A bit of bad news popped up on our Facebook feed this past weekend. It was a post from Saffron Kitchen (who brought their savoy pies to Valley farmer’s markets each week) which read… “Here’s the news we have been holding off on sharing for as long as possible. We…
We searched the city high and low for one of our all time favorite breakfast dishes, the monte cristo. Yes, sandwiches really do cover the gambit of breakfast, lunch, snack and dinner; and here is proof. Enter our battle of the dishes. Morning Glory Cafe in South Phoenix versus Tryst…
The A Very Harold & Kumar 3D Christmas Munchies Truck Tour hit Tempe yesterday afternoon at – you guessed it – 4:20 p.m. on the dot. This social media competition to promote the third installment in the Harold & Kumar franchise (hitting theatres Nov. 4) pitted ASU Main against ASU…
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. Last week, the Internet food community nearly popped a gastronomical gasket…
We stopped by Urban Cookies a few weeks ago for a treat and were excited to learn that they offer more things than just stellar cookies and creative cupcakes. Three treats, after the jump…
The survey results are in from TASTE. Chandler’s Culinary Festival and the winner is no surprise: The overall Best of TASTE. award went to Yoli’s Cafe. In our coverage of the festival last week, we picked this relative newcomer as our hands-down favorite – and TASTE. testers agreed. Yoli’s Cafe…
At an event where speakers “share their life’s work, passions, and concepts,” selecting Justin Beckett, owner and chef of Beckett’s Table, one of the first restaurants to bring seasonal American cooking to the Valley, to participate at this year’s TEDxPhoenix event seems like a no-brainer. TEDxPhoenix, an offshoot of the…
Jennifer Woods IQF chopped green bell peppers 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 doing a home IQF project using green…
Robot FOOD is now open in the Valley to change the stigma against vegan baking. They’re not just going vegan for their love of animals. Instead, they’re about all natural, nutritious food that also happens to be indulgently delicious.
Look, I’m no food allergy expert, but as a former child, I feel I have a fairly good handle on the kinds of happenings that make Halloween fun for kids. And unfortunately, the first annual Arizona Food Allergy Alliance (AFAA) Trunk-Or-Treat Event in Phoenix, Tucson, and Pinetop-Lakeside isn’t one them…
Last night, while the rest of us were watching Modern Family and putting the finishing touches on our Transformers costume for Halloween, Christopher Gross, the James Beard Award-winning chef and owner of Christopher’s and Crush Lounge in Central Phoenix, was busy with his own evening activity: making dinner for none…
Joe’s Farm Grill is known for doing food right. But, are they worthy of being on our list of places to order dessert first? We’ll just come right out and say it: their dessert is generic and gets none of the TLC that Joe’s is known for.
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: Loat Cha from Sekong By Night The Basics: Cambodian food is the mind-blowingly delicious love child of Thai, Laotian,…
Good-bye Princess, hello Pringles. A survey by UK charity Cats Protection has discovered that cat owners are increasingly naming their pets after food. The online poll of more than 1,000 people showed that traditional cat monikers like Tiddles and Thomas were being ditched in favor of food-focused names including Pringle,…
Oh my gosh, it’s FINALLY here. Phoenix’s first food truck festival is tomorrow! The most talked about event of the season is happening tomorrow evening on Roosevelt Row and we can’t wait. We’re super excited to see what kind of samples our favorite food trucks will be serving up but we’re…
Eliot Wexler, owner of the award-winning restaurant Noca in Central Phoenix, has a theory about why we’re obsessed with doughnuts. “The great thing about doughnuts, in general, is that whatever culture you’re from, across the world, there is a doughnut. A variation, a permutation. Whatever culture you were in growing…
But facts are facts, and milk chocolate is to dark chocolate what 3.2 beer is to a boilermaker.
Burgers as a passive form of birth control? It’s true. The Sun reports fertility doctors from Harvard University and the University of Murcia, Spain, have discovered that healthy young men between the ages of 18 and 22 who ate a high proportion of junk food had poorer quality sperm than…
From bugs to dirt to rotten animal parts, there sure are plenty of disgusting things to eat out there. You may think you’ve seen it all but we’ve complied a list of what we believe to be the five most disgusting, truly gut-wrenching, make-you-throw-up-in-your-mouth-a-little foods from all over the world…
When Eliot Wexler set out to open a world-class restaurant in Phoenix, the guy didn’t fool around. The Chicago transplant talked his way into Kevin Binkley’s kitchen for tips on searing foie gras, got Nobuo Fukuda to share his Japanese fish supply connections, and hooked up with the best organic…
After leaving Renegade Canteen earlier this month, it looks like James Beard award-winning chef and former owner of Roaring Fork Robert McGrath has already landed a new gig: as executive chef of the Spotted Donkey Cantina, the upscale restaurant of Southwestern and Mexican cuisine at Hayden Village in Scottsdale. The…
But don’t get too excited. The popular Tempe brewery and restaurant has plans in the works for a third location but it will mostly be used for the production of the Four Peaks favorite, Kiltlifter. We have known this for sometime, the big question has just been where’s it going to go?Unfortunately,…
