four samples of wine curated by certified sommelier John Martindale of Stem Wine Company, each paired with gourmet small plates including truffle croque monsieur and Spanish bruschetta. Purchase tickets here.
Football Food: Ready to root on the Cards this season? Up your snack game with two new products inspired by the Red Sea. Lay’s Golden Grounds potato chips are made using potato chips that have been grown with soil from various NFL stadiums mixed into the soil of Lay’s potato fields. Interesting. Pair your State Farm Stadium soil-grown chips with PHX Beer Co.’s new Bird Gang Beer. The limited-edition can holds the brewery’s signature Bird City Lager and will be available to purchase as a 32-ounce crowler from the brewery’s taphouse in Downtown Phoenix and its Scottsdale restaurant.
Remodel Behavior: Gilbert hot spot Liberty Market will temporarily close its doors from January 24 through the end of February for a full renovation. “Since the onset of COVID, we’ve served our customers in a different fashion. We’ve determined a redesign and a new layout will ensure our guests have a better experience from start to finish,” says co-owner Joe Johnston. “While we’re doing these functional upgrades, we’re also taking the opportunity to give the entire restaurant a new look and feel that we hope will not only be more inviting visually, but physically. Rest assured, our cozy, comfortable family atmosphere that everyone loves will remain the same – but will be matched with added features to make each visit even more memorable.” The restaurant will retain its employs during the closure, paying them for volunteer work in the community. Upon reopening, Liberty Market will offer outdoor dining only for a bit and then resume full services. Look for a new menu, too.
New Restaurants on the Block: Itching to try something new? Add these to your to-dine list:
- Chula Seafood: Cali-Valley fish empire Chula Seafood is slated to open its third metro Phoenix location this spring at Hayden Peak Crossing in North Scottsdale. The 3,000-square-foot space will feature indoor dining, a breezy patio and take-out. Chula joins existing tenants Local Bistro, The Craftsman, Ling’s Wok Shop, Pure Sushi and Juan Jaime’s Tacos and Tequila.
- Myke’s Pizza: The under-the-radar pizza spot tucked into the Cider Corps taproom in Mesa is now open for lunch Tuesday-Sunday (as well as for dinner, which it has previously offered). Chef/owner Myke Olsen offers 10 hand-crafted pizzas, a salad, chocolate chip cookies, a rotating dessert and seasonal pizza styles, including cherry and peach numbers recently highlighted on the Modernist Pizza Podcast.
- Buzzed Bull Creamery: This Cincinnati-based sweets shop opens its first Arizona location on January 19 at Scottsdale Waterfront. Buzzed Bull offers ice cream treats made with liquid nitrogen, including alcohol-infused scoops for adults. Plenty of NA delights are available as well, including mochas, mocktails and sundaes like the Death by Chocolate and Honey Bourbon Pecan (with or without a “buzz”).
Eligible Menus: Exciting new menus are always popping up at some of your favorite Valley restaurants. To wit:
- Dapper and Stout: The Uptown Phoenix location of this coffee shop and cocktail spot has a new happy hour menu. From 3-6 p.m. daily, enjoy $10 signature drinks, $8 classic drinks, $8 wines by the glass, $7 well drinks, $2 off beer and $2 off small bites like meatballs, hummus, Brie, dips and macaroni and cheese.
$aving$: Watching the old budget? Who isn’t? Here are some sweet deals to help you $ave.
- The Buzz Eatery & Treats: It’s event season in North Scottsdale, with Barrett-Jackson collector car auction, Russo & Steele, Waste Management Phoenix Open and the Scottsdale Arabian Horse Show on deck. To give attendees a boost, this Kierland Commons café is offering ticketholders a free small drip coffee with proof of attendance – before or after the shows.
