Lara Hardwick

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Blogs
March 26, 2009
Chef Matt Carter Takes Over Former Fate Restaurant
There's been talk for quite a long time that chef Matt Carter of Zinc Bistro and The Mission has had his eye on downtown -- particularly around Roosevelt Row. Well, he finally made his move. Carter's in Uruguay right now, says Brian Raab at The Mission, but before he left, he signed a leas ... More >>
Blogs
July 15, 2009
Coming Soon: Petite Fromage Gourmet Cheese Shop
http://www.flickr.com/photos/cuse/Wishes do come true. Talk to me long enough and I'll start talking about all the interesting businesses I think Phoenix could use. A great independently owned cheese shop is always at the top of my list. Well, it's finally happening. The fromage gods have li ... More >>
Blogs
August 18, 2009
Now Open: Petit Fromage
Delicious news, cheese freaks. Lara Hardwick's indie cheese shop, Petit Fromage, is open for business. It's located inside D'licious Dishes, at 7th Avenue and Missouri, and boasts a well-curated selection of gourmet cheeses from artisanal producers around the world. Business hours are 11 a. ... More >>
Blogs
September 12, 2009
Twestival Local Phoenix Raises Money for St. Mary's Food Bank
Jonathan McNamara Last night, local twitter-users gathered at the Aloft Hotel in Tempe to socialize, try great food from local businesses as donate money to St. Mary's Food Bank during Twestival Local Phoenix. Twestival started as a Twitter-based meet-up but has grown into an event that benef ... More >>
Dining
December 24, 2009
More Indie Breakfast Spots, Convenient Banh Mi, and Other Culinary Wishes for 2010
Jonathan McNamara Last night, local twitter-users gathered at the Aloft Hotel in Tempe to socialize, try great food from local businesses as donate money to St. Mary's Food Bank during Twestival Local Phoenix. Twestival started as a Twitter-based meet-up but has grown into an event that benef ... More >>
Blogs
February 17, 2010
Off to Italy, With the Slow Food Community's Blessing
Natalie Morris was a Slow Foodie by pure instinct. During culinary school at the Art Institute, the budding chef hadn't heard about the global movement to eat seasonal, local food, but she immediately recognized a key issue: "'Why do we have to keep ordering food from one big company? ... More >>