There’s plenty of room in the limelight at Scottsdale’s first dipping bar but you’ll have to share it with a pretty big character: Executive Chef Lefty Karropoulos. Chef Lefty, as he’s known to most, isn’t the reclusive, I’m-too-into-my-food-to-talk-to-you kind of chef you have to drag out of the kitchen. Most…
This week we’ve been chatting with personal chef David Hall of Thyme for a Chef. Today he’s sharing his recipe for Braised Beef in Cabernet Sauvignon. Braised Beef in Cabernet Sauvignon Serves six Ingredients: 2 tablespoons, olive oil, divided 2 pounds, beef chuck roast, lean, boneless, cut into 2 inch…
Located just up the strip mall from the Department of Economic Security office, The Siamese Cat Thai Restaurant doesn’t exactly scream, “Great food, here!” But take a step inside (no really…hurry on in, no need to dally in the parking lot) and you’ll find some delicious food at great prices. When we…
We’re back today to talk with Chef David Hall of the personal chef service, Thyme for a Chef. Yesterday he talked about how he became a personal chef and today, he’ll share his secret to meeting some of the culinary world’s brightest stars and give us real facts about the…
We’re taking a break from the bustling Phoenix restaurant scene this week to talk to Chef David Hall of Thyme for a Chef personal chef services. He share how he, a former engineer, got into the culinary world and explain what a personal chef really does. Did you always know…
This week we’ve been shooting the breeze with Phoenix’s queen of down-home country cooking: Mrs. Elizabeth White of Mrs. White’s Golden Rule Cafe. Since Mrs. White doesn’t use recipes in the kitchen, for the last part of this Chef Chat we’re bringing you the kind of advice you can only…
In some countries brioche, an enriched French pastry bread, is eaten as a dessert or served with tea. But this is America — and we want sugar for breakfast. In fact, we want it dipped in milk and eggs, fried, then smothered in butter, cinnamon, and maple syrup. Yes, we’re…
This week here at Chef Chat we’re spending some time at Mrs. White’s Golden Rule Café in downtown Phoenix. When we stopped in, we weren’t the only ones hoping to chat with the woman who started it all. Fans of Mrs. White’s southern style cooking from as close as up the street…
For many in Phoenix, “soul food” is synonymous with Mrs. White’s Golden Rule Café. Since 1964, the landmark has been serving southern classics like catfish, smothered chicken, and a mean peach cobber. At the heart of it all is one woman: Mrs. Elizabeth White. This week we sat down with Mrs…
We’ve been chatting with Chef Paul Lindsay of Le Grande Orange Pizzeria this week in Chef Chat and today, he’ll share his recipe for a trio of sliders that sure to make your mouth water. Trio of Sliders Crispy Lobster Slider Ingredients: 1 each 2 oz lobster tail meat (…
Yesterday we shared the first part of our talk with LGO chef, Paul Lindsay. Today he fills us in about the company’s new venture, Jose Roux, and why he loves working at the Arcadia Room. Jose Roux I’ve been fortunate. I started a Chelsea’s and then two months ago I got transferred…
The business: Duck Duck Pig What they’re packin’: Gourmet takes on classic sandwiches all featuring either duck or pork. This means everything from a pork belly BLT to a pineapple jerk pulled pork with coleslaw. The story: Ruggiero and Higginson are both fans of duck and pork and after checking…
If you had been at the Phoenix Public Market when we came in for lunch, you wouldn’t have guessed we’d never set foot inside been before. Then again, maybe you would have if you’d noticed our confusion at attempting to make sense of the scribbled-on chalkboards that serve as menus…..
This week in Chef Chat we’ll sit down with Chef Paul Lindsay of La Grande Orange and the Arcadia Room. When did you know you wanted to be a chef?As corny as it sounds, I pretty distinctly remember standing in the kitchen with my mom when I was like barely…
If Carrie, Samantha, Charlotte and Miranda bumped into Martha Stewart, hit it off, became gal pals and then one of them got dumped — this book would be the result. “Screw the Skinny Bitches…I Want to Eat” is a sassy hybrid of break-up bible meets girl-power cookbook that offers advice…
The business: Epic Hot Dogs What they’re packin’: Hot dogs from all over the US and beyond. The menu features over 20 varieties of dogs and gourmet sausages as well as fresh made fries, coleslaw and potato salad. In addition to the 17 listed types of dogs and the five…
Chef Chat this week brought you to Mill Ave’s new addition, Ncounter, where we talked to Chef Dean Delgado about everything from his start in the culinary world to what he thinks about chicken and waffles. Today he’ll share his recipe for bananas foster sauce. “This sauce goes on a…
Yesterday we brought you the first half of our chat with Chef Dean (Deano) Delgado of the new Tempe breakfast spot Ncounter. Today we’ll chat with Deano and owners Kathy Coker and Tysen Manuel about why they chose to move to Mill and their vision for the future. You’ve done…
Tempe welcomed the chic, urban sibling of Mesa’s well-known breakfast joint, T.C. Egginton’s, to the corner of Mill Ave and Third St. For the past six weeks, Ncounter has been serving up breakfast and lunch to everyone from the hungover starving college student, to the busy business suit crowd. It’s…
We shared our chat with Farah Khalid of the Tempe Indo-Pak restaurant Curry Corner over the last two days. Now, she’s sharing her recipe for Chicken Curry. “So everybody has a different recipe but I make my chicken curry this way,” she says. “I put the cinnamon sticks and cardamom in…
Yesterday we shared the first half of our conversation with the owner and chef of Curry Corner, Farah Khalid. Today we’ll learn why she loves being in Tempe so much. After her last restaurant, Copper Kettle, closed last year, Farah wasted no time in finding a new location to start over…
There’s a lot of weird cheese floating around out there on the Internet. But you don’t have to be a foodie to know that you can’t put just put any old hunk of curdled milk in your mouth. So for the true cheese connoisseur, we bring you five of the…
