Hungry for your early morning serving of food news, with no preservatives or additives? Vino & Cucina Join Cave & Ives tomorrow night for an evening of wine and food Portico-style. Hosted by Italian wine expert Aldo Zaninotto from the Vietti and Alois Lageder wineries in Italy, the four course…
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. Five New Food Trucks Join Phoenix Street Food Coalition,…
Yesterday we met Tammy Abney, bartender and serial hugger at Mastro’s City Hall. Today she shares with us the recipe for the Dream Berry, a martini she says has been very popular this summer. “It’s really good, very refreshing, Abney says. “It’s a little bit sweeter than most drinks, but not…
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Bento (Japanese lunch box) from Fujiya Market(1335 W. University Dr., Tempe) The Basics: Bento is a blanket term that…
Hey, do you subscribe to our weekly dining newsletter, Meal Ticket? If not, what are you waiting for? Sign up here. Here’s a sample from this week’s edition — all about Arizona Restaurant Week, which starts tomorrow. It’s here! Restaurant Week 2011 starts tomorrow and this year it’s bigger then…
For those who may be mourning the recent passing of My Big Fat Greek Restaurant in Old Town Scottsdale, fear not. The same folks behind the eatery, one of several in the Arizona-based chain, have re-opened the location as Limelight Dipping Bar & Grill. Opened for a little over two…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 10: Breakfast…
Chris Bianco is one of our favorite tastemakers in town — and we’re not just talking about his pizzas and sandwiches. His aesthetic is spot-on — or, at the very least, he’s got good taste in the folks he surrounds himself with. Either way, just peek inside Pizzeria Bianco, Bar Bianco…
Looks like some busy days ahead for Christopher Gross, chef and owner of Christopher’s and Crush Lounge in Central Phoenix. In addition to his ongoing participation in helping to overhaul the Wrigley Mansion and participating in Arizona Restaurant Week, the James Beard Award-winner is also hosting a wine dinner starting…
Another day, another burger. yes, we have been on a bit of a a burger kick — can you blame us? Burgers are the perfect food — bread, meat, cheese, veggies. Okay, on to this particular burger — it was huge! A giant, juicy hunk of meat straight out of…
Hungry for your early morning serving of food news, with no preservatives or additives? Light Rail Party! All aboard for the 3rd Tour de Light Rail pub crawl. Tomorrow night, you and a couple hundred of your closest new friends can leave your cars at home and travel in style…
Despite the best efforts of my fellow Chow Bella staffers, I can’t pronounce the name of restaurant reviewed in this week’s “Cafe” column. While I can’t understand how to say “Huauchinango” I can understand the concept of delicious poblano cuisine. It sounds delicious. Food Critic Laura Hahnefeld on Huauchinango: Along…
The tender: Tammy AbneyThe bar: Mastro’s City Hall Steakhouse (6991 E. Camelback Rd., 480-941-4700)The pedigree: Abney never went to bartending school — she started her career as a cocktail waitress at DJ’s Bar & Grill and worked her way up. She joined up with the Mastro Group in 1994 at…
Menus are calling cards for restaurants. There’s no denying that their designs — from colors, to typefaces, to imagery — can tell us a lot about who they are, perhaps even evoking a little emotion. Under Consideration, a graphic design firm, wanted to pay homage to those menus they felt…
Tacos may very well be the perfect food, but let’s face it, the standard Meximerican fare can get a bit stale after a while. Taco the Town is here to highlight some of the more unusual Mexican finds in the Valley. This week: Hibiscus Quesadillas served up by Los Sombreros…
[jump] Someplace in my house is a pedometer that I haven’t seen in years. I wore it twice – both times on days when I taught back-to-back cooking classes. Two classes in a day is a crazy-busy day. I wanted to see how far I walked on a two-class day.It…
As long as there have been romantic movies, there has been the surprise romantic dinner trope. In these scenes, the suitor has prepared (or, increasingly, ordered out) a lovely table of food, framed by a crisp white tablecloth and the soft glow of glimmering candles. It’s the stuff of what…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 11: Skirt…
Megan from Scarletta Bakes is seriously one clever dame. We love her southwestern spin on baked treats and this sweet avocado pop tart with lime glaze sounds so crazy and so delicious. No chocolate to be found here, just sweet creamy avocado sweetened with granulated sugar and lime juice. Brilliant!…
Hungry for your early morning serving of food news, with no preservatives or additives? Locally Grown Dinner Tomorrow, September 16, join Four Seasons Resort restaurant Talavera and executive chef Mel Mecinas for a special evening showcasing quality locally grown ingredients. The four-course meal starts with a goat cheese appetizer using cheese from Queen Creek , a Scotch egg…
Legend has it that the best-known mole — mole poblano — was named after the city of Puebla, in southern Mexico. Its creators were 16th-century nuns from the Santa Rosa convent who, supposedly through divine inspiration, made it in honor of a surprise visit from the archbishop. No wonder mine…
S’mores — the all-American, classic dessert that was once reserved for campfires and sing-a-longs has managed to make its way onto just about every food blog and restaurant menu across the country in the form of ice cream, cupcakes, tarts, pancakes — you name it, it’s probably been turned into…
