This year we’re giving thanks to some of our favorite writers for sharing tales of Thanksgiving woes — and joys. Today our typically acerbic friend Eric Schaefer shares a heart-warming story of friendship. Really. My favorite Thanksgiving memory doesn’t involve food, family, football or that damn dog show on television hosted by…
Chef Matt Carter, the force behind Zinc Bistro and The Mission, is ready to do it again. The Republic reports that next spring, Carter and partners Brian Raab and Terry Ellisor will open a new establishment called The House in Old Town Scottsdale, at 6936 East Main Street, next door…
Lately, in this In Season series, we’re taking a look at what I take home from Crooked Sky Farms each week and see what I’ve done with my CSA share, or part share. This week I’m using bok choy…
Hungry for your early morning serving of food news, with no preservatives or additives? Thanksgiving with a View If you still haven’t bought that Thanksgiving Day turkey and you didn’t see a single tempting restaurant in our 2011 Thanksgiving Dining Guide, maybe you should check out Beau MacMillan’s Thanksgiving Menu at Elements…
Kai, the top-notch restaurant of Native American cuisine with global accents, has been seeing a lot of stars and diamonds lately — and we ain’t talkin’ Lucky Charms. Located in the Sheraton Wild Horse Pass Resort & Spa on the Gila River Indian Reservation near Chandler, Kai was the sole…
Beer: Voodoo Doughnut Bacon Maple AleBrewery: Rogue AlesStyle: Brown AleABV: 5.6% Go ahead and read that name again. Donuts. Ale. Maple. Bacon! If I were to rewrite the song about favorite things from The Sound of Music, those would be the first four words. For Voodoo Doughnut Bacon Maple Ale…
Author and nutritionist Robin Miller is a Scottsdale resident with boundless energy and advice for miles on how to get a lip-smacking dinner ready in just a few. You probably have caught her Food Network show Quick Fix Meals with Robin Miller and maybe her contributions to the Food Network blog…
We’ve put together our own vegan Thanksgiving table with help from local vegetarian/vegan chefs, who kindly contributed some of their favorite holiday dishes.
We’re chatting this week with the chefs of SmartKitchen, an online culinary school based out of Scottsdale. Chefs Eric O’Neill and Perry Herst will be explaining how they got involved with the unique culinary concept and later this week we’ll share their recipes for Perfect Turkey and Andouille Sausage Stuffing…
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,…
your dinner table. A lot of people find Thanksgiving a super-family-oriented holiday. When I worked for a realtor’s answering service, there were fewer people calling to buy houses on Thanksgiving than on any other day, even Christmas. But at our house (maybe because there weren’t that many of us to…
The awkward holiday party? Most of us have been there — except this year, The Saguaro, the stylish new hotel that opened the first week of November in Scottsdale (formerly Hotel Theodore and Mondrian), has decided to have one of their own — on purpose. Aptly named the “Tis the…
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 weekly review of local breakfast spotsSomewhere among the spawning of three new locations, the creation of a new website, and the rapid spread of distribution,…
Hungry for your early morning serving of food news, with no preservatives or additives? Harvest Feast (Not Fest)Looking for something different to do this Thanksgiving? How about an “edible gallery” and “modern Native culinary exploration” with chef Freddie J. Bitsoie and The Heard Museum. The Museum’s Annual Harvest Feast merges…
Are you ready for one of the most delectable desserts of your life? Prep your taste buds, grab your smartphone so that you can post on-the-spot, and head to Noca. They make amazing gelato in unique flavors that pair with each dessert.
Yesterday we met Beth Sacco, longtime bartender at the now-closed Billet Bar and newbie at British Open Pub. Today she shares with us the recipe for one of her favorite drinks to make: the Purple Hooter. The ingredients: 1 part Chambord or other raspberry liqueur 1 part Vodka 1 part…
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,…
It’s Turkey Time! Time to dirty up every dish in the house after making countless trips to the grocery store for forgotten cans of cranberry sauce or your third box of butter. A day to slave away in a warm kitchen while the rest of your family enjoys a beautiful sunny…
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Bibim Bap from Hodori 1116 S. Dobson, Mesa. Bibim Bap the Culinary Ambassador of Korea: We review a bunch…
If you’re anything like us, you went on a protein binge to get all the sugar out of your system after last Saturday’s Pie Social — and are now emerging ready to bake for Thanksgiving. You are in luck. From the dozens of pies community bakers brought to Pie Social,…
One of my fondest childhood memories is of sorting cranberries in ice-cold water early on Thanksgiving morning–something I’ve done every year since I was four years old, when my mother first gave me that task to keep me out of her way while she addressed her turkey. (Apparently, Mom basted…
Gaze upon this burger and despair. Limelight’s executive chef, Lefty Karropoulus will make a deal with you. Finish his pound-and-a-half burger in 20 minutes or less and he will rename it after you. The catch is that both the patty and one of the sauces topping the burger are infused…
