FoodieLand, March 22-24, Phoenix Raceway, Avondale

FoodieLand is a family-friendly outdoor event with more than 175 vendors representing food and flavors from across the globe. The event, which has stops in Arizona, California and Nevada, also features entertainment, live music and local artisans. Admission is $6.

Uncorked Wine Festival, April 6, Salt River Fields, Scottsdale

With more than 100 wines to sample, as well as seltzers and canned cocktails, food trucks and entertainment, the festival benefits Arizona Small Dog Rescue. General admission tickets are $60 and early admission tickets are $75.

Rusty’s Beer Fest, April 7, Mountain Shadows, Paradise Valley

The third annual event offers samples of 30 beers, including top local brews, a buffet featuring dishes like bratwurst and pretzels with beer cheese, live German-style music and raffle prizes. The cost is $49. There is an option to play in a golf tournament for $100.

Foodstock, April 13, Peoria Sports Complex

Enjoy a variety of cuisines from 50 food trucks, a full bar and children’s activities. Gate proceeds will help feed West Valley children experiencing food insecurity through Peoria Diamond Club’s nonprofit program. Entry is $5; kids 12 and under are free.

FRIED: French Fry & Music Festival, April 20, Hance Park, Phoenix

Sample a variety of inventive French fry creations from local food trucks and vendors, from classic to loaded with unique toppings, while enjoying live music from local bands and artists. Admission is $16.

Verde Valley Wine Festival, May 11, Riverfront Park, Cottonwood

This festival highlights the region’s variety of wines, as well as local beers and spirits, music, food and local artists. Tickets are $40 in advance and include eight tasting tickets and a commemorative wine glass.

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Each restaurant offers dishes highlighting Japan’s renowned Hokkaido scallop with a sake pairing. Restaurants participating in the series include Kaizen and Sake Haus in Phoenix; Kuka Sushi and Izakaya in Tempe; Shimogamo and Mikado Sushi in Chandler; and Roka Akor, Kay Sushi and Sushi Crush in Scottsdale. The pairing at Hana Japanese Eatery in Phoenix features flash-fried Hokkaido scallops drizzled with soy vinegar sauce with Nanbu Bijin sake. Umami BBQ and Sushi in North Phoenix is offering Hokkaido scallops carpaccio with lemon, cucumbers and ponzu sauce paired with Arizona Sake. By using #SupportSake and tagging @supportsake in social media posts, diners will be entered to win roundtrip airfare to Japan and other prizes.

“We are committed to further strengthening the relationship between Japan and Arizona in the area of food as well as economic and cultural ties,” said Kenko Sone, Consul General of Japan in Los Angeles. “Japan has high-quality seafood from our rich coastal waters, and sake and seafood have a harmonious relationship that complements and enhances each other. I hope Arizonans will take this opportunity to enjoy the marriage of Japanese seafood and sake.”

For more behind this Frontdoor, visit tasteofjpn.com/supportsake.

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“Our goal is to go beyond the ordinary, making Trevor’s a distinctive and memorable destination that transcends the typical liquor store visit,” said Zoe Vince, director of marketing for Trevor’s. “Trevor’s sets a new standard for the liquor store experience, skillfully intertwining shopping with entertainment. As a locally owned establishment, Trevor’s takes pride in fostering a personalized and community-centric approach.”

Trevor’s first location opened in South Scottsdale in December 2020, offering a rotating selection of 24 beers on tap, daily food trucks, two patios with oversized games, an outdoor cigar lounge and a pet-friendly ambiance. The second location in North Scottsdale opened in January 2023, featuring a craft cocktail bar, cigar lounge, expansive patio, two cutting-edge golf simulators and a wood-fired pizza kitchen, as well as salads, sandwiches and charcuterie boards. The Arcadia location opened in November 2023 and also has a wood-fired pizza kitchen, craft cocktails and arcade games.

