In this week’s Chef Chat, we heard from Chef Eric Gitenstein of Lola Tapas and mftasty. Today he shares his recipe for a Lola Favorite: Grilled Hanger Steak with Rioja Onion Jam. Here’s how it’s done…..
Yesterday we heard from Chef Eric Gitenstein of Lola Tapas. Gitenstein joined the Lola team and now works with owner Felicia Ruiz on menu items and seasonal concepts. Coming up? Gitenstein says they’re working on bocadillos, or Spanish sandwiches and a gaspacho-inspired take on the bloody mary (think cucumber-infused vodka…
Eric Gitenstein was the kind of kid with food on his brain; after realizing he spent more time thinking about his restaurant jobs than his university classes, he made a culinary escape from traditional study. After culinary school, Gitenstein tested out a few local kitchens — from Sassi and Olive…
In this week’s Chef Chat, we heard from Chef Matt McLinn of The Grind. Today, he steps away from his meat grinder and gives us the rundown on one of his favorite desserts: Brioche Chocolate Bread Pudding. Here’s how it’s done…
Yesterday we heard from Chef Matt McLinn of the Grind. McLinn and his two business partners George Monzures and Allen Thompson opened The Grind on Camelback Road and 40th Street in February with a neighborhood hangout in mind. That said, the menu is a bit fancier than your typical backyard…
He’s back and grinding with a vengence. After selling Methode Bistro, heading up Pointe in Tyme and BLT Steak, and working a few low-profile menu consulting stints, Chef Matt McLinn returned to the spotlight in February with his own burger concept, The Grind.Call it a jump on the burger bandwagon,…
This week, we’ve heard from Stacy Phipps of Stacy’s Smokehouse on his favorite ingredients and his good cooking philosophy. Today he shares his recipe for his BBQ pork ribs…
Yesterday we sat down with Stacy Phipps of Stacy’s Smokehouse. Today, the conversation continues. Want to hear more about Stacy’s favorite kitchen tool and what’s next? Read on.Where does your culinary inspiration come from?My mother. She cooked the best stuff for me growing up and now she works with me…
Stacy Phipps is ready for a challenge. No, really. He wants to challenge every barbecue master in the Valley to a cook off. “I want Don and Charlie (they won our Best Of Ribs in 2009). I want the guys from Honey Bears. I’ll even take Bobby Flay.” Anyone up…
Donna Vallone, an Arizona native and ASU alumnus, says she wanted to get escape her hometown when she was younger, but now can’t imagine herself leaving.She’s been in the design industry for more than 30 years; her residential and commercial projects are sprinkled throughout the Valley. Last year, Vallone was…
This week, Gabriele Bertaccini of il Tocco and Culinary Mischief described his food philosophies and his weekly foodgasms. (We even got an exclusive behind the scenes look at Culinary Mischief.) Today he shares his recipe for a dish he made for his first underground event: Italian Panna Cotta…
Yesterday we sat down with Gabriele Bertaccini of il Tocco and Culinary Mischief. Today, the conversation continues.Want to hear about Bertaccini’s weekly foodgasm or see an exclusive behind the scenes of Culinary Mischief? Read on … Culinary Inspiration:I discovered my passion for cooking as a young boy, inspired by my…
“I am a chef of Toscana,” says Gabriele Bertaccini, with as much gusto as one would expect from an Italian-born foodie. The twentysomething may be new to the local culinary scene, but he says cooking plays a huge part in his oldest memories. Growing up smelling his mother’s lasagna every…
This week, we’ve heard from Jeremy Pacheco of Lon’s at the Hermosa on the greatness of fennel and an eight pound lobster. Today he shares his recipe for a new item on the breakfast menu: Lemon Ricotta Pancakes…
Yesterday we sat down with Jeremy Pacheco of Lon’s at the Hermosa. Today, the conversation continues.Want to hear about Pacheco’s aversion to Bobby Flay? Read on … Favorite food show?I like watching Iron Chef and I’ve been watching a lot of Diners, Drive-ins and Dives. I also like Alton Brown…
Three weeks after his takeover, Jeremy Pacheco has reinvented the breakfast and lunch menus of Lon’s at the Hermosa. Who said Rome wasn’t polished in a day? The Tucson native spent seven years in the former Terrace Dining Room at the Phoenician. Opportunity then knocked, and Pacheco packed and left…
This week, we’ve heard from Julian Wright of La Bocca Pizzeria + Wine Bar on juggling concept restaurants and his love for Desert Sweet Shrimp. Today he shares his recipe for La Bocca’s Sicily Pizza…
Yesterday we sat down with Julian Wright of La Bocca Urban Pizzeria + Wine Bar. Lucky for you, there’s a part two! Want to hear about his love for Desert Sweet Shrimp or his pitch for the Food Network? Read on! What are your rules in the kitchen?It’s really simple…
Julian Wright learned the art of opening restaurants the hard way. When he introduced La Bocca Urban Pizzeria + Wine Bar in 2008, food critics (including our own) offered lukewarm reviews. A little more than a year later, he’s back with a vengeance. “La Bocca has been a challenge,” he…
This week, we’ve heard from Charles Stotts on cooking with friends, what’s missing in the Phoenix foodscape and why spoons are the best kitchen utensil. Today he shares his recipe for Grilled Bass with a Roasted Vegetable Salad and Banyuls Vinaigrette…
Checking back in with Kathy “Meetup” after her Cupid’s Cocina event this past weekend. Evidently, things at Table for Six got hot and tasty … we’re just glad she took pictures.Kathy used recipes from Like Water for Chocolate and Elote, a recipe book by Sedona-based chef Jeff Smedstad (formerly of…
Yesterday we sat down with Charles Stotts of Avalon in south Scottsdale. Lucky for you, there’s a part two! Want to hear about Stotts recent foodgasm? Read on … What’s the best tool in your kitchen drawer? A spoon. I am against tongs; they’re something else you won’t find in…
