Zombies and Wine
Hotel Congress (311 E. Congress St.) hosts a wine tasting from 5 to 8 p.m., Saturday, Oct. 24, to coincide with the Zombie Walk. Expect wines from the recently expanded wine list at the Cup Café and light appetizers. Those who come in zombie garb get $2 off the $10 admission. Visit www.hotelcongress.com for more info.
Maynards Market and Kitchen (400 N. Toole Ave.) hosts a make-your-own caramel apple station from 11 a.m. to 2 p.m. every Friday this fall. Just pick out a granny smith or pink lady apple, coat it in caramel and roll it in peanuts, pistachios or pecans for $3.
Mesquite flour typically sells for $20 a pound, but you can harvest and mill your own for a fraction of that. The flour is high in protein and fiber and makes a mean pancake due to its naturally sweet flavor. Try one for yourself at the Desert Harvesters Mesquite Milling and Mesquite Pancake Breakfast from 9 a.m. to 2 p.m., Saturday, Nov. 7, at the Dunbar/Spring Organic Community Garden on the corner of University Boulevard and 11th Avenue. $1 per pancake. Visit www.desertharvesters.org for more info.
Loews Ventana Canyon Resort hosts a Halloween party for drinking-age patrons at 8:30 p.m., Saturday, Oct. 31. The lobby lounge will be converted into a voodoo-themed haunt, with cocktails to match. George Howard and his band will handle the music, and a costume contest with prizes will be featured. The resort is located at 7000 N. Resort Drive; 299-2020.
Aqui Con El Nene's, a taco stand on the corner of Ruthrauff and Flowing Wells roads, has pretty much perfected the baked potato. They call it the papancha, and it's a charcoal grilled monster spud smothered in meat, cheese and bacon, and served with grilled onions and crispy corn tortillas. Eat more roadside food. It is good and interesting.
Harvest Feast Postponed
The Tucson Community Food Bank's "Harvest Feast: Dinner Under the Stars" scheduled for Sunday, Oct. 25, has been postponed, according to Jack Parris, the organization's public relations manager. The event—which features freshly harvested food prepared by five top chefs—will be rescheduled. We'll keep you posted.