Shawarma is a popular Middle Eastern meat preparation in which chicken, beef, veal, or lamb is slow-roasted on a rotisserie. Shawarma is commonly served as a sandwich or pita bread with vegetables and dressing, but it also can be served on a plate with garlic sauce, hummus and rice. We…
Street Eats Food Truck Festival Saturday, January 24 This weekend, Salt River Fields in Scottsdale will host a gathering of food trucks from all over the Valley and the Southwest. The gates open at 11 a.m. for the Street Eats Food Truck Festival, presented by New Times, and we’ll be…
Last spring, Channel 8 hosted its first-ever Check, Please! Arizona Festival, an event co-sponsored by New Times that brought celebrity chefs, independent restaurants, and food lovers to downtown Phoenix. This year, the event will be held Sunday, March 30 from 11 a.m. to 3 p.m. at CityScape — and if…
Gaslight Square — on the southeast corner of Indian School and 36th Street — has become a hub for culinary delights, with Crudo, Beckett’s Table, and Nook located in the same plaza. Recently, Jennifer’s Catering opened a brick-and-mortar location in the southwest corner of the plaza to add to the…
Thanks to a partnership among Keep Phoenix Beautiful, the city of Phoenix, and Barron Collier Companies, the northeast corner of Indian School Road and Central Avenue has seen a lot of change. An ongoing project called PHX Renews aims to transform the formerly vacant land — a part of Steele…
Last year, we told you that a horse slaughterhouse in New Mexico was working to open its doors and begin processing (read: killing) horses for human consumption. Valley Meat Company, located in southern New Mexico, had been trying to get up and running since 2011 when Congress effectively lifted a…
Phoenix-based nutrition writer, dietitian, and Cordon Bleu-trained chef Michelle Dudash appeared on ABC’s The Chew this afternoon to compete in the Weight Watchers Chef Competition. Dudash is a registered dietitian and author of Clean Eating for Busy Families. Over the next few weeks, she’ll be appear on the show to…
Last week Arizona Distilling Co. added a spirit to their repertoire. The historic Tempe-based distillery was the first to legally produce liquor in the state since Prohibition when they released Copper City Bourbon last year. Now they’re also offering a Desert Dry Gin made with locally-sourced botanicals. We spoke with…
Long-running reality competition shows like Project Runway, Survivor, and Celebrity Apprentice love to bring back former contestants for a second chance at the title. But after 10 regular seasons, five seasons of Masters, two seasons of Just Desserts, and an All-Stars season — Top Chef is going to do one…
In Chow Bella’s new comic, Wait or Die, we tell the stories of waiters and waitstaff from restaurants around the Valley. Submit your stories here: waitordie@newtimes.com — and be sure to let us know if you wish to remain anonymous…
It’s that time of year again. Scented citrus blossoms fill the air with intoxicating aromas, and your neighbors’ trees are bursting with lemons and grapefruit. Want to get in on the action but don’t want to get in over your head? Already planted a citrus tree and are afraid you’re…
My husband stormed into the bedroom the other night in a rage. I know you are starting to think you clicked the wrong link and that this is Katie Johnson’s awesome Jackalope Ranch column, Courting Disaster, in which she writes about sexual exploits. Nope, just a cake pop hater here…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
Though he’s new to Central Phoenix, James Beard Award-nominated chef Kevin Binkley is no stranger to the Phoenix food scene. Since opening Binkley’s Restaurant in 2004, the molecular gastronomist has added three more restaurants to the mix — the most recent opening in Scottsdale about a month ago. It comes…
Bad news for drinkers who also are trying to watch their figures. According to Scientific American, a new study found that drinking cocktails made with diet sodas can make your breath-alcohol levels 18 percent higher than those made with full-calorie sodas. The study, completed by researchers in the Department of…
Croque Famous Sandwiches is certainly not the only hoagie shop in North Scottsdale, but it probably is the only one — not just in the area, but the Valley itself — where it’s possible to get a turkey bacon club with a bowl of bibimbap. Not that the restaurant’s Korean…
Eliot Wexler is insane. I can say that without fear of retribution because he has become a close friend of mine since he opened Noca in August 2008. To say that he is obsessive about food doesn’t even begin to do it justice; Eliot is hell-bent on sourcing the highest-quality…
In October we reported that Noca, the Biltmore restaurant owned by Eliot Wexler, was losing its executive chef Claudio Urciuoli. At the time, Wexler wouldn’t name the restaurant’s next chef and said that Noca would be serving lunch only for the time being. That might change soon…
If you’re like Rodney Hu, Jason Grossmiller, and Jon Eagan of the Arizona Distilling Co., distilling bourbon begins with making a few good friends. After meeting in high school at Tempe’s Marcos de Niza– with Hu later taking over operations at Yucca Tap Room and Grossmiller quitting his job as…
The Spot: Phoenix Public Market Cafe 14 East Pierce Street 602-253-2700 www.phxpublicmarket.com…
The Guilty Pleasure: Turkey tacos and tostadas Where to Get It: Del Taco, locations Valleywide Price: $1.29 for the tacos, $1.89 for the tostada (at least where I got them) What It Really Costs: Oh, Del Taco, you sneaky bastards, you. Let’s face facts, friends. By now, you’ve likely blown…
There are incubators for tech startups and incubators for socially minded ventures, but when it comes to helping would-be restaurateurs or food artisans, resources can be hard to find. This is why Roy Allen, founder of online food group the Artisan Food Guild, has teamed up with Classic Cooking Academy…
