Frédéric Malle broke out the bubbly and the butter cookies to celebrate the launch of his new home fragrances line, i.e. candles, at Barneys New York in Scottsdale Fashion Square Saturday night.
Mother-daughter duo Donna Gabrilson and Stacey Barnes blend their traditional and modern styles to make some not-so-innocent toffees at GoodyTwos Toffee Company. One part old school and one part you-have-to-taste-it-to-believe-it twists means some seriously light-hearted toffee genius (that earned our stamp of approval).
We’re giving away $25 to Coach & Willie’s JUST for guessing where we grabbed the cheesy treat above. Really. We snacked on this sweet and spicy number at happy hour while draining a couple mason jars of a strong, southern concoction. Can you follow our bread crumbs? Go ahead, take a stab at it…
This is the kind of math we foodies understand: One part tea plus one part chocolate equals a heavenly escape from the craziness of life, which is exactly what TeaTime and Wei of Chocolate intended for last night’s tea and chocolate tasting.
Sweet tea lovers, stick to your Firefly. For those of us who were raised with the real stuff sans sugar bender, reBAR’s Absolut Boston Tea Party is a Godsend – a riff off the classic Arnold Palmer/John Daly we can actually enjoy.
Chef Damon Brasch at Green is a self-proclaimed cheese fiend who specializes in making vegan versions of great American classics, so what better than a baked Mac-n-Cheese?
Damon Brasch of Green grew up in awe of his grandmother’s magical cooking powers: “She could cook massive feasts out of this teeny tiny kitchen in the cabin house my grandfather and great-grandfather built.” That inspired him to take some kitchen risks of his own, cooking up tons of tasty vegan food in a teeny tiny kitchen himself.
Hula’s Modern Tiki threw its own first birthday party last night, and we, along with the rest of CenPho, showed up for the free food, scratch that, booze.
Damon Brasch of Green wants to “pull back the weirdness”of veganism, cooking up comfort food sans meat, dairy and other animal byproducts.
We’ve been craving Haji Baba’s falafel sandwich ever since it made our 100 Favorite Dishes list. A food craving is like a song that gets stuck in your head, but ten times worse: Not only can you not stop thinking about it, you can literally taste it in your mouth and your stomach’s not happy until that warm fluffy pita and deep-fried falafel are inside.
When Lee Turner faced a nightmarish, ice-cream-less childhood because of her egg allergy, she started making her own eggless ice cream at home. When Turner hosted martini and knitting parties for her girlfriends, she started making her own kahlua and lemoncello. Ever the mixologist, Turner thought: “Why not put the two together?” And so, Lee’s Cream Liqueurs began.
Start stretching out your stomach and saving up your allotted calorie intake. You’ll want to try a little bit of everything from more than 20 Valley chefs at the fifth annual Dine Out with the Chefs 4 to 6:30 p.m. Oct. 3.
This week’s been a bit crazy, and all we wanted was some good, old-fashioned lunch like mom used to make. Loaded with four different cheeses and panini-pressed, this grilled cheese is a little more sophisticated than Kraft on Wonderbread (sorry mom!). Add in a garden salad with all the fixings, and we don’t feel like a 4-year-old.
We’re usually a little wary of anything that ends in “-ology” (biology, astrology, scientology…), but mixology? Now that has our name all over it. Especially when Bombay Sapphire and GQ Magazine’s Most Inspired Bartender of 2010 Jason Asher, the mixologist at Sanctuary’s Jade Bar, shows us the ropes.
We named Guru Palace’s Chicken Tikka Masala one of our “100 Favorite Dishes,” and today, Rana Singh Sodhi and Surinder Singh (no relation) share the mouthwatering Indian recipe.
Want to drink like a gangster? Sanctuary’s Jade Bar has you covered with its Sugar Snap Southside, an updated version of Al Capone’s go-to cocktail. [No, we didn’t drop the last syllable. You can leave the hypnotic and crunk juice at home…]
Rana Singh Sodhi and Surinder Singh (no relation) of Guru Palace are ready to make a bet: Try Indian food once, and you’ll be hooked. Today, Sodhi and Singh break down for us all the spices that make up curry, build a case for why their naan is better than the White House’s.
We realize that there’s a cheap Mexican place on every corner, but not every one sends the smells of deep-fried tortillas wafting into the streets like Los Compadres. If you’re not following your nose to this place, keep your eyes peeled: It’s a tiny, lackluster, blink-and-you’ll-miss-it place downtown.
Rana Singh Sodhi and Surinder Singh (no relation) joined forces to transform a strip mall restaurant space into an Indian oasis: The Guru Palace, complete with floor seating and wall murals of the Taj Mahal.
Last week’s FroYo fix inspired a Valley-wide brain freeze, so this week we’re turning up the heat, and upping the ante. The first person who correctly names the place where we chowed down on this spicy number gets a $25 gift certificate to Coach & Willie’s. Make sure to leave a valid email with your guess, so we can award your prize.
Not all fruity mixed drinks have to be girly, as proven by the Ginger Bourbon Lemonade at Sapporo. This is your bourbon-lover’s “lemonade:” It tastes a lot like bourbon and nothing like lemonade.
Chef Erasmus “Razz” Kamnitzer serves up dishes with so much flavor and flair at Razz’s Restaurant & Bar that we’re tempted just to order takeout, plate the dishes at home, and pretend they’re our own. Today Razz shares his recipe for Cashew & Rosemary Encrusted Salmon with Hibiscus-Lime Sauce so that we don’t have to take such drastic (and deceitful) measures to impress our next dinner guests.
