FnB’s butterscotch pudding. Maybe it was the calming influence of arts maven turned Devour Phoenix spokesperson Kimber Lanning, or some new Zen-like mojo brought on by the event’s name change, but today’s installment of the Devoured Culinary Classic went on without a hitch. No fist fights (don’t laugh — I’ve actually seen them twice…
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: Exotic Ice Cream Flavor Quest Ends with a Hot…
With State Parks closing left and right all over the state (Twenty one are scheduled to close by June) we decide we’d better check a few out before they get padlocked. This is how we ended up on Interstate 8 between Phoenix and Yuma, headed to the Yuma Territorial Prison State…
In yesterday’s Behind the Bar, Eric Carfagnini of Culinary Dropout talked about his favorite drink to make, the Moscow Mule. The retro cocktail from the 1950’s has been modernized with the bar’s own ginger agave syrup…
Donna Vallone, an Arizona native and ASU alumnus, says she wanted to get escape her hometown when she was younger, but now can’t imagine herself leaving.She’s been in the design industry for more than 30 years; her residential and commercial projects are sprinkled throughout the Valley. Last year, Vallone was…
A good cookbook can save your skin at a dinner party or family gathering, especially if you’re the type who can’t boil an egg or make packaged mac n’ cheese without setting off the smoke alarm. Unfortunately, the need for culinary instruction has given would-be chefs free license to put out crappy cookbooks. The worst range from…
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. Last week’s salmon dices and eggs, dill flavoured…
An early morning serving of food news, with no preservatives or additives. This Sunday, Marie Callender’s Restaurants are celebrating National Pi Day by giving you a free slice of pie with the purchase of an entrée. Click here to find a location near you. Dunkin’ Donuts sure does like to…
This week The New York Times released an article about the best places in Austin, Texas for breakfast tacos. Eggs in a tortilla may be all the rage in Tejas, but around these parts, we prefer the Mexican staple with lunch and dinnertime in mind. Take La Condesa Gourmet Taco…
This week, Gabriele Bertaccini of il Tocco and Culinary Mischief described his food philosophies and his weekly foodgasms. (We even got an exclusive behind the scenes look at Culinary Mischief.) Today he shares his recipe for a dish he made for his first underground event: Italian Panna Cotta…
It’s no wonder Eric Carfagnini enjoys bartending at Culinary Dropout. Just shy of three months old, the restaurant/bar prides itself on taking traditional cocktails and serving them up with a twist. With house-made ingredients like ginger agave syrup and a Guinness reduction, manning the bar offers up the opportunity to…
Ever notice how the best culinary events are all in the East Valley or downtown Phoenix? Scottsdale Culinary Festival, Devoured, Taste…I could go on and on. For years, foodies on the forgotten side of town have been wondering when they’ll finally get their turn. Enter The WestSide Throwdown, from 4:30-9 p.m. on Monday,…
Who says you have to wait until the sun goes down to have a good time? I said we’d be gone by noon. I said I wasn’t going to give José a ride. I said I didn’t know the second line to the chorus of Manfred Mann’s, “Blinded By the…
Look, up in the sky! Er, make that behind the wheel of that car over there. It’s neither bird nor plane, and it’s certainly not that sappy-faced, beef-slinging Wendy character. No, it’s Fry Girl! A new column in Phoenix New Times’ print edition, where each week we’ll bring you reviews…
An early morning serving of food news, with no preservatives or additives. Eat with the cows! Saturday, March 13th, Superstition Farm will host the second installment of their monthly ‘Chef Du Moo” Dinner. The farm will be working only with local farms to supply the food for the evening, which…
You deserve a break today. Of course you do. You want a cheeseburger. You don’t care that it’s bad for you, or that it’s 9 p.m., or that if you leave the bag in your car it’ll smell like a grease kitchen the next morning. You want that cheeseburger. So…
I have a good feeling about La Condesa Gourmet Taco Shop. A few days ago, I bumped into a couple of pals at this new spot on 16th Street, and one of them seemed surprised that we actually had the run of the place. “I thought it would be packed,”…
Yesterday we sat down with Gabriele Bertaccini of il Tocco and Culinary Mischief. Today, the conversation continues.Want to hear about Bertaccini’s weekly foodgasm or see an exclusive behind the scenes of Culinary Mischief? Read on … Culinary Inspiration:I discovered my passion for cooking as a young boy, inspired by my…
East Valley Tribune food critic Jess Harter’s Twitter post an hour ago was quite a stunner: “EV Trib had another massive round of layoffs this morning, including yours truly. My final day will be when sale is finalized next week.” The layoffs followed yesterday’s announcement that the newspaper’s sale was…
Jason Silva A year ago, I sipped some wine at West of Western culinary festival with entrepreneur and small business advocate Kimber Lanning of Local First Arizona, chatting about boosting the profile of local restaurants. If only I’d brought a crystal ball with me. Now, Lanning’s a key player involved with Devoured Phoenix Culinary…
For many, the time in March when schools suspend classes for a week (commonly referred to as “spring break”) is just around the corner; and nothing screams “SPRING BREEEEAAAAK!!!!” (sorry, can’t resist an opportunity) quite like guzzling icy booze in the warm sunlight amongst your dearest nearly nude acquaintances. Tempe-based…
No, this is not an epic battle of prairie oysters! (That’s a whole ‘nother blog.) Growing up, my parents were friends with an Italian family who would hold potlucks for every holiday meal. Long, folding tables would be stuffed with lasagna, rollatini, eggplant parmigiana and homemade veal meatballs coated in thick,…
