Saturday, October 15

Posted: Updated:
PHOENIX (3TV/CBS 5) -


Orchid Society of Arizona's Show & Sale
Orchid Society of Arizona
www.orchidsocietyaz.org
Saturday, October 15th, 9 a.m. to 5 p.m.
Sunday, October 16th, 9 a.m. to 3 p.m. 
Arizona State Veterans Home
4141 S. Herrera Way, Phoenix
Free Admission

Dish It Out
(602) 954-8182
www.dishitoutaz.org 

The Wildlife World Zoo
The Wildlife World Zoo is located at 16501 W. Northern Ave. in Litchfield Park. For more information on all the zoo's exciting attractions and events, call 623-935-WILD or check out their website www.wildlifeworld.com

vomFASS Scottsdale
7135 E. Camelback Rd., #145
Scottsdale, AZ 85251
480-699-1099
www.scottsdale.vomfass.com
Facebook: https://www.facebook.com/vomfassscottsdale/
Twitter: @vomfasssctdl    
Instagram: vomfassscottsdale

Get "In a Pickle" Class
Saturday, October 22nd 
Starts at 11 a.m.
$25 per person
Registration: Call the store at 480-699-1099

Spicy Pickled Asparagus
Makes 1 quart
Ingredients:
      4 cups asparagus spears (approximately two bunches)
      1/2 cup vomFASS Ginger-Grape with Lemon Balsamic Vinegar
      1/2 cup vomFASS Grape White Balsamic Vinegar
      2/3 cup of sugar
      3 Tablespoons vomFASS Chili Sea Salt
      1 cup of water
      3 whole garlic cloves
      3 teaspoons chopped fresh dill
      1/3 teaspoon chili pepper flakes
      1/2 teaspoon ground cumin seeds
      1 teaspoon mustard seeds
      1/2 medium red onion sliced finely
 
Directions:
1. Trim the bottom end of the asparagus and cut in thirds. Place asparagus in a small pot and cover with water and add a dash of salt. Bring water to a boil. Let boil for 60 seconds. Carefully remove asparagus and place in an ice bath until crisp. Drain the asparagus.  
2. To make brine combine the vinegar, sugar, salt and water in a medium sized saucepan.
3. Bring to a boil, and simmer until sugar and salt are dissolved. Let brine cool to room temperature.
4. Place garlic cloves, dill, chili pepper flakes, cumin seeds, and mustard seeds into quart jar.
5. Pack the asparagus spears, tips up, along with onion, leaving 1/2 inch of space from the rim.
6. Pour the brine into the jar, making sure the brine is completely covering the vegetables.
7. Apply lid and refrigerate for at least 1 week before serving

Dave Owens, The Garden Guy
Contact Dave at gardenguy@gardenguy.com, or visit www.gardenguy.com 

AAA of Arizona
AAA.com/travel 
1-888-870-9408 

Celebrate Mesa
Saturday, October 15th
5 p.m. to 9 p.m.
Red Mountain Soccer Complex
905 N. Sun Valley Blvd., Mesa
www.MesaAZ.gov/celebratemesa

The Parlor
1916 E. Camelback Rd.
Phoenix, AZ 85016. 
https://theparlor.us/

Spaghetti alla Amatriciana
Serves 4  

For the sauce: 
    2 strips thick cut bacon  
    ½ yellow onion 
    1 celery stalk  
    2 garlic cloves  
    1 fresh bay leaf  
    16 oz whole canned tomato 
    Render the bacon on high heat  
    Add chopped onion, celery, and garlic 
    Cook until onions are trans lucent  
    Add canned tomatoes 
    Lower heat and reduce to a simmer  
    Discard bay leaf  Blend to combine 

For the garlic bread crumbs: 
    1 cup panko  
    1 Tbs minced garlic  
    Combine and toast in a 350 degree oven until golden brown 

For the final dish:  
    8 oz high quality pork belly cubed white wine pecorino romano  olive oil  
    16 oz of fresh pasta (spaghetti)  

To prepare: 
1. Heat olive oil in a large sauce pan over high heat 
2. Render 8 oz of pork belly in olive oil on high heat  
3. Boil salted water and cook 16 oz of fresh pasta 
4. Deglaze pork belly with 3 oz of white wine  
5. Add 16 oz of Amatriciana sauce to the deglazed pork belly  
6. Strain the pasta and add the cooked pasta to the pan  
7. Sauté together for 1 min and season with salt and a generous amount of black pepper 
8. Garnish with more black pepper, shaved pecorino romano, and garlic bread crumbs  

Mega Monster Madness at Wild Horse Pass Motorsports Park
Get tickets online at RaceWildHorse.com or at the Wild Horse Pass Motorsports Park box office on the day of the show
Saturday, October 15th: Party in the Pits
4 p.m. to 6 p.m. Main show starts at 6 p.m.
Sunday, October 16th: Party in the Pits
11 a.m. to 1 p.m. Main show starts at 1 p.m.

Keep Phoenix Beautiful
Free gardening workshops
PHX Renews
4221 N. Central Ave, Phoenix

Oct. 15th - 9:30 a.m.
Oct. 20th - 5:30 p.m.
Nov. 12th - 9:30 a.m.
Nov. 17th - 5:30 p.m.

Fall Plant Sale
Desert Botanical Gardens
1201 N Galvin Pkwy
Phoenix, AZ 85008 
October 15th & 16th
7 a.m. to 5 p.m.

Break-a-Thon
Arizona TaeKwonDo Association 
October 15th
1 p.m. to 4 p.m.
Desert Ridge Marketplace
21001 N Tatum Blvd.
Phoenix, AZ 85050 

Inaugural Ride For Life 
Sunday, October 16th
Registration starts at 9 a.m.
Kick Stands Up: 10 a.m.
1st Stop: Connolly's Sports Grill, 10:30 a.m. to 11:30 a.m.  
2nd Stop: Anthem Buddy Stubbs Harley Davidson, 12 p.m. to 1 p.m.
3rd Stop/Ending: Cave Creek Buddy Stubbs Harley-Davidson, 1:30 p.m. to 2:30 p.m.
Tickets: main.acsevents.org/rideforlife 
$25 rider, $10 passenger

Pittie Palooza
Saturday, October 15th 
Metro Center
9617 N. Metro Pkwy W
Phoenix, AZ 85021 
10 a.m. to 2 p.m.

Holiday Little Bites for Big Appetites
LDV Wine Gallery
6951 E. 1st St.
Scottsdale AZ 85251  
Saturday, October 15th
11 a.m. to 1 p.m.
Cost: $55 per person (includes food, instructions, glass of wine, recipes and party planning tips)

Vintage & Vino Vintage Market 
20464 E. Riggs Rd, Queen Creek. 
Free Parking 
Saturday, October 15th 
10 a.m. to 4 p.m. (9am is early entry) 
Tickets $5-$32 

Copyright 2016 KTVK (KPHO Broadcasting Corporation). All rights reserved.