March 2013

Sat
02
Car Wash
11:00 AM - 2:00 PM @ Speedway
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Car Wash
Saturday, March 2nd
11:00 AM - 2:00 PM
Speedway, $5 Donation

Bring your car to Whole Foods Market Speedway on March 2nd from 11am -2 pm and for $5 you get a hand wash and dry. For $8 you get a wash, dry, and vacuum.
*All proceeds go to the Whole Planet Foundation.

 

Sat
09
Tucson Festival of Books
12:00 AM - 12:00 AM @ Speedway
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Tucson Festival of Books
Saturday, March 9th
12:00 AM - 12:00 AM
Speedway, FREE

Join Whole Foods Market at the Tucson Festival of Books.

We are donating ingredients to the to Culinary Demonstrations.

 

 

                          TUCSON FESTIVAL OF BOOKS

                                   

                                     March 9 & 10, 2013

 

                             CULINARY TENT SCHEDULE

 

For the culinary demonstrations, major food items Donated by Tucson’s Whole Food Stores

 

 

Saturday, March 9, 2013

 

10:00-11:30- Bob Spitz- “Dearie: The Remarkable Life of Julia Child”.  Donna Nordin,

                                         who once assisted Julia Child will prepare two of Julia’s

                                         Favorite recipes, “Le Kilimanjaro” & “Filets de Poisson

                                         Bercy”, Moderator; Janos Wilder, Chef/Owner Downtown

                                         Kitchen & Cocktails & James Beard Award winner, Best Chef

                                         Southwest.

 

11:30-1:00- Bruce Aidells- The Great Meat Cookbook: Everything You Need To Know

                                               to Buy and Cook Today’s Meat”. Assisted by Albert Hall,

                                              Chef/Owner Acacia Real Food & Cocktails Restaurant,                                                        

                                               Moderator; Barbara Fairchild, Journalist, consultant, former

                                               Editor-in-chief, Bon Appétit Magazine. Local beef for

                                               This session donated by the Arizona Cowbelles.

 

1:00- 2:30- John Mariani-     “How Italian Food Conquered the World”, Assisted by

                                               Massimo Tenino, Chef/ Owner Tavolino Ristorante Italiano

                                                and Isola Pizza Bar in San Diego, Moderator; Linda

                                                Murray Berzok, Cookbook author Food Historian.                                

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2:30-4:00-- Meeru Dhalwala- “Vij’s at Home: Relax, Honey: The Warmth and Ease of Indian                                                                                                              Cooking” & “Vij’s: Elegant and Inspired Indian Cuisine” Assisted

                                                  by Ryan Clark, Executive Chef, Lodge on the Desert &

                                                  Tucson’s continuously winning Iron Chef.

                                                 Moderator; Jennifer English, James Beard Award winner

                                                 and founder of the Food & Wine Radio Network, and host

                                                 of  Bottoms Up! radio show. 

 

4:00-5:30- Tony Abou-Ganim- “Vodka Distilled”. Assisted by Karl Goranowski Beverage

                                                    Manager & Mixologist from 47 Scott and Scott & Co.,                                                        

                                                    Panelists; Aaron DeFeo, Resort Mixologist, Casino del

                                                    Sol, Ramiro, Scavo Chef/Owner (and Mixologist) Pasco

                                                        Kitchen & Lounge, Eric Farmilant, Bar Manager/Mixologist,

                                                        Tavolino Ristorante Italiano. Moderator; Jennifer English,

                                                    James Beard Award winner and founder of the Food &

                                                    Wine Radio Network, and host of Bottoms Up! radio

                                                     show.

 

 

 

Sunday, March 10, 2013

 

 

10:00-11:30—Laura Werlin- “Mac & Cheese, Please” & “Grilled Cheese, Please”.                                                                                                                                                  Assisted by Bill Toto, Sous Chef, AZUL, Westin

                                                La Paloma Resort & Spa. Moderator; Michael Luria,

                                                Executive Director, Children’s Museum Tucson. This

                                                Session, Sunday Cheese School will have two tasting

                                                tables, one for adults and one for youths.

 

11:30- 1:00- Georgeanne Brennan- “Salad of the Day” & “The Davis Farmer’s

                                                         Market Cookbook”. A James Beard and

                                                         Julia Child Award Winner, Assisted by Kevin Fink,

                                                         Director of Operations, Zona 78, Italian Kitchen &

                                                         Enoteca Restaurants, Moderator; Judith Mattson

                                                         Editor & Publisher “Tucson Local Food News”.                                         

     

                                 

1:00-2:30 Heather Shouse--“Food Trucks: Dispatches and Recipes from the Best

                                               Kitchens on Wheels”. Assisted by Bryce Ward, Executive

                                               Sous Chef, Café a la C’Art and Carte Blanche Catering.

