Today, the cookie sandwich known as the Oreo turns one-hundred years old, and for the millions who routinely enjoy its near-perfect and seemingly un-screw-upable taste (I prefer the Double Stuf variety straight from my freezer), it’s just as awesome today as it was on March 6, 1912, when the company…
Remember two and half years ago or so when Disney released “The Princess and The Frog”? It starred the company’s very first black princess, Tiana, and it was relatively successful despite the controversy over the princess’s original name and occupation. (They were all set to name her Maddy and have…
Beer: Hop RideBrewery: Tenaya Creek BreweryStyle: IPAABV: 7.2 percent “What happens in Vegas stays in Vegas” is clever marketing, but it’s far from true. Arizona benefits from several Sin City exports — a liberal approach to strippers and gambling is one; yours truly is another (I grew up in the…
Lately, in this In Season series, we’re taking a look at what I take home from Crooked Sky Farms each week to see what I’ve done with my CSA share, or part share. This week I’m using dried chiles and i’itoi onions…
Talk about job creation on the fly. Four-hundred positions are in need of filling as the cache of new restaurants inside Terminal 4 in Phoenix Sky Harbor Airport prepare to open. HMSHost, the international airport restaurateur in charge of the food program, will open more than 15 new eateries throughout…
If you believe culinary talent can be passed genetically, or that lineage counts for anything, you’ll be thrilled to meet the newest addition to the Mrs. White’s Golden Rule/Lolo’s Chicken and Waffles family of soul food restaurants. Along with Beatrice “Bee” Bullock, Mrs. White’s grandson Christian Buze has began his…
“It’s ridicuously good. Seriously. It makes chocolate dipped pretzels child’s play.” So says Julie Kossak, owner of Pink Spot, the all-day breakfast, coffee, and scoop joint in Phoenix. Kossak’s recently added several varieties of chocolate covered bacon to her restaurant’s menu, and she couldn’t be more excited. Come to think…
For those still smarting from the sting of past food truck festivals, from 4 to 8 p.m. this Wednesday, March 7, at the Downtown Phoenix Public Market, the Phoenix Food Truck Coalition is going to food truck festival like it’s the food truck festival of the fall of 2011 –…
If you like chocolate chip cookies and free things and can get your rear to Tempe during regular work hours this week (March 5-9), you will be a mighty happy person…
Hundreds of you came out to lick, crunch, chew and otherwise gobble caramel confections prepared by 18 of the Valley’s finest chefs Friday night, all part of the third annual Caramelpalooza, co-sponsored by Smeeks and Chow Bella. We might be a little biased, but we think it was our best…
This Saturday (March 10th) at 1 p.m. Whole Foods across the globe (including our Tempe, Scottsdale, and Chandler locations) will be simultaneously cracking into wheels of their 24-month old Parmigiano Reggiano AKA Really Damn Good Cheese. As you can see in the video above, it’s going to be cheese-tastic. You…
Anyone else have a wicked sugar hangover this morning? Thanks to all — chefs, judges, caramel eaters — who came out to Smeeks candy shop last night for the third annual Caramelpalooza, co-sponsored by Smeeks and Chow Bella. Folks began lining up at 5:30, descended on the candy/ice cream/paleta/sauce/cookie makers…
When I saw that Amuse Bouche listed Clafoutis on its online menu, I knew I had to drive across town just to check it out. After all, Chefs and Owners Kierstin and Snir Mor both attended the esteemed École Grégoire-Ferrandi in Paris.
From now through Caramelpalooza — tonight, March 2 at Smeeks candy shop — Chow Bella will introduce you to the 18 chefs participating in the third annual caramel tasting. Today, meet Aimee Sosa, a chef at the Phoenix Public Market.Aimee Sosa may have fallen into cooking by accident, but she got there with…
During Arizona Beer Week, we had the opportunity to sit down with David Walker, co-founder of Firestone Walker Brewing Co. Part one of the interview premiered yesterday; read on for part two, when we talk about the state of the beer world, Firestone’s blending process, and what new beers the…
From now through Caramelpalooza — March 2 at Smeeks candy shop — Chow Bella will introduce you to the 17 chefs participating in the third annual caramel tasting. Today, meet Slade Grove of Slade Grove Creative Gourmet. With a commitment to “over-the-top indulgence,” Slade Grove has been making an impression…
It’s not exactly pretty but I can’t indulge in champagne brunches every weekend — sometime a girl has to slum it up with a greasy plate of bacon, hash browns and eggs, a side of Grand Marnier-soaked French toast and a bottle of Coors Original. A friend from out of…
Yeah, yeah, we’re all about the smartphone these days, but sometimes don’t you dream about putting down that iPhone and flipping through something real, something paper? Something you can rustle, turn the pages down on, tear pictures from and stick them on a real bulletin board? (Sorry, Pinterest.) You’re in…
Deep Eddy’s Vodka, an Austin distillery, will make its Arizona debut from 2-5pm on Friday, March 2nd at TEXAZ Grill to commend the Lone Star State.
All week long here at Chow Bella, we’ve shared our suggestions for where to eat and drink during Spring Training. In case you missed any, here are all 10 of our mini-guides, divided geographically by ballpark. Remember, this is a car town — you’ll have to drive (or be…
We were happy to get a return call from Zenyata White yesterday. She apologized for not getting back to us more quickly as she’d been busy with new fewer than five different news stations and calls from CNN affiliates after the what happened at District American Kitchen on Sunday…
From now through Caramelpalooza — March 2 at Smeeks candy shop — Chow Bella will introduce you to the 18 chefs participating in the third annual caramel tasting. Today, meet Veronica Arroyo of Bourbon Steak. Veronica Arroyo is the executive pastry chef at Scottdale’s ritzy Bourbon Steak and has been baking professionally…
