Who hasn’t wanted to chat up the guys who make their favorite brews? The Chow Bella team, lucky dogs that we are, recently got the opportunity to do just that. Thing is, we only got a few minutes with each one. These guys are busy! Watch the short video below…
http://www.etsy.com/shop/littlefruitbat What we imagine a test-tube hamburger looks like. Over the weekend, a Dutch scientist announced he’s found a way to mimic the creation of meat in a test-tube — with the goal of eliminating the entire meat production industry. He says the “meat,” made of cow stem cells, will…
Finding a King’s Cake used to be as tough as finding the tiny plastic baby buried inside one of these traditional Mardi Gras desserts. No more. Now it seems that everywhere we turn, there’s green and purple. And although tomorrow’s Fat Tuesday, it’s still not too late to get your…
On the heels of the news that Scottsdale-based P.F. Chang’s China Bistro Inc. agreed to acquire a 51 percent majority interest in Arizona-based Fox Restaurant Concepts’ True Food Kitchen, the tentacles of another Fox property, Zinburger Wine & Burger Bar, are about to reach into every state east of the…
By the looks of the lines, the fact that Tops Liquor went through 5000 bottles of water, and the throbbing pain in my forehead, I’d say the 2012 Strong Beer Fest was a success. Check out our slideshow here, and read on for details of the best — and not-so-best — beers…
For vegetarian BBQ, head to Cave Creek to check out Bryan’s Black Mountain BBQ. Along with great options for carnivores, Bryan’s has a Vegetarian “Pulled” Squash Sandwich.
Starting today, we’ve got some introductions to make. Meet our Caramalpalooza candymakers, starting with Monica Castillo of Churn. Castillo, who’s worked everywhere from the Parlor to the Valley Ho, is a pastry chef with a degree from Johnson and Wales College of Culinary Arts in Providence, Rhode Island. The hardest…
Since it started its advertising campaign last fall to crown the chimichanga as the state food of Arizona, Macayo’s Mexican Kitchen, the Phoenix-based, family-owned chain with locations in Arizona and Las Vegas, is continuing its push to make the deep-fried creation official. The Republic reports that Macayo’s, along with the…
Who hasn’t wanted to chat up the guys who make their favorite brews? The Chow Bella team, lucky dogs that we are, recently got the opportunity to do just that. Thing is, we only got a few minutes with each one. These guys are busy! Watch the short video below…
The Caramelpalooza countdown has begun. Less than two weeks til the big night, Friday, March 2 at 7 p.m. at Smeeks candy shop. Later today we’ll introduce you to the first of our 17 (count ’em!) caramel makers — who will be bringing their best candy/sauce/paleta/ice cream/who knows what game…
After over a month’s worth of submissions, Ignite Food, founder Jeff Moriarty’s spinoff idea of Ignite Phoenix, has announced its lineup of presenters — each of whom will have five minutes to speak on a food- or drink-related topic. Headed up by customer relationship management consultant and foodie Chris Lee,…
Coffee is our morning lifeblood, and while we’re more than guilty of slumming it at a Circle K to get our fix, we don’t really consider that hot plate-warmed caffeine sludge a real cup of coffee. You don’t have to chew real coffee, for one. Likewise, the dried out bagels…
In an effort to make Mom proud, Chow Bella’s taking a good, hard look at the most important meal of the day in the form of Scrambled, a mashup of breakfast recipes, news and reviews of local restaurants serving the a.m. crowd. Over here at the Phoenix New Times, we’re…
Whoa. Maggot filled cans of mushrooms? Paint chemical filled salad dressings? Bread filled with human hair and duck feathers?I wish it was possible to un-read a list. Especially the one that I happened to stumble upon over the weekend. It listed fifteen of the grossest foods around and there’s a…
Unless there’s something impossibly decadent on the menu, it’s hard to resist a classic Sticky Toffee Pudding. Sure, frosting can be great on a cake, but as far as toppings go, warm toffee sauce is a delicious and powerful competitor.
Who hasn’t wanted to chat up the guys who make their favorite brews? The Chow Bella team, lucky dogs that we are, recently got the opportunity to do just that. Thing is, we only got a few minutes with each one. These guys are busy! Watch the short video below…
I absolutely adore this quaint Vietnamese restaurant off 7th Street because sometimes I want my bowl of Pho served with a classy cocktail and a smile. On my latest visit, I skipped the pho and went for the Ahi Tuna Salad. The melt-in-your-mouth seared tuna was accompanied by fresh avocado,…
Now here’s a peculiar pair. Yesterday, Nation’s Restaurant News reported that P.F. Chang’s China Bistro Inc., the Scottsdale-based company responsible for serving up mediocre Chinese fare at over 200 of its casual-dining locations and nearly 175 of its Pei Wei Asian Diners, has agreed to acquire a 51-percent majority interest…
Who doesn’t love walking the aisles of a Lee Lee International Supermarket? With locations in Peoria, Chandler, and Tucson, it’s the “Small World After All” of grocery stores, with scads of everything Asian — from jackfruit, Korean daikon, and six different kinds of choy — to Caribbean, African, Colombian, and…
The Market: The Farmers’ Market at ASU The Hours: From 9 a.m. til 2 p.m. every other Tuesday (Feb. 28, Mar. 13 and 27, April 10) The Location: Just west of the Memorial Union and south of the Hayden Library on ASU’s Tempe Campus. The Parking: There are bike racks…
A round-up of tasty morsels from Valley food blogs.Megan at ScarlettaBakes.com had her hands full last week whipping up multiple mouthwatering recipes, but our favorite might be her black bean brownies, which she insists is how we do brownies here in Arizona (or should do them, anyway). We know, it…
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, some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened,…
