Award-winning A.J. Barile’s Chicago Pizza is showing its generosity yet again.
The pizzeria, which last month held a spaghetti dinner fundraiser for the family of sheriff’s Detective Jeremiah MacKay, who had recently died in the line of duty, is hosting another spaghetti dinner fundraiser.
This time it’s for sheriff’s Deputy Alex Collins, who was wounded in the same shootout that claimed MacKay’s life.
Whether you’re a breakfast person or a lunch person, you can take advantage of discounts currently available for Mt. Baldy’s Top of the Notch restaurant.
On a clear day, diners can see Catalina Island from the 7,800 foot elevation restaurant’s patio (although we haven’t been that lucky). A short, easy hike away is a breathtaking view of the High Desert.
From 1 to 7 p.m. tomorrow (April 24), State Street Winery (404 E. State St., Redlands) is hosting another fundraiser for the Leukemia & Lymphoma Society.
The winery will donate 10% of purchases to the organization, in memory of Jacob Samaniego, a 7-year-old who lost his battle with leukemia in 2010.
For more information, click here for the Facebook event page. To read more about Jacob’s courageous struggle with leukemia, click here.
A couple of weeks back we let you know about the changeover from Oporto to Feisty Chicken & Grill.
We recently learned of a deal the chain is offering that will please parents.
On Sundays, kids 10 and under can get one of three “Peeps” meals for free with the purchase of an entrée, side and a beverage.
It’s just one of several daily specials the chain is offering.
First, there was à la minute.
Then came Sub Zero Ice Cream & Yogurt.
Coming soon is [N7] Creamery.
It’s the latest Inland Empire ice creamery to use liquid nitrogen in the creation of its frozen desserts.
Total Wine & More’s new class is a good kick in the can.
No, really. It’s “A Good Kick in the Can!,” and the focus is on craft beer…in cans.
Guests will enjoy a sampling of Total Wine’s canned craft beers and challenge the notion that bottled beer tastes better.
The class, which costs $15, will be held from 6:30 to 8:30 p.m. Thursday (April 25) at Total Wine locations throughout Southern California, including the one in Rancho Cucamonga at 8201 Day Creek Blvd.
Seating is limited, so call the store at 909-463-5670 to reserve a spot.
For more information, click here.
Peruvian restaurant Inka Trails is hosting a special wine pairing event from 6 to 9 p.m. Wednesday (April 24) at the restaurant, 1077 W. Foothill Blvd., Claremont.
The event includes a three-course dinner, paired with exclusive wines from Peru and Argentina, and live music.
Cost is $35 (plus tax) in advance and $40 the day of the event.
Reservations are required and can be made by calling the restaurant at 909-626-4426.
For more information, click here for the Facebook event page. Click here to download the evening’s menu.
Today (April 22) is Earth Day, and both Loving Hut and Feisty Chicken & Grill have deals lined up in celebration.
Vegan restaurant Loving Hut is offering 10% off when you present this coupon any day through Saturday (April 27). You have the option to display the coupon on your mobile device or print it in color or black and white.
Loving Hut has locations in Claremont (175 N. Indian Hill Blvd., Suite A 102) and Upland (903 W. Foothill Blvd.).
For details, click here.
Once again, participants will be “saving wildlife one beer at a time” at this year’s Brew at the Zoo fundraiser for the Living Desert.
Tickets are available now for the annual event, which will be from 6:30 to 9:30 p.m. May 4 at the zoo, 47900 Portola Ave., Palm Desert.
If you’ve been watching our social media feeds the last couple of days, you might have seen that I was invited to be a guest on the Neil Saavedra’s Fork Report show on KFI AM 640 on Saturday (April 20).
Even though I was a little nervous, it was fun and the time flew by.
You can see a couple of photos taken during the interview on the show’s Instagram feed here and here.
If you want to check out our radio debut, you can listen to it here or download it here. (Our bit begins around 47:35, but feel free to listen to the entire show.)
Follow The Fork Report on Twitter, Instagram and Facebook.