Wake Up Call

Three Things to Eat, Drink and Make this Weekend

This weekend is going to be a busy one! Arizona Beer Week starts tomorrow; Cocktail Week starts Sunday; Jennifer Woods is teachin' class at the Public Market; Kitchen 56 is celebrating their first anniversary. It's all good stuff but a girl only has so much time and her liver can only take so much abuse. So here's what's topping my to-do list. 

Eat This: Beer Brunch at SunUp Brewery -- Saturday morning, before I make my way over to Indian Steel Park for the Strong Beer Fest, I'll be stopping by SunUp for a plate of Heffeweizen pancakes with lemon beer butter, breakfast potatoes, Amber Ale poached breakfast sausage (regular and vegan sausage), assorted quiches, steel cut oatmeal cooked in soy milk served with bananas and brown sugar and probably a pint of their cask conditioned IPA. Brunch will be served buffet style from 10 to 1 p.m. $15 per person.

Drink This: The K56 Anniversary Cocktail at Kitchen 56 -- The Arcadia hot spot is celebrating their very first birthday this Saturday with happy drink specials all day long, $5.56 pulled pork sammies, free hamburgers and hot dogs (starting at 1:30 p.m. first come, first served), and live music. Stop in a try their drink special of the day -- The K56 Anniversary Cocktail. We're not sure what's in it but it's only $3 and we're pretty sure it'll be strong and tasty.

Make This: Naughty Donuts -- Have you ever been to a Chinese food buffet with those little dough balls that have been fried and rolled in sugar? Naughty Donuts are the same idea but in the form of a doughnut.

Those little balls of sin happen to be one of my favorites so when I spotted this delicious picture on Pinterest I just had to click on it. Nothing more then deep fried biscuits from a can, these beautiful donuts are gorgeous and tasty. Plus anyone can make them -- including you.

Whip up a batch before your beer or cocktail adventures, stick them in a bag, and use them to bribe people to be your friend at various events!

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Shannon Armour
Contact: Shannon Armour