For the past two days we’ve been getting to know the chefs behind SmartKitchen, an online culinary school designed to bring the culinary arts into your kitchen at home. Chefs Eric O’Neill and Perry Herst have explained the history of the technology that drives the school and their personal stories…
Does the idea of Thanksgiving get your politically correct panties all in a bunch? Good news, you can still enjoy gorging yourself on Mother Nature’s autumn bounty without having to sell your soul to the controversial Hallmark holiday. Instead, celebrate the season by letting Chef Freddie Bitsoie prepare an artistic…
We talked yesterday with the chefs behind the online culinary school SmartKitchen. Chefs Eric O’Neill and Perry Herst talked about the launch if the program and we explained Eric’s culinary roots. Today Chef Perry, COO of SmartKitchen, will give his story and we’ll find out what they each find most…
We’re chatting this week with the chefs of SmartKitchen, an online culinary school based out of Scottsdale. Chefs Eric O’Neill and Perry Herst will be explaining how they got involved with the unique culinary concept and later this week we’ll share their recipes for Perfect Turkey and Andouille Sausage Stuffing…
This week we talked with DJ Fernandes, owner of Tuck Shop. He’s an architect-turned-restaurateur but the success of his first venture led us to believe his recipes won’t taste much like cinderblocks and concrete. Fernandez brings us his personal recipe for pot roast made in a pressure cooker, which he says…
Today we’ve got the second half of our chat with Tuck Shop owner DJ Fernandes. Yesterday he explained how he came up with the concept for his debut restaurant venture in the heart of the Coronado District. Today he’ll be sharing plans for his newly acquired space next-door and discussing…
We’re back this week for Chef Chat with architect-turned-restaurateur DJ Fernandes of Tuck Shop in Central Phoenix. After attending architecture school in New Orleans and working for a firm in Phoenix, Fernandes was drawn into the restaurant business by a combination of passion for food and wine and desire for a new…
Want to enjoy a warm, faux-blood libation with lunch? Yes, we know Halloween is over, but for fans of the HBO series True Blood the chance to sip on a perfectly replicated bottle of Tru Blood drink would be like dying and not going to heaven–because, of course, vampires are…
The McRib. Sandwich of Legend. It comes as swiftly as it goes, like a wayward lover in the night only to pop up again like a mouth-watering souvenir from the past. Since its debut on McDonald’s menu in 1981, the McRib had claimed a truly special place in fast-food history. It’s…
We’re counting down the days to Pie Social 2011 — 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. Don’t forget, you can get in on the action yourself. Here are details for community bakers. And don’t forget about our celebrity bakers — every day we’ll introduce…
We’re counting down the days to Pie Social 2011 — 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. Don’t forget, you can get in on the action yourself. Here are details for community bakers. And don’t forget about our celebrity bakers — every day we’ll…
Ramen (when it doesn’t come in noodle-brick form out of a package from the grocery store) is a Japanese dish made of wheat noodles served in a flavored broth. The dish has been a part of both Chinese and Japanese cultures for decades and thanks to Nissin Foods, in the…
We’re counting down the days to Pie Social 2011 — 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. Don’t forget, you can get in on the action yourself. Here are details for community bakers. And don’t forget about our celebrity bakers — every day we’ll…
We’re counting down the days to Pie Social 2011 — 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. Don’t forget, you can get in on the action yourself. Here are details for community bakers. And don’t forget about our celebrity bakers — every day we’ll…
We’re counting down the days to Pie Social 2011 — 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. Don’t forget, you can get in on the action yourself. Here aredetails for community bakers. And don’t forget about our celebrity bakers — every day we’ll introduce you to a different…
We’re counting down the days to Pie Social 2011 — 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. Don’t forget, you can get in on the action yourself. Here are details for community bakers. And don’t forget about our celebrity bakers — every day we’ll introduce…
Seven local chefs duked it out for bragging rights and small plastic trophies at the second annual Mac n’ Cheese Throwdown last night in Scottsdale. In a partnership with the American Cheese Society (cheese made in America, not American cheese — an important distinction!), the event was also a celebration…
From bugs to dirt to rotten animal parts, there sure are plenty of disgusting things to eat out there. You may think you’ve seen it all but we’ve complied a list of what we believe to be the five most disgusting, truly gut-wrenching, make-you-throw-up-in-your-mouth-a-little foods from all over the world…
Open since 1992, Seamus McCaffrey’s Irish Pub and Restaurant has become a downtown Phoenix landmark serving cold brews and traditional eats for years. They’ve got an impressive selection of drinks and serve food early and late. So when “Irish pub” chain Tilted Kilt opened up in the new CityScape development,…
We’ve been chatting with the executive chef of the Limelight Dipping Bar and Grill, Chef Lefty Karropoulos. Today he’s giving us his recipe for a Chilled Seafood Martini. Chef Lefty also shared a recipe for Orange Sesame Ginger dipping sauce that he plans to add to the Limelight menu on…
If you’ve got cravings only oodles of noodles can cure — and just a ten spot in your pocket — your lunch break could bring you to Focaccia Foirentina in downtown Phoenix. Located between Monroe and Adams just off Copper Square, this family owned and operated breakfast and lunch eatery has been…
This week we’re talking with Chef Lefty of Limelight Dipping Bar and Grill. Yesterday he shared how he got started in the culinary industry and today he’ll talk about his passion: people. Why did you choose the name Limelight? I had two ideas in my head. The first idea in…
