This week Chow Bella takes a look at the culinary options available to Spring Training fans outside of the stadiums. Yesterday we took a look at the East Valley. Today we’ll feature dining and drinking options for all games held in the West Valley. Peoria Sports Complex San Diego Padres…
He’s a salmon fisherman who raises cattle on the side, and — lucky us — Kenny Ashbacher has now gotten into honey. Aschbacher is a commercial salmon fisherman, interested in sustainability. He also raises grass fed beef on his family land in New Mexico. Interested in a healthy alternative to refined sugar for…
This Saturday and Sunday is Art Detour 22, the annual do-it-yourself gallery and studio tour of downtown Phoenix. Our “Arty Girl” Lilia Menconi has been diligently previewing some of the most interesting Art Detour shows this week — but what about the eats? Heaven (and your growling stomach) knows you can’t…
Preston Ramsey is an easygoing guy. In fact, the same welcoming spirit and unhurried attitude that have an effortless way of making people feel at home is just what got him into bartending in the first place…
This week, we’ve heard from Jeremy Pacheco of Lon’s at the Hermosa on the greatness of fennel and an eight pound lobster. Today he shares his recipe for a new item on the breakfast menu: Lemon Ricotta Pancakes…
If your beer buzzes come courtesy of good ol’ Bud and Miller, there’s a whole world of brewskies you’re missing out on. The 22nd Annual Great Arizona Beer Festival will have more than 200 of them for your sampling pleasure this weekend as it takes over the Tempe Beach Park…
An early morning serving of food news, with no preservatives or additives. Johnny Cupcakes doesn’t make the kind of cupcakes you put in your belly, more along the lines of the cupcakes you put on it. T-shirt guru and entrepreneur John Earle, AKA Johnny Cupcakes, will be speaking tonight about…
I’ll go well out of my way for good food — I’ll obsess about it, complicate my schedule, or drive too far for it, and maybe even eat ramen for a couple days to afford it. Whatever. The end justifies the means. When it comes to beverages, I’m more a…
So we’re a little late with this. Yeah, we know Christmas was over two months ago, but the constant rush of this day-to-day journalistic lifestyle has left us with little time for gift-giving…or sun light. Anywho, we hope you’ll accept our late X-mas gift: the brand-spankin’-new “Happy Hours” app for…
Did anyone hear that chef Victor Casanova left Il Terrazzo at the Phoenician? It happened under the radar — Casanova’s now in Los Angeles, opening Culina at the Four Seasons in Beverly Hills. And in his wake, the restaurant’s undergone a transformation from haute Italian eatery to more of an…
Last summer, when Postino founder Craig DeMarco bought a vintage strip mall just north of Postino Central, he promised that a new concept was in the works. Now, after months of research, plans are finally rolling for not one but two new places he’ll be opening in the 1940 building at Central…
Categorize a snack as part of the raw food movement and you might anticipate piles of chopped vegetables topped with sprouts and mushy fruits. Add the words wheat-free and gluten free and you might be further tempted to dismiss the snack as tasteless and bland. You don’t expect to…
Who says you have to wait until the sun goes down to have a good time? “Linda, the ladies’ bathroom is out of toilet paper.” “Well, you know where it is. Get it yourself.” That kind of no-nonsense backtalk from Linda, the night bartender, was one of the first things…
This week Chow Bella takes a look at the culinary options available to Spring Training fans outside of the stadiums. Today we’ll feature dining and drinking options for all games held in the East Valley. Phoenix Municipal Stadium 599 E. Van Buren Street, Phoenix Inside the Ballpark: Phoenix Municipal Stadium,…
With spring training around the corner, our thoughts have turned to stadium foods: hot dogs, Cracker Jacks, brats. Made from ground pork, beef or veal, the bratwurst somehow managed to cross worlds from German foodstuff to ballpark treat. Maybe it was the fact they’re traditionally soaked in beer. For this week’s…
For those unfamiliar with the beverage, barley wine isn’t wine at all, but rather, a type of ale with a wine-like alcohol content (ranging from about 8-15 percent by volume). It can be aged like wine, and some are even quite fruity in taste, but ultimately barley wine is made…
Yesterday we sat down with Jeremy Pacheco of Lon’s at the Hermosa. Today, the conversation continues.Want to hear about Pacheco’s aversion to Bobby Flay? Read on … Favorite food show?I like watching Iron Chef and I’ve been watching a lot of Diners, Drive-ins and Dives. I also like Alton Brown…
We know more than a few people addicted to food-related Facebook games (Restaurant City, really?), but now there’s one that has an actual pay-off for becoming an expert, and you’ll learn a few cool recipes while playing.Pei Wei Asian Diner is currently hosting a “Wok Chef” game on their Facebook…
An early morning serving of food news, with no preservatives or additives. Italy has banned the ingredients used for Molecular Gastronomy from their restaurants “for the security of it’s citizens.” The ingredients are still okay for use in industrial foods and the ban expires December 31st of this year. Read…
Chef-restaurateur Joseph Gutierrez told me this afternoon that as of yesterday, Tutto is no more. The SouthBridge restaurant barely lasted half a year. Not-so-coincidentally, I spoke with one of the potential new owners yesterday, and was told off-the-record about the deal. …
The Spot: The Lodge 4422 N. 75th Street, Scottsdale 480.945.0828 The Hours: Happy hour is everyday from 3 to 7pm. The Details: $3 Coors lights, Lodge Beer, Well Drinks, an House Wines plus half off all appetizers. They also have a burger or brat and a beer for only $6…
I know a lot of you were simultaneously happy and heartbroken when master baker Ben Hershberger moved to NYC to work for Thomas Keller and took his Old Town Farmers Market cult-fave chocolate cherry sourdough bread along with him. (And I know many of you still have a stash of…