The cocktail selections at the Scottsdale and Arcadia locations range from classics like margaritas and Old Fashioneds to unique creations like a strawberry coconut Negroni, the Oaxacan Sun with mezcal and pineapple liqueur, and Trevor’s Spritz with peach and orange vodka, Aperol and Prosecco. Trevor’s also offers tasting events, allowing guests to sample a variety of spirits.

Trevor’s has plans to open a fourth location in 2024. “Trevor’s is thrilled about the exciting developments on the horizon,” Vince said. “We are excited to bring our unique blend of retail and entertainment to even more communities. As we expand, our focus remains on delivering exceptional experiences, diverse selections and a strong sense of community.”

For more behind this Frontdoor, visit trevors.com

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Opened in 2001, Quiessence stands for a quiet, tranquil environment. “The restaurant has evolved a lot over time. It started out as a more casual restaurant, where we hosted cooking classes,” said chef and co-owner Dustin Christofolo. “Over the years and after a few remodels, it has evolved into a fine-dining establishment with specialized tasting menus. 

At the beginning of 2023, we opened our new state-of-the-art Q Kitchen, the perfect custom space for our farm-to-table restaurant.”

Christofolo describes Quiessence as farm fresh with a rustic soul. “The ambiance is very romantic and the menu is true farm-to-table with our onsite garden just steps from our kitchen,” he said. “We are inspired by the flavors and seasons of Arizona.” 

Guests can enjoy a three-, four- or five-course tasting menu with optional wine pairings featuring seasonal ingredients. Recent menu selections include butternut squash soup with goat cheese mousse, potato gnocchi with guinea hen confit and Alaskan halibut with chickpea puree and corn relish. The Quiessence chef’s spread includes local cheeses, cured meats, brick-oven baked artisan bread and seasonal jams. Additional bites like Japanese A5 Wagyu and foie gras macarons are also available. 

Beverage selections at Quiessence include several wines from Arizona, as well as cocktails featuring fresh ingredients from the farm, like a citrus margarita and a smoky Paloma.

The stunning property includes an organic pecan orchard, the Soil & Seed Garden, which provides produce for all three restaurants at The Farm at South Mountain, and a rustic farmhouse where Quiessence is housed. Dining options at Quiessence include the Chef’s Table in the heart of the new kitchen and the Brick Oven Experience, which offers a special tasting menu next to a fireplace under a private gazebo.

In addition to onsite ingredients from the farm, including herbs, microgreens, beets, radishes, citrus, eggplant and zucchini, Quiessence uses a variety of local suppliers, including Noble Bread, Two Wash Ranch, McClendon Farms and Crow’s Dairy.

“It’s important to support the people of your region,” Christofolo said. “Fresher ingredients imply more sustainable practices. We follow the lead of the seasons and the land to guide our menu and our cooking. The flavors of the Arizona terroir shine through each dish with the unique layering of flavors and exceptional use of the local ingredients.”

For information, visit thefarmatsouthmountain.com/quiessence-restaurant.  

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At a time when options were limited, the team wanted to make healthy, great-tasting food readily available at a reasonable price with exceptional customer service. The concept took off, and 30 years later, Pita Jungle has 23 locations throughout the state. The founders continue to be heavily involved in all aspects of Pita Jungle’s operations.

With the mission of helping guests sustain a healthy and balanced lifestyle, Pita Jungle offers a variety of vegetarian, vegan and gluten-free items. Pita Jungle’s menu is influenced by global flavors with the benefits of the Mediterranean diet.

In December, Pita Jungle launched its International Street Flavors menu, offering Mediterranean-influenced dishes with light, fresh and unprocessed ingredients inspired by global street foods. The menu is available through the spring and features dishes like gluten-free lemon chicken rice soup, a vegetarian Mediterranean bean and cheese burrito and a vegan street noodle stir fry in a spicy garlic ginger sauce. The International Street Flavors menu features $3 “Inflation Busters,” including a wood-fired cauliflower taco and a gluten-free hummus and chicken taco. Pita Jungle also offers a happy hour menu with Mediterranean-inspired tapas such as hummus, tzatziki, falafel, feta and olives.

