Yesterday we talked to Chad Burnett of Parc Central about breakfast at grandma’s and a love of cereal. Today our conversation resumes. Not being a part of a corporation definitely has its perks. Burnett has license to be pretty much as creative as he wants to be with Parc Central’s…
As the former New Times music editor, I was kinda tickled to check Twitter and see that a request for restaurant recommendations just came in from a touring Los Angeles indie rock band that’s going to be in the Valley this Saturday. The band, called Louden Swain, asked, “Any really…
The King Cake is a Mardi Gras tradition that involves a bread type cake, a small plastic baby, and a party. Legend says the King Cake has a small plastic baby hidden inside and the person who gets the slice with baby in it has to host the next party…
The Caramelpalooza candymaker fest continues today with Charlie Blonkenfeld of Chaka Chaka, a cool hot dog stand of a restaurant south of the ballpark. Charlie Blonkenfeld opened Chaka Chaka last year to rave reviews. His menu may be small, but apparently his heart is big. He tells us, “There is…
Hungry for your early morning serving of food news, with no preservatives or additives?Cooking ClassesSur La table Kierland has busy month ahead of them. Their calender is packed full of exciting cooking classes waiting to be taken advantage of by aspiring chefs like yourself. Lean how to prepare a french…
The Spot: Canteen Modern Tequila Bar, 640 S. Mill Ave., Tempe, 480-773-7135 http://www.canteentequilabar.com The Hours: Chase some tacos with tequila during “Halfy Hour” between 4 and 6:30 pm every day of the week. The Details: The aptly named Halfy Hour includes half-priced house margaritas, beer, and well drinks, and half…
Spring training is in full swing, and this food critic is betting that it won’t take too many games before you baseball fans will get tired of all the beer and brats — or at least all the brats. Looking for a place to chow down before first pitch or…
Posh pastry chef Melissa Barth followed her older brother into a culinary program in high school, hit the pastry station, and found her niche. After completing the pastry and baking program at the Culinary Institute of America, Melissa did an externship at The Atlantic Inn on Block Island and worked…
For years those in the know have flocked to Rito’s Mexican Food in the Garfield neighborhood just east of downtown Phoenix. And now Westside fans of the tasty Mexican food take-out joint can indulge, sans the drive. Much like its famous sister shop, Rito’s Burrito’s, doesn’t offer much as far as dining atmosphere…
One year after Marcellino Ristorante Italiano announced it was leaving its longtime home on Northern Avenue to move to SouthBridge in Scottsdale, a new casual eatery has opened in its place.It’s called Thirteenorth Grille, and it’s owned by Chase Herrick, who also owns Stumpy’s Pizza in the same plaza.Executive chef…
Taco Bell: Have you seen our new ad campaign with real Taco Bell employees saying our seasoned-beef recipe contains 88 percent ground beef inspected by the U.S. Department of Agriculture? It’s great, right? Really great. Fast Food Nation: Is it funny? It doesn’t sound funny. Taco Bell: It’s not funny…
The title “executive chef” means different things at different restaurants. For Parc Central’s Chad Burnett, it’s a soup-to-nuts kinda thing. He does it all. Burnett has been part of everything at the Scottsdale Quarter restaurant — from choosing a mixologist all the way down to the mundane task of figuring out…
Coffee. Most people need it when they first wake up, myself included, or as a mid day jolt to help you through the day
In the days leading up to Caramelpalooza 2011, we’re introducing you to the local chefs who will be sharing their candy March 11 at Smeeks in central Phoenix. Today we bring you the macaron maven, Eugenia Theodosopoulos of Essance Bakery Cafe in Tempe. Theodosopoulos trained, lived and worked in Paris, and…
I’m so sad for Sunnyslope. One of the hippest hangouts in the neighborhood — one that really upped the area’s cool quotient — is counting down the hours until it goes dark.It looks like Bomberos Cafe & Wine Bar really is going to close its doors for good, after failing…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll teach you everything there is to know about local produce in our weekly series, In Season. Today’s harvest: Swiss Chard Swiss chard needs a new name. It makes me think of swiss cheese, and it’s…
Hungry for your early morning serving of food news, with no preservatives or additives?Avalon Wine TastingTonight, join sommelier David M. Johnson at the stylish Avalon Restaurant in Scottsdale for an exciting and informative red wine tasting event. Sample 5 different styles of reds from California, Argentina, South Australia and Tuscany…
Beer appreciation (some might say snobbery) takes a certain amount of dedication. Constant vigilance in trying out new brews, keeping up with trends and happenings, all this and more is more or less required of the avid beer enthusiasts. As such, Zach Fowle, Chow Bella contributor and (putting it mildly)…
Kansas-based artist John Holcomb considers Arizona the Holy Land. Or, make that Holey Land. In his geography-inspired series of illustrations, The United Plates of America, he transforms the states of the union into popular foods. And no, he doesn’t see Arizona as a giant tortilla, a plate of tuna tartare, or a gourmet burger. Instead, we’re…
The buzz over the weekend was that Chop and Wok, the cheeky rock ‘n roll-themed Chinese restaurant in North Scottsdale, burned down. Turns out, there was a fire over the weekend, but the place is still standing — there was no structural damage, one of the employees tells me. A…
Like most younger siblings, Melissa Barth liked to follow her big brother around. In high school she entered a culinary program to be just like him. Her brother went on to a career in computers, but once Melissa hit the pastry station, she never wanted to leave. Growing up in…
“So, you’ve made a few recipes without burning anything. Big deal! Bet you can’t make something without a recipe, using just the ingredients in your pantry!” I have a lot of friends who cook well. One stay-at-home mom is always whipping up soft, chewy chocolate cookies from scratch every time…
