Visit us at: www.wildhorsepassresort.com/kids for all of the Building Fun Under the Sun" Family Weekend Camps details, including the schedule of activities, details on the grand prize, welcome treasure box contents, how to register and much, much more. It is all on our site section "JUST FOR KIDS" www.wildhorsepassresort.com/kids
Only two weekends left and space is limited! Act now to reserve your spot for either:
The August 3-5 weekend
Or the August 8-10 weekend.
Reserve your space now at www.wildhorsepassresort.com/kids
The full agenda for the weekend's activities: www.wildhorsepassresort.com/kids/agenda.html
"Building Fun Under the Sun" Family Weekend Camps.
Join us for a fun-filled weekend of family programming, including a LEGO® build session complete with races, trivia and a loose-brick-build-a-thon, presentations and interactive stations from SEA LIFE ™Arizona, Cinema Splash, Native American Storytelling and Song, a junior guest buffet and much more! You'll even have a chance to win a grand prize trip to LEGOLAND® California Resort!
Rates from $149/per night. Reservations are required and guests are encouraged to act quickly.
524 North 92nd Street
Scottsdale, AZ 85256
Maricopa County Home and Garden Show
University of Phoenix Stadium in Glendale
Adult $5.00, 3-12 year olds $2.00, 2 and under Free.
"Revenge of the Pig" Six Course Cocktail Pairing Dinner
This Tuesday, July 31st, 2012
Citizen Public House
6:30 PM $75++
RSVP @ 480-398-4208
Citizen Public House Info:
Open seven days a week from 3pm - 11pm | Late night hours Thurs. - Sat. until 1:30am
Happy Hour 3pm - 6pm daily | View the full menu
7111 E Fifth Avenue, Suite E., Scottsdale, AZ 85251 - 3200 | 480-398-4208
Facebook.com/CitizenPublicHouse |CitizenPublicHouse.com | @CitizenPubHouse
Chef Kelly Fletcher's Recipe:
"Tender Belly Bacon wrapped Medjool Dates, stuffed with blue cheese and Marcona Almonds with Port Wine Syrup"
NOTE: Chef Kelly Fletcher is the chef at House of Tricks, but will be the guest chef at Citizen Public House for the event.
5 strips Tender Belly Bacon
4 oz. Bleu Cheese
15 Medjool Dates (pitted)
15 Raw Almonds (unsalted)
2 C. Port wine
1/2 C. Sugar
Place the port wine and sugar into a small sauce pan and reduce by half. Always be cautious when burning off the alcohol, it's flammable. Remove reduction from the stove and reserve.
Meanwhile, stuff one almond and 1/2 teaspoon of bleu cheese into each date. Cut the 5 strips of bacon into thirds so that you have 15 equal pieces. Wrap each stuffed date with a slice of the bacon and secure the bacon in place with a toothpick.
Place each of the wrapped dates onto a sheet pan and bake in a preheated 375 degree oven for 12 minutes or until the bacon is browned. Arrange the dates onto a serving platter and drizzle your port wine syrup over the top of them. Serve to your friends and enjoy!