Dear Feastlings,
My calendar is a beehive of activity. Tomorrow morning, Amy- our catering director- and I will be meeting up with Tito at Midtown Farm to talk about the dinner we’re planning with them (this time the stars may align and we’ll be able to do the dinner out at the farm,) a benefit for Flowers & Bullets, who’ve started a farm on the campus of an elementary school that was shut down when the Davis-Monthan flight paths changed.
https://www.flowersandbullets.com/
Afterward, I’ll hustle back and prepare for that wine dinner we’re doing with Aperture, and if it had heretofore slipped your mind or you just have a wild hair, there’s still room for four or five you. The menu can be found here:
We’ll also be tasting a few Spanish wines this week that aren’t Rioja, and that happens on Saturday at 2:00,
And that’s just this week. Monday, we kick open the doors on an evening when we’re usually closed to offer up some Saint Patrick’s Day treats alongside our regular menu,
and we’ll follow that up with more benefits. You can catch us at Cookies on Cocktails at Corbett’s on the 26th to help raise money for the Girls Scouts and you can revisit the Exploradora there, our Girl Scout cookie based dessert that layers cayenne caramel custard and dark chocolate ganache over a smoked paprika shortbread crust and finishes with more smoked paprika and some candied hazelnuts,
https://www.eventbrite.com/e/cookies-cocktails-2025-tickets-1146518199799
and you can have more desserts if you attend the Taste of Chocolate on April 13th, where we’ll be showing up with beer s’mores, which are more delicious than they sound: housemade graham crackers with toasted milk stout marshmallows and hopped dark chocolate ganache. That takes place at the Doubletree:
https://www.tucsontasteofchocolate.org/
Meanwhile, if you’re an Arizona Public Media Supporter, you may as well make your donation during my stint from 7:00 to 9:00 am on Tuesday, March 25th, as you’ll be entered in a drawing to win a Feast gift certificate to use at your leisure.
Beyond all that will be the April menu, of course, and a bunch of specials when we open up on Easter,
and with any luck that dinner at Midtown Farm, which we’ll tell you more about when we get it set up.
Otherwise, if you’re as overwhelmed as I am, there are now half a dozen extra ways you can eat and drink your feelings. See you there. Or here.
Love,
Doug