We have three very distinct menu items for your consideration in this edition, one from Feast Restaurant (www.eatatfeast.com), a rather unique item from our new partner, Dickman’s Deli and AJ's Fine Foods.

Doug Levy from Feast Restaurant suggests that you stop in and order his slow cooked Lamb stew with tomatoes, fresh spinach, arugula and garnished with butternut squash jam.  I sampled this item (a few times) at the Tucson Culinary Festival Grand Tasting recently and I can attest to the heartiness and savory flavors that lends itself as a perfect dish for the autumn.  Doug suggests that you pair this with the Arizona Stronghold “Nachise” Cochise County red 2007, a blend of Syrah, Grenache, Mouvedre and Petite Sirah.  While I have not tasted the wine, this blend usually results in a full bodied, meaty and earthy wine with deep, dark fruits……..perfect for a stew.