myfoodlooksfunny.comHungry for your early morning serving of food news, with no preservatives or additives?Fish FriedEvery second Tuesday of the month, Bluewater Grill on Camelback offers a special dinner for seafood lovers to try out seasonal fresh fish trends. This months dinner is a Traditional Midwestern Fish Fry. The fish fry…
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: James Mulhern, What Are You Eating? Forest Hamrick of…
After closing down at its longtime home on 7th Street, fave CenPho lunch spot That’s a Wrap has just reopened in new digs, at the former Lola Tapas building on Camelback (800 E. Camelback). Previous owner Damon Brasch sold the biz to long time staffer Erik Hansen, who now shares…
You know you’ve seen them. Heck, maybe you’re one of them (like me): People who obsessively document their meals, whipping out camera phones or even serious, professional quality photog equipment to get shots of food to share online, whether for a blog or for social media. Sure, they’re hungry, but…
Yesterday we met Bill DeGroot, the bartender-turned-consultant who designs the cocktails at South Mountain’s Quiessence (6106 S. 32nd St, 602-276-0601). Today he shares the recipe for the Vodka Gimlet, one of the restaurant’s “farmhouse cocktails” that makes use of fresh basil grown feet away on Maya’s Farm. DeGroot says he plans…
Given last week’s frozen yogurt obsession and this week’s climbing temperatures, we decided it was time to indulge a little. Okay, a lot.
Can you guess where we got our FroYo fix this Friday?
After visits to several knife shops you find the beauty that fits like it was made for your hand. You purchase the workhorse of the kitchen, a quality Chef’s knife. Merrily, you chop away at onions and garlic, gleeful with the ease your blade makes of the work. The question…
Hungry yet?We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular orderLeave your suggestions for upcoming favorites in the comments section.Visit our sister blog, Jackalope Ranch, for a companion series on 100 Creatives who make…
cookingontheside.comHungry for your early morning serving of food news, with no preservatives or additives?Weekend TimeIf you happen to be in Mesa tonight, Stop by Sun Devil Liquors for a beer tasting with Dogfish Head Beers. From 6 to 8 p.m. in the cellar, dogfish Head will pull out 5 of…
Eat the soft-shelled crab sandwich at Nobuo. Seriously. Go eat it now. And if you won’t take our word for it, here’s what Food Critic Michele Laudig has to say on the subject: For the impeccable quality, lunch here was a bargain. I can see myself becoming a regular for…
On your way to the Colonel’s for a bucket of greasy cluck? Turn. That. Damn. Car. Around…
It’s been more than a year since Belgian restaurant Trente-Cinq 35 closed in a prime location at Sheridan Square, the corner of 7th Street and Sheridan that’s also home to ale house The Main Ingredient and Sutra Yoga. But by the end of this month, that very same space will be home…
Several months ago, foodie-about-town and marketing/PR agency owner Ty Largo (shown at left) challenged his friend and fellow food geek/blogger Joel LaTondress (shown below, at right, he’s also known as the Yelper who incited ABC Baking Co. owner Amy Bouzaglo’s epic tangent, which got Chow Bella more than 40K hits)…
Forest Hamrick, the chef de cuisine at La Hacienda, has a thing about tacos: keep it simple. “As long as you have the flavors that just kind of explode, the simpler the better,” Hamrick says. “The more stuff you pile into it, it really takes away and you don’t really know what you’re eating.”
Today, he shares his simple but delicious recipe for tacos de langosta, but make sure to get quality ingredients so the taste pops.
Talk to Louis Dolgoff for a moment or two and you’ll understand what a busy guy he is. He’s working on a beer pairing television show for PBS. He continues to orchestrate several ornate, beer-tasting dinners all over the country for Dogfish Head Brewing and then there’s his latest venture:…
Bill DeGroot is an oddity for us here at Behind the Bar, for he no longer works behind the bar at all. A veteran of the cocktail scene for more than 15 years, DeGroot paid his dues at establishments throughout the valley, including Star-Spangled Tavern, Canal, Estate House and Metro Brasserie. He now…
A decade ago, when I first started working downtown, The Arizona Center was a pretty bustling place to grab a bite — there was a food court and a handful of busy sit-down restaurants — but it’s since had its ups and downs. Is it on an upswing again? I’d like to think…
With the sweet smell of caramelized sugar floating from his white catering truck, Chef Eric Ireland plays with fire on a daily basis. In fact, when he’s not concocting next week’s flavors or updating his faithful followers about his next stop, that’s pretty much all he does. As a…
Hungry for your early morning serving of food news, with no preservatives or additives?Vine & DineTonight, Talavera at the swanky Four Seasons Resort in Scottsdale will host the first installment of their Fall Vine & Dine Series. Each Vine & Dine evening will feature a four-course tasting menu with wine,…
For years, I’ve been keeping a mental checklist of things I’d like to see in downtown Phoenix, especially in the way of restaurants. So much seems ripe for the taking — there’s no French, no Vietnamese, no Spanish. Being a shameless Japanophile, I’ve longed for an authentic izakaya where I…
The Jamaican oxtail soup at Starlight Cuisine is nothing short of a religious experience — tender meat falling off the bone, with lima beans and thick, doughy pods called “spinners” bathed in a rich, spice-filled gravy that regulars order by the cupful. But for Janet and Trevor Brown, owners of…
Classic Caribbean fare with a little help from above? It’s got to be Starlight Cuisine. “People will just order the gravy,” owner Janet Brown tells me of the spice-filled sauce she uses in her oxtail soup. “They take cupfuls of it home and just pour it over their regular food.”…
