Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy. It’s the day after Christmas, and my spouse is showing photographs of dumplings to total strangers. “We were going to make…
The Upper East Side Big Band at The Farm at South Mountain Saturday, December 21 Enjoy our region’s comfortable winter weather this weekend when The Upper East Side Big Band, Arizona’s premier jazz big band, comes to perform at The Farm at South Mountain. Attendees are invited to bring a…
Described as “incorporating the refined culinary influences of Los Angeles, New York and London,” Chestnut Fine Foods & Provisions, an artisan-minded eatery and marketplace, opens its doors at 7 a.m. today. A kind of reincarnation of Chestnut Lane, chef-owner Polly Levine’s short-lived, from-scratch cafe that opened in 2009 at 4233…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Hope you have some Alka-Seltzer handy. Enjoy. I feel obligated to create an elaborate December for my daughter. When I was eight years old, my mother bought Martha…
Honey adds a certain richness and delight to a garden’s bounty. It pretty much never spoils, and lucky for us — it’s in abundance from local sellers in the Valley. Zack Funke, of The Health Foodie has been beekeeping for a little more than two years and studying bees for…
In Chow Bella’s new comic, Wait or Die, we tell the stories of waiters and waitstaff from restaurants around the Valley. Submit your stories here: waitordie@newtimes.com — and be sure to let us know if you wish to remain anonymous…
Welcome to Chow Bella’s Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you’d like to ask? E-mail laura.hahnefeld@newtimes.com. As Sriracha, foam, and molecular gastronomy slowly fade into our culinary memories, a new group…
Gourmet tacos and signature salsas are coming to Central Phoenix in January by way of a new restaurant called Urban Tacos. The project of Valley native Tim Perkins, owner of the defunct Timothy Michael’s Hideaway in Phoenix, Urban Tacos will be located at 6522 North 16th Street (formerly Europa Pastry…
This is the second part of our interview with Chef Cullen Campbell of Crudo in Phoenix. Today we’re picking up where we left off yesterday, when he told us all the work that went into his experience cooking dinner and the James Beard House in New York City. Despite hours…
Keenan Bosworth and Joshua Riesner, the culinary duo behind Pig & Pickle, the casual spot serving upscale comfort food in south Scottsdale, are no more. The two chef-owners, both formerly of Atlas Bistro, opened Pig & Pickle, their first restaurant, a year ago after having cooked in various kitchens (Bosworth…
If you are looking for something to unglue those crusty morning eyes, or if you just want a jump start at some other point in the day, stop by downtown Phoenix coffee shop Jobot Coffee and order a Sunrise. This espresso and orange juice combo is a lip-smacker and a…
Once again this year, Chow Bella writers are gnawing on the holidays — in the form of stories of Christmas and food. Join us tonight, Tuesday, December 17, at 7 p.m. at Crescent Ballroom for a free reading. An appetizer: Katie Johnson’s take on the holidays: Hope you have some…
Barrelhouse American Kitchen & Cocktails might be the only restaurant in Chandler that truly supports the arts. Not just on its walls, where local artists hang and sell their works, or during its art-inspired cocktail dinners, but through its cuisine as well. Consider the lobster baked chile relleno. It is…
Cafe dining with a water view has come to Tempe again. And this time, it’s got a little California and New Mexico in tow. Located in the Lakes community at Lakeshore Drive, south of Baseline Road (next to another patio bar and cafe, Pier 54), The Watershed is the patio-focused…
Cullen Campbell Chef/owner Crudo crudoaz.com This is part one of our interview with Chef Cullen Campbell of Crudo in Phoenix. Campbell, whose résumé includes stints at Gregory’s World Bistro and Atlas Bistro, opened his first restaurant, Camus, in 2005 and opened Crudo in 2010. Though he says he originally wanted…
‘Tis the season to check in with old friends, and even thought you’re always looking for the newest delectable morsel, sometimes you just want to go where you know everybody’s name. So while I was out and about doing my holiday elf duties, I rolled by a couple of old…
Those eating vegetarian, vegan, raw, and gluten-free in Tempe can now put Carrots on the list — 24 of them. 24 Carrots, the cafe and juice bar started in 2008 by Sadhana “Sasha” Raj (who came up with the idea for the restaurant while studying biochemistry at ASU), has pulled…
Black Cat Coffee House made itself known to us over a year ago when the Sunday morning waiting line a few doors down at breakfast hotspot Over Easy spilled out through the front doors. While at the end of the long line of groggy eyed breakfast warriors, we were smack…
Food City Tamale Festival Saturday, December 14 On the hunt for homemade tamales? Yeah, we don’t blame you for not wanting to make them on your own. It’s a pretty time consuming project. But this weekend some of the best tamale-makers in the state will be showing off their tamales…
In this week’s paper we bring a little preview of what’s to come Tuesday, Dec. 17 at Crescent Ballroom: the second annual Eating Christmas. Our writers gnawed hard on the holidays, and they’ll be serving up the fruits of their labors at the event. You can also read each piece…
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, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
I’m going to let you in on a little secret: northern Mexican food consists of more than just carne asada and bacon wrapped hot dogs. Don’t get me wrong, I cherish both, but I also cherish the multitude of other foods that make up the rich culinary traditions of northern…
