Editor’s note: To clarify the relationship mentioned below, Moody held a pop-up dinner at Posh; he was not employed by Posh. We have probably moved past the point in which reasoned debate will enter the furor over pink slime, but some people are going to try. Chef Dan Moody, who…
Balut, a steamed partially developed duck embryo, is a massively popular dish in the Philippines. It is a meal best eaten with friends and large quantities of beer. In America it is generally something that only forms fodder for a parade of “Most Disgusting Foods Ever” lists. In the Philippines,…
Last week, Laura Hahnefeld highlighted three restaurants in “How the Valley’s Legendary Restaurants Keep Up With the Times,” which covers everything from Phoenix’s culinary history to what it takes to keep a restaurant in business for over half a century. One small mention and tantalizing photo deserved a little closer…
While there were several entrants in the Campari Cocktail Competition we told you about yesterday, there could only be one victorious drink: the Agave Gusto, created by Scottsdale Resort and Conference Center bar manager Tony Tuttle. Today, Tuttle shares the history and recipe for his conquering beverage…
Sometimes a burger is just a burger, but this Old Town Scottsdale eatery puts on a show with their giant Kobe beef blend burger topped with cheddar & jack cheeses, caramelized jalapenos & onions, basil, peppered bacon, and red chili cheese sauce. And it’s all on a pretzel bun. It’s…
There’s new life — literally — at an old citrus nursery on 12th Street just north of Glendale Ave. in North Central Phoenix. It’s the brand new Urban Farm Nursery (the first all edible nursery in Phoenix) and its education component, The Home Ec Department. In the somewhat near future,…
When it comes to well-known foods from around the country, Chicago has its hot dog, Philadelphia its cheesesteak, and Indiana its “Hoosier Pie” (Hoosier Pie?) — what does Arizona have? Nothing. Not a damn thing. At least not officially. And what happens when you have nothing? Someone gives you something…
• Did you see Laurie Notaro’s Eight Food(ie) Terms Past Their Expiration Dates? Oh my, it’s a mouthfeel — and we’re just talking about the comment section. – Chow Bella • Jon Stewart gives “pink slime” the business, but in the end, delicious, mechanically separated meat pulp gets the last…
This January, we polled our readers (twice) to figure out what Arizona’s official state food should be. The Sonoran hot dog scored 54 percent of the vote, beating prickly pear by more than 20 percent. Now, Arizona is being recognized on a national scale for not just one, but two…
It’s the last weekend of March, and there isn’t a single food festival in sight! What gives, Phoenix? Oh well, we all need our rest before the big Scottsdale Culinary Festival (April 17 – 22), and there are still plenty of ways to get out of the house to enjoy…
Welcome to our new(ish) column, “Ask the Pastry Chef,” by Amy Morris, a pastry sous chef at J&G Steakhouse. Have a question for Amy? Leave it in the comments section. No matter how bored you are, is it a good idea to deep fry your Easter candy? We’re always wondering…
The tacocopter, a GPS guided taco delivery service, is reported to be a hoax. Sadly, a classic case of too good to be true. While TacoCopter isn’t going to become a reality anytime soon, TacoCopters’ founder Star Simpson told Wired that it was more of a thought-provoking idea than an…
There’s typically a line out the door at the Philadelphia Sandwich Company in Scottsdale on weekend nights as the dozens of Old Town clubgoers flock to the tiny 24-7 joint for a post-2 a.m. nosh on cheesesteaks, chicken parm sammies, and hoagies.By the time Cinco de Mayo rolls around, however,…
Sai Campari? The Italian aperitif (that is, a drink served before a meal to stimulate the appetite) was created in 1860 by Gaspare Campari, who crafted the beverage using a secret recipe of herbs, aromatic plants, and fruit infused in alcohol and water. Today, the distinctive red bottle is a…
Tacos may very well be the perfect food, but let’s face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Valley. This week: Red Chile Tamales from the Tamale Store…
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. Miss a question? Go here. It’s no secret that top-notch chefs and restaurants have their…
It’s grapefruit season in Arizona! Only I’ve never liked grapefruit. I’ve tried to like them. I want to like them. I recently decided to give this local citrus another chance when I happened across this photo on Pinterest. I’m a smoothie junkie and have been stuck in a serious smoothie…
Care for a little wine with that wax? How about some fire-roasted Mexican corn with that fill up? For those who think they’ve seen it all, welcome to Tom’s Thumb Fresh Market. Like the love child spawned from an errand-running orgy involving a car wash, gas station, coffee shop, bistro,…
The grilled cheese sandwich — the ultimate comfort food. The G. C. can make you feel better when you’re super sick, it can chase away the homesickness blues, and it can even be your best food friend during a bad break up. Plus, it’s delicious. Here’s a list of our…
O.H.S.O. Eatery and NanoBrewery, which recently opened in Arcadia, has the style part down. But beyond hanging out on the patio with a cold beer and ordering some traditional pub fare, O.H.S.O. fails to deliver. Here’s an excerpt from this week’s cafe review:…
The smell of steaming or boiling Brussels sprouts is anathema to any sort of mouthwatering Pavlovian response. When I was a kid and my mother made Brussels sprouts (or anything cabbage-related), I’d avoid the smell by staying in my room with the door closed. Self-imposed exile was the lesser evil…
It would appear that the internet sensed Laurie Notaro’s unconstrained loathing for foodies and unleashed its own critique of food fetishists. Behold the Lonely Island-esque work of The Key of Awesome! and American Hipster and rejoice. Lampooned: Aggressive food photography, obnoxiously long descriptions, and the uncontrolled urge to document everything…
