This time of year, conversations at Chow Bella meetings tend to turn to who’s eaten what — where. With the summer travel season in full swing, we bring you Food Tours, our writers’ suggestions of what to eat and drink out of town. Santa Fe, New Mexico, has an epic…
It could be said that Phoenix creatives had a super-secret meetup in Santa Fe this past weekend. Except, most everything they did was publicized in advance. Were you paying attention? Yep, Phoenix movers and shakers took the Santa Fe Indian Market by storm. Here’s a recap of some of what…
Ever been to Peru or Cuba? Well, now’s your chance. Province restaurant at The Westin Phoenix Downtown has extended its Latin Passport Dinner Series, a tour of several Latin countries with a stellar menu created by executive chef Randy Zweiban. Seats for the remainder of August (Peru) and September (Cuba)…
Malabar spinach might be the most amazing thing you’re not growing. Yes, really. Let’s start at the beginning. “Malabar spinach” isn’t even really a spinach, it’s a semi-succulent vine that just loves our hot Arizona summer. There are two main varieties, green-stemmed and the more popular red-stemmed…
Rosé wine is a very divisive topic. A recent New York Times article, Rosé: In Demand, but Not Demanding reports, “If you feel the need for a good, strong bath of cynicism, gather a few sommeliers in summer and discuss rosés. They could give teenagers a few lessons in eye-rolling,…
What are you reading? Have an answer? You do now, it’s Gaining Ground. Whether you grew up on a farm, want to live on a farm, or just really like to grow food and raise animals, Gaining Ground will capture your attention and make you want to personally thank a…
Nick Klein is a mass murderer — of rabbits. No, really. Klein is an enterprising businessman and owner of the “Hostile Hare,” a company that specializes in raising meat rabbits, selling meat-rabbit cages, and educating others on the ins and outs of raising rabbits for meat. Clients typically are backyard…
Have you been searching for your favorite wine and can’t find it anywhere? It often comes down to how wine is distributed in the United States. In short, politics, laws, and distribution. In most cases, wine needs to be “picked up” by a distributor to be sold legally to retailers…
Arizona is not just a barren, dust-covered state. Take some time this summer to check out all the bounty our state has to offer. From lettuce and peaches to goat’s milk and grass-fed beef . . . This state can be delicious. Agri-tourism is on the rise, and visiting farms…
You might have heard about a new Arizona wine called Kindred. It’s a four-barrel collaboration among some of the most notable vintners in the state: Arizona Stronghold Vineyards, Dos Cabezas Wineworks, Caduceus Cellars and Callaghan Vineyards. The result? “The wine is smoky and rich with red fruits and herbs …
Mint. It’s been used for centuries to treat maladies from gallstones to the common cold. There are more than 30 species of mint and all of them have “volatile oil menthol,” which is why mint is “cooling.” It’s also supposed to be incredibly easy to grow — even here in…
One trip to the Desert Botanical Garden bookstore and you’ll be full of ideas for your own garden. Some are practical and others require winning the lottery or moving. Luckily, they carry Concrete Garden Projects by Malin Nilsson and Camilla Arvidsson, a book that not only serves as inspiration via…
You’ve probably seen the meme about wine and cooking: “I tried cooking with wine for the first time last night. After 5 glasses, I forgot why I was in the kitchen.” Even if this is you, have no fear. General “cooking with wine” rules including things like “don’t use cheap…
Hey, wine lovers: Do the wine terms “minerality,” “leathery,” and “chunky” confuse you? If your answer is “yes” or “maybe,” you are not alone, according to a new study. According to The Telegraph, a survey conducted for Laithwaite’s Wine asked respondents to rank terms and phrases used to describe wine…
With the transition of seasons, your veggie garden is transitioning, too. If you’re tired of canning — and friends and relatives cannot keep up with your bounty — pickling some of your crop adds flavor and preserves the vegetables at the same time. Nearly every culture has its version and…
Come over here, honey, and let’s get to know each other. Whether you like the sticky stuff in your tea, yogurt, or on a peanut butter sandwich, you should appreciate where it comes from. For some insight, we turned to Emily Brown, a.k.a. “AZ Queen Bee.” She makes honey and…
We love drinking wine at Easter time. And we’re not talking about communion wine. Easter is a holiday known for its amazingly diverse varieties of “brunch.” This often includes everything from quiche and lamb to ham and fruit. Choosing a wine for Easter is not for the faint of heart…
Not that there’s ever a bad time for sangria, but sunny days and warmer temperatures mean that you might want to perk up your wine with some fruit, brandy, and other delicious sweetness. We asked three Valley restaurants to give up their amazing in house sangria recipes and tips (Did…
If you’ve blown through the gardening books on your reading list this winter or are looking for some inspiration this summer, local author and painter Barbara Bayless Lacy’s book, Nanise’: A Navajo Herbal: One Hundred Plants From the Navajo Reservation is a unique find. Nanise’ means “vegetation” in Navajo, and…
It was a beautiful Saturday morning in Phoenix, the kind of morning when posh couples with Suri-like children sip espresso at La Grande Orange and the fit triathletes of Phoenix have been up for hours enjoying the weather and getting in their weekly miles. I was at Boho Farm and…
Sommelier and Wrigley Mansion CEO Paola Embry told New Times last March that “The wine is one of my favorite parts of the job.” It shows. The Chilean wine expert is also co-owner of Christopher’s and Crush lounge, which has earned the Award of Excellence” from Wine Spectator Magazine for…
