Chef, you had us at “late night Japanese street food.” From 10 to midnight this Thursday, March 24, Josh Hebert at Posh restaurant in Scottsdale will donate half his proceeds to the Red Cross in support of disaster relief efforts in Japan. The fare at Posh is “globally-inspired French…
Not long ago, a friend posed a good question. He wanted to know where he could get dessert in central Phoenix. And not just a meal-ender. This needed to be dessert worth leaving the house for. Here are Chow Bella’s five suggestions for destination desserts in Phoenix. 1. Postre de chocolate…
Looking for more sugar? Check out our slideshow from Friday night’s caramel tasting at Smeeks…
We’re not super math-y over here at Chow Bella, but we do like to celebrate Pi Day. (Get it? It’s 3/14. Even we got it.) Of course we really like Pi Day because it makes think about pie, something we haven’t talked about much since our Pie Social with Roosevelt…
The competition got sticky Friday night at the second annual Caramelpalooza, co-sponsored by Chow Bella and Smeeks. We’re not sure of the exact head count — beyond the fact that the line wrapped around the block — but we do know that approximately 2,750 caramels were gone in about an…
There is only one reason to drive all the way to Yuma – and we can’t tell you much about it. It’s a junk store at 315 Main Street that shares a cash register with the shop next door. The store has no signage and no business card, and after…
Find Tracy and 11 other chefs at Caramelpalooza, Friday, March 11, from 7 til the caramel runs out, Smeeks candy store, northwest corner of Central and Camelback. Catch up with the other candymakers we’ve profiled so far:Tammie Coe, Eugenia Theodopolous, Charlie Blonkenfeld, Meghan Olesen, Veronica Arroyo, Brianne Day, Virginia Senior, Slade Grove, Danielle Morris, Brendan McCaskey…
Find Brendan and 11 other chefs at Caramelpalooza, Friday, March 11, from 7 til the caramel runs out, Smeeks candy store, northwest corner of Central and Camelback. Catch up with the other candymakers we’ve profiled so far:Tammie Coe, Eugenia Theodopolous, Charlie Blonkenfeld, Meghan Olesen, Veronica Arroyo, Brianne Day, Virginia Senior, Slade Grove, Danielle Morris, Tim O’Connor…
Before the “Honey Moon,” co-owners and bakers Tim & Joan O’Connor met while studying at the Culinary Institute of America in New York in 1983; since then, the culinary duo have been partners in both love and food, opening Honey Moon Sweets in 1996. I ended up in the kitchen…
BLD; she is co-owner and pastry chef for both. I ended up in the kitchen because I don’t have to wear makeup! My favorite dish to make is I guess I don’t really have a favorite; I like to make new things to keep from getting bored. Find out…
Hey Smarty Pants. Yes, you. Have you made your nominations yet for our Big Brain Awards? You’ve only got another week to go online and tell us who should win $1000 in one of six categories: performing arts, visual arts, film/video, literary, design and food. Yes, food. We have a…
The caramel sampling continues today with last year’s Caramelpalooza winner in both the blind judging and peoples’ choice award categories, Slade Grove. Grove is the Executive Pastry Chef for Wicked Kitchen Gourmet and Cookies From Home in Tempe. I ended up in the kitchen because I decided it was time…
Senior is an artist who quite often uses food as her medium. I ended up in the kitchen because creating is what I do best, and it doesn’t matter if the medium is food, art, architecture, it’s the creative process I love, plus you get to eat it when you’re…
Our candy-coated conversation continues today with Brianne Day from The Herb Box. Day has been overseeing baked goods at The Herb Box for more than four years. I ended up in the kitchen because I’ve always had a passion for baking. When I was young I would spend every Sunday…
It’s the moment you all (well, the 17 of you who entered, anyway) have been waiting for. The announcement of the 2011 Caramelpalooza reader judges. We asked our readers to leave a comment explaining why they’d make good judges for our caramel tasting next Friday, March 11, at Smeeks candy…
Today’s candymaker: Veronica Arroyo of Michael Mina’s Bourbon Steak Scottsdale. Arroyo’s passion for a pastry career began in her grandmother’s kitchen and took her to New York’s famed Le Cirque and Atlantic city’s Borgata before dropping her off at Bourbon Steak Scottsdale. I ended up in the kitchen because it…
[jump] I ended up in the kitchen because I speak better with my hands. My favorite dish to make is bacon One dish I’m afraid to make is anything with live lobsters My favorite kind of candy is a lemon drop. Caramel should be eaten slowly. I always brush my…
The Caramelpalooza candymaker fest continues today with Charlie Blonkenfeld of Chaka Chaka, a cool hot dog stand of a restaurant south of the ballpark. Charlie Blonkenfeld opened Chaka Chaka last year to rave reviews. His menu may be small, but apparently his heart is big. He tells us, “There is…
In the days leading up to Caramelpalooza 2011, we’re introducing you to the local chefs who will be sharing their candy March 11 at Smeeks in central Phoenix. Today we bring you the macaron maven, Eugenia Theodosopoulos of Essance Bakery Cafe in Tempe. Theodosopoulos trained, lived and worked in Paris, and…
Caramelpalooza Countdown! The big, sweet event is less than two weeks away, and we are counting the days — and the candymakers. First up is Tammie Coe. Coe’s dream took her from her mother’s kitchen to Johnson and Wales University in Providence, Rhode Island, where she met her husband and…
We’ve got some serious competition lined up for Caramelpalooza 2011 — March 11, 7 pm at Smeeks in central Phoenix. Now we’re looking for judges. Interested? Tell us why. Leave us a comment (and be sure you leave us a way to find you, like an email address) in the comments section…
Think you’re smart? We might think so, too. This city is bursting with brains. We learned that last year when we launched our Big Brain Awards, honoring emerging creatives in the Valley. And we’re at it again. New Times is looking for ground-floor movers and shakers who are cooking, painting, filming, designing, dancing,…
