<![CDATA[tuck shop - blog]]>Wed, 22 May 2013 09:39:09 -0800Weebly<![CDATA[Devour for Waste Not]]>Tue, 10 Jul 2012 19:13:41 GMThttp://www.tuckinphx.com/1/post/2012/07/devour-for-waste-not.htmlPicture
So we have teamed up with Devour Phoenix for the following cool event where the proceeds from the sales of our Poblano Relleno will benefit Waste Not:

What is in the dish?  Well...we stuff a roasted poblano pepper with Schriener's Pork Sauasge and house pulled mozzarella.  It is served with a tomato and mozz salsa and covered with a poblano, spinach, cream sauce.


Devour Phoenix and Waste Not Team Up for Hunger Awareness Drive   
July 17 -31
Devour Members set goal of using local food producers to raise enough money to feed 100,000 people

Local chefs and restaurant owners are collaborating in an ambitious effort to raise awareness about the hunger crisis happening right here in our own backyard. Right now, 1 in 4 children in Maricopa County go to bed hungry every night. Devour Restaurants are teaming up for a two week hunger awareness drive to raise funds for Waste Not, an organization that collects 6,000 pounds of food per day and re-distributes that food to the hungry. For every dollar raised, Waste Not can feed six people. Devour hopes to raise enough funds to feed 100,000 people- we invite the public to join us in this important endeavor.

The details are simple and tasty:
We want you to dine out to Devour Hunger for Waste Not! Twelve Devour restaurants will feature dishes for a two week period, July 17 – 31. Proceeds from the Waste Not dish will go directly to Waste Not’s food rescue mission.

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<![CDATA[Cooking Light, July 2012]]>Wed, 13 Jun 2012 22:36:12 GMThttp://www.tuckinphx.com/1/post/2012/06/cooking-light-july-2012.htmllooks like our friends at Cooking Light have identified our place in the world as one of the "Hidden Gems and Delicious Destinations" in the Southwest.  Evidently they took a shine to our Lamb Meatballs dish which, to their credit, is on the lighter and healtier side of the equation for the menu.  Also a collective "phew!" that it made the cut to stay on the warmer weather menu this summer.  For those of you who need a walkthru on the dish, it is basically a spaghetti and meatballs adaptation where the pasta is replaced by a mandoline/julienne of carrots, zucchini, and spaghetti squash.  it is served in a light tomato sauce and finished with a dusting of pecorino cheese.  tuck in! 

web link is below, check it out.

http://www.cookinglight.com/healthy-living/travel/food-destinations-00412000076050/page8.html]]>