Top 5 Things to Eat and Drink This Weekend in Metro Phoenix
'Flights of Fancy' Beer Samping Party with Ska Brewing Saturday, January 11
Cruise on over to Mill Avenue's bike-friendly brew spot Handlebar Tempe to enjoy a beer-sampling party with Ska Brewing from 2 to 4 p.m. For $10 in advance or $12 at the door, you'll get a flight of Ska Brewing beers and either a bratwurst or a large order of fries. Ron from Ska Brewing as well as Handlebar's resident "beer geek," Nick, will discuss craft brews and answer questions. Limited seating is available and you must be 21 or over to attend. To reserve a spot, visit the Flights of Fancy Beer Sampling Party Eventbrite page.
Guinea Hens from One Windmill Farm
Downtown Phoenix Farmers Market Saturday, January 11
Have you been paying attention to our weekly farmers market fresh picks? Because if not, you're missing out on a handy guide to what items are in season and worth buying at farmers markets around the Valley. This week, we hit the Downtown Phoenix Farmers Market to pick up a guinea hen from One Windmill Farm. Don't be intimidated by the thought of purchasing poultry at a farmers market, we even shared a few easy ideas of how to roast your bird and what to pair it with. Other ideas we've enjoyed from the market recently include Glögg Oatmeal from Iss' Magic Mixes and Rosa Bianca Eggplant from Maya's Farm.
Ditch the store bought stuff in favor of making your own wine vinegar this year.
Vassilis Online via Flickr
Artisan Wine Vinegar Workshop Saturday, January 11
If you've committed to spending more time in the garden this year, then listen up, because there are a whole bunch of workshops in store this month at Southwest Gardener. This Saturday, the shop will host an Artisan Wine Vinegar workshop during which students will learn how to brew their own wine vinegars. The class costs $75 person and starts at 10 a.m. And if that doesn't tickle your fancy, check the website for other upcoming classes. On Wednesday, January 15, they'll hold Lovely, Lively Lemons, a class that's all about using up your homegrown citrus. Hobbyist cook and professional grower Gregory Ware will teach how to make limoncello and preserved lemon. For the complete class schedule, visit the Southwest Gardener website.
Braised leeks from FnB
Vegetable Bounty at FnB Sunday, January 12
As anyone who's had FnB Chef Charleen Badman's braised leeks knows, the woman has a special way with vegetables. As front-of-the-house man Pavle Millic says: "Not only does Charleen have a penchant for veggies, she's really 'good' with them." This Sunday, you'll be able to experience it all yourself when Badman prepares a lunch featuring the bounty of the Valley's growing season. The event starts at 1 p.m. and costs $40 a person. Call 480-284-4777 for a reservation.
A trio of jars from Crudo's brunch.
Brunch at Crudo Sunday, January 12
If you haven't made it to Crudo for brunch, you're missing out on one great experience. You'll want to start with one of Chef Cullen Campbell's jars, and if we had to pick just one, we might go with the Seasonal Fruit (when we went, it was persimmons) and Ricotta jar that makes for a rich, creamy start your meal. After you'll probably have a hard time resisting the Pork Belly Poutine with Fingerlings, Gravy and Fonduta and no one will blame you for that. But the Polenta Hoe Cake are a pretty unique offering for those not looking for a heavy start. Crudo's brunch is offered from 10 a.m. to 2 p.m. on Sundays.
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