Valley food afficiandos might remember the annual Cooks and Corks event, though it's been a while since the culinary fete made it into the Scottsdale Culinary Festival lineup. This year the party's back on, though the revised rendition means there will be a few changes. The one-night standalone ev ... More >>
After a little over three months, the Sheraton Phoenix Downtown Hotel has found a replacement for Michael O'Dowd, its former executive chef. O'Dowd started with the hotel in October 2012 after leaving the acclaimed restaurant Kai, a sister property, following a 10-year run there, and he now owns V ... More >>
The Phoenician Resort is known for its luxurious digs and most Arizonans just gaze in awe at the extravagance when they drive by. Despite its reputation as one of the finest hotels in Arizona, there's something here for us, too: cuisine. J&G Steakhouse will receive most of the headlines, but Relish ... More >>
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. See also: -- Hana's Lori Hashimoto Dishes on Brazilian L ... More >>
Jacques Qualin J&G Steakhouse The Phoenician Resort 6000 East Camelback Road, Scottsdale 480-214-8000, jgsteakhousescottsdale.com See also: -- 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 >>
Since chefs Keenan Bosworth and Joshua Riesner announced they were leaving Atlas Bistro, the sophisticated BYOB in Scottsdale, to start their own restaurant, Pig & Pickle, about a mile and a half away, managing partner Todd Sawyer has been on the hunt to fill the gap left by the culinary duo. See a ... More >>
the 11-year-old breakfast and lunch spot in Arcadia, has undergone a makeover of sorts. Recently opened in the Camelback Village Center (at the corner of 44th Street and Camelback), the restaurant, under new ownership, is now called Daily Bistro. An updated interior and a new beverage program help ... More >>
Beer: Lee's Liquid Dinner Brewery: Sonoran Brewing Co. Style: English Brown Ale ABV: 5 percent If we've learned anything from Sonoran's Chef Series beers so far, it's that the cooks tapped for these brews aren't afraid to get a little weird. First we had Jeremy Pacheco, who threw seven different i ... More >>
In November, the Four Seasons Resort Scottsdale is opening up a new restaurant called Proof - an American Canteen. See also: - Five Ways Not to Buy Wine - Lifting the Wine-List Veil at Citizen Public House The resort's sommelier, Shaun Adams, took some time to explain what will be available at ... More >>
Hungry for your early morning serving of food news, with no preservatives or additives?Dinner with the MoonFree for dinner Thursday? How about dinner with this week's full moon? Join J&G's Steakhouse this Thursday, November 10th for their monthly "Full Moon Social Dinner." The four-cours ... More >>
Maybe you don't own a grill. Maybe you do but it's a pain in the rear to drag it out. Maybe you're smart and just don't want to hang out in the sweltering heat. Whatever the case, if you're looking for something to do this weekend, a few of our Valley restaurants are cookin' up some sweet h ... More >>
We don't want to rain on anyone's parade or anything, but Easter is like on Sunday. That's in about two days. If you're planning on getting your brunch on you had better book your table quick or else you will be stuck in a champagne-less kitchen attempting to make your own version of brunch which ... More >>
Yesterday's Easter brunch round up continues today with another batch of restaurants and resorts ready to take the holiday cooking duties off your hands. Ko'Sin at The Sheraton Wild Horse Pass Resort & Spa will be serving a traditional Easter Champagne Brunch from 11 a.m. to 2:30 p. ... More >>
At Windows on the Green, the chicken is worth crossing the road for.
Where do hospitality employees go for good food when they'redone with work?