For over two years, Valley chefs and restaurateurs have been responding to questions about food, service, the restaurant scene, customers -- pretty much anything -- that I've had on my mind for a weekly post we call Bites & Dishes.
For 2013, I've rounded up five of the best topics, those that sparked discussion, provided insight into the Valley's cooking scene, and made us smile.
Have a question you'd like to ask? E-mail email@example.com.
The rating site Yelp has been accused of removing or hiding negative reviews for companies that advertise, having users who abuse the system by blackmailing restaurants, and was once called a "forum for uninformed morons" by Bizarre Foods host Andrew Zimmern. Valley chefs had a few reservations about Yelp as well.
Rudeness? Not receiving food? Inattentiveness? I asked Valley chefs and restaurateurs whether they thought it was ever acceptable not to leave a tip. They had a few things to say -- and so did readers.
Most of us are familiar with the less-glorious aspects of being a chef: the long hours, the time it takes to get to the top, and (ouch!) the aches and pains. But what about being a chef in Phoenix makes cooking here so distinctive? Valley chefs let us in on some things we may not have thought of.
Get ready to start shopping -- from produce, cheese, bread, meat, adult libations, and other foodstuffs, these of-the-moment local picks from Valley chefs might be your next procurement.
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From unusual menu modifications, to questionable preparation techniques, to downright bizarre uses for chocolate, Valley chefs and restaurateurs told tales of taking special orders to a whole new level.
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