Rosita’s Place isn’t a new spot, but it’s a good spot — especially if you like chips still hot when they get to the table (They cost a $1.00, but are worth it). The chips come with two small bowls of fresh house made salsa, one red and one green…
Stacy Phipps is ready for a challenge. No, really. He wants to challenge every barbecue master in the Valley to a cook off. “I want Don and Charlie (they won our Best Of Ribs in 2009). I want the guys from Honey Bears. I’ll even take Bobby Flay.” Anyone up…
How well do you know your favorite cookhouse contraptions? See if you can guess today’s gadget and check back next week for the answer. Here are a few shots at the answer, add yours to the comment box below: – Alien Chalice – “Topsy” the Topple Vase – Crocodile Muzzle…
Andrew Jemsek The self-proclaimed, semi-professional accordion and organ player, singer, guitarist, comedian and freelance guidance counselor performs at Ice House Tavern Saturday, April 3 with World Class Thugs and at The Trunk Space Saturday, April 24 for The Real Coachella. What’d you eat for dinner last night? A lovely veggie…
An early morning serving of food news, with no preservatives or additives. If you’re a wine aficionado or maybe just a wanna-be Sommelier of sorts then you won’t want to miss “Men Behind the Vines – Napa’s Next of Kin” at Sanctuary on Camelback March 24th. The night kicks of…
We took a three-hour drive up to Northern Arizona for a few days of R&R and cool weather, looking forward to visiting with the family and seeing some snow. On days like these, sometimes it’s nice to eat a big midday meal. Which is what we felt like doing today. …
If you’ve been to the Arizona Renaissance Festival before, you know how the shows work. Most are wholesome, family-friendly entertainment: comedic storytellers, singing nuns, a prankster hypnotist. Then there are the shows labeled LC for “Loose Cannon” — i.e. bring the kiddies at the risk of having to explain umpteen penis jokes…
In the end, we get what’s coming to us. Let’s hope it’s sweet. Since 1970, McDonald’s has been celebrating St. Patrick’s Day with the Shamrock Shake. Available at select locations, this seasonal, mint-flavored green goody has inspired a frenzied following of shake shaggers to hunt down the frozen treat year…
OMG! Spring breaaaaaaaaak! Quick, pull out anything Abercrombie, Hollister, or Forever 21 and get your ass down to Dos Gringos Tempe Trailer Park for Jägerbombs, now. And don’t worry about Anthony Bourdain. He’ll just be in China for the fourth time, eating, suffering through cold temperatures, eating again, yelling at…
We know what you’re thinking: Wait, isn’t Bookmans a used book store? That it is, but as we’ve previously reported, the Bookmans location in Mesa recently opened a cafe. We’ve long been fans of the store’s book, music, and video game selection, but we were skeptical about the coffee. On…
An early morning serving of food news, with no preservatives or additives. Top rated Scottsdale sushi restaurant, Roka Akor, is celebrating their 2nd anniversary this week by offering a free glass of champagne to all of their guests (21+) from March 15th till March 21st. Click here to visit their…
FnB’s butterscotch pudding. Maybe it was the calming influence of arts maven turned Devour Phoenix spokesperson Kimber Lanning, or some new Zen-like mojo brought on by the event’s name change, but today’s installment of the Devoured Culinary Classic went on without a hitch. No fist fights (don’t laugh — I’ve actually seen them twice…
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: Exotic Ice Cream Flavor Quest Ends with a Hot…
With State Parks closing left and right all over the state (Twenty one are scheduled to close by June) we decide we’d better check a few out before they get padlocked. This is how we ended up on Interstate 8 between Phoenix and Yuma, headed to the Yuma Territorial Prison State…
In yesterday’s Behind the Bar, Eric Carfagnini of Culinary Dropout talked about his favorite drink to make, the Moscow Mule. The retro cocktail from the 1950’s has been modernized with the bar’s own ginger agave syrup…
Donna Vallone, an Arizona native and ASU alumnus, says she wanted to get escape her hometown when she was younger, but now can’t imagine herself leaving.She’s been in the design industry for more than 30 years; her residential and commercial projects are sprinkled throughout the Valley. Last year, Vallone was…
A good cookbook can save your skin at a dinner party or family gathering, especially if you’re the type who can’t boil an egg or make packaged mac n’ cheese without setting off the smoke alarm. Unfortunately, the need for culinary instruction has given would-be chefs free license to put out crappy cookbooks. The worst range from…
Molecular gastronomy (not the after-effect of eating too many black bean, spicy sausage and cheese nachos) is a scientific discipline that studies the physical and chemical processes that occur while cooking. Wonder what it tastes like? Find out in this seven-part series. Last week’s salmon dices and eggs, dill flavoured…
An early morning serving of food news, with no preservatives or additives. This Sunday, Marie Callender’s Restaurants are celebrating National Pi Day by giving you a free slice of pie with the purchase of an entrée. Click here to find a location near you. Dunkin’ Donuts sure does like to…
This week The New York Times released an article about the best places in Austin, Texas for breakfast tacos. Eggs in a tortilla may be all the rage in Tejas, but around these parts, we prefer the Mexican staple with lunch and dinnertime in mind. Take La Condesa Gourmet Taco…
This week, Gabriele Bertaccini of il Tocco and Culinary Mischief described his food philosophies and his weekly foodgasms. (We even got an exclusive behind the scenes look at Culinary Mischief.) Today he shares his recipe for a dish he made for his first underground event: Italian Panna Cotta…
It’s no wonder Eric Carfagnini enjoys bartending at Culinary Dropout. Just shy of three months old, the restaurant/bar prides itself on taking traditional cocktails and serving them up with a twist. With house-made ingredients like ginger agave syrup and a Guinness reduction, manning the bar offers up the opportunity to…
