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Three Things to Eat, Drink, and Bake This Weekend

Ready for some ribs?
Ready for some ribs?

BBQ, beer, peaches -- sounds like the makings of a spectacular time!

This weekend is packed full of fun outdoor food events and you better get outside and take advantage of 'em before even just the though of stepping one foot outside gives you a sunburn.

Here's what's on our plate this weekend.

Eat This: Barbecued Everything at the 3rd Annual Arizona BBQ Festival at Salt River Fields. More than 100 local and national barbecue masters will be battling it out this Saturday and Sunday for $40,000 in cold hard cash and a spot at the World Barbecue Championships in Las Vegas this November. Take advantage of this all-out barbecue war by indulging in as many $2 BBQ samples as you can fit into your meat-loving belly. The festival runs Saturday and Sunday from 11 a.m. to 7 p.m. and tickets start at $12 per person. Get there early for the best parking and the best samples!

Drink This: Craft Canned Beer at The 2012 AmeriCAN Beer Festival -- This Saturday, join SanTan Brewery and more than 40 local and national breweries at the Scottsdale Civic Center as they celebrate the beloved canned beer, festival style. From noon to 6 p.m., you can get your fill of rare and not-so-rare craft canned beer. Look out for 8-Bit Ale from Kansas' brewery Tallgrass, SixPoint from Resin, and of course plenty of local favorites from Lumberyard and SanTan. Tickets start at $25 and include a live performance from ska darlings Reel Big Fish.  

Mmmmm Peach Pie
Mmmmm Peach Pie
Kitchen Parade

Bake This: Peach Pie with Vertuccio Farm's Peaches -- If Schnepf Farms was a little too busy for you last weekend, then head out to Vertuccio Farms in Mesa for the kick off of their peach picking season this Saturday at 6 a.m. Bring your own basket and pick fresh, ripe peaches for just $1 per pound (plus $4 per person admission).

Once you get your bushel of peaches home, slice those precious gems up and make this award-winning pie from Kitchen Parade. The key to this recipe is to skip the blanching and keeping the skins on the peaches. The fuzzy skin will bake into a tangy syrup and give the pie filling a nice texture. Enjoy!

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