The Parish expanding space and workforce
The Parish, Tucson’s go-to source for Southern fusion cuisine, is dramatically increasing in size this month.
Parish owners Steve Dunn, Bryce Zeagler and chef Travis Peters have taken over the space next door, which will expand their restaurant by 1,000 square feet, Zeagler said.
Work started on Sunday, and the management hopes to have things squared away within two to three weeks. The restaurant will remain closed until everything is up and running.
Zeagler said The Parish had gotten to a point to where expansion was necessary.
“Our diners have to wait almost every night,” he said. “It started out just being that way on weekends, but in the last six months we’ve had the same problem during the week. We started losing guests.”
In addition to more general seating, the new area will feature larger bathrooms and a private party room that will seat 20. The current VIP area and bathrooms will be converted into kitchen space.
Zeagler said they also plan to increase their kitchen and wait staff by 50 percent.
The Parish is at 6453 N. Oracle Road.
Follow the restaurant’s progress on facebook.com/theparishtucson
Taste a sense of place
at Downtown Kitchen
Janos Wilder and his bunch at Downtown Kitchen + Cocktails is tipping its cook pots to Tucson’s culinary heritage with a new Sense of Place menu.
The restaurant also is rolling out its winter menu, with American comfort foods including a meatloaf and a pork porterhouse.
Both menus debut on Dec. 11 at Downtown Kitchen, 135 S. Sixth Ave.
The Sense of Place menu accentuates the region’s diverse flavors and Southwestern accents like cilantro, chiles and native squash and fruits.
The menu kicks off with a seasonal centerpiece: pasture-raised organic turkey from Willcox’s Chiracuhua Farms ($20), or $35 for three courses that could include the Mexican lime ice cream and corn cookie for dessert.
Downtown Kitchen opens daily at 4 p.m. Details: 623-7700 or downtownkitchen.com
So much for milk
Cookies go best with wine at Sonoita’s Arizona Hops and Vine.
Not convinced? Join owners-sisters Shannon Zouzoulas and Megan Haller from noon to 5 p.m. Saturday as they pop the cork on their holiday Glühwein and pair it and a couple of their other wines with holiday cookies. The cost is $20 — kids are free — and it includes wine and cookie pairings and a commemorative glass.
The event also includes music, a visit from Santa, a market and food trucks.
Arizona Hops and Vines is at 3450 Highway 82 in Sonoita. Details: 1-888-569-1642.
Hey kids, sign up
for Gingerbread Wars
Sunday is the deadline for teams of students in grades 5 through 8 to sign up to create confection masterpieces at Gingerbread Wars 2013.
The event starts at 3:30 p.m. Dec. 13 at St. Gregory College Preparatory School, 3231 N. Craycroft Road.
Teams made up of two to four gingerbread artists will have 60 minutes to build and decorate gingerbread houses. Prizes will be awarded.
Gingerbread Wars is hosted by St. Gregory’s Minds Alive! Middle School Summer Camp and Yummy Kids Cooking.
The entry fee is $15 per team member, which includes supplies. Register at www.stgregoryschool.org/
Free beer samples
at Ghini’s on Friday
Head to Ghini’s French Caffe, 1803 E. Prince Road, for free beer on Friday.
The eatery will offer tastes of most of its 10 regular beer menu options from 5-7 p.m. Ghini’s carries 10 regular brews, including a Samuel Smith oatmeal stout and Warsteiner Dunkel dark lager.
Call the cafe at 326-9095 to make reservations.
Send us holiday dining deals by Dec. 10
We’re looking for restaurants’ Christmas and New Year’s dining deals. To include your dining plans in our roundup, submit your information at dailystarcalendar.com and enter your information under “holiday dining.”
The extended deadline is Dec. 10, and the list will run in Caliente on Dec. 19.
Gerald M. Gay and Cathalena E. Burch