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Phoenix Public Market Summer Series
The Phoenix Downtown Public Market summer cooking series continues this Saturday with special guest chef Tracy Dempsey. Using items typically found at the downtown grocery, Tracy Dempsey will teach you how to whip up a meal from appetizer to dessert. Saturday's menu features tartines of French green lentil hummus and poached elfish salmon with Maya's Farm herbed Rainbow Valley Fromage Blanc, oven-baked polenta with summer veggie ratatouille, and Rainbow Valley mascarpone ice cream with a grilled polenta cake drizzled with Queen Creek Olive Mill's vanilla bean olive oil and fruit. The meal will be paired with wines from Dos Cabezas Winery and Callaghan Vineyards. Guest will also receive all of the day's recipes. $45 per person. Class starts at 2 p.m. Click here to reserve your spot.
Food blog Make it Naked has taken your typical jalapeno popper to a new level -- it involves goat cheese and a grill. Jalapenos are stuffed with a tangy mixture of cream cheese, goat cheese and sharp cheddar, bacon, roasted garlic and onion. Stick those babies on the grill for about eight minutes and you have yourself a batch of fancy jalapeno poppers. Although we wouldn't suggest you do anything with jalapenos naked -- that could get painful.