Hooray for Easter! Let’s celebrate Jesus’ resurrection with bunnies, baby chicks, colored eggs, and over-sized baskets filled with candy. Totally awesome! But what are you going to put in those big baskets? Plain ol’ boring jelly beans? Not this year. We have searched high and low, conducted hours of research…
Hungry for your early morning serving of food news, with no preservatives or additives?Springtime at FnBPavle Millic and Chef Charleen Badman have done it again. We just got a glimpse at Scottsdale restaurant FnB’s latest menu and it sounds enchanting. Highlights of the spring menu include rock shrimp served with…
Yesterday we wrapped up our conversation with Chef Christopher Gross of Christopher’s and Crush Lounge about his time spent in Japan during the Tohoku earthquake. Today he will show us how to make a scallop dish inspired by the Orient. Just as you might expect of Japan, the flavors here…
Ryan Soranson was pouring drinks before he could even legally drink them — Cartwright’s in Cave Creek called him up to the big leagues behind the bar at the tender age of 20. The young ‘un quickly proved that age is just a number, however, moving into a management position…
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: Tlacoyos served up by Huauchinango Mexican Grill…
PhoenixBites.com The new loaded dogs at Chase Field A round-up of tasty morsels from Valley food blogs. Nikki Buchanan blogged on The Wild Lavender that she has left her spot at Up Agency for a job as Aaron May’s new in-house publicist…
This week’s question: How and what to cook in parchment paper? Forming a tightly sealed packet to hold and cook food is the perfect method for steaming or moist heat cooking. Steam is created inside the packet from an outside heat source and the natural moisture from the food or…
Cindy Gentry is a soft-spoken powerhouse in the Arizona world of food. She opened the Downtown Phoenix Public Market in February 2005 and is working on a Farm to Cafeteria program for Arizona. She loves Celtic music and got twin grandchildren just over a year ago. Lucky lady. We asked…
Hungry for your early morning serving of food news, with no preservatives or additives?Happy Beer DayOn this date in 1933 beer was once again made legal in the United States. Legal for brewing, legal for selling and legal for drinking. The brews had to be less then 3.2% ABV; but…
Eating at Pane Bianco, superstar chef Chris Bianco’s sister restaurant to Pizzeria Bianco, is a lot like the scene in L.A. Confidential where Veronica Lake look-alike prostitute Lynn Bracken (Kim Basinger) shows Bud White (Russell Crowe) to her real bedroom and not the grand boudoir where her main business is…
Last night, the 33rd Annual Scottsdale Culinary Festival kicked off with a glam opening bash at Shade at the W Scottsdale.The six-day food fest includes over a dozen events, from upscale chef dinners and a Friends of James Beard event to the weekend’s more accessible and affordable Great Arizona Picnic…
If you don’t read the Phoenix Business Journal, friends, you should. Seems just about every day that little paper shares an extra-tasty morsel or two — and today they’ve got some bad news on the bacon front, in the form of a report from the Arizona Farm Bureau. Read…
We’re still not sure, frankly, that a food truck = a true pop-up experience. But we’re willing to give up that notion for a stiff drink. And that’s what the folks behind Cycle are promising this weekend. Friday and Saturday will be all about “true craft cocktail culture,” as…
The Arrogant Butcher publicity machine is at it again. When the Sam Fox eatery first opened at downtown’s CityScape in mid-February of this year, the place was flooded with VIP parties that made it look like the most popular joint in town — before it even opened to the public…
Ah, the Scotch Egg. While the origin of this British picnic or pub staple has been contested, it was often served as a portable snack to Coach travelers in the 1700’s. Whether cold in a picnic basket or warm in a pub, a Scotch Egg is a hardboiled egg with…
Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don’t make the cut at your local grocer. Just Offal is here to explore these…
Yesterday we started our conversation with Christopher Gross of Christopher’s and Crush Lounge about his recent time spent in Japan. Today we continue. Drinking tea may never be the same for Gross. The Tohoku earthquake struck while he was disrobing to be dressed in his kimono for a tea service in…
Dieting — much like pimpin’ — ain’t easy. When you make the decision to cut back on, say, cheeseburgers, it seems like that’s all you see. Every commercial on TV features the glorious sizzle of a patty mid-grill; every billboard tempts you with glistening lettuce and tomato topped with gooey…
Did you think it couldn’t get more creative than a pop-up? Think outside the box. Literally. Outstanding in the Field is like the original pop-up restaurant but outdoors. Founder Jim Denevan grew up surfing in Santa Cruz and while he started in the kitchen as a dishwasher, he didn’t get…
Chrysa Robertson, Eugenia Theodosopoulos and Vincent Guerithault were honored last night with induction into the 2011 Arizona Culinary Hall of Fame, mouthbysouthwest reports. Want to learn more about the winners? Chow Bella knows all three…
One thing you learn, living in Phoenix, is that all salsa is not created equal. We are particularly partial to the salsa bar La Condesa. Want to save a buck? Try to make their Pecan Salsa at home…
