Looking for something to put in your mouth this weekend? We've got you covered. Check out what's on our plate.
Kaiseki Dinner at Posh
It's no secret to Phoenix's food lovers that Posh chef Josh Hebert loves to create Japanese food. He's done a pop-up restaurant and a late night menu (which he brought back earlier this week), but the one to top them all might be the Kaiseki Dinner he's got planned for tonight (Friday, June 14). The traditional, multi-course Japanese dinner evolved from the Japanese tea ceremony and usually includes an appetizer, sashimi, a simmered dish, a grilled dish, and a steamed course -- in addition to whatever the chef wants to throw in. The Kaiseki dinner will cost $125 a person and includes paired beverages, tax and gratuity. Reservations are available from 5 to 9 p.m. Call (480) 663-7674 or visit www.poshscottsdale.com.
7th Annual Bloomin' Beerfest
As Joyce wrote, "Love loves to love love," and on Bloomsday, we love to love beer. No, Bloomsday isn't a celebration of Irish independence or lepurchans, it's about celebrating the life of Irish author James Joyce and his novel Ulysses. The day takes its name from the work's main character Leopold Bloom, who on June 15th travels around Dublin and among other things, drinks. In honor of his adventure the Arizona Irish Cultural Center will host their 7th Annual Bloomin' Beerfest with specialty beers, live music and Ulysses readings throughout the night. Tickets cost $27 in advance online or $37 at the gate and includes activities plus 16 tickets, which can be used for beer and/or food. Admission for children under 12 costs $1, though the event is geared toward adults. The celebrations run from 7 to 10 p.m. on Saturday.
Father's Day Brunch and BBQ at Lon's
No matter what else you have planned for pops on Father's Day, Lon's has a couple options that should fit into your schedule. For those looking for early eats they're offering an la carte brunch prepared by Executive Chef Jeremy Pacheco and the LON's culinary team from 10 a.m. to 2 p.m. on Sunday. If dinner looks more like it will fit the bill, they'll also be hosting a Fathers Day BBQ from 5 to 8 p.m. with a selection of barbecued meats accompanied by locally brewed beer specials from San Tan Brewing Company and Sonoran Brewing Company. The BBQ will cost $45 per person or $19 for kids 12 and under. For more information and/or reservations call 602-955-8614 or visit the Lon's website.
Brew at the Zoo
Craft brew aficionados and those with a soft spot for brown bears will want to head down to Tucson for Brew at the Zoo at the Reid Park Zoo. The fundraising event will bring an impressive roster of craft breweries to the zoo to offer tastings and beer including Tucson's Barrio Brewing Company, Four Peaks Brewing Company, Mudshark Brewery and Sentinel Peak Brewing Company. Guests will also receive a commemorative recycled beer bottle sampling glass and will enjoy games, animal encounters, presentations and live music. Proceeds from the evening will go towards the zoo's new Brown Bear exhibit. Tickets cost $40 a person or $50 on the day of the event, which will take place from 6 to 9 p.m. on Saturday. Discounts available for zoo members. For more information or to purchase tickets visit the Reid Park Zoo website.
Apple Pie Moonshine, Brisket Hash Nachos and More at Bootleggers
We're used to Phoenix food blogger Rick Phillips hosting festivals and events but the restauranteur hit seems to be fitting him just fine. We checked out the spot he opened with help from quite a few friends from the local food scene -- namely, KCBS-winning pit-master Kevin Slade, chef Matt Carter of the Mission and Zinc Bistro and James Fox, who's heading the kitchen. At Bootleggers in Phoenix they're doing some really interesting stuff like a tasty-but-deadly Apple Pie Moonshine and an awesome Nacho Flat, with "fried tortillas interspersed with smoky brisket hash, roasted jalapeños, and chunky avocado relish." They also have what we're thinking might be the best BLT in the Valley: the PBLT. The monster of a sandwich comes piled with smoked pork belly, grilled pickles, spicy mayo, and onions between toasty pieces of sourdough. Get there. Now.