Oh, sweet success. If you stopped by one of the 14 Valley Bake for Hope bake sales last week, you probably spotted Julie Zagars and her pink wig. Zagars, the Regional Director, says the events held May 2 through May 8, were a huge success. Grassroots teams in Arizona raised…
You might pass Roaring Fork’s executive chef, Bryan Hulihee, on the highway. He’s the one in the slow lane and he’ll confess — he takes his sweet, silent time. “My commute to work is half an hour and it’s absolutely my sanctuary. Thirty minutes of silence — no radio …..
Not so long ago, when the weather was cooler and holiday spirit was in high supply, whiffs of a Jell-O showdown were in the air. It was Christmas Eve when Michele Laudig made her Jell-O decision and named Laura’s Sparkling Grapefruit Pie supreme: Today I’m counting my Christmas blessings, and…
Friday blessings come in many forms. Today, they’re iceberg lettuce, mango, jicama, queso oaxaca, lime cumin vinaigrette and sun-dried dried tomato. You can TGIF all you want, but we’ll be thanking the chef for a seriously tasty lunch. Can you guess where I’m eating? Congrats to Susie Timm, who guessed…
Sous Chef Nick Sheley of Boa Bistro in Mesa joined us for this week’s Chef Chat. When Sheley’s not preparing the next plate to leave the kitchen, he’s getting the restaurant ready for its next cooking class. In late March, Boa opened its kitchen doors for sessions led by executive…
Yesterday we heard from Sous Chef Nick Sheley of Boa Bistro. Today the conversation continues. Sous Chef Nick Sheley’s no stranger to working with local farmers — he used to be one. Sheley grew up on a farm in Iowa, which he says was a big influence in his love for…
It’s time to give it up for moms. Yes, this Sunday is Mother’s Day and if you’ve already made reservations, the rest is pie. If you haven’t, however, here are some of the places in the Valley that might have a few extra tables. After all, it is the busiest…
photo by Claire Lawton Nick Sheley’s boss, Chef Payton Curry is hard to catch. Between his two restaurants, Caffe Boa in Tempe and the newly opened Boa Bistro in Mesa, Curry clocks in around 90 hours per week. Luckily, we were able to nab his sous chef for a quick rundown on…
Real cooks can’t stay out of the kitchen. That’s why four of Chow Bella’s regular contributors have concocted four different types of salsa just in time for Cinco de Mayo. Check in next week to see who won the showdown. Now, someone pass the chips. Today’s salsa: Pretty Simple Pico…
Phew! A place of refuge in a community where gardens and activity centers are multiplying as fast as jackalopes. You might have to take a trek out east to snag any of these insanely cute lunch spoilers, but there’s a good chance of finding an equally cute pilot once you’re…
America Corrales of America’s Taco Shop joined us for this week’s Chef Chat. Hope you’re in the mood for a spicy side dish, because she’s about to share the recipe for her famous corn on the cob …..
Yesterday we heard from chef America Corrales of America’s Taco Shop. Today the conversation continues. Sometimes, mom really does know best. Growing up in Mexico, America Corrales learned how to cook most of the items on her menu from her mother. Because of these memories in the kitchen, Corrales says she makes…
America Corrales wasn’t exactly playing hooky; she was checking up on her restaurant. The full-time teacher and owner of America’s Taco Shop decided it was time to pack up her first grade classroom last year and focus on her Downtown taco shop. The buzz that used to be in her…
Ah, the glory of a sandwich. This place is seriously all about ’em. The turkey, bacon, sprouts, cream cheese and avocado number might put you back a few calories, but who can resist a classic chalkboard menu of artist-inspired sammies and salads? Sit back and soak in the university gossip…
This week, Takeshi Hosoda of Radio Cafe has dished on shokunin, sexy sushi and sharp knives. Today, he shares a new addition to the Radio Cafe menu, his sweet potato sushi roll. Here’s how it’s done…..
Yesterday we heard from Chef Takeshi Hosoda of Radio Cafe. Today the conversation continues. One of Chef Hosoda’s passions is cooking rice, which may sound simple (there are appliances that do that with a press of a button!), but the chef insists there’s a better method. “To me, rice is…
“Trust Me,” says the sign above Chef Takeshi Hosoda’s head in Radio Cafe as he busily chops ginger for tonight’s sushi orders. You can trust the sign. Hosada was raised in a suburb of Tokyo and moved to Phoenix because he needed a change of scenery. He says he chose Arizona because he didn’t know…
While a friend was knee deep in a Japanese conversation lesson from the owner (he says “you’re welcome” in Japanese sounds a lot like “don’t touch my mustache”) a chorus of edamame, yakitori, tonkatsu and gyoza demanded my undivided attention. The tiny place has been serving Japanese comfort food since…
In this week’s Chef Chat, we heard from Chef Kelly Fletcher of House of Tricks. Fletcher says another one of his most valuable tools is his iPhone, which stores hundreds of his recipes. We were lucky enough to grab one. Introducing his Fromage D’Affinois with Homemade Strawberry Preserves. Here’s how it’s done…..
Yesterday we heard from Chef Kelly Fletcher of House of Tricks. Today the conversation continues. While House of Tricks’ staple dishes are sticking around, Fletcher says he would like to see a few new ingredients on the menu. “I always want to see more offal, more sweetbreads, more tongue and…
Cartel Coffee Lab in Tempe was temporarily evacuated when its coffee roaster, aka Big Red, overheated and caught on fire around noon. Owner Jason Silberschlag says the small fire caused no damage, but Cartel fans might expect to smell a bit of smoke in the lab for the next week.The…
Thank god for the corporate food world — it’s what brought Chef Kelly Fletcher to House of Tricks. “I hated [the corporate] side of the industry,” Fletcher says. “I was with an entire room of guys and girls with tattoos and piercings that had to break down our entire look…
