4

Maggiano's Fall Wine Dinner and Cooking Class plus Turkey Pot Pies in Today's Eater's Digest

Hungry for your early morning serving of food news, with no preservatives or additives?
^
Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.


Dinner and a Cooking Class
It's a busy time for Scottsdale's Maggiano's. Not only are they cooking up a five-course wine dinner on Tuesday, they will also be hosting a cooking class next Friday. 

Tuesday's five-course wine dinner menu starts with a warm pancetta and chicken dumpling soup folled by a grilled chicken pizza topped with a garlic truffle cream sauce. Next up, a red cabbage salad topped with slow roasted citrus marinated beef and a crispy chicken Diavlo with a mixed green salad. Finish things off with a slice of seven layer chocolate carrot cake topped with a chocolate raspberry mousse. Each course will be served with a perfectly paired Italian wine. Dinner starts at 6 p.m. and will run you $60 (all inclusive) per person. 

Friday's cooking class will teach you how to prepare extravagant appetizers and rich desserts including creamed corn in pasta sfoglia, cracked black pepper roast beef roulades, pistachio crusted bananas, and bananas foster over pound cake. Not only will you learn how to make these treats, you'll also get to eat them! The class runs from 6 p.m. to 9 p.m. and costs $75 per person. Reservations are required for both the wine dinner and the cooking class and can be made by calling 480-333-4100. 
 

Leftover Pie

Sadly there were zero leftovers in our house this Thanksgiving which means we will not be able to make our favorite turkey pot pies. But maybe you have leftovers so we thought we would share. Puff pastry, leftover turkey and some frozen veggies and you have yourself a nice little meal. Click here to check out the recipe. 

Follow Chow Bella on Facebook and Twitter.


Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

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

 

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