Yesterday we got you the lastest heathful food scoop from Dr. Andrew Weil and Chef Michael Stebner at the cooking demo/tasting/discussion about vegetarian/veganism (and such) at True Food Kitchen at Biltmore Fashion Park…
Lately, in this In Season series, we’re taking a look at what I take home from Crooked Sky Farms each week and see what I’ve done with my CSA share, or part share. This week I’m using zucchini…
Holy oceans, that’s a lot of shellfish. Last week, Phoenix-based Eddie V’s Prime Seafood, a luxury chain of eight restaurants in Arizona, California, and Texas (with one location in the Scottsdale Quarter), and Wildfish Seafood Grille, Eddie’s sister chain of three restaurants in the same three states (with one location…
Looking for a way to walk off all those eats from the Phoenix Food Truck Festival? Why not peek into some cool spaces nearby courtesy of the First Annual Evans Churchill Interesting Interiors Tour — after all, the home of Valley legend and Barrio Cafe chef and owner Silvana Salcido…
9. Bomboloni from Cowboy Ciao The bomboloni at Cowboy Ciao are called “the fancy doughnut situation” for a reason. They’re fancy. But what isn’t at Cowboy Ciao? After the Stetson Chopped Salad or the Exotic Mushroom Pan Fry, we like to end our lunch or dinner with the fancy doughnut…
Hungry for your early morning serving of food news, with no preservatives or additives?Uncorked & Unplugged 2011Get ready for the meet market of culinary events, the 8th Annual Uncorked & Unplugged event is taking place this Sunday, October 23rd. The Desert Ridge Marketplace will be all a flutter from 6…
After three years of attempting to give shoppers shoppers a quick place to buy prepared foods, a la Fresh & Easy, the retail giant Walmart is closing all four of its Marketside stores this Friday. The 16,000-square-foot stores, located in Chandler, Gilbert, Mesa, and Tempe, offered, along with prepared foods,…
There’s plenty of room in the limelight at Scottsdale’s first dipping bar but you’ll have to share it with a pretty big character: Executive Chef Lefty Karropoulos. Chef Lefty, as he’s known to most, isn’t the reclusive, I’m-too-into-my-food-to-talk-to-you kind of chef you have to drag out of the kitchen. Most…
Big Earl’s BBQ got some mad TV love this weekend when Adam Richman and his 16-person crew of Travel Channel’s Man v. Food Nation, (the evolution of Man v. Food, in which Richman recruits locals to take on food challenges instead of doing them himself) paid a visit to the…
CityScape announced today that restaurant mogul Sam Fox will be adding a new gourmet market to his roster — and it just so happens to be in the exact same spot as CityScape’s recently opened Oakville Grocery. Sam Fox, of Fox Restaurant Concepts, and Ashley Young, owner of Chloe’s Corner at Kierland…
Those with memories like a steel trap will remember Brugos Pizza, the family-owned gourmet pizzeria with locations in Carson City and Reno, Nevada, made a brief and ultimately failed appearance in Central Phoenix at the Camelback Esplanade — opening in April then quickly closing in July. Now, it appears owners…
Normal.dotm 0 0 1 83 477 Fordham University 3 1 585 12.0 0 false 18 pt 18 pt 0 0 false false false /* Style Definitions */ table.MsoNormalTable {mso-style-name:”Table Normal”; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:””; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:”Times New Roman”; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:”Times New Roman”;…
Aztec Couscous Salad is one vegetarian dish that anyone can enjoy. It makes a great lunch, light dinner, or side dish, and it’s quick to toss together with roasted peppers, corn, black beans, and more.
If you’ve been looking for an excuse to get back to Binkley’s, the top-notch restaurant of French-informed, modern American fare in Cave Creek, and you’re a lover of burgundy-style pinot noirs, this may the event for you. At 6:30 p.m., Thursday, November 3rd, Binkley’s Restaurant will be joining forces with…
Move over, Pumpkin — an often overlooked sugar bomb has taken over a vast majority of the foodie interwebs recently. The telltale white, orange, and yellow stripes of the Candy Corn have managed to make their way into everything from cupcakes to cocktails and even onto a pizza. Take a gander…
October may be a popular month for outdoor festivals, but it’s not the most reliable. Caught in an annual tug-of-war between summer and fall, October promises states like Indiana the first snow of the year, while in Arizona we cross our fingers that it will mean the end of three-digit…
Hungry for your early morning serving of food news, with no preservatives or additives?ZuZu’s Chef’s TableHungry for a fancy meal and a few glasses of pinot? ZuZu at the Valley Ho in Scottsdale has you covered. Tonight, join ZuZu for their monthly Chef’s Table Dinner featuring Row Eleven Wines. The…
It would be sacrilegious to write about dessert in this town without mentioning Tracy Dempsey. With that in mind, we headed to Citizen Public House to see what happens when a bacon-obsessed restaurant meets up with a pastry chef who’s known for her Bacon Pecan Brittle.
A couple weeks ago I enjoyed a nice Japanese style lunch with a few of my favorite co-workers in a beautiful converted historic house in downtown Phoenix. Unfortunately, I didn’t take notes, so I can’t tell you the name of this shrimp dish. I can tell you that it was…
The Arizona State Fair opens today, and it seems my Chow Bella chums thought it would be a good idea to have our very own fair food showdown to properly kick off this 18-day event of livestock, concerts, crazy-ass rides, and, most notably, crazy-ass foods. Each day this week, a…
Yesterday we met Curtis Williams, bartender at popular Mill Ave. hangout Mill Cue Club. Today he shares with us the recipe for the Orange Sherbet shot, his go-to for girls who want something sweet and boozy. “The name was obvious,” Williams says. “It tastes just like Orange Sherbert ice cream.”…
we went on a little bit of a rant about a bacon wrapped matzoh ball. It was just too much and we couldn’t contain our disgust any longer. Of course we still love bacon, but we don’t want to write about bacon or even look at photos of bacon, we…
