Is a certain Naked Chef pairing up with a well-known Valley pizza master? I’ve been hearing a fair amount of buzz lately (BUZZ! BUZZ! BUZZ!), that Jamie Oliver, the English chef who recently attempted to improve the eating habits of kids in the Los Angeles Public School system, is opening a…
Last week, Chris Curtiss, the former chef at Noca, who left his position in June and was hired on as the catering director for One Step Beyond Inc., a community-outreach program in northwest Phoenix for young adults with Down syndrome, cerebral palsy, and autism, officially signed the paperwork to work…
It’s that time again. We’ve compiled a small but meaningful list of great Twitter accounts for any Phoenix foodie to follow. If you’re like us, you love breakfast at all times of the day. If you’re looking for the latest scoop from some of the best breakfast spots in the…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 35: Carne…
Do you possess “positive yet authoritative guidance,” enjoy “behind-the-scenes tasks,” and have the desire to recruit, teach, coach, and motivate, “the most effective weapons of mass distraction – the Twin Peaks Girls?” This gig might be for you. Twin Peaks, the Dallas-based “breastaurant” coming to Scottsdale, which bills itself as…
Hungry for your early morning serving of food news, with no preservatives or additives?Coffee SchoolIt’s not too late to sign up for Cartel Coffee Lab’s “Seed to Cup” series. The three-day series starts tomorrow at 10 a.m. with Cartel owner Jason Siberschlag and barista Seth Mills discussing the origins of coffee…
There’s no getting around the fact that food is fuel. That said, there’s no reason it should taste like it. If this week’s Cafe column is any indication, that very same lesson may need to be applied to Nourish; an eatery that specializes in gluten-free, vegan cuisine. Maya Duksmasova on…
The tender: Jon Doholis (Bar Manager)The bar: Cork (4991 S. Alma School Road, 480-883-3773) The pedigree: Doholis has been involved in the food industry for most of his life — he got a start working at a restaurant in Kansas City at 16, lived with a chef roommate for a while,…
Editor’s note: Kholood Eid filed this post on Friday, as her summer-long digital media fellowship drew to a close. Last week she drove all over town, wrapped up classes, packed her dorm room and car, took countless photographs, completed the first draft of a 4400 word cover story — and…
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: Empanadas Flor de Calabaza from Oaxaca Restaurant…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 36: Nutella…
Bacon and cupcakes may be the culinary trends of choice these days, but we can’t ignore the amount of burger joints popping up in Phoenix. Recent months have seen the emergence of coal-fired burgers, Fat Ass Burgers and the California-based Habit Burger, and now another new hamburger concept has hit the East Valley…
Earlier this summer, we debuted a new Chow Bella feature, “Dare to Dine” — in which a totally terrified member of our staff agrees to eat at a restaurant chosen by one of his or her colleagues. For the first assignment, we sent Web Editor Jonathan McNamara to Sing High…
When the Valley’s own Urban Cookies (OllieCake) took home ten grand last week after winning Cupcake Wars on Food Network, there might as well have been a big neon sign that read, “Cupcake Fad Far From Over” flashing on the screen. Good thing for pastry chef Linda Schneider. She’s debuting…
Last week, Up on the Sun reported that a “Roadhouse”-themed bar is set to open in East Mesa in October. Basing itself on the 1989 movie starring Patrick Swayze as a bouncer in a small-town in Texas hired to clean up a dive bar that’s hit rock bottom and take…
Like a pie in the face, it hit us. It’s time to start planning the Second Annual Pie Social, brought to you by Roosevelt Row and Chow Bella. We had such a good time at last year’s pie tasting event — featuring the culinary masterpieces of celebrity chefs and community members…
A round-up of tasty morsels from Valley food blogs. Native Seeds/SEARCH has a sleek newly designed website/blog. Check it out if you haven’t been there in a while. While you’re at it, apply for a community seed grant if you think you deserve seeds for a community project. There are…
Hungry for your early morning serving of food news, with no preservatives or additives? Secret Starbucks Zebra Mocha? Cake Batter Frappuccino? Chocolate Dalmatian? Honestly, we didn’t know about any of these drinks but it certainly doesn’t surprise us that there is a whole world of secret Starbucks beverages just waiting for us to…
Imagine a restaurant where all your food allergies and dietary restrictions and concerns about making choices that are good for the Earth were the central considerations behind the preparation of every dish. How would the food taste? It would probably taste a lot like the food at Nourish, a cafe…
When I popped in for lunch the other day at Rice Paper, the new modern Vietnamese eatery in midtown Phoenix, I wasn’t alone. Packed with downtown suits, Vietnamese locals, and a few hipsters, the chic little house-turned restaurant at 2221 North Seventh Street was bustling with activity. My server said…
When it comes to classic cocktail perfection, it’s hard to beat the Gin and Tonic. Crisp, well-balanced and crystal clear, drop in a few ice cubes and a slice of lime, and you’ve got the ultimate summer cooler. That said, you really haven’t tried a true “G & T,” as…
The idea of a healthful burger joint is pretty laughable, especially considering how much fat and calories are packed into the average Big Mac (29 grams and 540, respectively). But Coal Burger, the “coal-fired burgeria” which launched this past March at Scottsdale Quarter, is aiming to make fast-food better for…
