Chris Malloy, former food editor of Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He prefers dives to restaurants and likes to shoot his own stories.
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The Phoenix food scene is about to get even better.
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Chef Stephen Jones uses vegetables as an artist uses a canvas.
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Chef Tamara Stanger gives Copper & Cotton the feel that you're not in Phoenix any more