                                                Moderator; David Aguirre, Tucson’s Food Truck Guru and

                                                Director, Dinnerware Artspace.                                                                                                                                               

 

2:30-4:00-- Alice Feiring- “Naked Wine: Letting Grapes do What Comes Naturally”,                                                  

                                          Panelists- Jay Wisniewski, Owner, Caffe Boa, Tempe, AZ &

                                          Empty Glass Natural Wine Company, Yvonne K. Foucher,

                                          R.A., Owner CartaVinos Wines, Rick Paz, Sommelier & Wine

                                          Manager, Flemings Steakhouse, Jon Rogers, Proprietor, Wines

                                          Without The Mystery, Tucson Mayor, Jonathan Rothschild,

                                          and Doug Levy, Chef/Owner Feast Restaurant. Moderator;

                                          Bonnie Lee Lewis, Pour Me Some Grapes wine blogger

                                          For the Tucson Citizen.

 

4:00-5:00 – Chai Chat with Meeru Dhalwala, Author of “Vij’s at Home: Relax, Honey:                                       

                 The Warmth and Ease of Indian Cooking” & “Vij’s: Elegant and Inspired Indian Cuisine.”

                 Meeru will hold a very informal “Chai Chat” session to talk about Indian regional cuisines, recipes,

                 ingredients, organic farming, cooking at home, restaurant design, vendor relationships,

                 work ambience, and more.The audience will be invited to share a big pot of chai, cooked on the

                 mobile stove and spiced the way she serves it at her restaurants. There will be plenty of time for

                 questions. Moderator, Edie Jarolim, dining editor, Tucson Guide & Zagat Survey culinary journalist.

Sat
09
Parmageddon - The End of the World Record
1:00 PM - 1:30 PM @ Speedway
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Parmageddon - The End of the World Record
Saturday, March 9th
1:00 PM - 1:30 PM
Speedway, FREE

Who doesn't love free cheese samples?

Join us in our stores on Saturday March 9, 2013 at 1pm as we simultaneously crack and sample wheels of authentic Parmigiano Reggiano across the US, Canada and the UK and attempt to reclaim our Guinness Book of World Records title.. Plus we'll have food pairings and more!

And, while you are there, take advantage of our Three Day Sale on Parmiggian Reggiano. Sale Price $21.99/lb (Regular $24.99/lb)**

**Sale valid March 8th-10th only.

Wed
13
5% Day for Reid Park Zoological Society
12:00 AM @ Speedway
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5% Day for Reid Park Zoological Society
Wednesday, March 13th
12:00 AM
Speedway, FREE

Join us on Wednesday, March 13th for our 5% Day. Shop all day from 7am-10pm and 5% of our Sales will go directly to the Reid Park Zoological Society

Sat
16
Whole Planet BBQ
11:00 AM - 2:00 PM @ Speedway
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Whole Planet BBQ
Saturday, March 16th
11:00 AM - 2:00 PM
Speedway, $5 Donation
Sat
23
Kids Club Eggstravaganza
11:00 AM - 12:00 PM @ Speedway
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Kids Club Eggstravaganza
Saturday, March 23rd
11:00 AM - 12:00 PM
Speedway, FREE

Decorate Easter eggs with us using all natural dyes. We’ll use blueberries, beets and other all natural ingredients for this fun art project.

To RSVP or for more information, email rachael.florez@wholefoods.com

Events At Nearby Stores

Tuesday Beer Cocktail Special - e.River Bar
Tuesday, March 3rd
10:00 AM - 9:00 PM
e.River Bar,

Each Tuesday, we'll feature a Weekly Beer Cocktail Special in the e.River Bar!

Each Tuesday, we'll feature a Weekly Beer Cocktail Special in the e.River Bar!

Happy Hour - e.River Bar
Tuesday, March 3rd
4:00 PM - 7:00 PM
e.River Bar,

Join us for happy hour in the e.River Bar from 4 p.m. to 7 p.m. Monday through Thursday and get $1 off any draft beer or draft wine.

Join us for happy hour in the e.River Bar from 4 p.m. to 7 p.m. Monday through Thursday and get $1 off any draft beer or draft wine.

Wednesdays Wine & Tapas - e.River Bar
Wednesday, March 4th
10:00 AM - 9:00 PM
e.River Bar , $10

Wednesday e.River Bar Special:

Glass of House Wine and a Tapas Plate: $10

Wednesday e.River Bar Special:

Glass of House Wine and a Tapas Plate: $10