The beer: Brainless Belgian-Style Golden AleThe brewer: Epic BrewingStyle: Belgian Golden Strong AleABV: 8.6 percent Mistaken beliefs run rampant when it comes to the beer scene in Utah, but the most pernicious is the misconception that you can’t find a beer above 3.2 percent ABV in the state. This is…
Tartare sounds like something you say while holding out your pinky and sipping tea at noon, but it refers to finely chopped raw meat or fish. Mmmm, yeah, raw. Tuna tartare is a lighter take on the European version of beef tartare, and perfect for light summer eats. Which leads…
Barrio Cafe has been in the news a lot lately, what with the upcoming airport branch and Chef Silvana Salcido Esparza’s new Scottsdale restaurant ventures in the works. But she’s not the only Barrio chef to be getting around.Esparza’s right-hand man, Chef Julio Mata, will demonstrate food preparation techniques as…
This week we shared our talk with pastry chef Veronica Arroyo of Bourbon Steak. Today she gives us a taste of this season’s special recipe from the restaurant. “Something we have on the menu right now, it’s called Santa Monica Strawberries…I was at the farmers’ market in Santa Monica California…
Three-star Michelin chef Jean-Georges Vongerichten’s culinary empire includes restaurants in Las Vegas, London, Paris, and Shanghai, as well as his flagship eatery Jean Georges in New York. But when it comes to Korean food, Vongerichten needs a little help. That’s when he calls on an expert — his wife –…
Whether it’s a special occasion or simply another way to celebrate our love of good food and fine wine, Kai, Arizona’s only AAA Five Diamond and Forbes Five Star Award-winning signature restaurant, is giving us three good reasons to splurge this summer. Pairing its award-winning cultural cuisine with wines from…
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. 72: Short…
For a while there, I thought you could do no wrong, Epic Meal Time (EMT). For weeks, it was hit after hit. Sure, I worried your schtick would get old, but ingenious episode ideas like hilarious fan inclusions (Meat Building 101), awesome special guests (Deadmau5), and a whole new, sugary take…
Natalie Morris really gets around when it comes to food. She went to culinary school, wrote about food, then wrote some more about food. She went clear across the globe only to learn more about food and returned eating fewer foods as she’s mostly vegetarian these days. You can find…
Hungry for your early morning serving of food news, with no preservatives or additives?It’s free yogurt day! Yoppi Frozen Yogurt is inviting everyone down to their new south Tempe yogurt shop for a free cup of their frozen yogurt. The yogurt chain first opened in Northern California and now has…
The Spot: Rum Bar, the adjoining lounge next to the Jamaican eatery The Breadfruit, is located at 108 E Pierce, Phoenix, 602- 267-1266. www.thebreadfruit.com/rumbar The Hours: 5-7pm, weekdays. The Details: The Happy Hour offerings are a bit slim at Rum Bar, but delicious. Six of their specialty cocktails are priced…
Get excited Tempe, pretty soon you will be able to enjoy delicious paletas without having to make the trek to Chandler. Paletas Betty, the popular frozen treat shop in downtown Chandler, will soon be slingin’ their homemade ice pops out of a second location just off Mill Ave. The paleteria is…
Cork, the eclectic restaurant in Chandler featuring small plates served à la carte, is taking its annual summer vacation from Sunday, June 26, to Tuesday, July 12. The good news? We get to eat up the contents of their kitchen before they leave. Now through Saturday, June 25, Cork is…
Mark and Karen Vojtek opened the restaurant at Rural and Guadalupe eight years ago. They picked the name Culinary Solutions to convey that here, one would could get classic fare with a gourmet twist as well as contract catering for any event. That didn’t work so well. Many took it to be…
With Independence Day right around the corner, it’s time to start thinking about your contribution to the inevitable holiday picnic slash barbecue. A Jell-O mold? The classic Cool Whip flag cake with strawberry stripes and a blueberry field?With seedless personal watermelons overflowing in supermarket produce bins lately, we decided to…
Yesterday we chatted with Chef Veronica Arroyo of Bourbon Steak about her passion for pastry. Today she shares more of her story. You worked with culinary stars throughout the years, but tell us more about your experience with Michael DeMaria at Michael’s at the Citadel.He’s quite a character! I really…
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. 73: Brussels…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce. This week’s harvest: Sweet corn Did you know that you could hear the corn growing when it was quiet and still – especially at…
Mom always said breakfast is the most important meal of the day, and who are we to argue? Whether you’re just waking up or never went to sleep, a big plate of something delicious is vital — and we’re full of ideas about where to get it. Here are Chow…
Hungry for your early morning serving of food news, with no preservatives or additives?The 41st DinnerWe just got word that tickets go on sale for Four Peaks’ 41st Beer Dinner today at 10 a.m. We got a sneak peak at the menu and all we have to say is “wow”…
There’s no longer a need to haunt Ebay for Ron Popeil’s Ronco Bottle and Jar Cutter kit from the 70’s–Ray Delmuro’s got it figured out. Three years ago, the owner and creator of Refresh Glass perfected a way to produce sturdy, dishwasher-safe drinking glasses from discarded wine bottles. He admits he’s a…
This week we chat with Veronica Arroyo, pastry chef of Bourbon Steak at the Scottsdale Princess. Some of you may recall her delicious contributions to Chow Bella’s Caramelpalooza and Pie Social. Originally from Phoenix, the past fifteen years have taken Chef Arroyo far and wide, from Scottsdale, to Atlantic City,…
