Anyone who’s had cancer touch their lives knows firsthand the day-to-day struggles that come with the disease. After watching a good friend fight cancer, Jennifer Caraway founded a nonprofit organization to help homebound Valley cancer patients by delivering meals. Two local chefs, Tracy Dempsey and Bernie Kantak, sit on the…
Just this week, T. Cook’s at the Royal Palms launched new dining menus, courtesy of Todd Sicolo, the executive chef hired last fall to fill Lee Hillson’s shoes. And just this morning, the Royal Palms announced that Sicolo, who was on board three months, is leaving the Royal Palms mid-March…
Two weeks ago, Old Town Whiskey, Jose Garces’ upscale saloon inside The Saguaro hotel in Old Town, shuttered to be used as event space. But unbeknownst to Garces’ fans, his modern Mexican restaurant just down the hall was undergoing an arguably worse fate: getting its cojones cut off. See also:…
Looking for something to put in your mouth this weekend? We’ve got you covered. Check out what’s on our plate. See Also: 24 Food and Drink Festivals in Metro Phoenix Celebrity Chef Charity Dinner at Praying Monk in Scottsdale on March 10 Spring Training Menu at Roka Akor Now that…
One intrepid New York Times reporter set out to find out how accurate posted calorie counts are for typical foods. He teamed up with some local scientists to analyze an average day’s worth of food, only to discover that the labels didn’t generally match reality. See Also: –Study Concludes Sex…
Sommelier and Wrigley Mansion CEO Paola Embry told New Times last March that “The wine is one of my favorite parts of the job.” It shows. The Chilean wine expert is also co-owner of Christopher’s and Crush lounge, which has earned the Award of Excellence” from Wine Spectator Magazine for…
See Also: AndyTalk: Four Riffs on Caprese Salad AndyTalk: Not All Bananas Are Created Equal … Take the Plantain My favorite way to make food look good isn’t with a garnish. I like to bring eye appeal to food with the ingredients in the recipe. Hands-down, blood oranges are the…
Chow Bella has a valentine for you. For the rest of February, we’re handing out Candy Hearts — stories of food and love from some of our favorite writers. Enjoy. From the moment her child is conceived, a mother’s love flows in the form of food. In the womb, it…
It’s been nearly 10 months since the Urban Grocery and Wine Bar at Phoenix Public Market permanently closed its doors, and although St. Francis chef-owner Aaron Chamberlin acquired the building within a matter of days, he’s had to do a bit of wrangling/finessing since then with Community Food Connections (the…
The Spot: Biltmore Union Farmers Market, Open the second and fourth Sundays of the month See Also: – Ahwatukee Farmers Market: What We Bought, What We Skipped, and What We’re Still Lusting Over – Chow Bella’s 5 Favorite Food and Drink Apps – Second Location of Essence Bakery Coming to…
Under normal circumstances, we’d have to log quite a few miles in order to enjoy plates created by Aaron May, Christopher Gross, Matt Carter, and Josh Herbert in one night. And that’s assuming we’d be able to stuff ourselves with that much food. It won’t be a problem, however, on…
For four years, Doug Robson, chef-owner of Gallo Blanco Café, the restaurant inside the Clarendon Hotel, has been quietly kicking out top-notch Mexico City-style eats in Central Phoenix. But his new restaurant, now open for lunch with dinner to follow on Monday, March 11, most likely won’t enjoy such an…
Is bigger truly better? If you’re talking about La Merced in Mesa, then the answer is yes. And the locals know this to be true. See also: – Federal Pizza: Empire-Building on Central Avenue – Suds (Mostly) Trump the Grub at Scottsdale’s Brat Haus The six-year-old restaurant takes its name…
Are you getting creative in the kitchen? Want $500? Keep reading. New Times is presenting our fourth annual Big Brain Awards this year — which means a $500 cash prize for creatives in each of the following categories: performing arts, visual arts, online, design, craft and (take note, Chow Bella…
As if the horror across the pond concerning horse meat wasn’t enough, a recent study has revealed that more than two-thirds of the processed meat in South Africa is contaminated with, well, a lot of things. Meat scientists who conducted the testing estimated that fully 68 percent of the processed…
To look at it from afar, it would seem that the rivalry between beer drinkers and wine drinkers is as heated as the stink between, say, the Hatfields and the McCoys, or Duke and UNC. Oenophiles turn up their noses at the uncultured rubes chugging what they see as swill;…
Check, Please! Arizona, KAET Channel 8’s popular restaurant-review series on which Arizonans share their dining experiences with James Beard Award-winning chef and host Robert McGrath, is taking its show on the road. Specifically, to downtown Phoenix. See also: – Wingstock 2013 on March 30 in Mesa: They’re Gonna Need a…
Anyone who’s had a foray into vegetarianism or traveled around Europe on a budget has made fast friends with the falafel sandwich. It’s cheap, filling, and easy to eat on the go, with a pita outside to hold the lightly fried chickpea goodness on the inside. Other famous falafel companions…
Chow Bella has a valentine for you. For the rest of February, we’re handing out Candy Hearts — stories of food and love from some of our favorite writers. Enjoy. He had a guitar and too many pretty metaphors, and he loved chocolate haupia pie. He also loved me –…
Brand new versions of the Phoenix New Times apps are now available on iTunes and Google Play. The apps are loaded with new features. Check em out and download them now…
Doughnuts sold during regular hours are community doughnuts. (Kids, step right up.) Doughnuts sold in the off-hours are strictly adult-only eats. (Drunk girl, third-shift guy, creature of the night, step right up.) This post is dedicated to the latter. See also: – Everyone Knows About This Late-Night Doughnut Shop in…
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. It’s happened to all of us at one time or another: an incident with food…
