Even if your oven sits cold all year, chances are you’re consideringfiring it up, right about now. As a holiday twist on our “What Are YouEating” feature on Chow Bella and “What Are You Wearing?” on JackalopeRanch, for the next few weeks we’ll be bringing you “What Are YouBaking?” Complete…
We tend to stay away from anything that combines the word “secret” with the word “garden.” Chalk it up to some ignorant machismo, but that’s the way it is. Of course if The House at Secret Garden is half as good as Michele Laudig makes it sound in this week’s…
Pat Christofolo sure has a knack for creating hidden treasures. As owner of The Farm Kitchen at The Farm at South Mountain (not to mention Santa Barbara Catering), she’s already proved that she can wow the lunch crowd with fresh, appealingly simple fare in a rustic setting. Her restaurant has…
Sorry to disappoint, but no, we’re not indulging in pot brownies or some other drug-laced food during the Festival of Lights. This is a serious religious holiday, folks. So for this week’s Battle of the Dishes, we’re clogging our stomachs and arteries with greasy donuts! Apparently, oil-fried dough balls (called sufganiyot or loukoumades depending…
Chef Johnny Chu cooks up traditional Asian fare in the open kitchen at Sens Asian Sake & Tapas Bar, infusing life into downtown Phoenix with his own eclectic décor and sleek outdoor patio. Now, he’s working double time to open the Valleys first authentic Asian hot pot/shabu-shabu restaurant called Tien Wong in Chandler. Today Chu tells us he why he stayed in the restaurant business (to avoid college and hunger), how hot pot cooking works (sizzling hot soup), and what he’s eating right now (it’s not sweet-and-sour pork).
Today we’re baking with Eytan Zias of the Phoenix Knife House — an Israeli native with an affinity for Japanese knives. A former chef at restaurants from New York City to Phoenix, he’s been on a baking kick. Lucky us. What are you baking for the holidays this year?Rosemary and candied pine…
Arcadia Farms’ Key Lime TartYesterday we chatted with Laura Godfrey, pastry chef at Arcadia Farms. Laura delights in the mini desserts that are just the right size to finish off a celebration luncheon at Arcadia Farms. Today Laura shares the recipe for Arcadia Farms’ Key Lime Tart.follow the jump for…
Chef Johnny Chu is on double-duty: He’s the chef/owner of Sens Asian Sake & Tapas Bar and the innovator bringing Asian hot-pot cooking to Chandler at the soon-to-be-launched Tien Wong. We catch Chu between gigs to talk travel, sake, and Asian markets. He lets us in on what a deep-fried fish with scales tastes like, the sake for beginners and the reason he’d never write a cookbook.
Last week we reported on US Airways Center’s plans to upgrade their concessions line-up, with a push toward incorporating more fresh and local ingredients. This week we’re bringing you the verdict on some of those new items from ZZ to Go, G’rilla Dogs, and Southwest Grill. How do these new…
Andrew Junker The lead singer of local band Kinch plays at the band’s third annual Kinchmas party at the Rhythm Room on Thursday, December 23. Proceeds benefit Ozanam Manor, a homeless/transitional shelter in downtown Phoenix. The band says they try to make the night more like a party and less…
The business: Carte Blanche Gourmet TacosWhat they’re packin’: Braised meats, a multitude of salsas and fresh slaws make these girls’ version of the Mexican staple unparalleled to anything else you’ve had off a cart (sober or otherwise). Also keep an eye out for nights when they feature authentic tamales from…
El Portal, the downtown Phoenix restaurant owned by Maricopa County Supervisor Mary Rose Wilcox and her husband, Earl, is apparently closed. We’re still waiting for Supervisor Wilcox to return our call, but notations on the county’s restaurant inspection site tell the story…
Even if your oven sits cold all year, chances are you’re consideringfiring it up, right about now. As a holiday twist on our “What Are YouEating” feature on Chow Bella and “What Are You Wearing?” on JackalopeRanch, for the next few weeks we’ll be bringing you “What Are YouBaking?” Complete…
Another week has come and gone leaving us to ponder the upcoming events that will shape our lives and, more importantly, our dinners out. But before we move on, let’s have one last look at the blog posts from this week: Get Your Gingerbread Fix US Airways Center Upgrades Concession…
What does Fry Girl know about Hanukkah? Bubkis. But when my editor told me the Jewish Festival of Lights, going on now until December 9, included eating foods fried in oil and that she’d make me an honorary Jew if I named a few of my fast food fried favorites,…
The holidays can be a spendy time, and the fast-food giants want our dollars as much as the retailers do. With new and limited-time fast fare making its way out of the research-and-development departments and into our quick-service sights, Fry Girl’s on the scene to help you make the best…
Two nights down, six to go — ready for another in our series of Chanukah ideas? Today, Chef Becky Windels from The Herb Box in Scottsdale has grated and sizzled up her own take on the fried potato pancake — sweet potato-cranberry latkes with chive crema. Pick them up at the DC…
December is here which means it’s time for shopping, Christmas tunes, tamales and another Opened and Closed Restaurant Roundup! Here it is, your quick look at what’s new and who’s no longer with us. RESTAURANTS OPENING IN NOVEMBERGarage Bar and Grill, North PhoenixViet Kitchen, DowntownMekong Palace, MesaVitamin T, DowntownPita Jungle,…
Even if your oven sits cold all year, chances are you’re considering firing it up, right about now. As a holiday twist on our “What Are You Eating?” feature on Chow Bella and “What Are You Wearing?” on Jackalope Ranch, for the next few weeks we’ll be bringing you “What…
Looking for a dining location on Mill that doesn’t involve drug references or gummy bears? We may have the place for you. Food Critic Michele Laudig on Canteen Modern Tequila: I’m still dreaming of those tacos. Served upright in zigzagged metal trays, heaped with shredded cabbage, crumbled cotija cheese, and…
With Spice on its way out and pot not yet legal, people might get desperate for a high – but don’t reach for that nutmeg just yet. According to the FDA, Frontier Natural Products Co-op is voluntarily recalling nutmeg that is potentially contaminated with Salmonella from its Whole Foods Markets and Frontier Bulk stores following a recall from the non-organic nutmeg supplier: Mincing Overseas Spice Company.
