Stomachs a-growlin’? Well, don’t hurt yourselves: Here’s a redux of this week’s happenings on our favorite food blogs.

Okay, we’ll give you one guess what’s on the minds of the EATERAZ crew? The Arizona Taco Festival, how did you know? Here’s the latest regarding the October 9, 2010, event:  “Octagóncito, one of Mexico’s most feared and revered luchadores from the “Los Minis” Division (and you know what we mean by “mini!”) is scheduled to come in and kick some serious lucha sustantivo! Local group Pirana Promotions is setting up a full ring for a gang of masked marauders who will flip, tumble, clothesline, and headlock throughout the day as you enjoy tacos, tequila, and all the other good stuff being offered.” We’re not entirely sure what David and Rick are talking about. But, gracias anyway, chicos. See you there!

EATERAZ is also talking about good surprises. The food-related surprise being Brittlebush Bar & Grill at The Westin Kierland Resort & Spa. “We honestly always had this place filed under the ‘we’ll never go because it’s for golfers’ category. But now it’s moved to ‘place on the rotation when in the Kierland area’ category. We had a meeting there and couldn’t believe what we walked away having eaten.” Some of the menu’s tantalizing items include: warm pretzels with beer-spiked cheddar dipping sauce, popover-style Yorkshire puddings loaded with short ribs and blue cheese, Four Peaks beer-batter fish & chips, lobster claw and rock shrimp mac & cheese and a cherry-glazed pork sandwhich with jack cheese and watercress on toasted cranberry walnut bread. Definitely not your typical, lard-infused pub meal. Make a trip to North Scottsdale: 6902 E. Greenway Parkway.

Pen & Fork is talking about the October cupcake festival we highlighted in Chow Down a couple weeks ago! We are thrilled because cupcakes are high on our “Favorite Things In The Universe” Top 10 List (which we may or may not be revealing to the Phoenix/ Scottsdale area).  Need a quick recap? The festival is called Cupcake Love-In. It’s at the Hotel Valley Ho on 10/10/10. It’s a charity event to raise money for Singleton Moms and Safe Haven for Animals. Thirty three Valley bakers are presenting their cupcakes – each chef hoping his or her confection will earn “best cupcake” status. And, there’s also a cupcake eating contest and a cupcake decorating station (for all the little AZ cupcake lovers). “In the spirit of giving, I’ve bought 2 tickets to the event,” confesses Chef Gwen. But, wait a hot minute, Gwen. Aren’t you helping judge the event? Hmm. We’ll discuss this with Gwen at a [sooner rather than] later date. Buy your tickets here or post your favorite cupcake flavor on Pen & Fork to win two tickets!

Dear Orangette: When our office gets sick, will you adopt us and nurse us back to help with red lentil soup? You can think about it. We’ll write your posts for you while you cook? This week Orangette told us how she remedied a terrible bug. Her breakthrough formula: red lentil soup with lemon (adapted slightly from In the Kitchen with a Good Appetite, by Melissa Clark). Ingredients: 4 tbsp. olive oil (plus additional oil for drizzling), 2 large yellow onions (chopped), 4 garlic cloves (minced or pressed), 2 tbsp. tomato paste, 2 tsp. ground cumin, ½ tsp. kosher salt, a few grinds of freshly ground black pepper, a pinch of cayenne or Aleppo pepper, 2 quarts chicken or vegetable broth, 2 cups red lentils (picked through for stones and debris), 2 large carrots (peeled and diced), juice of 1 lemon and 1/3 cup chopped fresh cilantro. Directions: “In a large pot, warm the oil over medium-high heat until hot and shimmering. Add the onions and garlic and cook until golden, about 4 minutes. Stir in the tomato paste, cumin, salt, pepper, and cayenne, and cook for 2 minutes longer. Add the broth, 2 cups water, the lentils, and the carrots. Bring to a simmer, then partially cover the pot and reduce the heat to maintain a gentle simmer. Continue to cook until the lentils are soft, about 30 minutes. Taste, and add more salt if necessary. Using an immersion or regular blender, puree about half of the soup. It should still be somewhat chunky, not completely smooth. Reheat if necessary, then stir in the lemon juice and cilantro. Serve the soup drizzled with good olive oil and dusted very lightly with cayenne, if desired.” Mmm. We feel better already (and we didn’t even know we were feeling sick). Photo Credit: Molly Wizenberg.

First of all, if you haven’t thoroughly enjoyed Skillet Doux’s Mexican food porn selection, you are seriously starved (of a good time). We’ve never wanted cold ceviche more. Dominic Armato also shared a recent, most delicious dining experience at Nubuo Fukuda’s new Heritage Square restaurant. Nubuo has taken over the historic Bouvier-Teeter house, calling the new venture Nubuo at Teeter House. The 19^th Century Victorian house is teeny-tiny. The décor is modern-Japanese. The casual, “come-on-over-for-dinner” vibe is pleasantly refined and intimate. And, the food? Delicious, elegant and innovative. The photos below speak for themselves. Photo credit: Dominic Armato.

“Part of what I enjoy about Fukuda is that while most of the rest of the dining world has moved on to subtler integrations of flavors from disparate cultures, he isn’t afraid to take the bull by the horns and wrestle with bold flavors, finding a way to make cross-cultural dishes work in a very brash fashion. This is dangerous territory. We’ve all been burned by so many godawful fusion dishes over the years that the very word “fusion” has been all but banned from the culinary lexicon. But there’s a beautiful, if loud, harmony to Fukuda’s dishes, and not only do I appreciate that he’s unafraid to go there, but I love that he manages to get results where so many fail.” Well said, Skillet Doux. Well said.

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