Roundup: What’s New in Food

A quick roundup of tasty restaurant news that has passed our desks lately:

Phoenix Public Market and Devour Phoenix partnered up to launch a new Summer Chef Series, taking place each Saturday over the summer inside the Phoenix Public Market. The first class and tasting event will kick off on July 23rd from 2pm-4pm with Tudie Frank-Johnson from D’licious Dishes. Attendees of the summer series will have the opportunity to spend some quality face time with well-known Valley chefs through a two-hour cooking class. The class includes tastings, two beverages of the chef’s choice and take-home recipes. Additional chefs that are scheduled to teach include Aaron Chamberlain (St. Francis), Chrysa Robertson (Rancho Pinot Grill), Doug Robson (Gallo Blanco Café), Tracy Dempsey (Tracy Dempsey Originals), Jen Anderson (Windsor) and John Hall (Canela Bistro). Cost is $45 per person and tickets may be purchase online at phoenixpublicmarket.com.

• Head to Roka Akor on Saturday, July 24th at 2pm for a Robata Grilling Class with Executive Chef Jason Alford. The grilling class will fuse traditional Japanese cooking techniques with bold flavors and modern and easy-to-use tools like your backyard grill. Cost is $99 per person (plus tax and gratuity) and includes a selection of robata favorites, beer, sake, instruction and Binchotan charcoal to take home. Participants will have the opportunity to learn how to grill beef, fish, chicken and vegetables at Roka Akor on the largest robata grill in Arizona and taste all of their own robata creations. Class space is limited and reservations are required. Call 480-306-8800 to reserve your seat.

• This weekend, Luci’s Healthy Marketplace hosts a Raw Cooking Class: “RAW – In 30 Minutes or Less. The class is offered on Sunday, July 17th from 5:30pm-7:30pm and geared towards the “health conscious foodie on the go”. Learn how to prepare raw dishes that take less than 30 minutes each to recreate at home. No soaking, juicing, or dehydrating required. The class is family friendly, and is designed to accommodate chefs of all ages and experience levels. The menu includes No Juice Green Juice, Bean Free Hummus and Crudites, Broccoli and Mushroom UN-Stir-Fry, and Choco-Banana Pudding. Cost is $49 per person and reservations are required.

• Morton’s The Steakhouse will hold a Summer Sipping Series, an evening of wine education on Wednesday, July 20th at 6pm at its Phoenix restaurant. The second in a three-part wine series, resident wine expert Chris Waddell will pair champagnes and sparkling wines with Morton’s signature cuisine, fruit and decadent desserts. The evening will begin with Veuve Clicquot Yellow label, Chris’ personal favorite. Cost is $35 per person. Reservations are required and can be made by phone at 602-955-9577.

• Trader Vic’s will be ceasing operation on July 30, but a new concept will be in its place. Before revealing the new dining concept, the hotel welcomes diners to bid farewell to the legendary Trader Vic’s Scottsdale. Patrons who visit before July 30th will enjoy a free bottle of hand-selected wine when two or more dinner entrées are purchased. The restaurant hours of operation will remain until closure. Details to come soon on the new concept!