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Cartel Coffee Lessons and Grilled Halibut in Today's Eater's Digest

Hungry for your early morning serving of food news, with no preservatives or additives?
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Coffee School
It's not too late to sign up for Cartel Coffee Lab's "Seed to Cup" series.  The three-day series starts tomorrow at 10 a.m. with Cartel owner Jason Siberschlag and barista Seth Mills discussing the origins of coffee including climate, sourcing and processing. The series continues Sunday at 10 a.m. with a session on extraction, roasting and brewing with Cartel's lead educator Jen Macias and bean roaster Paul Hayworth. Wrap things up Monday at 5 p.m. with Seth Mills, Dustin Hazor from Four Peaks and Jessica Finley from Clink Wine Educators  speaking about aroma and taste.  $70 per person for all three sessions which includes tastings and a bag of freshly roasted beans. There is also a limited number of spots open for single sessions. Click here for more details or to register. 

Grilled Halibut

Nothing beats a perfectly grilled piece of halibut but sometimes achieving perfection can be harder then it looks. Next time you're in the mood for grilled fish, try using the fresh husks off ears of corn to perfectly steam flavor into your fishy friend. Check out this recipe for Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsa here

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Join the New Times community and help support independent local journalism in Phoenix.