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: Tempe Farmers’ Markets Suffering From Identity Crisis The Ritz-Carlton’s…
Yeah, yeah, cocktails have funny names. Remember a shot called The Abortion, from the 80s? If you do, ladies, you’re likely old enough to identify with a drink on the menu at The Vig called Cougar Juice. This pretty (ballsy) drink is a potent mix of house infused vanilla Ketel One vodka,…
Yesterday we had a chat with Matt McCullough bartender at R Bar at the Camelback Inn Resort. Last year he was a finalist in the GQ’s Most Inspired Bartender contest held by GQ magazine and Bombay Sapphire. The drink, which he calls the Sonoran Summer, was inspired by the…
5.) Pizza Vending Machine: Italy Who needs to watch a pizza being hand-tossed by a chef when they can watch Roberto the Pizza-Producing Robot slide it out of his exit chute? After choosing one of four varieties (Margherita, bacon, ham, or fresh veggies), hungry-for-crap patrons watch through a window as…
Molecular gastronomy (not the after-effect of eating too many black bean, spicy sausage and cheese nachos) is a scientific discipline that studies the physical and chemical processes that occur while cooking. Wonder what it tastes like? Find out in this seven-part series. Blundering down the slippery slope of last week’s…
As the saying goes, appearances can be deceiving — especially when it comes to a restaurant’s cleanliness. While the dining area may look spotless, you never know what’s lurking in the kitchen. Perhaps food workers foregoing the required plastic gloves. Meat left on the counter too long. Or, even –…
Lunch for less than ten bucks inevitably gets attention from us bargain-minded Chow Bella writers, but the $7 pricetag isn’t the only thing Regions Bistro’s Express Lunch has going for it. They’ll give you lunch for free if your order isn’t out of the kitchen within ten minutes. And if…
An early morning serving of food news, with no preservatives or additives. The macarons from Essence in Tempe are legendary, but how much do you know about the rest of the sweet fare there? Seriously, have you ever heard anyone make a peep about how amazing the Mexican wedding cookies…
Who would name their eatery FnB? Turns out it’s FnB owner Pavle Milic and chef-owner Charleen Badman. The name apparently doesn’t do justice to the food. Food Critic Michele Laudig on FnB: The majority of FnB’s dishes could be considered starters or sides (they’re not labeled as either), but you…
The proposed class-action lawsuit against Yelp we described earlier today is gonna be ugly.Beck & LeeThe guy who’s going to make it that way is Jared Beck, a Harvard grad who plans on being the bulldog here. The Miami lawyer — who also practices in California, where the suit was filed –…
Culinary Mischief, the roving secret supper club that debuted late last year, is returning on March 6 with another upscale dinner at an undisclosed location in Phoenix. This time, it’s a penthouse somewhere downtown. There are only 30 seats total for the event, which features six courses of Tuscan cuisine…
Barbeque sauce and grilled meat go together like Tiger Woods and cocktail waitresses, it seems like you hardly ever find one without the other. Sharon Stein says that customers of her locally made barbeque sauce, R Sauce, often mention how much they love the sauce, but don’t always have time to…
Julie Powell rocketed to fame with Julie and Julia, her blog-then-book-then-blockbuster movie adaptation starring Amy Adams and Meryl Streep. Cleaving: A Story of Marriage, Meat, and Obsession is her second work of non-fiction and I think it’s safe to say that Amy Adams will not be starring in the movie…
With weather this glorious, whose “fur kid” isn’t antsy to get out of the house and join you for a bite to eat? My pal Sarah and I spend a good deal of time talking about our dogs and their funny antics, and she’s even written a column about taking…
This week, we’ve heard from Julian Wright of La Bocca Pizzeria + Wine Bar on juggling concept restaurants and his love for Desert Sweet Shrimp. Today he shares his recipe for La Bocca’s Sicily Pizza…
kaszeta/FlickrDid the S.F.-based user review site engage in practices tantamount to extortion?A year ago, the East Bay Express went public with stinging accusations that user review site Yelp engaged in shady pressure tactics to remove or bury negative reviews for businesses that advertised or coughed up sponsorships. Last May, an…
Conveniently, Phoenix Permaculture Guild is sponsoring a class on “Wine Making Using Any Fruit” from 6:30-8 p.m. on Thursday, March 18. The class is taught by Lisa Miller of Lady Bug Environmentally Responsible Pest Control, and will be held at their offices in Mesa…
Matt McCullough will make anything his customers want, but he really hopes that they don’t ask for something frozen. He doesn’t mind working hard to prepare a drink, he’ll mix a Ramos Fizz, a drink made with egg whites that can take 3 – 4 minutes of vigorous shaking. He…
Once again, my yin and yang cravings have kicked in. To make up for a fattening food coma brought on by a cheeseburger, fries, and chocolate malt shake from Johnny Rockets (on a junkfood binge before I went to finally see Avatar at the Arizona Mills IMAX), I needed something…
Life just got a little sweeter for pastry chef Tracy DeWitt. The chef-instructor at Le Cordon Bleu College of the Culinary Arts (formerly known as Scottsdale Culinary Institute) just accepted her 2010 American Culinary Federation Western Region Pastry Chef of the Year award at the ACF regional gala on Monday. DeWitt beat out…
An early morning serving of food news, with no preservatives or additives. The SWRBC 2010 has sadly been canceled. Jason Silberschlag and his company, the much adored Cartel Coffee, were the reps for The Southwest Regional Barista Competition which was suppose to take place in mid March. Visit Arizona Coffee…
Home cooking gets all the credit for being comforting and soul-satisfying, but every so often, a restaurant comes along that’s as cozy as a warm blanket. Such a place transforms deceptively simple ingredients into something that lifts your spirit and makes you feel cared for — like you’re meant to…
