Archive for August, 2016
Posted on: August 31st, 2016
by Taryn Jeffries
Ordinarily we wouldn’t tell you about an event so far in advance, but the Throwdown events always sell out rapidly, so you will want to move fast to make sure...
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Posted on: August 31st, 2016
by Taryn Jeffries
I had been seeing a lot of talk about pupusas and Salvadoreno Restaurant on Facebook and I needed to figure out what all the chatter was about. First, I did a little...
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Posted on: August 30th, 2016
by Taryn Jeffries
Pumpkin season is just around the corner and you know you will be indulging at some point, so why not make it truly count? First Watch has announced that they...
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Posted on: August 30th, 2016
by Taryn Jeffries
Looking to mingle with local celebrities and Diamondback players? Then you will want to save the date for Goldy’s Bowling Bash at Lucky Strike this November. Paul and Amy Goldschmidt...
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Posted on: August 30th, 2016
by Taryn Jeffries
It’s no secret that I have an undying fondness and loyalty to the founders of EaterAZ and the Arizona Taco Festival. Rick Phillips and David Tyda have been a force in the Valley food...
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Posted on: August 26th, 2016
by Tom Peiffer
It is always interesting to see how Italian wines change from vintage to vintage, especially with the white wines. Their subtle nuances may seem to come and go, but it’s...
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Posted on: August 26th, 2016
by Taryn Jeffries
When Jeremy Wilson joined the Magnuson Papago Inn Scottsdale two months ago, the on-site restaurant, Hole in the Rock, had been closed for around two years. He came into the...
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Posted on: August 24th, 2016
by Taryn Jeffries
What if I told you that your chance at free bacon and pancakes for a year is just one lip sync performance away? It’s true! Scramble – A Breakfast Joint...
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Posted on: August 23rd, 2016
by Taryn Jeffries
Charcuterie, the fancy French name for preserved meats, may have an intimidating air based on the name of what seems to be a basic hors d’oeuvre plate. Truth is, charcuterie...
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Posted on: August 22nd, 2016
by Taryn Jeffries
Charcuterie, the fancy French name for preserved meats, may have an intimidating air based on the name of what appears to be a basic hors d’oeuvre plate. Truth is, charcuterie...
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