With three decades of success as a beloved Arizona brand, Pita Jungle continues to stay true to its roots and provide healthy, delicious food with global flavors to meet a variety of preferences with a focus on quality and customer service.

For more behind this Frontdoor, go to pitajungle.com.

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“The local community has watched this project grow over the past several years and there was a lot of anticipation,” said Calvin Arnold, national sales director for Caduceus Cellars and Merkin Vineyards. “We are thrilled with the support we’ve received from both locals and visitors. People are discovering this hilltop where we are growing grapes, making wine and presenting what this area has to offer.” 

Caduceus Cellars and Merkin Vineyards are family-owned wineries based in Jerome with a strong presence in Arizona. Owner and winemaker Maynard James Keenan, lead singer for the band Tool, moved to Jerome in 1995.

In 2009, Caduceus opened a tasting room in Jerome. The Merkin Vineyards Tasting Room & Osteria opened in Cottonwood in 2016. “The focus was wine, but people started gravitating to our food and pasta programs,” Arnold said.

In addition to Caduceus Cellars and Merkin Vineyards, the family of brands has grown to include Four 8 Wineworks, which has tasting rooms in Jerome and Cottonwood, and Puscifer Queen B, a line of canned wines. A Merkin Vineyards tasting room and restaurant opened in Old Town Scottsdale in 2019.

As of 2014, all of the grapes used to produce these wines are grown in southern Arizona and northern Arizona’s Verde Valley. “We take a lot of pride in where we come from. Everything we do, from our branding to our labels, is an homage to where we live,” Arnold said.

In addition to focusing on Arizona wine, the brands have multiple greenhouses and orchards throughout the state that grow a variety of items, including basil, mushrooms, microgreens and apples.

The Trattoria menu at the hilltop facility is dominantly Italian and features produce grown in the greenhouses and orchards, as well as fresh bread and pasta. Popular menu items include gnocchi with sage and prosciutto cream sauce and the Merkin mac and cheese, prickly pear-infused pasta with pancetta and mascarpone cream sauce. The menu also offers wood-oven pizza, bruschetta and wine flights. 

“Everything on the menu is made to pair with wine, as that is our focus,” Arnold said. “We grow as much as we can and try to source locally as much as possible. We have a taste of Arizona in everything we do.”

To learn more, visit merkintrattoria.com.

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“The Eleanor has a modern retro vibe with a casual, welcoming experience and a focus on hospitality,” said owner Tom Frenkel of the Clayton Companies.

ALINE Architecture Concepts created a mid-century design with light woods and retro colors for The Eleanor. ALINE kept the building’s historic low-profile roof and added new garage doors to the patio and a high wall with windows to bring in natural light.

In addition to The Eleanor, the Clayton Companies have partnered with ALINE on other projects, including Fate Brewing Company restaurants and The Clayton House. “ALINE’s level of attention to detail from start to finish is exceptional and unmatched,” Frenkel said.

The Eleanor’s menu offers breakfast items like biscuits and gravy, chilaquiles and blueberry pancakes, as well as sandwiches, including a BLT, pastrami and chicken salad. Popular dishes include churro French toast stuffed with Nutella and breakfast hash, which features six-hour braised short ribs, fingerling potatoes and Brussels sprouts topped with an egg.

Beverage options include macchiato, cold brew iced coffee and honey cinnamon latte, as well as classic brunch cocktails, including Bloody Marys, mimosas and espresso martinis. Diners can enjoy creative libations like the breakfast Old Fashioned with maple coffee syrup and papaya spicy margarita with smoked jalapeño liqueur.

When there isn’t time to enjoy a full-service meal, guests can visit the market at The Eleanor for coffee and grab-and-go items.

“The neighborhood has been very welcoming, and we hope to continue to exceed their expectations,” Frenkel said. “Whether it’s for a coffee to go or a full dining experience, we hope to be part of the morning routine.”

The Eleanor is open daily from 7 a.m. to 2 p.m.

For more behind this Frontdoor, visit theeleanoraz.com.

