But instead of a week, the event runs through early June.
Feast chef and owner Doug Levy, with diners Blair Grimble, left, and Dawn Netzel. "The loyalty card, I feel like it's good for some people, but for us it's been frustrating," said Levy.
Lisa La Vey mixes up a Bohemian Bicycle, the restaurant's most popular drink, at Feast, 3719 E. Speedway.
Two longtime Tucson restaurateurs have pulled out of Tucson Originals, citing the high cost of membership.
$20 deals at locally owned restaurants ends Monday.
The Tohono Chul Tea Room will get a new name and a makeover this summer.
Tucson Chef Albert Hall is serving up an $8 old-fashioned burger with kettle chips and a craft beer at his Foothills restaurant.
In the past year, Haile Thomas has met First Lady Michelle Obama, delivered the keynote speech for a national group dedicated to ending childhood obesity, launched a website to inspire young girls to live a healthy lifestyle, helped revamp the kids menu at Acacia and spearheaded an April 21 …
Jim D'Antonio uses a torch to sear tomatoes, part of the entree for Primavera Cooks! at Acacia at St. Philip's. "The people who work in the back of restaurants work like hell," he says.
Apprentice chef Debbie Wong makes a tour of the dining room with a plate of appetizers as guests begin to arrive at Acacia at St. Philip's.
Apprentice chef Dee Dee McCabe takes a photo of duck slices she prepared for the Aug. 11 event.
The food flew last week as five apprentice chefs took up their
aprons and two apprentice sommeliers their corkscrews for Primavera
Cooks! and its high-pressure challenge to conjure a five-star meal
for 108 guests at Acacia at St. Philip's.