Audio By Carbonatix
Hungry for your early morning serving of food news, with no preservatives or additives?Lamb Dinner
BRAINS!!!! Lamb brains that is. Friday, May 13th chef Peter DeRuvo is serving up brains, tongue, tail and everything in between at the “Head to Tail” Lamb Dinner from 6-9 p.m. at Prado in Paradise Valley. The eight course meal features Pozzi Ranch lamb and fresh veggies from Duncan Farms. Lamb small bites, lamb tartar, lamb brains and tongue, lamb shoulder, chop and tenderloin — it will all be there, waiting for you to eat it. Seating is limited to just 30 people, and we heard through the grapevine that there are still a couple seats left. A mere $75 ++ per person, $100 ++ if you throw in the wine pairings. Check out Prado’s website for menu details
Cookie Dough on A Stick
There are things that belong on sticks — corn dogs, cheesecake, popsicles, kabobs — you get the picture. There are other things that don’t belong on sticks. Like cookie dough. We will admit to having mixed feelings about cake pops (half of us still think they are adorable while the other half would rather never see then again. Ever.) but cookie dough? Yuck! We love cookie dough as much as the next person, but the though of raw dough sitting around on a stick really grosses us out. What do you think about cookie dough on a stick? Are we over reacting?
We’re thankful for you. Are you thankful for us?
We feel thankful for our staff and for the privilege of fulfilling our mission to be an unparalleled source of information and insight in Phoenix. We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to this community.
Help us continue giving back to Phoenix.
