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Greetings!
Tonight's Food Truck Invasion promises to be a huge event, so get there early to sample your favorite food truck, or to try a new one. And aren't we lucky to have an award-winning chef like Ryan Clark of Lodge on the Desert in Tucson? This week he pairs with another talented chef, Christina Machamer, winner of Season 4 of Hell's Kitchen, to present a special wine dinner at the Lodge. See On The Menu for details. Are you a restaurant or food truck operator, or event manager? We're looking for news about opening, expansion, menu change or specials, or event. Send news to news@tucsonnotebook.com.
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| "Food Truck Invasion" Tonight!
Dinner and little bites of movies at Dinnerware Artspace
Where: 119 E Toole Avenue
When: 5 to 9 pm
This is looking like a huge event compared to last month's outing. 12 trucks and carts are scheduled to appear, and the round-up has received a ton of press in the last week - so get there early to enjoy a meal from the vendors of your choice.
The "invasion" theme will be augmented by 1950's sci-fi film trailers and 1960's intermission clips projected on the warehouse walls. The following trucks are scheduled to appear:
Music: de Vie singing and playing piano.
Sponsored by Tucson Food Trucks, and Julie Graphics, with part of the proceeds benefiting Dinnerware Artspace, a community art exhibition space. |
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Just Desserts
A Seasonal Treat: Panettone
An Italian sweet bread that originated in Milan, it is usually available around the Christmas holiday (though it is baked year round in such cities such as San Francisco, New York, and Boston that have large Italian communities). It is popular throughout Western Europe, as well as many South American countries.
Panettone is light and fluffy, due to a process that takes several days to cure the dough, similar to that of sourdough. Traditional panettone contains rasins, candied orange, citron, and lemon zest, while variations may contain chocolate or nuts. The loaf is generally taller than it is wide, as a cupola shape. Imported panettone can be found in a wide variety of stores, such as Whole Foods, Sunflower Markets, Walgreen's, and even Big Lots. Locally, Beyond Bread and Viro's Real Italian Bakery bake panettone at the beginning of December through the end of the month.
How to best enjoy panettone? Though it can be eaten as is, I like to slice it in 1 inch thick pieces, lightly toast, apply butter, and dunk it in hot chocolate. It also makes excellent French toast. Add a little flair to a dinner party by serving it with a sweet wine, such as Asti (Spumante). Lastly, it can be frozen so that it can be enjoyed later in the year.
Click here for a recipe to make your own panettone.
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 On The Menu
Ideas for your next dining experience
Featured this week is a special event at Lodge on the Desert that pairs Executive Chef Ryan Clark with Chef Christina Machamer, Hell's Kitchen Season 4 winner, who present a special wine dinner on December 8. We also look at a champagne tasting at Hacienda del Lago on December 15.
Read more...
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Media Round-up
News & blog articles from around the Web
Makin' whoopie: a pie to die for, Arizona Daily Star, December 1
Takamatsu Returns, Tucson Weekly, December 1 |
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Openings, Closings, & More
Openings
Bisbee Breakfast Club, 4131 W Ina Rd, today
Borderlands Brewing Company, 119 E Toole Ave, December 10
The Parish, 6453 N Oracle, this past weekend |
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Your comments about this newsletter are greatly appreciated.
Bon appetit!
Sincerely,
Denis Fabbrini
Editor
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