Holy cow it’s November already?! Here is your roundup of all the new restaurants that joined our fair city in the month of October and a couple we had to say goodbye to. RESTAURANTS OPENING IN OCTOBERJobot Coffee, DowntownChaka Chaka, DowntownFresh Gourmet to Go, DowntownLos Taquitos Mexican Grill, PhoenixBeckett’s Table,…
Last week we met Alicia Jorgensen, the woman behind the bar at the new Beckett’s Table. Today she shares with us the recipe for Miss Katie’s Pimms Cup, a drink crafted by owner Scott Stevens and named for his wife, Katie. The cocktail’s made with Pimms No. 1, a gin-based drink…
Chow Bella’s resident chef, Carol Blonder, caught the attention of producers at Martha Stewart Radio with her recent “Ask the Chef” post on keeping herbs and spices fresh. Now, Blonder’s about to spice up the airwaves. Although Blonder herself isn’t keen on tooting her own horn, I’m more than happy…
It’s almost Thanksgiving. Tell the truth. Are you dreaming of crisp-skinned, juicy turkey, creamy mashed potatoes and moist, spicy pumpkin pie? How about oily, gummy, sticky candied sweet potatoes with tacky mini-marshmallows — or a sphere of cranberry gunk? Yeah, that’s what we thought. We can think of no holiday…
This past First Friday, we tried an Arizona coffee blend, from a mobile vendor on 9th Street and McKinley. We were pleasantly surprised to not only see some action east of Roosevelt Street, but at the robust flavor of said local coffee, called What’s Your Grind.This family-owned Arizona company specializes…
Pie Social on Saturday, November 13th, is less than a week away and we are getting excited. For inspiration, check out this photo of a pie and cake table in Pie Town, New Mexico in 1940. Just look at that assortment! It’s got our mouths watering. Pie Social’s also got…
Hungry for your early morning serving of food news, with no preservatives or additives?BLT Flavor & Wine ExplorationHappy Birthday BLT Steak! Tonight, BLT Steak at Camelback Inn will be celebrating their 2nd birthday with a special evening of wine and food. The night begins with a wine reception at 6…
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: 3 Recipes for Leftover Halloween Candy Three New Restaurants…
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…
There’s more construction underway at Biltmore Fashion Park, as the space next to Zinburger will soon become a new spot called Rojo Mexican Grill. Set to open by the end of this year, it’s a Mexican restaurant founded by restaurateurs Michael McDermott and Jason Merritt, who were partners in founding Kona…
Nothing can quite replace biscotti with coffee. Call them bland, call them crunchy, call them what you want, but we’re sticking to our guns. We sneak away to this quiet hotspot to re-caffeinate and get some work done. What about you? Where do you hide out? Is it here too? Go ahead and take a guess… Where am I eating?
As the proud owner of a Hello Kitty toaster, Hello Kitty coffee cups, a Hello Kitty eyelash curler (which I’ve never used, but hey, it’s clear pink glitter plastic!), too many stickers, and decades’ worth of miscellaneous cute Japanese cartoony stuff, I am officially declaring myself New Times’ expert on the subject of said…
The business: Short Leash Hot Dogs What they’re packin’: Gourmet hot dogs named after real-life dogs, topped with lots of fresh ingredients and wrapped in a warm naan “bun” (don’t worry all you orthodox hot dog eaters out there, they’ll throw your dog in an old-school bun upon request) Where…
If you subscribe to Foodies Like Us’s newsletter, you’ll notice in today’s installment that Susie Timm is absent from the photo in the header. Now, it’s just an image of Jay Pizarro laughing it up all by his lonesome At least, I noticed it right away, because the co-founders of the culinary…
Yesterday we told you about asafetida, a pungent spice that adds a flavor reminiscent of garlic to a dish. Used in minute quantities, asafetida complements fish, vegetables and legumes. In Indian cooking it is a spice that is added to chutneys, sauces and pickled dishes. It also goes well with…
Hungry for your early morning serving of food news, with no preservatives or additives?Festival at The FarmFrom 1 to 5 p.m. this Saturday , The Farm at South Mountain is the place to be. The 2nd Annual Festival at the Farm will be a day filled with wine, food and…
This just in from the Arizona Department of Health Services: You might want to think twice before cutting the cheese. From a DHS news release sent out this afternoon: More than two dozen cases of Escherichia coli (E. coli) in five states are likely tied to cheese sold or tasted…
The line-up of judges for our celebrity pie bake-off at the first-ever Pie Social on Saturday, November 13 is looking almost as swanky as our line-up of celebrity bakers. But we’ve got one slot left — for YOU. We want to add a Chow Bella reader to our judging panel. Enter…
In the name of good health and a good read, each week we’ll be bringing you a health product, complete with review. We’re calling this feature Crunchy Granola — even though we doubt much of this stuff tastes that good. This week: hemp drink. It is still unclear whether Arizona’s…
Veterans of the food industry will attest that while it’s one thing to begin working in an established restaurant, it’s another thing entirely to be part of the crew that opens a new one. The experience can be stressful, especially at an eatery as hyped-up as Beckett’s Table (3717 E. Indian…
The first-ever Pie Social — to be held Saturday, November 13, 2 to 6 p.m. at 5th Street and Roosevelt — is right around the corner. While we wait, we are busy trying to flex our pie-baking muscles. We’ve never made lemon meringue pie before so this seems like the perfect…
I have a recipe that calls for asafetida. What is it and where can I find it? Asafetida (also asafoedita) is a spice associated with cuisines of the southern and western regions of India. The pungent spice packs a strong (to some offensive) odor, smelling like an onion or garlic…
