There must be something in the air this week. My escapades with my shiny new soda maker have continued. I remembered about shrub syrups, and proceeded to make a raspberry shrub out of simple ingredients around the house. The very next day, I arrived at work and there was a…
It’s hard to complain about the 70-degree Phoenix winters, especially while a good portion of the country digs out from piles of snow and exposes their flesh to frostbite. But you know what? I’m going to. I used to be a hot chocolate-loving member of society, guzzling cup after cup…
In 2011, my mother took us all to California Pizza Kitchen to celebrate Veterans Day. She spoke at a Scottsdale celebration, telling the audience about her service as a nurse in Desert Storm. Her unit’s mobile hospital set up on the Kuwait/Iraq border and treated more than 100 wounded people…
Arcadia’s Gaslight Square, at Indian School Road and 36th Street and home to restaurants like Nook and Cullen Campbell’s Crudo, will see the opening of its newest tenant at 11 a.m., this Saturday, January 11: The Market by Jennifer’s. Owned by chef Jennifer Russo-Fitzgerald of Jennifer’s Catering, The Market by…
By now you food truck fans should be gearing up for what’s become the biggest food truck festival to hit the Valley each year. The Street Eats Food Truck Festival, presented by New Times, will bring more than 50 trucks from around Arizona and the country to Salt River Fields…
The U.S. Department of Agriculture shut down a Foster Farms poultry plant in California on Wednesday after finding cockroaches on site for the fourth time since September. The USDA won’t say how many roaches were found but did say the pests were found in various locations throughout the plant. This…
Alpha delta zero one niner. That’s probably what we wine nerds sound like to outsiders when we talk to each other. Wine definitely has its own lingo, but with the following simple pointers, you, too, can sound like you know what you’re talking about without really knowing it. Fake it…
After just over a year, Searsucker Scottsdale, the nightclub meets restaurant at Camelback Road and Goldwater Boulevard, has shuttered. Co-owned by chef Brian Malarkey, a finalist on Bravo’s Top Chef Miami in 2009, Searsucker Scottsdale, which opened in October 2012, was the second location of the San Diego-based gastropub (there…
Sumo Maya, the Mexican-Asian kitchen from Valley restaurateur German Osio (Local Bistro, Central Bistro) is bringing on a chef who’s no stranger to global cuisine — or reality television, for that matter. The stylish new North Scottsdale restaurant (at the intersection of Scottsdale and Lincoln roads) is set to open…
Nook is an improbably low-profile restaurant. It sits between chef-driven spots Beckett’s Table from Justin Beckett and Cullen Campbell’s Crudo in Arcadia’s Gaslight Square. It’s blocks away from establishments of Valley tastemakers Vincent Guerithault and Mark Tarbell (not to mention the new headquarters of Fox Restaurant Concepts). And, as the…
‘Flights of Fancy’ Beer Samping Party with Ska Brewing Saturday, January 11 Cruise on over to Mill Avenue’s bike-friendly brew spot Handlebar Tempe to enjoy a beer-sampling party with Ska Brewing from 2 to 4 p.m. For $10 in advance or $12 at the door, you’ll get a flight of…
But what about your mom’s famous queso dip? Well, she might have to use — gasp — actual cheese this year because Kraft Foods has warned that it may run short of its famous Velveeta processed cheese product. The possible shortage comes at a time when the cheese product tends…
If you’re sick and tired of those craft cocktail wait times, cart your impatient bum over to Liberty Market, where the cocktails are premixed in bottles and ready for you with just the pop of a top. While this downtown Gilbert institution is known for serving up great food, wine,…
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…
Okay, we know. This picture may not be the world’s most appetizing food porn shot we could use to convince you to buy a guinea hen. But after about an hour and a half of roasting these locally-raised hens, it’ll be easy to see why you picked one up. One…
Starting eating right this year. And by right, we mean “only the best local stuff.” There’s a wide variety of great farm-to-table products and menu items, what follows is just a smattering of local goodness. If there’s something on this list you haven’t had, it’s time to try or take…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Although several new restaurants are scheduled to meet up with thousands of existing ones in…
The good news is that for fans of Lola Coffee, the top-notch java shop on Roosevelt Row, there soon will be a Central Phoenix location in which to enjoy owner Daniel Wayne’s fresh-roasted coffee and housemade pastries. The even better news is that for those who remember Lola Tapas, the…
We’ve followed Phoenix photographer and trained chef Heather Gill on Twitter for years and recently her Farmers Market Series of photographers caught our eye on her Etsy shop…
Between chef-driven spots Beckett’s Table from Justin Beckett and Cullen Campbell’s Crudo in Arcadia’s Gaslight Square, and blocks away from establishments of Valley tastemakers Vincent Guerithault and Mark Tarbell (not to mention the new headquarters of Fox Restaurant Concepts), Nook is an improbably low-profile restaurant. As the name suggests, it’s…
The Spot: North 4925 North 40th Street 602-324-5600 www.foxrc.com/restaurants/north-italian-farmhouse/…
The Guilty Pleasure: Dutch salt licorice Where to Get It: Grocers with extensive European imports; I get mine at Lee Lee Price: Varies, about $3 to $5 for a shareable bag What It Really Costs: Raised eyebrows from your friends. I have more than a bit of a soft spot…
