We knew something wasn’t quite right today when we walked into Tradiciones, one of our favorite Mexican restaurants. The music was a little too loud, the servers looked flustered. When our chicken fajitas arrived, they looked different, too. Then the tortillas hit the table, and we knew something had gone…
After a successful first year in business, Gallo Blanco chef-owner Doug Robson is embracing summer with expanded seating and new menus.Al fresco dining is finally an option thanks to a new 24-seat patio at the northeast end of the building, where planters and raised flower beds create a lush feel. The…
A lot can happen in two years. Tonight, chef Christopher Gross and his staff will welcome guests with special treats in honor of 730 days in business at Christopher’s/Crush Lounge. Show up to the lounge between 6 and 10 p.m., and enjoy complimentary appetizers and extended happy hour specials. At the…
Chef Greg LaPrad of Quiessence at the Farm at South Mountain joined us for this week’s Chef Chat. When LaPrad’s not busy planning the day’s menu, he can be found in the kitchen experimenting with local produce. This week, he shares his recipe for a Quiessence dessert: Lavender Vanilla Bean Panna Cotta …..
As the Average Joe and Jane become more interested in the culinary arts, gourmet trends like edible flowers are increasing in popularity. Just look at the number of lavender desserts that popped up in Phoenix last year: blueberry-lavender ice cream at Roy’s, lavender streusel at Bourbon Steak, strawberry-lavender jelly sandwich cookies from Sweet Pea…
All garden come with bugs. I knew that. What I did not know is that in the middle of the city I would experience these multi-legged critters eating away my hard work as if it was the set of the 1954 sci-fi film “Them!”…
Crock Pot Cooking: Low and Slow is the way to go! ( Whether you dust off the slow cooker sitting in the garage sale pile, score one at a vintage cookware store, or find yourself starry eyed in front of the All Clad beauty at Sur La Table (where I…
On the heels of chef Nathan Crouser’s recent departure, District American Kitchen has hired Jay Bogsinske as its new chef de cuisine. Yesterday was his first day on the job. Before coming to the Sheraton Downtown’s in-house eatery, Bogsinske was chef de cuisine at Nine 05 until it closed up shop…
The lid of the black, shiny box holding the new fire-grilled ribs from Burger King says, “Straight From the Grill.” That’s an error. It should say, “Left On the Grill.”…
Hungry for your early morning serving of food news, with no preservatives or additives? Sam Adams Beer Dinner RSVP now for tomorrow’s specialty beer dinner at The Phoenician Resort. Enjoy a multi-course meal of traditional favorites prepared by Executive Chef Paul Carter and paired with select beers from Sam Adams…
I mourned the loss of Pho Bang restaurant even before it closed last year. For many years, the longstanding Vietnamese eatery at Camelback and 17th Avenue was my go-to place (in that part of the Valley, anyway) for a steaming, soul-satisfying bowl of pho, a cheap, filling rice dish, or…
You’re hungry, on the road, and have just a few bucks in your wallet. The fast-food giants are waving value menus and dollar deals in your money-starved face. Will most of us bite? Sure, we will. Grab a burger for a buck and a regular-size soda and we’re on our…
A tamale is like a holiday present — you never know what’s inside the wrapping until you open it, and the likeability of what’s inside is often dependent on who gave it to you. That’s why we opted to check out two local favorites, one Mexican and the other Spanish-influenced, for this week’s Battle of the Tamales. …
If I win the lottery, I swear I will start 50 new businesses for all the ideas I have. Like my gourmet paletas idea. Last year, I floated it out to the universe that somebody ought to start making gourmet Mexican popsicles, and preferably sell them out of a cool…
Yesterday we heard from Chef Greg LaPrad of Quiessence. Today the conversation continues. Chef LaPrad describes his own kitchen as boot camp. The hand full of cooks and chefs in the kitchen are constantly reinventing the menu and their recipes — it’s a new menu every day. “It’s hard…
In honor of the question, “What on earth do I do with that Costco-impulse-buy Crock Pot sitting on the kitchen counter,” I present: Crock Pot Cooking: Low and Slow is the way to go! (Part I) Ah, the formerly avocado and mustard colored cooking wonders of the Seventies have climbed…
Envision a balmy Saturday morning at a private orchard, the sun warming your cheeks as you bite into juicy, ripe peaches and apricots, which are at their peak right now. Sounds like heaven, right? That happens to be the game plan for this weekend’s unique event sponsored by Slow Food…
What do you expect? We were recently ranked 57th out of 100 in the fun category by the Phoenix Business Journal sister publication Portfolio.com. Not to fret. We have a couple ideas. 5. Brew your own beer. What’s better then cold pint of hoppy goodness? A cold pint of beer…
Just look at that bacon. The thick, crispy, slabs o’ fried fatty pork at Daily Dose were so, so good. Bacon doesn’t get much better, nor does the start to any day. One bite in, I was a happy customer, and after a taste of the coffee — rich, strong,…
Hungry for your early morning serving of food news, with no preservatives or additives? Morton’s Reopens its Patio Morton’s The Steakhouse at the Esplande in Phoenix is celebrating the grand opening of their newly remodeled patio this Friday, May 21st. Come out and enjoy free sliders grilled up by executive…
The Spot: Avalon 7707 East McDowell Road, Scottsdale 480.656.0010 http://www.avalon-scottsdale.com …
