We talked yesterday with the chefs behind the online culinary school SmartKitchen. Chefs Eric O’Neill and Perry Herst talked about the launch if the program and we explained Eric’s culinary roots. Today Chef Perry, COO of SmartKitchen, will give his story and we’ll find out what they each find most…
If you don’t know about Jeni’s Splendid Ice Creams, the popular “cow to cone” artisan ice cream from Jeni Britton Bauer, or just wondered when the heck the Columbus-based company was going to make their way into Arizona so you could stop ordering online already, read on, you’re going to…
P.F. Chang’s China Bistro Inc., the Scottsdale-based company that owns and operates over 200 P.F. Chang’s China Bistro restaurants and over 170 Pei Wei Asian Diner locations, is planning to open a new concept in Phoenix next April. According to Nation’s Restaurant News, the new concept, called Pei Wei Asian…
This year we’re giving thanks to some of our favorite writers for sharing tales of Thanksgiving woes — and joys. Today our typically acerbic friend Eric Schaefer shares a heart-warming story of friendship. Really. My favorite Thanksgiving memory doesn’t involve food, family, football or that damn dog show on television hosted by…
Chef Matt Carter, the force behind Zinc Bistro and The Mission, is ready to do it again. The Republic reports that next spring, Carter and partners Brian Raab and Terry Ellisor will open a new establishment called The House in Old Town Scottsdale, at 6936 East Main Street, next door…
Lately, in this In Season series, we’re taking a look at what I take home from Crooked Sky Farms each week and see what I’ve done with my CSA share, or part share. This week I’m using bok choy…
Kai, the top-notch restaurant of Native American cuisine with global accents, has been seeing a lot of stars and diamonds lately — and we ain’t talkin’ Lucky Charms. Located in the Sheraton Wild Horse Pass Resort & Spa on the Gila River Indian Reservation near Chandler, Kai was the sole…
We’ve put together our own vegan Thanksgiving table with help from local vegetarian/vegan chefs, who kindly contributed some of their favorite holiday dishes.
We’re chatting this week with the chefs of SmartKitchen, an online culinary school based out of Scottsdale. Chefs Eric O’Neill and Perry Herst will be explaining how they got involved with the unique culinary concept and later this week we’ll share their recipes for Perfect Turkey and Andouille Sausage Stuffing…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions. Share a few photos, some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened,…
your dinner table. A lot of people find Thanksgiving a super-family-oriented holiday. When I worked for a realtor’s answering service, there were fewer people calling to buy houses on Thanksgiving than on any other day, even Christmas. But at our house (maybe because there weren’t that many of us to…
Are you ready for one of the most delectable desserts of your life? Prep your taste buds, grab your smartphone so that you can post on-the-spot, and head to Noca. They make amazing gelato in unique flavors that pair with each dessert.
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions. Share a few photos, some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that have just opened,…
It’s Turkey Time! Time to dirty up every dish in the house after making countless trips to the grocery store for forgotten cans of cranberry sauce or your third box of butter. A day to slave away in a warm kitchen while the rest of your family enjoys a beautiful sunny…
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: Bibim Bap from Hodori 1116 S. Dobson, Mesa. Bibim Bap the Culinary Ambassador of Korea: We review a bunch…
One of my fondest childhood memories is of sorting cranberries in ice-cold water early on Thanksgiving morning–something I’ve done every year since I was four years old, when my mother first gave me that task to keep me out of her way while she addressed her turkey. (Apparently, Mom basted…
A cantina-gone-Scottsdale? It’s true. And at El Hefe Super Macho Taqueria, they’ve got something more unique than their surrounding providers of party-packed good times — tabletop taps. Here’s a taste: “An ingenious invention that, like Eden’s apple, simply must be sampled despite its most assuredly sinful outcome, the self-serve taps…
If you’re hosting Thanksgiving I can’t give you a formula to guarantee a perfect meal. I can, however, share the method to the madness of my own Thanksgiving preparations. I start by taking a moment to focus on the meaning of the holiday. The Pilgrims and Indians broke bread at…
This week we talked with DJ Fernandes, owner of Tuck Shop. He’s an architect-turned-restaurateur but the success of his first venture led us to believe his recipes won’t taste much like cinderblocks and concrete. Fernandez brings us his personal recipe for pot roast made in a pressure cooker, which he says…
wanted?) Thanksgiving guest and shares her mother’s stuffing recipe. In a small rental car due back the next day at the same time, we sped toward Morenci, Arizona. It was Thanksgiving Day and my new girlfriend (who looked like a cross between Roma Downey and a real angel) held my…
Chef Cullen Campbell, owner and chef of Crudo, has been restaurant-less since July, when he was forced out of the Steven Paul Salon where Crudo made its home on the patio and in-house cafe. Since then, he’s been searching for a new location while bringing his inventive raw seafood and…
Welcome to Chow Bella’s Bites & Dishes, where each week Valley chefs and restaurateurs respond to a question or topic New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. Miss a question? Go here. They’re masters at their craft and…
