This Week in Phoenix: Sips & Sweets, Free Falafels, Father's Day Mixology, and Pasta Making

This Week in Phoenix: Sips & Sweets, Free Falafels, Father's Day Mixology, and Pasta Making
Pita Jungle

Down cocktails from the likes of Hula's Modern Tiki at the second annual Phoenix New Times Sips & Sweets. - TONY FELICE
Down cocktails from the likes of Hula's Modern Tiki at the second annual Phoenix New Times Sips & Sweets.
Tony Felice
New Times Sips & Sweets
Saturday, June 17

Phoenix New Times' annual Sips & Sweets is back for a second year, with desserts and cocktails from the city's top bakers and mixologists. The sweet lineup will feature goods from Doc Brown of Doc’s Artisan Ice Cream, Lindsey Magee of Ollie Vaughn’s, Cassie and Marlene Tolman of Pomegranate Café, Country and Sergio Velador of Super Chunk, Tracy Dempsey of Tracy Dempsey Originals, Jeff Kraus of Crepe Bar, and more. Sample drinks will be made by Anthony Escalante of Dust Cutter, Brandon Casey of The Ostrich, Brian Belvins of Artizen, Crafted American Kitchen & Bar, Liza Loewenhagen of The Vig, and Matt Minsky of Hula’s Modern Tiki. General admission tickets cost $25 and include entry at 3 p.m., unlimited sweets samples, up to 10 samples of cocktails, beer, and wine, and access to the handcrafted vendor village. VIP tickets start at $40 and include all of the general admission perks plus entry at 2 p.m., and a special gift bag. Sips & Sweets is from 3 to 6 p.m. at the Sheraton Grand Phoenix. For more information, visit the Sips & Sweets website.

click to enlarge PITA JUNGLE
Pita Jungle

Score Free Falafel at Pita Jungle
Monday, June 12

National Falafel Day is Monday, June 12, and Pita Jungle is celebrating by giving customers a free falafel with purchase of any entrée. For more information, visit Pita Jungle's website.

Facebook/Sassi Scottsdale

Learn How to Make Pasta at Sassi
Wednesday, June 14

Sassi in Scottsdale is hosting summer cooking classes, and this Wednesday Sassi Chef Christopher Nicosia will teach you the basics of making authentic Italian pasta dough. Participants will learn how to make fettucine alla boscaiola and three-cheese manicotti. Each class includes sample servings of each item, printed recipes, hands-on preparation, and one glass of wine. Participants are encouraged to arrive early. Class starts at 6:30 p.m. Tickets cost $75 per person. For more information, visit Sassi's website

Chef Aaron Chamberlin
Free Mesquite Pancakes at Phoenix Public Market Cafe
Saturday, June 17

Chef Aaron Chamberlin is going to be serving free pancakes made using mesquite flour and local honey, along with recipes for them, at the Phoenix Public Market on Saturday from 9 to 11 a.m. as a pre-Father's Day family event.

Facebook/PHX Vegan Cook-Off

See Who Makes the Best Vegan Balls
Saturday, June 17

Ten amateur cooks will square off in the I Heart Vegan Balls Culinary Competition with the hopes of taking home the title of "Phoenix's Best Vegan Balls" this Saturday at AZ Vegan Nation’s third Phoenix Vegan Cook-Off. Contestants will craft sweet or savory ball-shaped vegan delights. The vegan cook-off is at the McDowell Market in Phoenix from 3 to 5 p.m. Tickets cost $12 per person. For more information and to purchase tickets, visit the Eventbrite link or the PHX Vegan Cook-Off's website.

Father's Day Bottomless Beer and Free Brats for Dog Dads at Brat Haus
Sunday, June 18

Brat Haus in Old Town Scottsdale is offering Father's Day deals, including a "Pig Mac" burger and a draft beer for $15, a "Das Brat" and a draft for $18, and a free doggie brat for "Dog Dads". Father's Day also happens to fall on the restaurant's Stein Sunday, meaning that from noon to 3 p.m. you can order a bottomless stein with your lunch for $20.
Four Seasons Scottsdale
Father's Day Craft Cocktail Class
Sunday, June 18

Proof at the Four Seasons Scottsdale is hosting a special Father’s Day crafted cocktail class that will focus on classic vodka, gin, tequila, and whiskey concoctions. The afternoon program runs from 1:30 to 3 p.m. and includes the class and cocktail tastings, snacks like rib bites and wings, and a take-home gift. The price is $55 per person; reservations are required.

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Felicia Campbell has written about food, culture, and cars for digital and print publications all over the world and is the author of The Food of Oman: Recipes and Stories from the Gateway to Arabia (Andrews McMeel, 2015). Her husband learned quickly that she’d rather get a bag of avocados than a bouquet of roses.
Teresa is a writer, editor, traveler, and food enthusiast. She loves chocolate, espresso, and Chihuahuas.
Contact: Teresa Traverse