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^{Photo courtesy of Wrigley Mansion}

Festivin
Wrigley Mansion, Phoenix
January 11–14
A celebration of wine, food and education features dinners, seminars, demonstrations and a grand tasting with a portion of proceeds benefiting Almost There: A Mom and Pups Rescue. Dinners include Unplugged and Uncorked, combining wine and music and an exclusive Louis XIII dinner. Seminars include a Champagne and caviar pairing experience, masterclass in blending, a blind tasting and more. Festivin concludes with a grand tasting with over 150 wines, food stations, entertainment and puppies from Almost There.

Arizona Wine Festival
Heritage Square, Downtown Phoenix
January 27–28
The event includes 20 Arizona wineries along with various vendors, food trucks, local beer and entertainment. Tickets start at $30 with advance purchase. Each ticket includes a commemorative wine glass and 10 tasting tickets.

A Taste of AZ Food and Drink Festival
January 27
Salt River Fields, Scottsdale
This new festival offers samples from award-winning restaurants, bars and beverage producers, including The VIG, The Italian Daughter, Merkin Vineyards, Pigtails, Cider Corps and more. The event also includes live music and demonstrations. General admission tickets are $79 and VIP tickets are $109, which include early admission and VIP lounge access.

Arizona Cocktail Weekend
February 16–19
This annual event showcases mixology talent with events like Cocktail Carnival, an immersive celebration of libations and entertainment; Top Bars, featuring pop-up versions of renowned bars from across the state, country and globe; and the Last Slinger Standing bartending competition.

^{Photo by Askia Stewart Jr.}

Arizona Strong Beer Festival
February 17
Salt River Fields, Scottsdale
Hosted by the Arizona Craft Brewers Guild, the state’s longest-running beer festival offers samples of beer, cider and mead from more than 100 breweries around the country, as well as live entertainment, food trucks and more. General admission tickets are $70 and VIP tickets are $90 and include early entry and access to a pre-event party.

Devour Culinary Classic
February 24–25
Desert Botanical Garden, Phoenix
The 15^th annual event brings together Local First Arizona, Desert Botanical Garden and Southern Arizona Arts and Culture Alliance for a culinary festival featuring more than 70 of Arizona’s best chefs, sommeliers and purveyors. General admission tickets are $150 per day and early entry tickets are $225 per day.

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^{Photo courtesy of Shea Cheese}

“Grazing boards are a great way to celebrate getting together,” said Jenny Zink, co-owner of Shea Cheese in Phoenix, which offers boards, a wide selection of cheeses and classes. “Instead of setting out 20 different dishes, you can incorporate them all into one beautiful platter.”

Boards are versatile and can be customized for a variety of holidays and occasions. “Holiday boards can include both savory and sweet items, as well as decorations. They also make great gifts,” said Liza Noriega, owner of She Shed Chef. One of She Shed Chef’s most popular boards is the Largecuterie, a grazing table for large gatherings, which includes meats, cheeses, fruit, bread, crackers and a variety of homemade spreads. “People want to celebrate in their homes with a unique table of food. It’s super convenient because I do all the preparation, delivery and set up, and leftovers can be enjoyed later.”

Holiday boards can incorporate flavors of the season. “For our Thanksgiving boards, we like to pick cheeses that pair with classic Thanksgiving flavor profiles, such as adding Sage Derby, a cheese from England that has a flavor profile similar to a mild cheddar laced with sage. We also like to add a smoky cheese like Gouda,” said Mahfam Moeeni-Alarcon, co-owner and chef at Mingle + Graze, a cheese shop and eatery in Chandler. “For Christmas, we love using rosemary to garnish our boards and Christmas cookies for that extra pop of holiday fun. For a sweet treat, we add peppermint bark.”

Many people enjoy creating their own boards, and there are expert tips and classes to provide guidance and ideas.

“Remember, the threes — three types of meat, three kinds of cheeses, three spreads, three types of crackers and three types of snacks,” said Noriega, who teaches a charcuterie board class at LDV Winery’s tasting room in Old Town Scottsdale. 

