This week’s question: Where can I find Black Garlic? Black garlic has been touted as a top food trend and a super health food, and it’s been featured on Top Chef and Iron Chef episodes. Yet it remains an obscure ingredient, not easily sourced even at specialty food stores or Asian…
Last night was the unveiling of Tuck Shop’s new summer menu, which I’m eager to try.Beer-battered cheese curds, watermelon salad with ricotta salata and basil, and pork t-bone with summer squash gnocchi, grilled green beans, and peach salsa all sound delicious, but the most intriguing new items are the savory…
A longtime friend and fellow East Coast Transplant recently remarked that Phoenix is “a bagel wasteland.” According to him, the best way to get a decent bagel here is to have it flown in from New York. It can’t possibly be that difficult to find a tasty bagel. Or can it? This…
If you want to get a nice little boost of positivity about living in Phoenix, check out winemaker/filmmaker/art lover/all-around-charming-person Sam Pillsbury in the Sundance Channel’s Tastemaker Series. He talks about how he got his start in the wine biz, his favorite local restaurants, and things he loves about the city. The…
An early morning serving of food news, with no preservatives or additives. From now till Sunday, May 16th, Starbucks invites you to join them for happy hour! From 3 to 5 p.m. any of their habit forming Frappuccinos are half off including the new line of custom Frappuccinos. One per…
Oh, sweet success. If you stopped by one of the 14 Valley Bake for Hope bake sales last week, you probably spotted Julie Zagars and her pink wig. Zagars, the Regional Director, says the events held May 2 through May 8, were a huge success. Grassroots teams in Arizona raised…
Trying to find a quick, cheap and tasty lunch when you work on the southeastern outskirts of downtown Phoenix can be a bit of a challenge at times and we were in the mood forsomething we hadn’t had in a while. Mexican? No. Burgers? Absolutely not. Rice bowls? Bingo. And…
The Spot: Hula’s Modern Tiki 4700 N Central Ave, Phoenix 602.265. TIKI http://www.hulasmoderntiki.com/ The Hours: Tiki Time Happy Hour Mon – Fri 4-6 pm and All Day Drink Specials Sat & Sun, 10:30 am-7pm Open Everyday: 11 am -10 pm Friday & Saturday (Drinks ’til 2am) Late Night Menu served…
Courtesy of Twitter, the guys at EaterAZ have just brought it to my attention that they’re on YouTube, too. The channel started as a place for Dave Tyda and Rick Phillips to “park” the videos they’ve previously posted on their blog, including a recent one on Barrio Cafe chef Silvana Salcido Esparza’s opposition…
It’s really not hard to get my attention. Just say the secret word: Japan. The other secret word? Seafood.That’s how the guys from Crudo caught my eye this morning, in a newsy little email sent to local media types. Chefs Cullen Campbell and Brandon Crouser have decided to start getting weekly shipments…
You might pass Roaring Fork’s executive chef, Bryan Hulihee, on the highway. He’s the one in the slow lane and he’ll confess — he takes his sweet, silent time. “My commute to work is half an hour and it’s absolutely my sanctuary. Thirty minutes of silence — no radio …..
How well do you know your favorite cookhouse contraptions? See if you can guess today’s gadget and check back next week for the answer, and to see if you’ve won a most-awesome prize. Here are a few shots at this week’s trickster, add yours to the comment box below: -…
What will they do next?As if they don’t have enough going on (like that big blind tasting of AZ wines coming up), those creative folks over at FnB have just launched their own YouTube channel: FnB TV.The project started serendipitously when Dave Babb of Enclave Productions was dining at the restaurant,…
The 120-degree temperatures that turn your vehicle’s interior into a blast furnace. Aerial shots of the thrice-weekly walls of dust generated by the monsoon. The lamentable way the Arizona Diamondbacks play baseball. But here’s something to actually look forward to this summer:…
An early morning serving of food news, with no preservatives or additives. If you’re a true fan of craft beer or you just want to try something a little different, head to Taste of Tops in Tempe for a pint of freshly tapped Monk’s Café Flemish Sour Ale. Brewed special…
At that point, the place had been open less than a week (I rarely visit such new restaurants), but I got a good impression. Service was friendly and prompt, and the green chile pork was succulent, served with tomato and tomatillo salsas…
Calabria Italian Grocer & Deli was one of the original occupants of the renovated, historic Gold Spot building at Roosevelt and 3rd Avenue, so it was gloomy news when the casual neighborhood eatery closed up shop last September. Daniel Wayne’s second location of Lola Coffee soon took its place — no…
This week was busy. The proof? The kitchen floor needs cleaning and there is a pile of unfolded laundry on the couch. For Mother’s Day Martha was recommending Heart Shaped Egg in the Hole and Chocolate Peppermint Tarts with Currants and Berries. Is this woman for real? We need to make…
Nourish opened last Wednesday on the ground floor of Optima Camelview, those eye-catching condos just north of Fashion Square that are also home to upscale dining spot Posh (7147 E. Rancho Vista Dr., Scottsdale). So far, I have an odd impression of the place. I tried calling to get more info,…
Happy National Burger Chicken Month? Thanks to high beef prices, my new favorite holiday is looking as sad as the Hamburglar after a bust. Seems burger chains everywhere are giving the heave-ho to hamburger hurrah in lieu of fare that’s fowl. Carl’s Jr., just came out with a Teriyaki Chicken…
It was standing room only last Thursday at True Food Kitchen at the Biltmore, where nutrition and health expert Dr. Andrew Weil weighed in on healthful breakfast options and answered audience questions about everything from vitamin deficiencies to quinoa (which isn’t a grain as most people think, but is in the…
Oh man, are there Top Chef Masters office pools out there? If not, there should be. Wait, what are we waiting for? We could totally make our own, kinda, through the world wide interweb — whee! Sorry, still psyched up from last Wednesday’s Top Chef Masters on Bravo. The classy…
