Yesterday we met Simon Alam, the man handling the bottles at Merc Bar. Today he treats us the Caipirinha, a drink he was kind enough to share some history on: “The Caipirinha is Brazil’s national cocktail. It’s made with cachaca, the most common distilled alcoholic beverage. While rum is made…
For eight years, Simon Alam has been something of a legend at Phoenix’s trendy Merc Bar (2525 E. Camelback, 602-508-9449), serving drinks to stars and regular schmucks alike amidst groovy music and lighting so dim you feel like you’re in a vampire coven. It’s an ambiance that suits Alam, as he…
The average person’s stomach can hold about a liter of food, or close to two pounds’ worth. But who wants to be average? All over town, restaurants are offering up contests of confection, defying brave eaters to ingest more food than they should eat in a week — daily recommended…
So apparently there’s this show about eating challenges called Man v. Food. Perhaps you’ve heard of it? Several months ago, Adam Richman, the country’s most famous food fighter, made the trip to Phoenix to take on the Chompie’s Ultimate Sliders Challenge — a feast of 12 Jewish sliders and a…
Yesterday we met Cafe Zuzu’s Jim Schindel, a skyscraper-sized man who’s a fan of Maker’s Mark and a member of the U.S. Bartenders’ Guild. Today, he utilizes his vast knowledge of spirits to craft a cocktail he calls the Bourbon Smash — a boozy summer drink that combines lemon, mint,…
The average person’s stomach can hold about a liter of food, or close to two pounds’ worth. But who wants to be average? All over town, restaurants are offering up contests of confection, defying brave eaters to ingest more food than they should eat in a week — daily recommended…
Tucked neatly inside Scottsdale’s Hotel Valley Ho is Cafe Zuzu (6850 E. Main St., 480-421-7997) — a cool, retro café and bar filled with the music and décor of the ’50s and ’60s. Jim Schindel helms this little spaceship, mixing up quick drinks and making nice with the menagerie of characters that…
The average person’s stomach can hold about a liter of food, or close to two pounds’ worth. But who wants to be average? All over town, restaurants are offering up contests of confection, defying brave eaters to ingest more food than they should eat in a week — daily recommended…
When we heard about the 26-page Pentagon brownie recipe published recently, we couldn’t resist trying to bake them. Emphasis on trying. What better time for the next Chow Bella Showdown? We gathered the staff and got them baked — er, baking. So far, we’ve had the Pentagon brownies; “Joy of…
The average person’s stomach can hold about a liter of food, or close to two pounds’ worth. But who wants to be average? All over town, restaurants are offering up contests of confection, defying brave eaters to ingest more food than they should eat in a week — daily recommended…
Gummy Bears. Gatorade. Pancakes and orange juice. Aside from being arguably the best breakfast ever, these are just a small sampling of the arsenal of food-reminiscent cocktails Jason Lyons has at his disposal. A fixture at Mill Avenue’s Big Bang Dueling Piano Bar (501 S. Mill Ave., 480-557-5595) for nearly five…
Yesterday we met Corissa Croft from Robbie Fox’s, a Pittsburgh native who loves the Steelers, sunshine and customers who don’t let their Car Bombs curdle. Today she grants us the recipe for the Grape Nerd, a drink that’s a little sweet, a little sour, and tastes just like its candy…
The average person’s stomach can hold about a liter of food, or close to two pounds’ worth. But who wants to be average? All over town, restaurants are offering up contests of confection, defying brave eaters to ingest more food than they should eat in a week — daily recommended…
A football fan who enjoys a good microbrew, Corissa Croft may just be the perfect woman. And though still a newbie at Tempe’s Robbie Fox’s Public House (604 S. Mill Ave., 480-642-6442) she’s also not a shabby bartender. The Pittsburgh native can serve drinks, talk sports and do it all with…
When businesses compete for the same share of the market, it’s pretty rare to find them working together. It’s a fair bet that you’ll never see McDonald’s and Burger King collaborate to make a special edition super-burger. Yet in the brewing industry, that’s often exactly what happens. “This is one…
Yesterday we talked with Phil Podvorec from Casey Moore’s, who knows his customers by name and is a big fan of Motley Crue. Today Podvorec shares a recipe he crafted for a fellow employee who was looking for something fruity and light for summer: the Summer Splash.(recipe after the jump)…
Phil Podvorec is a familiar face at Casey Moore’s Oyster House (850 S. Ash Ave., 480-968-9935), and he should be. The 35-year-old has worked at the Tempe staple for the better part of a decade, serving up drinks and good conversation to day and nighttime imbibers alike. Phil says his…
The average person’s stomach can hold about a liter of food, or close to two pounds’ worth. But who wants to be average? All over town, restaurants are offering up contests of confection, defying brave eaters to ingest more food than they should eat in a week — daily recommended…
The average person’s stomach can hold about a liter of food, or close to two pounds’ worth. But who wants to be average? All over town, restaurants are offering up contests of confection, defying brave eaters to ingest more food than they should eat in a week — daily recommended…
According to Chinese legend, a wise emperor was sitting on his porch one day, enjoying the view and his usual drink of piping hot water, when the wind blew some dried leaves into his cup. Apparently not the kind of ruler who would waste a perfectly good cup of…
Yesterday, we learned of Julie Hillebrand’s love of fresh herbs and penchant for lighting things on fire. Today, she shares the recipe for one of her newest cocktail creations, the Thangan — a citrusy, spicy drink made using curry and homemade bitters, of course…
Since helping open the Phoenician’s J&G Steakhouse over a year ago, Julie Hillebrand has been hard at work changing the way people think about cocktails. A trained chef, she’s an advocate of fresh ingredients and unique flavors who uses her culinary skills to concoct improv cocktails that combine flavors of…
