Just got a hold of the menu for Urban 7, the new Scottsdale restaurant that I blogged about yesterday. Some readers wanted to know what exactly the “urban” dining experience will entail, and frankly, so did I. Read the whole thing after the jump:…
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. In this seven-part series, we’re using our love of food and Carl Sagan to create molecular masterpieces of deliciousness…
Is Tracy Dempsey the Valley’s most highly multitasking pastry chef? Seems like the busy gal is all over the place — last year, she consulted on local ice cream brand Udder Delights’ new flavors, and created a one-of-a-kind dessert for our Best of Phoenix issue. This year — so far…
I sometimes wake up around 2 or 3 in the morning, stressing out and wishing I could just fall back to sleep. But today, I opened my eyes at 6:15, squinting in the dark to see the clock, and happy to realize I could just get up and make an…
With all the bogus adds for “sexual stimulants” and “potency enhancers” that pop up on the Internet, it’s hard to believe anyone’s claim that something you ingest can boost your libido or improve your romantic encounters. The verdict is still out on whether aphrodisiacs work, but some people swear by them. The new Happy High Herbs…
Looking for the latest in tasty television? Need to know the need-to-watch episodes of your favorite foodie shows? Chow Bella is here to help. We’re reviewing the most delectable and dreadful with a handy, must-see schedule so you won’t miss a thing. How exciting! A box from your sweetie has…
An early morning serving of food news, with no preservatives or additives. The 20th Annual Phoenix Chinese Culture and Cuisine Festival is taking place this weekend at the Chinese Cultural Center located at 668 N. 44th Street in Phoenix. Festivities to include Dragon Dances, Martial Arts demonstrations, a Koi Exhibit…
You undoubtedly wept as Lisa G’s went away to be replaced with who knows what. The answer: The Main Ingredient Ale House. Need a coney? You’ve got it. Thirsty for a craft beer? Big check on that one too. Food Critic Michele Laudig on The Main Ingredient: After visiting The…
I love sinking my teeth into perfectly ripe avocado. A single fruit, sliced up, drizzled with extra virgin olive oil, and sprinkled with sea salt, is one of my favorite lazy-girl snacks when I’m craving something luscious but too beat to actually cook. (I also do the same thing with…
Meeting like-minded foodies/winos/beer-a-philes is a little easier these days. While Meetup.com has been around for a while, it often mistaken as a schmoozy dating site. Fortunately, it’s a little bit different. And whatever you’re into, there’s likely something for you. Within 25 miles of downtown Phoenix, there are more than 1500…
Food won’t be the only attraction at soon-to-open Urban 7 in Scottsdale. There will be world beat dance music, showings by local artists, and fashion shows, too. It’s the vision of Frank & Lupe’s owner Teddy Bernal and his wife Diana Prieto-Bernal, who have transformed the nearby Marshall Way space…
Last week, culinary students from The International Culinary School at The Art Institute of Phoenix were busy preparing for the American Culinary Federation’s Southwest Regional competition.This week they returned with a third place title. A half point behind the Hawaii team (who won the national title last year), the five…
Whether you’re hosting a singles’ party this Valentine’s Day or looking for a tasty cocktail to get you in the mood, these drinks from Sassi look pretty and are simple to make. They’ll also be served at the upscale Italian restaurant this V-Day. Start salivating now. Coppa Venere Ingredients: 1…
Uh-oh. It’s the Thursday before Valentine’s Day and you haven’t said a word to your honeybunch about Valentine’s Day dinner. Maybe she/he is assuming you’ve got stealthy super-secret plans that will be so romantic they’ll squeal with delight and impale themselves onto Cupid’s arrow. More likely, little snookems is getting antsy that…
Yesterday, Chow Bella got to know Traci Wilbur and her local bakery, Pie Snob. The pie business keeps Traci hopping with deliveries to local cafes and custom orders,including a recent pie social where Traci turned out 27 pies. When asked about the logistics of making so many pies at once, Traci explains…
Dip and Squeeze (Heinz Ketchup) Dip and squeeze, dip and squeeze, Heinz’s new package, is the bees knees. Well it took forty years, but common sense is finally here, with a dip and squeeze for you and me. Dip and squeeze, dip and squeeze, with three times the ketchup, the…
An early morning serving of food news, with no preservatives or additives. A parasite diet? You must be joking. Unfortunately, no. There is an actual diet where you ingest real intestinal worms to lose weight. Hong Kong is now warning people of the risks involved with this extraordinarily bizarre diet…
Last fall, when Lisa G Cafe Wine Bar owner Lisa Giungo told me she was selling her business to take a break from the hectic pace of entrepreneurship, it initially struck me as gloomy news, especially considering the work she’d put into transforming the Seventh Street bungalow into a cozy…
Yesterday Christopher Mayo of Metro Brasserie dished on Scottsdale cuisine, his hopes for rabbit and his various kitchen gigs. Today he shares his Croque Monsieur recipe. A classic french lunch dish, the Croque Monsieur (pronounced “krohk muh-syuh”) dates back to a Parisian cafe menu in 1910. While it is not…
Behind Traci Wilbur’s Arcadia ranch home is a little building. We step through the door into a room with pale lavender walls and shiny industrial ovens surrounded by gleaming subway tile. A breeze blows in through an open window mingling with the scent of freshly baked pie. Have we died…
Could any restaurant in the Valley possibly be generating more excitement right now than tiny FnB, the cozy, convivial spot that ever-gracious front-of-the-house multitasker Pavle Milic opened late last year with chef Charleen Badman? Not in my book. Local food fanatics are raving about this place, where something as humble as braised…
