HOTLINE: Sunday, April 26

Posted:
Dr. Art Mollen
Dr. Mollen's practice is located at 16100 N. 71st St. in Scottsdale. For more information, call 480-656-0016 or log onto www.drartmollen.com.

Sunday's Sweetheart
If you'd like to add Sunday's Sweetheart or any other pet to your family, contact the Arizona Humane Society at 602-997-7585. For more information about AHS events and programs, visit www.azhumane.org.

Wally's Weekly Car Review
For more on Wally Cahill: www.azmotorsportsmania.tvWally's Weekly Car Reviews on Facebook, or @CahillWally on Twitter.

Sausage Fest at Brat Haus
3622 N. Scottsdale Rd.
Scottsdale, AZ 85251
www.brathausaz.com
Sunday, April 26
Noon-8 p.m.
$10 admission
Exotic and unusual brats
Craft beer
Arizona's Largest Pretzel Parade - 12:30 p.m.
Balloon Twister, 1-3 p.m.
Sausage-Making Demos, 1-4 p.m. (on the hour, 15 min classes)
Stein Holding, 2:30 p.m. and 5 p.m.
Caricaturist, 3-5 p.m.
Brat-Eating Contest, 3 p.m. and 5:30 p.m. (First to finish one Das Brat)
Beer Garden Games - bag toss, giant Jenga, ping pong and pretzel toss
Yelp's Sausage Selfie Zone

Boys and Girls Clubs of Metro Phoenix
2645 N. 24th St.
Phoenix, AZ 85008
602-954-8182
bgcmp.org

"The Big Event" annual fundraiser:

Date: Saturday, May 9
Time: 5:30 p.m. - 10 p.m.
Location: Museum at Papago Park, 1300 N. College Ave., Tempe
Tickets: $125 per person in advance and $150 per person at the door
Details: "The Big Event" will include tasting stations featuring delectable dishes from some of the Valley's more popular restaurants, specialty adult beverages, local entertainment, and more than 200 live and silent auction items.

Yoga Kicks
Heidi Malano
www.yoga-kicks.com
www.heidifit.com

Event Info:
Fitness on the Lawn
Sunday, May 31
Hyatt Regency Scottsdale Resort & Spa at Gainey Ranch
Time: 8:30 a.m.

Bourbon Spiked Beer Cheese for Kentucky Derby
Chef notes: This recipe can be made the day before the derby and left cold until ready to serve.

Method: 
1. Drink most of a beer, forget which beer is yours for a while, and then find it a few hours later -- warm and somewhat flat.
2. Combine the cheese, mustard powder, worcestershire, hot sauce, garlic and cayenne pepper in a robot coup or food processor. Pulse to combine 4 to 5 times (1 minute).
3. Slowly pour the beer into the processor and blend to a smooth puree, 1-2 minutes
4. Spike the cheese dip with the bourbon, adjust the seasoning with the salt, and chill until ready to serve.

Ingredients and components:
1/2 tsp. Crystals or your favorite hot sauce
1/4 tsp. cayenne pepper, ground
1/2 tsp. Worcestershire sauce
2 garlic cloves, peeled
1 sharp cheddar cheese, shredded
4 oz. dark beer - left open 2-3 hours to lose carbonation
1 tbs. bourbon
1/2 tsp. salt
1/2 tsp. mustard powder