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 97: Cash Money…
Sure it’s a word nerd thing, but for food freaks it settles a debate or two. Yesterday, the Associated Press released its 2011 Stylebook, the journalistic standard for writing, with a first-ever food section consisting of 16-pages, and over 400 food names and terms, including 140 new entries like: •…
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: Peaches The last two weeks of May, you can hear our collective groans over the tender sweet juicy drippy peach harvest. We wanted…
Hungry for your early morning serving of food news, with no preservatives or additives? Woman Sues Chuck E. Cheese for What? Proving once again that people can and will sue for anything, San Diego mother of two Debbie Keller is suing Chuck E. Cheese for a cool $5 million for…
Charlie Blonkenfeld, owner and chef of Chaka Chaka, the downtown breakfast and lunch joint that closed its doors in March, is back this Friday and Saturday, May 20 and 21, at Cycle Restaurant & Bar, the pop-up joint hidden inside the Lexington Hotel in downtown Phoenix. Lucky for us, Blonkenfeld’s…
The bourbon-spiked cocktails flowed and the proceeds went to anti-hunger charities Friday night as chefs from 10 Valley restaurants prepared tableside meals in a ballroom at the Scottsdale Fairmont Princess. Share our Strength’s Taste of the Nation began with a cocktail tasting served by 15 local mixologists — we particularly…
Phoenicians Lara Mulchay and Joel LaTondress helped celebrate the opening of the Mercado San Agustin in Tucson this weekend with brunch in the form of “HotDish in the Old Pueblo. Cheeseaholic Mulchay (from Petit Fromage, whose Phoenix location closed in August last year) and web developer LaTondress are planning a…
Biltmore Fashion Park’s newest eatery, Black Chile Mexican Grill, kicks off its opening today. Developed by Michael McDermott and Jason Merritt of Kona Grill, the eatery concentrates on recognizable Mexican-inspired fare and boasts some 125+ tequilas on hand. Grilled corn with aioli and cojita ($5.50) sounds appealing, as does their…
The AmeriCAN Canned Craft Beer Festival comes in two parts. The festival portion — wherein we all get to taste the canned goodness — will go down this Saturday. The judging portion, for which certified tasters from around the Valley were gathered to review beers sent by breweries far and wide, happened…
Seriously. How cute are these? Obsessed with macarons and wanting to create something sweet but that looked savory, Anna at Diary of a Ladybird whipped up this adorable batch of cheeseburger-themed macarons using macaron cookies topped with sesame seeds for buns, chocolate biscuits for patties, colored fondant for the lettuce…
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 98: The…
Ever since celeb chef Mario Batali opened his Osteria Mozza in LA, the international trend of mozzarella bars has been slowly spreading across America. Other notable mozz bars include New York’s Obikà (which originated in Rome) and Naples Tomato in Florida. Spasso Pizza & Mozzarella Bar in the old Pie Zanos space…
When I first moved to the South and discovered the home style cooking of a meat and three, it cracked me up (and not in a ha-ha way) that the side vegetable choices were mac-n-cheese, creamed corn, squash casserole, mashed potatoes, and collard or turnip greens. The greens were slow…
Hungry for your early morning serving of food news, with no preservatives or additives?Beer WeekWe know what you’re thinking. “Wasn’t beer week like three months ago?” Yes but that was Arizona Beer Week. This week is American Beer Week and SanTan Brewery has big plans. Sorry fellas, the first event…
Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week. Quick Guide to Cooking Beans Plastic Disposable Coffee Cup…
Planning on tossing that slightly-bruised banana or uneaten plate of buffet goodies? You might want to think again. According to CNN Money, the United Nations says about 1.3 billion tons of food is lost or wasted every year — about roughly one third of all the food produced for human…
Yesterday we met Nathan Thompson, the artisan crafting drinks at Nobuo at Teeter House. Today he shares with us the recipe for an as-yet-unnamed drink that will be appearing on the cocktail menu later this month. It’s a liquor-heavy cocktail made with shochu, a drink related to sake, though while…
It used to be that you were S.O.L. if you wanted to take your date out to a white tablecloth kind of place after 9 p.m. on a Friday or Saturday night. But as the standard workday got longer — and our at-home meal repertoires dwindled down to a choice…
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We have GOT to lay off the Mexican food! Sadly, we were going through photos and found that we had taken more photos of tacos and burritos then we had our own little puppy dog. We have decided to turn over a new leaf and start eating (*sigh*) salads. Our…
Earlier this week, we blogged about the upcoming restaurant changes at Sky Harbor International Airport’s Terminal 4. Deliberations were underway for the initial restaurant “Master Concessionaire” recommendation, which would then be passed through several other committees before receiving final approval from the Phoenix City Council. Well, the verdict is in…
This week we answer the question: I saw tamarind concentrate and tamarind paste at the Indian market. What’s the difference? How do I use them? Don’t think you’ve tasted tamarind? Check out the list of ingredients on the label of your bottle of Worcestershire sauce and you may be surprised…
