Charles Kendrick has been cooking since the 1960s, taking his fondness for traditional barbecue flavoring to the kitchen with his latest venture—Mr. K's Barbeque. Mr. K's serves a distinct style of patiently-smoked Tucson barbecue, in a market-style setting, that includes half-pound pork, beef, and chicken sandwiches in a tomato-based sauce and racks of ribs served simply in dry-rubbed tuxedos. The restaurant also offers catering packages that feature one, two, or three meats along with homemade sides.
Inside Jerry’s Cigars opulent, inviting store and lounge, rows of name-brand cigars in wooden boxes peek through glass cases as customers relax in large black easy chairs, sampling smokes and playing cards. A neon-lit Jerry’s Cigars sign and several flat-screen televisions line the high ceilings above cases stacked neatly with pipes and accessories, and a ventilation system efficiently disperses smoke clouds, preventing unexpected Gorillas in the Mist re-enactments.
Wine Depot opens its cellar doors just once a week, at which point vinophiles can pour inside to peruse rare, handcrafted, Old World German wines in more than 30 varietals. Wine Depot's oldest supplier boasts a start date of 1464, back when grapes were new to the planet and thought they'd never experience the fate of raisins. The specialty store's mammoth cellar maintains a proper storage temperature of 55 degrees Fahrenheit, ensuring all 20,000-plus bottles ($14–$600, $20–$30 on average) stay tasty and fresh. Sips range from crisp, mineral-forward pinot grigios to richly tannic cabernet franc, and semisweet and dry rieslings lend classic German tastes to atypical German breakfasts made of pizza puffs. To aid patrons in decision making, the experienced staffers at Wine Depot host a schedule of free weekly wine tastings, each offering samples of five handcrafted wines.
Lima native Don Pedro conceives a menu of authentic Peruvian dishes, many of which are tinged with an American twist. The papa rellena starter kicks off meals with an ensemble of seasoned beef, eggs, and raisins stuffed inside a potato and festooned with a ten-gallon hat of criolla salsa ($5.99). Warmed up appetites can plunge into a lineup of entrees such as lomo saltado, an enticing union of beef, chicken or shrimp, onions, tomatoes, and french fries ($10.95–$11.95), or the seafood jalea dish, which converges in a Bermuda triangle of fried fish, shrimp, and calamari ($13.99). Glasses of sweet moscato wine ($5), bottles of XX Lager ($4), or chalices of margaritas ($5.50) accompany bites, dousing fiery flavors along temperate tongues. During dessert, the smooth aromas of algoarrobina ice cream ($4.99), made from a coffee-like syrup culled from the carob tree, filter sweetly through the dining room like the air kisses of a Liman grandmother.
Armed with only their courage, adventurers work their way through darkened alleys of corn, the path lit by nothing more than a curtain of stars above. But they're not alone. Through this maze lurk crazed doctors, hungry zombies, and grisly artifacts of murder and mayhem––an army of bloodthirsty terrors standing between groups of unwilling victims and the exit.
Not all the stalks at Buckelew Farms are haunted, however. Those who escape the Terror in the Corn unscathed can relax their nerves and test their navigational skills in the flashlight maze, where groups survey the darkness to find 12 different checkpoints that offer up clues to the maze. The casual-paced attraction offers up a challenge similar to a classic scavenger hunt, but without the creepy neighbors. Both mazes make a great ending to a day at the farm's 24th Annual Pumpkin Festival, where guests enjoy a lively collection of fall pastimes. Tractors tow carts of hay and families to pumpkin fields to pick out an ideal jack-o'-lantern candidate, and a smattering of colorful tents house arts and crafts activities, children’s games, and a petting zoo full of friendly beasts waiting to be pet, fed, and stealthily adopted. The farm will also be hosting a Great Pumpkin 5K race on October 14, during which participants chart a course through the farm and parts of the corn maze in order to win prizes and raise funds for the University of Arizona Medical Center Departments of Surgery and Neurology.