Looking for something to put in your mouth this weekend? We've got you covered. Check out what's on our plate.
Can't celebrate Halloween on Wednesday night? Get you drink on this Sunday afternoon at Cibo Urban Pizzeria Café -- and feel good about it. This year's Hallowine is a fundraiser for Joseph Grant, an eighth grader who recently underwent a heart transplant. Chef Guido Saccone will be preparing a special menu for the event, and there will be lots of wine to taste while listening to live music from Pick n' Holler and the Sweetbleeder. Pre-sale tickets are $20 for adults, $10 for 18 and under. Prices increase by $5 on Sunday, with the fee waived for all costumed guests.
What's better than candy corn? Homemade candy corn, for one. But if you don't want to take the time to construct and cut all those little triangles, there's one more option to up the ante on your candy: Pink Spot's candy corn ice cream. Orange and yellow ice creams mix together in a white vanilla base to make this subtle candy corn tribute that's sweet enough to satisfy your craving for the real thing. Pink Spot has two other seasonal flavors we're loving: sweet yet slightly bitter Guinness stout and, maybe the best take on the autumnal craze, pumpkin praline with whiskey caramel sauce.
If you've never sampled the authentic and incredibly delicious Peruvian food at Mesa's Contigo Peru, now is your last chance. The restaurant is closing its doors on Sunday -- but not without a last hurrah! This Saturday, October 27, Contigo Peru is celebrating its three years of business with a night of live music and final dishes. Starting at 9 p.m., this farewell party is $5 per person, and seating is limited. Call now to reserve a spot to ensure you get a last taste of lomo saltado, a flavorful stir fry of tenderloin beef, onions, tomatoes, and French fries served over rice. Add fried plantains and an egg sunny side up for something extra special.
There are only two dinner services left to score the goat entrée at Quiessence. Why should you care? First of all, it's seasoned with garlic, cumin, and allspice; slow-roasted over pecan wood; braised in stock until it's juicy and tender; and served with tepary beans, matsutake mushrooms, sugar pumpkin puree, and Fossil Creek goat cheese. Second, it's for a good cause. Chefs Greg LaPrad and Toy Andiario cooked up this course to raise awareness about Heritage Foods USA's No Goat Left Behind. Basically, if you enjoy goat milk and related products -- like cajeta and cheese -- you should eat the meat too. And when Quiessence is cooking it, that's certainly no chore.
Living on the west side of town, one can feel a little left out of the overall Phoenix food scene. If that rings true for you, don't miss this free food event in Peoria. Some of the best food trucks in town are headed to your neighborhood on Saturday. Eleven trucks will be parked around the Vistancia planned community near Blackstone Country Club. If you can easily get to the 303, this event is within reach. Favorite local trucks including Hey Joe!, The Pizza People, Tom's BBQ Pig Rig, Luncha Libre, and Torched Goodness will be there. Complimentary samples will be available from all food trucks to the first 400 guests.
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