In addition to the aesthetics, consider your guests’ preferences. Boards can easily be customized for vegetarians, vegans and people who are gluten-free or have other dietary restrictions.

^{Photo courtesy of She Shed Chef}

“You can add charcuterie or keep it vegetarian. Fruit is always a must to add pops of color. Jams, mustards, honeys and olives add a nice touch. Nuts give it a great look,” Moeeni-Alarcon said.

Ask for suggestions at your local cheese shop. “We encourage people to start with the cheese,” Zink said. “Soft, hard and blue are great places to start. If you don’t like brie, you can choose another soft cheese, like a fresh chevre or a creamy burrata. For a hard cheese, choosing something in the cheddar family is an easy win. If you’re not a fan of blue, choose a flavored cheese like a fun Cajun cheddar or a truffle cheese. Once you have your cheeses, you can add other things to make your board pop. We recommend using this formula: cheese, meat, produce, pickle, dip, crunch and something sweet.”

Whatever the occasion, guests are sure to love a board.  

For information, go to sheshedchef.com, mingleandgraze.com and sheacheese.com.

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Chef Cory Oppold has worked for some of Arizona’s most acclaimed restaurants and chefs. In May 2023, he opened his own restaurant in Scottsdale called Course. “I’ve been dreaming about having my own restaurant since I was in culinary school,” he said. “It’s everything and more that I hoped for, and it’s been really fun building it.”

Like many chefs, Oppold had to pivot when the pandemic closed Atlas Bistro, where he had worked for several years.

“During the pandemic, people wanted to enjoy fine dining but didn’t want to go out, so I focused on offering multi-course tasting menus in people’s homes and thought about how I could translate the experience to a restaurant,” Oppold said.

In February 2022, Oppold met investors Brett and Christian Pezzuto at a wine dinner, and Course started to take shape. “We were looking to create an experience where diners could have fun and enjoy a high-end tasting menu in a relaxed atmosphere with great hospitality and exceptional service,” Oppold said.

Course offers three dining options with menus that change regularly, including a 10-course dinner Thursday through Saturday and a five-course dinner Tuesday and Wednesday, with wine pairings available. Morning Would, which Oppold started as a pop-up, features a multi-course Sunday brunch with upscale twists on familiar favorites like chicken and waffles, and cereal and milk.

“We like to add playful and nostalgic elements to the menu, offering some things people are familiar with and some things they may not have tried before,” Oppold said.

Oppold was raised on a farm in Illinois and moved to Arizona to study architecture. One dinner at the Arizona Biltmore resort in Phoenix changed his career path. 

“When I experienced a high-end restaurant for the first time, I fell in love with the artistic approach to food and fine dining,” Oppold said. “Growing up on a farm, food was more of a source of energy than art. I was interested in making food more of an experience.”

Oppold studied at Scottsdale Culinary Institute and started his career at the iconic Different Pointe of View restaurant in Phoenix. He worked there for several years, starting as a line cook and becoming executive sous chef. He then served as chef de cuisine at L’Auberge de Sedona before returning to Phoenix to teach at his former culinary school. “I learned so much about food by teaching classes,” he said. 

After a few years teaching, Oppold worked as sous chef at Binkley’s, one of Arizona’s most celebrated fine dining restaurants. He then became executive chef at Tarbell’s. His next career move was to Atlas Bistro, where he worked from 2014 until the pandemic hit in 2020. 

“Atlas Bistro was my first opportunity to create my own menu, incorporating what I learned from my past experiences,” said Oppold, who won Food Network’s “Chopped” in 2019.

After receiving great feedback from diners and the media, Oppold is working on new menus for Course, including a holiday menu. 

“I like to bring simplistic elements together to create complex dishes with attention to detail and a focus on presentation,” Oppold said. “People eat with their eyes first. As chefs, it’s our job to make everything taste good, but also to make it look good. That’s where everything comes together.”

To learn more, visit courserestaurantaz.com.

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