Take a bite out of what’s happening around the Tucson dining scene this week – Penca’s three-course street food menu, remembering Bonnie Lee/a wine tasting, making cold brew and plant-based diet classes.
Mexican Street Food at Penca
Penca took a short summer break and will reopen Thursday, July 16.
Mexican street food will set the theme for the next round of “Noches de Penca”, special three-course meals offered every Wednesday throughout the summer. Menu for Wednesday, July 22 and all succeeding Wednesdays will be posted on the Penca Facebook page each week.
Street food in Mexico called antojitos (“little cravings”) is prepared by street vendors and at small markets and can include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, elote, and tortas as well as fresh fruit, vegetables and soups. Penca owner Patricia Schwabe is a huge fan of these special dishes from her native Mexico and is delighted to share them with her guests. Over the next month, a variety of her favorite dishes will appear on the Noches de Penca menus – each one sure to be a memorable feast. Paired wines for $5/glass are featured each Wednesday, as well as specialty cocktails, beers and more. The full Penca menu is also offered. Reservations are suggested
Bonnie’s Favorites Wine Tasting
Last week I remembered Bonnie Lee Lewis who wrote Pour Me Some Grapes for the now defunct TucsonCitizen.com blog. Bonnie lived the last few years of her life on a Willcox winery overseeing the wine tasting room. CataVinos Wine Shoppe is honoring Bonnie’s by holding a wine tasting this weekend featuring Bonnie’s favorites. Come taste wine and remember Bonnie Lee on July 16, 17, 18 from 4 to 8 PM.
Cooking Classes at the Food Conspiracy Co-Op
Exo Roast Co. (Demo) – Cold Brew
Saturday, July 18 – 9 AM
Learn the basics for making cold brew coffee at home using supplies you have around the house. Learn how to add flavors, ingredients and different coffees for different results. Participants will walk away with cold brew made from Exo Roast Co. beans with your choice of flavorings: cacao, date syrup, chiltipin or plain. Class is limited to 10 participants. Bring a 64 oz container to make and bring home your cold brew. Cost: $8 Pre registration required. (I love cold brew coffee!)
The Plant-Based Plate: An Intro to Living A Plant-based Life with Traci Hobson and Jared Keen (Demo)
Thursday, July 23 – 6 PM
What are the benefits of plant-based living? Learn how to make simple, quick plant-based meals. A plant-based diet has been shown to lower the risk for many chronic diseases such as obesity, heart disease, high blood pressure, and diabetes, as well as many types of cancer. Students will also see a demonstration of how easy it is to make cashew milk and taste a plant-based gazpacho soup and dessert. Class is limited to 24 participants. Cost: $8. Pre registration required.