Looking for something to put in your mouth this weekend? We've got you covered. Check out what's on our plate.
Sweet, sticky peach juice will be running down a lot of chins this weekend at the Schnepf Farms Peach Festival in Queen Creek. There will be plenty of ripe peaches to pick from the orchards, with hay rides to get you there, and if you'd rather just enjoy the fruits of the farm, you can fill up on peachy pancakes, peach pies, and other treats at the Peach Sampling Pavilion. There will also be live music, craft vendors, and contests. The festival runs from 7:30 a.m. to 4 p.m. on Saturday and Sunday, and admission is free for all ages. Can't make it this weekend? Schnepf Farms will host the hoopla again from Saturday, May 25, to Monday, May 27.
In the world of craft beers, bottles usually get all the glory. But the can comes with its own benefits: Canned beer is lighter and easier to transport and is easy to open in seconds, no tools required. On Saturday, May 18, the timeless beer receptacle gets the respect it deserves at the AmeriCAN Canned Craft Beer Festival in Scottsdale Civic Center. The event, presented by Chandler's SanTan Brewing Company, will include over 150 local and national beers such as Hopworks Urban Brewery's HUB Organic Lager, craft food, Beer Olympics, live entertainment, and an interactive beer garden. The Canned Craft Beer Championship award ceremony will take place that afternoon (streaming live online).
General admission is $25 in advance (while supplies last), $35 at the gate, including a 4 oz. tasting can, 20 samples, and a one-year subscription to Draft Magazine. For $100, VIP festival-goers get bonuses like access to an exclusive beer garden with catered food, private bathrooms, and a meet and greet with brewers. The festival begins at noon and ends at 6 p.m.
If you picked up a copy of Cooked: A Natural History of Transformation, the latest book by food anthropologist Michael Pollan (The Omnivore's Dilemma), you probably have an insatiable hankering for whole-hog barbecue. The first 120 pages are dedicated to the practice of roasting meat over a fire with descriptions like, "but it was the occasional shard of crackling dispersed through the mixture that really made the dish extraordinary: a tidy, brittle, irreducible packet of salt, fat, and wood smoke."
Here in metro Phoenix, you can sink your teeth into this traditional carnivore's delight at Bink's Midtown and Bink's Café on Saturdays and Sundays. Pig on the Patio is an all-you-can-eat offering consisting of a bread, a starch, a veggie, and plenty o' meat for $25. Themes change weekly, so expect anything from Cajun to Indian cuisine. Reservations are highly recommended; call 480-488-9796 for Café Bink in Carefree, or 602-388-4874 for Bink Midtown.
We've always been fans of the tacos (and everything else) at Gallo Blanco Café in the Clarendon Hotel. But at chef-owner Doug Robson's new digs, the scrumptious street-style snacks have been upgraded to the next level of deliciousness. Not only are the vegetables tacos filled with super-fresh, locally grown produce, but all the tortillas are made to order. And at Otro Café, the veggies and the tortilla are organic, so $3 apiece is a pretty sweet deal. Stop by on Saturday for happy hour from 2 to 6 p.m. to get $1 off all tacos, including carne asada with salsa, cilantro, onion, and guacamole and al pastor with pineapple and achiote adobe. (Otro Café is closed on Sundays.)
If you missed all of the decadent brunches for Mother's Day (or can't say no to one more), book a table at House of Tricks this Saturday, May 18. The four-course menu will include pairings from award-winning The Ned Winery located on the South Island of New Zealand. Dishes include roasted half Cornish game hen, paired with The Ned Waihopai River Pinot Griogio 2012, and lobster mac and cheese with crispy pancetta and tarragon, paired with The Ned Waihopai River Pinot Noir 2012. Dessert will be a caramelized pear tartlet with honey crème fraiche and a late harvest sauvignon blanc. Brunch begins at 10 a.m. and is $85 per person, including tax and gratuity.