Recipe: The “Small Child” from Bar Smith

Chase Crain is not a bartender who messes around much with garnishes or puréed fruits or little umbrellas. He’s more about throwing a great party. When Crain is behind the highly-stocked bar of Bar Smith downtown, his showmanship comes through in a different way — with fire, flips, tricks and…

Behind the Bar: Chase Crain at Bar Smith

Flairtending occupies a realm of its own in the bartending world — there’s fire, alcohol, flips, spinning and juggling. Chase Crain has spent a good part of the last two years learning the craft. “It makes people wanna know your name” he says. “‘Using attitude,’ I like to call it.”…

Chipotle Makes a Deal for Slow Food Phoenix

Yep, that’s right. Chipotle is doing good for the community, again. Last week it was a free showing of food industry documentary Food, Inc., and now it’s putting on a fundraiser for none other than the food awareness movement’s top dog, Slow Food USA. Tomorrow night, from 6 to 8…

Chef Chat: Bryan Dooley, Bryan’s Black Mountain Barbecue

It says something when a chef names his restaurant after himself. In our opinion, it says something good. After Bryan Dooley spent 15 years as a chef at the luxurious Fairmont Scottsdale, he opened Bryan’s Black Mountain Barbecue in downtown Cave Creek. Yep, that’s right, barbecue — not chilled soups…

Macaron Mania: Essence Bakery Cafe Keeps Fans in the Loop

Would you like to know what days your favorite bakery will be serving organic peach pies, topped with whipped creme chantilly? How about the weekly lunch specials, or the latest macaron flavors? Yes, we would too. Tempe’s Essence Bakery Cafe, known as one of the only places in the Valley where…

Can You Tweet a Recipe in 140 Characters Or Less?

So, we were poking around on Twitter this morning (it’s Monday), when we came across a challenge so intriguing that we had to pose it to you: Can you come up with a recipe that’s 140 characters or less? The idea is to compile a kind of virtual cookbook made only…

Avalon Chef Travis Watson to Teach Chocolate Class

Chocolate and wine. We can’t think of two better things to spend an evening tasting. Well, we’re in luck. Chef Travis Watson, of Avalon in Scottsdale, is offering one night of just that: Chocolate and wine tasting, complete with petit fours, truffles and pairings, not to mention a how-to and…

Recipe: Basil Gimlet from The Parlor

Where she grew up in small-town Georgia, Gillian Tervet says, “by middle school, we were drinking whiskey.” “That’s just the way it is in the South.” Next month, when she heads off to Australia for a few months to try her hand at another culture, she’s hoping to land a…

Behind the Bar: Gillian Tervet at The Parlor

Gillian Tervet is one of those girls who’s cool because she’s not trying to be. A bartender-on-the-rise who’s barely old enough to drink her own cocktails (she just turned 21), Tervet has her own style behind the bar. This is a girl from Georgia whose parents don’t drink at all,…

Steven Tyler Airlifted to Hospital, T-Pain For Florida State President, Bob Dylan’s Christmas Album?

Rolling Stone: Aerosmith’s Tyler Airlifted to Hospital After Falling From Stage Rolling Stone: Seacrest “Stunned,” Jackson “Shocked” By Abdul’s “Idol” Exit Rolling Stone: “Birthday” Video From “The Beatles: Rock Band” Premieres Pitchfork: Dead Man’s Bones (Ryan Gosling and Zach Shields) Reveal Cover, Tracklist NME: Bob Dylan To Release Christmas Album?…

Chef Chat: Matt Taylor, Metro Brasserie

A traditionalist and an up-and-comer at once, 25-year-old Matt Taylor is probably the youngest executive chef around, and he’s one of the most well known. Taylor is a curious combination of discipline and ease, both a risk-taker and a culinary purist. Maybe that’s how he got to be the head…

Pork on a Fork: Nebraska Hog-Farmers in Phoenix

If you’ve been at a farmers market in the Valley lately, you’ve probably run into a booth with a rather odd name and a Nebraska Huskers bumper sticker on the cooler: Pork on a Fork. The name, we’re not sure about, but the Huskers sticker is there because the company’s…

Recipe: Mai Tai from Trader Vic’s

When J.K. Grence is working behind the bar at Trader Vic’s at the Hotel Valley Ho in Scottsdale, he imagines himself to be playing Penn to the other bartender’s Teller. “I’m standing there talking constantly,” he laughs, “while he’s just standing there silently making drinks.” He’s busy telling you stories…

Today: National Cheesecake Day Deals

OK, folks. So, yesterday, when we announced National Lasagna Day deals at Buca di Beppo, we said, it seems like every day on the calendar is the National Day of Something. As it turns out, we were right. Today is National Cheesecake Day! You know what that means: cheesecake deals…

Behind the Bar: J.K. Grence at Trader Vic’s

J.K. Grence has big dreams. He’s planned out the ideal bar — the one he would like to open one day in the distant, fuzzy future. “I’d want it to be some tropical hideaway,” he says. “You just sink into the atmosphere of it and have nice people bring you…

Tonight: Free Screening of Food, Inc.

Thank you, Chipotle — and not just for your giant burritos. The chain is sponsoring a free screening, tonight at 7:30 p.m., of the newest watchdog documentary, Food, Inc. at the Harkins Camelview theater in Scottsdale. It’s first-come, first-served, so get there early. The film comes from co-producer Eric Schlosser,…