Sure, lots of people say they ascribe to the farm-to-table movement, and why wouldn’t they? It’s become a journalistic catchphrase, as well as a PR and marketing tool. Then again, some chefs — Aaron Chamberlin of St. Francis, for one — actually walk the talk, buying local, seasonal, and organic…
Phoenix Public Market will, in addition to its normal lineup, host refugee farmers, businesses, and artists from 4 to 8 p.m. today at its open-air market. Today is World Refugee Day, and this event is intended not only to highlight the difficulties faced by refugees but also celebrate the good…
The Spot: Z’Tejas Grill, 10625 N. Tatum Blvd., Phoenix, 480-948-9010. www.ztejas.com. There are three other locations in metro Phoenix, with a fourth coming to Bethany Home and 16th Street in July. The Hours: 11 am-10 pm Sunday through Thursday, 11 am-11 pm Friday and Saturday Brunch: 10 am-3 pm Saturday…
The Guilty Pleasure: Anything deep-fried The Place to Get It: Pete’s Fish & Chips, eight locations valley wide The Cost: $4-7 What You’ll Really Pay: Around a thousand calories, and enough grams of fat to blow any diet. But it’s seafood, so it’s healthy, right? Sometimes I should know well…
Beer: Imperial Biscotti Break Brewery: Evil Twin Brewing Style: Imperial porter ABV: 11.5 percent Greetings, feeble readers. If you were expecting to read a review from Zach today, TOO BAD! This blog has officially been taken over by Fach Zowle, Zach’s equally handsome but much more evil twin brother. Whereas…
Perhaps one of the nicest things about Mexican chilaquiles is that you don’t need a special occasion to eat them. As in homes throughout Mexico, this traditional Mexican dish and forerunner of modern nachos is served up for breakfast or brunch somewhere in the Valley every day. Simple, versatile, and…
A recovered banker, Susie Timm of Girl Meets Fork Marketing & Media has found her true life’s passion promoting and marketing local restaurants, gourmet food products, and food events. Timm blogs about restaurant openings on her website and co-hosts several signature food events each year including the Grilled Cheese Throwdown,…
Move over Margarita, your Spanish 3rd cousin, Sangria is popping up on menus all over town. The refreshing summertime concoction of red (or white) wine and boozy fruit layered over ice has become a menu staple for Valley restaurants. Here are 10 of our very favorites. 10. Sangria Blanco, La…
This is part two of my interview with Beau Macmillan, executive chef at Sanctuary. Read part one here. You’re dining at a restaurant. What’s the one thing that makes you crazy?: When the check is presented, the server has got to be on top of it; if you say you…
There’s a scene in Mr. and Mrs. Smith when super-spy/assassin Angelina Jolie reveals that she never cooked a day of her life and that her shadowy employer provided hot prepared meals as part of her suburban wife cover story. That actually sounded like a pretty good perk and it appears…
Welcome to Vine Geeks, where Brian Reeder and Pavle Milic of AZ Wine Merchants take the drinking game quite seriously. Pay attention — you might just learn something. The question: What is Noble Rot? The answers: hilarious…
Dwayne Allen and Danielle Leoni bring a taste of the Caribbean to downtown Phoenix via The Breadfruit and Rum Bar — the one a cheery Jamaican restaurant and the other a cozy hideaway featuring more than 100 brands of premium rum. Now that summer is in full swing, the two…
While frequenters of Tempe’s Mill Avenue might not be holding their breath for the opening of yet another ice cream joint (Philadelphia-based Rita’s Italian Ice is slated to open Wednesday, June 20, next to Mellow Mushroom), they may be excited to know there’s a new place to grab some a.m…
It was such an innocuous question. Pavle Milic, charming frontman at FnB, wondered where to take his mom for Chinese, so he asked his friends on Facebook last Sunday (June 10) to help him out, posting: “Mama just moved here from New York and is requesting Shrimp Fried Rice for…
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…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
Beau MacMillan elements Sanctuary Camelback Mountain Resort & Spa 5700 E. McDonald Drive 480-948-2100 www.sanctuaryoncamelback.com This is part one of my interview with Beau MacMillan, executive chef of elements at Sanctuary Resort and Spa. Come back on Tuesday for part two. If Phoenix has a bona fide celebrity chef, it’s…
Efforts by local Scottish authorities to silence a 9-year-old food blogger’s school lunch critiques were met with such outrage that they were forced to reverse their gag order in less than 24 hours. Martha Payne, a 9-year-old from Scotland, was dissatisfied with the quality, quantity, and human hair content of…
Every week, there’s a cornucopia of new Phoenix food news, features, and reviews to report here at Chow Bella. If you’re like most people, you probably just don’t have the time to get to all of it. It’s kind of like those burgers at Old Town Whiskey; it just won’t…
The vacant building on the northeast corner of Third and Roosevelt streets has long been on our wish list for any kind of development, and this afternoon, we received some good (and tasty) news. According to Dr. Richard Gordan, who owns the building and lot at 1011 North Third Street,…
For those who would classify themselves in the “need amazing brunch, will travel” set, saddle up those mimosa glasses and head for Carefree. Cafe Bink, the accessible and affordable sister restaurant to Binkley’s, from chef-owner and 2012 James Beard Foundation Award finalist Kevin Binkley, has announced it will start serving…
This week, the mailbag fell open to reveal a message/question in a bottle: “Help! We stocked up on tequila for margarita season. Now we’re already tired of margaritas and still have lots of tequila, what should I do with it?” Simple: Send it to your favorite booze blogger. Oh, you…
