November 2018

Now that it's dipped below ninety degrees, we Tucsonans favor more autumnal fare. This month's menu offers up everything from marrow bones to roasted apples to housemade pappardelle with sanguinaccio and a pork belly ragout.

Feast believes every client and every event deserve a custom tailored menu that reflects who they are and shares that feeling with their guests.

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Bubbling with Anticipation!

New Year's Eve isn't the only time to drink sparkling wine, but it sure is a lovely excuse! Come taste four sparkling wines from four different countries to drink now, or on New Year's Eve, or any time thereafter.

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Trust Your Importer: the Sorting Table

Every now and again, in an effort to help you make informed decisions, we taste the wines of a single importer we admire so that when you find a wine you're unfamiliar with, looking at that back label can help you choose a wine you can trust, even when you ...

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A tug on your shirtsleeve

Hi, Feastlings. I know your email boxes are full to bursting right now with Black Friday offers and the like, but here’s a quick reminder to avert potential last-minute stress. Every year, we get a slew of phone calls on the Tuesday before Thanksgiving from desperate folk who’ve ...

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Time’s a-wastin’.

Quick, before the holidays catch you by the neck of your sweater and you're pulled under! Let us take some of the weight of holiday entertaining off your shoulders.

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