We’ve talked about Henry Hargreaves’ work before. In contrast to his radioactively colorful rainbow food, this gallery is darker by degrees. “No Seconds” features simply arranged death row meals. Serial killer John Wayne Gracy’s meal, seen above, might make you leery of making a late night trip to satisfy your…
It would seem from looking around the shelves of bars or liquor stores that Europe holds a monopoly on the production of spirits made with grapes. France gives us Cognac and Armagnac; Spain produces a fair amount of brandy; Italy has its grappa. But drinkers do themselves a disservice if…
The other morning, we found ourselves at our local Starbucks (the horror!) staring at the “breakfast pasty” case. The usual suspects were there — cheese danish, blueberry scone, morning bun, iced lemon pound cake — but there were also four new little treats. Starbucks had pies. Super tiny, adorable pies…
One thing you quickly learn to appreciate when traveling overseas is the beauty of a large, juicy cheeseburger on a soft, warm bun. It’s one of those staples that many people could, and do, eat once a week. And what better way to wash it down than with a cold…
For those in search of Texas barbecue — and nothin’ but Texas barbecue in Old Town Scottsdale, say hello to Texas BBQ House. From owner and Texas expat Mike Pitt, the restaurant’s second location (the first is in South Phoenix) is now open at 3748 North Scottsdale Road (Scottsdale Road…
“Hello, thanks for calling Domino’s.” “Oh hey, can I get your spinach and feta pizza?” “Sure.” “Without onions.” “Sure, uh, wait, what was that?” “I said no onions.” “Sorry, no.” “Excuse me?” “No.” “No? I DON’T WANT ONIONS! I HATE ONIONS! WHY CAN’T I TAKE ONIONS OFF MY PIZZA? WHAT’S…
Just keep in mind that the rice will lose some moisture when it’s grilled. Make sure that you fill the husk with moist rice – and a little cheese wouldn’t hurt.
Oh my, this is exciting. Jeff Kraus, the man behind ++Experience++ and the currently-defunct Truckin’ Good Food truck (named one of the nation’s “Top 10 Most Influential Food Trucks” by the Huffington Post) tells me, after months of searching, he’s found a home for his new concept — in Tempe…
Trust us: With all the superb food festivals we have in the Valley, it’s not easy to make it onto Chow Bella’s radar. But the Epicuriad is no ordinary event. On the strength of its unique premise — top local chefs match dishes with beer and wine in an all-out…
I love me some coffee! I love me some iced coffee. What I don’t love is paying a ton of money for it, and if I do, it better be damn good. Now, there are many places where you can find a decent iced coffee in Central Phoenix, but that’s…
Talk about food porn. If you head over to Amazon’s contest page (login required) you can check out all 27 of the entries in the “Most Delicious Magazine Cover” contest. Eater noted that Saveur accounts for more than a quarter of the total of the candidates. While there are some…
Say the word “cheeseburger” and most meat-eating Americans drool at the thought of a juicy, seasoned beef patty blanketed in melted cheese, accompanied by any number of condiments, and resting on a dreamy bun. Say the words “cold beer,” and, well, now we’re really talking. The effect of these words…
It appears the tentacles of restaurateur Sam Fox are reaching out to expand his empire once again — this time in Vegas, baby. The 2012 James Beard Foundation semi-finalist for Outstanding Restaurateur has announced that Culinary Dropout, his trendy gastropub in Scottsdale, will open a location inside the Hard Rock…
Why is it so hard to get a good Martini in this town? Hell, why is it so hard to find a good Martini anywhere? For such a simple drink, you’d think you could saunter into any bar short of a sleazy dive and get a Martini done right. The…
Spices aren’t just a way to add flavor to your food; these spice-related accessories are a feast for the eyes as well. It’s not always easy to add a dash of personality to a kitchen, so we’ve found something for everyone’s style, from vintage and repurposed finds to the colorful…
This week in Chef Chat we’ve been chatting with Los Sombreros Chef and Owner Azucena Tovar. Tovar travels to Mexico multiple times a year to keep her finger on the pulse of the vibrant culinary scene in and around her hometown of Miguel Allende, Mexico. Using inspiration from her travels,…
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…
Do you guys know how hard it is to find a vegan cupcake on the fly in this town? And I’m not talking about special ordering a dozen or waiting till the second Saturday of the fourth month or going to Sprinkles — I’m talking about purchasing one cupcake of…
Patrick Duncan, owner of Duncan’s Trading Co has announced the spring “Farmer in the House” dinner line-up. The dinners (which often sell out) feature one-night menus created by some of the best chefs in town showcasing exotic produce from Duncan’s and will be paired with wine from a specially selected…
For those looking to lay down a base before a night of mid-week imbibing Downtown, your car mobile kitchen is waiting. With the weather starting to warm up and riding on the success of last month’s Food Truck Mania, the Phoenix Street Food Coalition has decided to park their collective…
You submitted nominations for awards given to the Valley’s emerging creatives and the results are in. Introducing our Big Brain 2012 Finalists. Leading up to the Big Brain Award awards announcement and celebration on April 7, Chow Bella and Jackalope Ranch will introduce the finalists. Up today: Esther Mbaikambey Whether chef Esther Mbaikambey is serving up creations…
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…
