On the lookout for ways to recreate a classic dish or kick up the flavor of an old time favorite, veggie style? Try bean paste or miso, a mainstay ingredient in Japanese kitchens. Miso is a thick paste made from a base of barley, rice, or most commonly soybean. The…
We were reluctant to try coffee soda, because the one time we drank Manhattan Special espresso soda, we thought we were going to vomit. So we had low expectations for Hazelnut Java Pop Coffee Soda. Luckily, we were pleasantly surprised at the flavor.The Java Pop was a light caramel color, and…
Hungry for your early morning serving of food news, with no preservatives or additives?Cooking at the Hackett House Did you know that the Hackett House in Tempe hosts cooking classes most Monday nights? We didn’t either till today. Each Monday night the Hackett House host cooking classes with valley chefs…
The competition got sticky Friday night at the second annual Caramelpalooza, co-sponsored by Chow Bella and Smeeks. We’re not sure of the exact head count — beyond the fact that the line wrapped around the block — but we do know that approximately 2,750 caramels were gone in about an…
Payton Curry, the recently resigned head chef of Caffe Boa, started off the event with a DIY demo on how to make your own sausages, pates, and terrines. While he only got through the sausages on the agenda, his personality was enough to carry the remainder of the demo and…
Devoured definitely gives new meaning — in a good way — to the all-you-can-eat-buffet. We weren’t blown away by the beverage choices yesterday during the food festival’s first day at the Phoenix Art Museum — but who has room for booze with food like this? At least the shrimp were…
To kick off this year’s Devoured PHX Culinary Classic the Phoenix Art Musuem hosted Palette to Palate, a pairing of chefs, artists, and spirits, in the great hall of the museum for a crowd willing to spring for the $45 (plus fees) ticket. The attending chefs were: Silvana Salcido Esparza of the…
Four of the eleven food trucks promised to show through the weekend were there on Friday. We got our fill. First we ordered up a footlong meat packed sandwich from The Phoenix Cheesesteak Co. Sold a la carte for $9 or with fries and a bottled water for $11, “The Westside”…
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. New in Scottsdale: Bonfire Grill & Bar Chef Silvana…
At what point does one elevate from merely drinking beer to being a full-on beer snob? Answer: when you feel compelled to tell other people what to drink. And the inevitable result of this peculiar ailment is the beer argument. In the spirit of all great beer-related discussions, we present…
Family emergency following the devastation in Japan from today’s earthquakes and tsunamis has prompted the owners of Hana Japanese Eatery to drop out of the lineup for this weekend’s Devoured culinary festival.Lori Hashimoto, proprietor of the popular family-owned Central Phoenix spot, says, “Devoured was the highlight of last year for…
Staying in? We’ve got you covered — both on the culinary and entertainment fronts. Now presenting Dinner and a Movie — a guide to a do it yourself evening of food and film.Spring Break is upon us and those of us who are staying home while our friends go beachside…
Yesterday we met Elliott Simmons, the man (and musician) behind the bar at Devil’s Advocate. Today he shares with us the recipe for the Devil’s Concoction, which he says is the girliest drink ever. “Everyone here has their own name for it,” he says. “All the time, girls are like,…
This week, we ventured to a little cafe off the beaten path where we stumbled upon one awesome sandwich. It was so good, we went back the very next day and ordered the exact same thing. Tender plies of warm roast beef topped with fresh mozzarella and crispy romaine all…
Two newcomers to the dining scene will make a splash at Devoured this Sunday, tipping the anticipation scales to the culinary festival’s second day. Few details are available yet — like, a name? a location? a chef? — but there’s word that a new Downtown mystery restaurant will be unveiled that…
In a world where chefs are attacked for simply serving foir gras, being a carnivore can be a difficult proposition. Meatless Mondays? It’s bad enough the economy is going down the tubes without giving up a satisfying portion of seared animal flesh every seven days. Even Taco Bell, that refuge…
In preparation for this year’s Big Brain awards, we’re checking up with a few of last year’s winners. Know an emerging creative who could use $1000? Nominate ’em right here before March 14. Today we’re checking in on last year’s foodie winner, Natalie Morris. The past year has been la…
Find Tracy and 11 other chefs at Caramelpalooza, Friday, March 11, from 7 til the caramel runs out, Smeeks candy store, northwest corner of Central and Camelback. Catch up with the other candymakers we’ve profiled so far:Tammie Coe, Eugenia Theodopolous, Charlie Blonkenfeld, Meghan Olesen, Veronica Arroyo, Brianne Day, Virginia Senior, Slade Grove, Danielle Morris, Brendan McCaskey…
Hungry for your early morning serving of food news, with no preservatives or additives?When it Rains, it PoursWhich festival are you attending this weekend? Three big events are happening this weekend and we are having a hard time picking which to hit and which to skip. Earlier this week, we…
It takes some serious huevos to open a restaurant specializing in Mexican food in the Valley. Every variation on this, the most delicious of ethnic cuisines, must be present already, right? Think again muchacho. This week’s Cafe column argues that there’s a new restaurant giving the Mexican food scene in…
These days, creative, recession-savvy entrepreneurs know that you don’t need the overhead of a restaurant to feed the masses — just put your biz on wheels and let hungry people come to you. Although the national food truck trend rolled into Phoenix a little later than in some cities, it’s definitely…
Caramelpalooza is almost here and Chow Bella (if you haven’t noticed) staff, contestants and judges are getting excited. Caramel brings to mind another simple to prepare, sugar-based sweet: butterscotch, associated more with nostalgic American desserts than fine French sweets. The question that came up this week: what is the difference…
