Olives and More
Arizona's Queen Creek Olive Mill (the place Chris Bianco gets his oil) is opening an Oils & Olives store at La Encantada, 2905 E. Skyline Drive, on Friday, Nov. 15. The store will carry extra-virgin olive oils, olives, tapenades, vinegars, pasta sauces, dried pastas, Italian pottery and gift items, and a line of Olive Spa body care products. Tasting stations will be located throughout the store. For more information, visit queencreekolivemill.com.
Dogs Done Big-Apple Style
Dawg Daze is a new food cart serving soft pretzels, homemade brownies and hot dogs done the New York City way. Dawg Daze serves Sabrett hot dogs, the official wiener of the East Coast. The cart offers several variations of New York dogs, named after boroughs and neighborhoods of the city. Mike, the man behind the dogs, keeps the operation moving around town, so for information on locations, visit facebook.com/DawgDazeLlc.
The Sahuarita Pecan Festival runs from 8 a.m. to 5 p.m., Saturday, Nov. 9, at the Green Valley Pecan Co., 1625 E. Sahuarita Road. The event includes games for kids, a Nut Run/Walk, live music, and barbecue and other foods from vendors across Southern Arizona. Tucson's Borderlands Brewing will serve its "La Morena" beer, which includes Green Valley pecans. For more info on the free event, go to sahuaritapecanfestival.com.
Expanding Food Choices
Mama's Hawaiian Bar-B-Cue is opening a third location at 8300 N. Thornydale Road in mid-January. Northwest-siders can now loco their mocos! Miss Saigon plans to open a downtown spot next year in the former Monkey Burger spot on Sixth Avenue. There's no word on exactly when yet, but if there's char-broiled pork being served anywhere, I will learn of it and pass along the news. Tucson Tamale Co. is opening a second location at 7159 E. Tanque Verde Road (at Sabino Canyon Road) in January. In addition to great tamales, homemade, organic tortillas will be available.
Iron Chef on the Move
As reported in The Range last week, rumors that Tucson Iron Chef winner Ryan Clark would take a job with a new restaurant have been confirmed. Clark, formerly of Lodge on the Desert, will become executive chef at a revamped Agustín Kitchen in Mercado San Agustín. The restaurant relaunch should happen in the next four to six weeks.