|
Dear Members of the Edible Phoenix Community,
The
summer issue of Edible Phoenix is available
May 16 from our advertisers
and distribution locations. Read
about saguaros, Food Fight 2007, Chef Wendy
Little of Latilla Restaurant and bugs. After
you've read Eliot Wexler's article "Beyond
My Favorite Dishes", send us an e-mail
with your picks for perfect Valley restaurant
dishes. We'll include them in a future issue.
 BEST
CHEF SOUTHWEST
We
couldn't have been happier to hear about
Nobu Fukuda's selection as Best Chef Southwest
by the James Beard Foundation. We're long-time
fans of Nobu's and are thrilled he's received
the recognition he's deserved for so long.
As you can probably guess, a couple of Nobu's
dishes made it onto Eliot's all-time favorites
list. (Although he didn't choose my favorite
dish at Sea Saw: the white fish carpaccio.)
ENDLESS
FEAST
Channel
8 (KAET) will start airing the Endless Feast
series in high definition (HD 8.1) on June
10 (Sundays) at 5:30 pm. Some of the other
markets around the country have already
started the series, but we'll have to wait
a bit longer for the general broadcast here
in the Valley.
BACK BY POPULAR DEMAND: NAVAJO- CHURRO LAMB DINNER AT THE TURQUOISE ROOM
Slow
Food Alta Arizona is sponsoring a churro
lamb dinner at La Posada in Winslow next
month. Sign up now if you are interested
in a wonderful meal, supporting a good cause,
and escaping the Phoenix heat.
Date and time: Sunday June 24th, reception from 4pm-5pm in the newly renovated gardens, dinner at 5:30pm
Location: La Posada Hotel, Winslow, AZ
Chef
John Sharpe will welcome guests again this
year to the Turquoise Room to enjoy his
special cuisine, featuring traditionally
raised Navajo-Churro lamb from nearby Dine
shepherds. Come savor a delicious lamb dinner
on the porch, and view the newly restored
and enhanced gardens and terrace at La Posada
Hotel. Over a thousand new plants, trees,
and a water fall garden now enhance this
lovely, historic hotel. There will be raffle
and auction items donated by the shepherds
and weavers. A portion of the proceeds will
benefit the Slow Food Navajo-Churro Lamb
Presidium Project.
Cost:
$60 per person. Three course dinner including
tax and tip. Cash Bar.
Please RSVP by June 15 to 928-289-2888.
Warm
regards,
Pamela L. Hamilton
Editor and Publisher, Edible Phoenix
|
