Gayle Shanks is co-owner of Changing Hands Bookstore in Tempe. We’re big fans of Changing Hands. Shanks is an expert bookseller and all that, but a girl’s gotta eat, right? We want to know where. She gave us her take on food: “I love food that is fresh and locally grown…
Last week we went DIY on the cake pop, with a trip to Crafty Chica Kathy Cano-Murillo’s home kitchen on the west side. Today we’re in Tempe with a baker who’s gonna tell us how the pros make cake go pop. Fitting for the Fourth of July. Tim O’Connor and his wife…
Hungry for your early morning serving of food news, with no preservatives or additives?Italian Dinner Crudo StyleJoin Crudo Cafe tonight for what may be one of their last monthly wine dinners. Chef Cullen will be whipping up a three-course dinner featuring cuisine from Umbria, Italy. Tuna tartare with cucumber agrodolce, black truffle…
The Spot: Top of the Rock at The Buttes Tempe Resort, 2000 Westcourt Way, Tempe, 602- 431-2370 www.marriott.com/phxtmHours: Top of the Rock is on top of a rock. These people take things literally. And so it’s only fitting that they name their new summer happy hour Five-2-Seven. Monday through Saturday…
Somerville, Massachusetts, artist Judith G. Klausner likes to play with her food. And unlike many of us, when she does, it’s an art form. As part of her food art project, “From Scratch,” where Victorian handicraft processes are used to transform packaged foods, Klausner carved beautiful classic-style cameos from Oreo…
Cantina Laredo’s Tortilla Soup is poured table side over crispy strips and fresh avocado. Cantina Laredo is an upscale Mexican eatery in Gilbert’s SanTan Mall with some choices for the under $10 budget. The interior is clean and sophisticated, modern but not too “southwest”. Ourserver immediately put a basket a…
When Independence Day rolls around this coming Monday, it’ll bring with it the usual holiday fare: fireworks, kitschy patriotic crap, and family barbecues. The latter can be a chore, especially if the real fireworks start when your Aunt Sally brings up her wacky conspiracy theories or Cousin Ed threatens to…
Yesterday we got to know Executive Sous Chef Sam Murillo from Orange Sky at the Talking Stick Resort. Today, Chef Sam tells us more of his story. You started working young, did you think you’d end up in the food business?I didn’t know it was gonna be food…. Being Hispanic and…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce.This week’s harvest: Cucumbers Cucumbers are not just for slicing and lightly placing over your tired eyes after a long night. They are a very…
Look, I’m no party planning expert — my last event, a duel-themed church potluck and key party, failed miserably — so maybe a chili cook-off and salsa festival in the middle of the afternoon, in July, outside, is a perfectly fantastic idea that just seems like a bad one at…
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. 68: Roast…
Celebrate in style this Fourth of July with your very own red, white and blue cocktails. Not only will you impress your friends with your expert bartending skills, these cocktails contain enough booze to make you forget the fact that you are sitting outside next to a hot grill in…
Hungry for your early morning serving of food news, with no preservatives or additives?Vacation Time!Better get your macaron craving taken care of in the next two days or else you will have to wait for a little bit. Essence Bakery in Tempe is taking a much need break starting June 30th…
Does FnB still mean food and beverage? Not for now. This summer, FnB stands for food and BYOB. Curiously, after I attempted to contact FnB owner Pavle Milic this morning in regards to a rumor I’d heard about the award-winning restaurant in Scottsdale having problems with its liquor license (he said…
The snap of the casing, the juicy mystery meat, the seasonings — thankfully, the mighty hot dog makes its home not just in ball parks and backyard barbecues, but at plenty of wiener stands across the Valley. With so many places to choose from and always a new hot dog…
It used to be that if we wanted a margarita under 100 calories, we’d just take a shot of tequila, salt first, lime last. But there’s a new trend blending behind the bar. From Islands to Blanco Tacos, low-cal margaritas — most often created with agave nectar and lime juice…
One of chef Stephen Toevs’ fondest memories of food is shelling fish with his father and grandfather off the coast of Rhode Island for his mother’s capellini pasta with white clam sauce. That experience led him on a journey to create meals that make memories, eventually landing him the position…
When I lived in Tennessee I learned quite a few quaint Southern colloquialisms, got used to being called “Ma’am”, and that there are grits and G.R.I.T.S. (Girls Raised in the South). Outside of the South, I rarely found grits featured on a menu except at a breakfast joint or restaurant…
This week we chat with Samuel Murillo, Executive Sous Chef at Orange Sky at the Talking Stick Resort and Casino. Chef Murillo recently won a regional paella competition hosted by the American Culinary Federation and will go on to represent the West in the national paella cook-off in Dallas on…
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. 69: Paprika…
Hungry for your early morning serving of food news, with no preservatives or additives?Sonoran Beer Dinner Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:””; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:”Calibri”,”sans-serif”;…
Here’s some big breaking news. Chris Curtiss, executive chef at the contemporary American Central Phoenix dining establishment Noca, is leaving the restaurant after almost three years, a source at the restaurant told me. His last dinner service is tonight, the employee said. Curtiss was unavailable for comment. The employee told…
