On Thursday, Scottsdale’s Citizen Public House held its first-ever Cocktail Pairing Dinner. This “nod to pernod” featured cocktails from three of the Valley’s top tenders — Richie Moe, chief mixologist and partner at Citizen; Kris Korf, Citizen’s bartender; and Travis Nass of Rancho Pinot — who gathered to craft a…
Every town has a handful of sketchy restaurants. Often it’s the joints that look the most questionable that hold the secrets of culinary enlightenment. Then again, they might hold nothing more than a one-way ticket to whatever you stuffed down your gob firing back out from both ends. It’s the…
Standing there, in the aroma of freshly roasted coffee beans, I knew what I had to do. I purchased a bag of coffee. And then brought it home and cooked with it. Well not all of it, I did drink plenty of it too. Coffee makes a wonderful marinade for beef,…
Yesterday we met Francisco Alcaraz, master distiller at Patron and the man who designed the process for making the high-class tequila. Today he shares with us the recipe for the Rose of Patron, a complicated yet beautiful and complex beverage…
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. 45: Red…
There are farmers, there are chefs, and there are diners. While all are a part of eating out, it’s rare the three groups come together all at once — at least, not like this. Outstanding in the Field, a “restaurant without walls,” organizes seasonal farm dinner events throughout the country…
It’s that time again. We’ve compiled a small but meaningful list of great Twitter accounts for any Phoenix foodie to follow. If you’ve ever wondered who was the creative photographer behind some of your favorite food pics, here they are. Rick Gayle (@rickgayle) Has snapped pics for clients like Fairytale…
The Downtown Phoenix Partnership unveiled the second annual Downtown Dining Guide Wednesday at the recently opened Westin Phoenix Downtown. It was a chance to graze on offerings from six downtown restaurants and learn about what’s up next for the downtown dining “district,” ambitiously dubbed “Arizona’s Urban Heart” after the name…
Hungry for your early morning serving of food news, with no preservatives or additives?Learn To Cook!If you have ever wanted to learn to make authentic Indian food, here’s your chance. Pallavi Lal will be hosting tradition Indian food cooking classes at The Dhaba once a week for five weeks starting…
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: Horchata from Tacos Atoyac ¿Como se dice?:…
The tender: Francisco Alcaraz The “bar”: Patrón Spirits Company The pedigree: Alcaraz may not be a bartender, but he certainly tends to the entire alcoholic beverage industry. The master distiller for Patrón, Alcaraz was born in the small town of Tamazula de Gordiano and educated at the University Guadalajara, where…
Don’t believe us? Read on. Here’s our list of the Top Seven Fictional Chefs. 7. Jack Bourdain (Bradley Cooper – Kitchen Confidential) Before Bradley Cooper became the boring/mean guy in The Hangover and Anthony Bourdain was spewing his jaded worldview on a global scale, there was Fox’s short-lived Kitchen Confidential…
Free booze-infused ice cream treats? You had us at free. Wait, you had us at booze. Wait, you had us at free and booze. Lee’s Cream Liqueur, the Old Town Scottsdale made-from-scratch, alcohol-infused ice cream parlor, is celebrating its one year anniversary by offering guests free ice cream from 4…
Folks, the TV love just keeps on comin’ for Valley tastemakers. Air time for Sweet Republic and Paletas Betty happened over the last couple of weeks, Urban Cookies (OllieCake) announced they’ll be on Food Network’s Cupcake Wars, and now, Silvana Salcido Esparza, owner and chef of Barrio Cafe, is getting…
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. 46: Tableside…
If you’ve been thinking about a visit to FnB lately, better start making reservations in a hurry. The Scottsdale eatery of eclectic American comfort food courtesy of front-of-the-house pro Pavle Milic and chef Charleen Badman, will close on Monday, August 1, for a monthlong staff sabbatical. Let’s hope that nasty…
A round-up of tasty morsels from Valley food blogs. Did you know that Angela Hardison of seesaw fame has her own delightful blog? One regular feature is a visual diary of her quest to eat 50% raw foods. This week’s post includes a recipe for roasted chickpeas. Swoon over her…
Hungry for your early morning serving of food news, with no preservatives or additives?Summer Meal DealDowntown Scottsdale’s healthy comfort food bistro, Cafe Forte wants to lure you in Wednesday through Saturday evenings with their brand new three-course prix fixe menu. Choose your meal from four starters, four entrees and two desserts. Our…
Close your eyes. Take a deep breath. Relax. Now open them. What sits before you is tasteful tranquility. A white bowl of pleasing, pale green liquid, succulent pink shrimp, scallops, calamari tinged with shades of purple, and small, light gray clams. Tingling your nose is a mild aroma with just…
We’re uncorking our latest column, Bottoms Up — a weekly guide to everything brewed, bottled, blended, barrel-aged and generally booze-soaked. Up first, the strange-but-true story of chartreuse, an iconic (and reportedly hallucinogenic) liqueur handcrafted by French Monks from a 400-year-old recipe. Originally named “The Elixir of Life,” lord only knows…
Forget half-price slushes at Sonic: Ice-cold gazpacho may be the perfect summertime treat. Both satisfying and refreshing, gazpacho has adopted many forms, but most commonly it is a chilled, tomato-based raw vegetable soup usually featuring garlic, olive oil, stale bread, and vinegar for light tartness.The soup is an ideal way…
Rise and shine, Coronado. In just a few weeks you’ll be able to wake up to the sweet smell of coffee roasting in your neighborhood. If you remember the old Drip coffee shop location and Toast Boutique, you’ll be able to find Perc Up Café. Three women, who live in…
