Desert Digest

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So you’re craving something sweet but fear the calorie-worthiness risky. Good news! Living in the Valley of the Sun positions yourself comfortably in close proximity to lots of natural, nutritious, locally-grown ingredients, which are incorporated into many delicious desserts  – giving you a solid reason to trust in upping your summer caloric intake. So smile, scream – whatever you do – dig in on these special sweet treats before summer ends! 1. Crêpe Bar Chirked...

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Have you ever tried making jambalaya at home? It’s a great one-pot dish that’s soul-satisfying and a real crowd-pleaser at the same time. Ron Lynch of Voodoo Daddy’s Steam Kitchen, a new Cajun Creole restaurant in Tempe, shares his jambalaya recipe with us this week. At the restaurant, Lynch uses a steam kettle to cook the jambalaya, but since most of us don’t have one handy, he modified the recipe for home use. When preparing...

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The Arizona Game and Fish Department is raising a glass with Mother Road Brewing Company for their extended collaboration to conserve and protect Arizona wildlife and habitats. Mother Road Brewing Company was founded by the Marquess family in 2011 when they opened their first brewery in Flagstaff, Arizona. For every can of Kolsch Conserve and Protect Ale, a percentage of proceeds will be donated to the department.  The Arizona Game and Fish Department gets most...

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1. The re-jiggered grilled octopus at Nico Heirloom Kitchen. Chef Gio Osso’s signature dish gets a makeover. Now dressed with poblano, garbanzos and chorizo. 2. Hitting Vincent’s on Camelback during Arizona Restaurant Week (Sept. 20-29). As an aperitif to Chef Vincent Guerithault’s star-studded 50th anniversary roast in October. 3. The debut of Phoenix Unknown: World Food and Music Night Market at The Van Buren on Friday, Sept. 13. Global music and bites to match. statesidepresents.com...

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So you want to throw together an informal dinner party, it’s 110 degrees and you’re looking for a light dish to whip up. How about a tuna salad? I’m not talking tuna from a can, but poke made from sushi grade tuna, like they serve at OBON Sushi + Bar + Ramen at The Grove Scottsdale. OBON’s chef Paulo Im has graciously shared the recipe with PHOENIX magazine and he offers a few suggestions: When...

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