The ink continues to flow. Following on the heels of our story about local chefs who are covered in tattoos, even more are stepping up to show off their skin art. Today, we have two guys from Scottsdale’s Culinary Dropout, executive chef Clint Woods, pictured on this page, and cook Matt Peshek,…
This week, Takeshi Hosoda of Radio Cafe has dished on shokunin, sexy sushi and sharp knives. Today, he shares a new addition to the Radio Cafe menu, his sweet potato sushi roll. Here’s how it’s done…..
That much antipated — and much dreaded — day has come again. No, not this year’s American Idol finale. We’re talking about April 15, aka Tax Day: the day that dictates whether you’ll be enjoying a fancy dinner out with your refund or eating bologna sandwiches and PB&J for the rest of the…
How can you not love Groupon? I sure do. It’s a daily deal delivered to your inbox, and some of the offers from local businesses are incredible. And it’s free to join.But have you ever actually read some of these descriptions? Somebody is getting really creative in writing their copy…
“From little things big things grow.” — Paul Kelly & The Messengers In no time, everything in this town will be toast. But for the moment, it’s time to garden. Everything’s green — from our own Shannon Armour’s first attempt at gardening to some experts’ efforts to really make things happen. From time…
An early morning serving of food news, with no preservatives or additives. It’s April 15th and you know what that means — your taxes are due. Luckily, a few people want to make today a little easier for you by offering up some food deals. Click on the links below…
Fool me once, shame on you. Fool me twice, shame on me. Grandma Laudig’s wisdom has always held up well, except when it comes to reviewing restaurants. I’m talking about those places I really don’t care to set foot in again, but still I go back in the name of…
Did I miss something? Did I not get the memo from one Colonel H. Sanders stating that KFC fans want their fried chicken sans skeleton? Sure, I get the fish sandwich. No one wants the shock and awe of a fish bone swimming around in their mouth. But a piece…
Yesterday we heard from Chef Takeshi Hosoda of Radio Cafe. Today the conversation continues. One of Chef Hosoda’s passions is cooking rice, which may sound simple (there are appliances that do that with a press of a button!), but the chef insists there’s a better method. “To me, rice is…
Visionary businessman Fred Harvey has been credited with many things — from the invention of chain restaurants, to romanticizing train travel, to providing opportunity for the first significant female workforce in the United States. You can hear all about it tomorrow when Stephen Fried visits the Heard Museum (2301 N. Central…
One can never have enough Thin Mints. At least that’s what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make dessert when life hands one…
A friend who knows about my sweet tooth snagged me some of these quirky new Coconut M&M’s, which are a limited edition flavor. Rumor has it that Arizona is a test market for them. I’m not sure if I liked them . . . in theory, I like M&M’s and…
Who says you have to wait until the sun goes down to have a good time? Today Ronda, Tana, and I are raising our collective day drinker glasses to the good folks who graciously gave up their favorite watering-holes for our sunrise boozing indulgences in last week’s post. Not only…
Ah… apple pie. It’s as American as mom and baseball, Botox and Internet porn. When I spotted a gargantuan version of this classic dessert in one local restaurant’s refrigerated case, I knew it was fodder for a brutal Battle of the Dishes. Will my original find nab top honors in this…
Just got this question: “Does it irk you when people mispronounce food items? Or, what food items do you still have trouble pronouncing?” Sure, it irks me a tiny bit, when I’m at a nice restaurant and the person botching the pronunciation is my waiter. But if it’s coming from a…
Funny, the more time we spend sailing the blogosphere, the more we appreciate paper. Like the new album from She & Him. Yeah, we could have downloaded it from iTunes, but we had to own it, if only for the cover art — and the feeling of buying something and holding it…
A look into my trial and mostly error farm in the middle of the city. There are several benefits of investing the time and money into building raised beds for your seed babies. Weed control, quality soil, better accessibility, etc. What it really came down to for me were two…
An early morning serving of food news, with no preservatives or additives. Tuesday April 20th Christopher’s will be hosting a wine dinner featuring an assortment of wine from Spain. The night starts off with a Sangria Cocktail reception which is followed by a four course meal. Each course is paired…
Greetings fast-food fans. With the introduction of KFC’s new Double Down Sandwich this weekend in addition to their boneless filet, yours truly did some diggin’ to find out what all this no-bone brew-ha-ha was all about. As a breaking news bonus, I’m posting this week’s story early so you can…
There is no shortage of places to eat lunch in Tempe for under $10, but one of our favorites is El Pollo Supremo. Tucked away in the ultra hip strip mall on University and Ash and easily overlooked while traversing on your fixed gear from Buffalo Exchange to Cartel Coffee,…
One can never have enough Thin Mints. At least that’s what we thought until Managing Editor Amy Silverman brought in a dozen unsold boxes to a recent Chow Bella meeting. If one must make lemonade when life hands one lemons, we theorized one must make dessert when life hands one…
The Spot: The Parlor 1916 E. Camelback Rd. Phoenix, AZ 85016 602-248-2480 www.theparlor.us The Hours: 3 p.m. till 6 p.m. Monday through Saturday. Closed on Sundays. The Details: $3 16oz draft beers and all glasses of wine are $2 off. And not just in the bar, this deal is good…
