This is part two of my interview with Jacques Qualin, chef de cuisine at J&G Steakhouse at The Phoenician Resort. If you missed part one, where Qualin talked about head cheese, being an apprentice, and working for Daniel Boulud, read it here.
-- Hana's Lori Hashimoto Dishes on Brazilian L ... More >>
The Phoenician Resort
6000 East Camelback Road, Scottsdale
-- Matt Pool on Chris Bianco, Andreoli Italian Grocer, and Phoenix as a Food Town
-- Chef Kevin Binkley a Finalist for James Beard Award
This is part one of ... More >>
This is part two of my interview with Jared Porter, executive chef of The Parlor. If you missed part one, where Porter dished about cooking with chemicals and the problem with foodies, read it here.
-- Aaron Chamberlin Dishes on Daniel Boulud, Jean-Georges and What He Learned at LGO
-- Cl ... More >>
Everybody likes to say that Phoenix is years behind "real" food and drink towns, and for an embarrassingly long time, that was absolutely true. Lately? Not so much. I've read a slew of end-of-the-year predictions about what we Americans will be eating and drinking next year, and in many cases, we've ... More >>
This is part two of my interview with Aaron Chamberlin, chef owner of St. Francis. If you missed part one, where Chamberlin dishes about why he's not a celebrity chef and the over-hyped opening of St. Francis, read it here.
- St. Francis: Happy Hour Report Card
Favorite thing to eat gro ... More >>
111 E. Camelback Road, Phoenix
-- Update: Aaron Chamberlin Hopes to Open Cafe in Former Urban Grocery Space By Early Next Year
This is part one of my interview with Aaron Chamberlin, chef-owner of St. Francis Restaurant. Come ... More >>
Posh Improvisational Cuisine
7167 E. Rancho Vista Drive, Scottsdale
How long has Josh Hebert been obsessed with food? Let's put it this way: one of his first words was "breakfast." It's an elaborate family story his mother loves to tell, he says, addi ... More >>
Welcome to Chow Bella's Bites & Dishes, where each week Valley chefs and restaurateurs respond to a question or topic New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail email@example.com. Miss a question? Go here.They're masters at thei ... More >>
Famed French chef/restauranteur Daniel Boulud has a new cookbook set available later this month titled Daniel Boulud Cocktails & Amuse-Bouches, For Her & For Him. We're a little dismayed at the gender separation with the recipes in these books because they all look equally delicious wit ... More >>
courtesy of Chris D'AngeliPastry Chef Chris D'Angeli
In her 15- year career, pastry chef Chris D'Angeli has created an impressive resume. Since graduating from the Culinary Institute of America, Chris has traversed the U.S., working in five star hotel properties like The Ritz Carlton, as well a ... More >>
Chef Walter Sterling does his homework. He has collected more than 100 cookbooks and references them as well as researches region-specific cuisine when creating isoteric menus for the Thursday wine tastings at Oakville Grocery Co.
Chef Walter Sterling of Oakville Grocery Co. fell in love with food at an early age, with family and academia fostering his passion. ... Keep reading to hear more about how, if not for the health department, Sterling would be hanging Serrano hams from the ceiling and why he wants to cook with Gordon ... More >>
Executive Chef Matt Taylor in Metro Brasserie in Old Town Scottsdale.A traditionalist and an up-and-comer at once, 25-year-old Matt Taylor is probably the youngest executive chef around, and he's one of the most well known.
Taylor is a curious combination of discipline and e ... More >>
Lauren GilgerChef de Cuisine Jacques Qualin at J&G Steakhouse.In a world teeming with celebrity chefs, Jacques Qualin isn't particularly well-known. The J in J&G Steakhouse -- the newish, top-of-the-bill restaurant at The Phoenician -- stands not for Jacques, but for Jean-George, as in J&G's creato ... More >>
I've lived with vegetarians. I even was one for a while. And I live with a vegan now. Cooking without meat doesn't faze me. But it elicits quite a negative response from many of my fellow students.
I don't get it. So I'm getting on my soapbox.
Chefs should be able to deal with all sorts of dietar ... More >>