Saturday, September 24

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JDRF - Juvenile Diabetes Research Foundation 
4343 E. Camelback Rd, Suite 230 
Phoenix, AZ 85018  

Heroes of Type 1 Pre-release Party at JDRF
Saturday, September 24th
4343 E Camelback Rd, Suite 230 
Phoenix, AZ 85018
5:30 p.m. to 8 p.m.

UMOM New Day Centers 8th Annual Walk for Homeless Families Event
Phoenix Zoo
$25 for students, $35 for adults. Children two and under get in free
Registration for the event begins at 6:30 a.m. 
Walk starts at 8 a.m.

Proof, an American Canteen 
Four Seasons Resort Scottsdale at Troon North 
10600 E. Crescent Moon Dr. 
Scottsdale, AZ 85262 
Get a sneak peek of the fall menu items until Sunday, September 25th. Check out the full fall menu launch in October!

Fall Spiced Smoked Old Fashion 
    2oz Russell's Reserve Bourbon 
    1/2oz vanilla-orange-cinnamon simple syrup 
    2 dashes bitters 
    lemon and orange twist  

Instructions: Squeeze the lemon and orange twists into a glass filled with ice and then drop twists, with all other ingredients into the glass. Stir for 20 seconds until cold. Strain into small glass flask. Using a hand smoker, add chips, ground cinnamon and star anise and infuse the liquid with the flavored smoke. Cap flask and shake. Pour over large cube of ice and garnish with orange and lemon twists.     
Berkshire Pork Chop 
    (1) 10oz. Berkshire pork chop 
    ½ c. cauliflower  roughly chopped 
    2 Tbl. currants 
    (2) medium sweet potatoes 
    2 cloves garlic - diced 
    ¼ c. pecans - chopped 
    ¼ c caper vinaigrette (recipe below) 

Instructions: Salt and pepper the pork chop and grill on medium high heat until pork reaches internal temp of 145 degrees. Place sweet potatoes in oven on 350 degrees until fork tended (about 25 minutes).  In medium pan with olive oil over high heat, sauté and char cauliflower. Once charred, turn down the heat to medium low and add currants, chopped garlic, pecans and caper vinaigrette. Cut sweet potatoes in half and smash with fork, pour cauliflower currant mix over potato and place pork chop on the side. If desired, top pork chop with additional vinaigrette.  

Caper Vinaigrette 
    1 c. capers 
    1 c. red wine vinegar 
    1 shallot (diced) 
    1 Tbs. Dijon mustard 
    1 c. extra virgin olive oil 
    Salt & pepper to taste 

Instructions: Add all ingredients into a blender and blend until smooth 

Duck Pastrami Salad
    ½ c. house-smoked duck pastrami (recipe below) 
    ¼ c. dried sour cherries 
    ¼ c. bourbon sherry vinaigrette (recipe below) 
    ¼ c. blue cheese crumbles 
    ½ c. frilly mustard greens 
    ¼ c. black mesa ranch spiced pecans 

Instructions: Toss together greens, cherries and vinaigrette. Place salad on a plate and top with blue cheese and spiced pecans. Slice smoked duck pastrami and place on top of salad. 

Bourbon Sherry Vinaigrette
    3c. bourbon - reduced over low heat approximately 30 minutes 
    1c. sherry vinaigrette 
    1 shallot  diced 
    1Tbl. Dijon mustard 
    ¼ c. honey 
    3 c. extra virgin olive oil  

Instructions: Combine all ingredients, except the olive oil, in a blend until smooth. Slowly add oil until vinaigrette is to desired thickness 

Duck Cure
    1/4 cup Kosher salt 
    2 teaspoons ground black pepper 
    2 teaspoons ground coriander 
    2 teaspoons dark brown sugar 
    1 teaspoon ground juniper berries 
    3/4 teaspoon kosher salt 
    1/2 teaspoon ground ginger 
    1/2 teaspoon granulated garlic 
    1/2 teaspoon ground cloves 
    4 pounds skin-on boneless duck breast (about 4 large breasts each) 

1. In a small bowl, mix together all cure ingredients. Coat duck breasts entirely with cure and place in a large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 72 hours, flipping bag twice a day. 
2. Remove duck breasts from bag and wash as much cure off as possible under cold running water. Place breasts in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels. 
3. Score the fat side of each breast and sear over medium heat to render fat and brown skin. Cool. 

- Duck Rub
    3 tablespoons coarsely ground black pepper 
    1 1/2 tablespoons coarsely ground coriander seed 
    2 teaspoons coarsely ground juniper berries 
    1/2 teaspoon granulated garlic 
    1 to 2 fist-size chunks of light smoking wood, such as apple or cherry 

4. For the Rub: mix together black pepper, coriander, juniper berries, and garlic powder in a small bowl. Coat duck breasts (after they have been scored and seared) entirely with rub. 
5. Fire up smoker or grill to 225°F, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place duck breasts in smoker, skin side down, and smoke until an instant read thermometer registers 165°F when inserted into center of breasts, approximately 1 1/2 - 2 hours. 
6. Remove from smoker and let rest for 10 minutes. Slice and serve immediately, or store in refrigerator for up to a week, slicing and serving as needed. For best results, steam slices to reheat. 

Dave Owens, The Garden Guy
Contact Dave at, or visit 

Slide Across America
September 23rd-25th
Saturday: 10 a.m. to 3 p.m. & 5 p.m. to 10 p.m.
Sunday: 10 a.m. to 3 p.m.
Salt River Fields
Tickets: In Advance - $20, At the door - $20, Kids two & under FREE           

Wine Country Brunch
Breakfast at Tiffany's theme
Sunday, September 25th
11 a.m. to 2 p.m.

The Camby in Scottsdale
2401 E. Camelback Rd.
Phoenix, AZ 85016
Admission is $75 and it includes unlimited food, drink samples and activities
All of the net proceeds raised will support the non-profit Scottsdale League for the Arts.

Car Seat Check
Saturday, September 24th
North Phoenix Baptist Church
5757 N. Central Ave, Phoenix
8 a.m. to 11 a.m.

Fiesta Peoria
Peoria Sports Complex
16101 N. 83rd Ave
Peoria, AZ 85382
(602) 279-4669 

Saturday, September 24th
2 p.m. to 10:30 p.m. 
Peoria Sports Complex

Macayo's Mexican Restaurants 
11 locations across Arizona
Macayo's 70th Anniversary Celebration! 
Monday, September 26thth
At all Arizona locations 
$0.70 Crispy Shredded Beef Tacos and Cheese Enchiladas 
Served a la carte
Dine-in guests only 
Limit of (4) discounted items per person 

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