Food & Drink

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: Women Call Bullshit on Dodge’s “Man’s Last Stand” Commercial,…

It cracks me up to think about it, but some people honestly do think I spend my days eating nothing but the most luxurious foods imaginable — foie gras, sashimi, prime steak . . . Um, no. I often eat on the company dime for professional purposes, but I’m certainly…

It is going to be one busy spring, people. Are you hungry yet? There’s something food-related practically every weekend from now until summer hits, and since it’s a lot to keep track of — I was updating my calendar when blog inspiration struck — I thought I’d share the rundown…

Paradise Valley’s landmark El Chorro Lodge reopened yesterday to a sold-out dinner crowd anxious to see all of the changes and improvements that have taken place since Jacquie Dorrance acquired the property last June. Dinner reservations are nearly booked solid for the next two weeks. Luckily, we’ve got a little preview of what you…

At some point in the future, it’s slated to become a Marriott Hotel, but for now, an empty lot in the middle of downtown Tempe is getting a new life as the Downtown Tempe Urban Garden, a community food source operated by more than 70 local volunteers. Called “the first…

This week, we’ve heard from Charles Stotts on cooking with friends, what’s missing in the Phoenix foodscape and why spoons are the best kitchen utensil. Today he shares his recipe for Grilled Bass with a Roasted Vegetable Salad and Banyuls Vinaigrette…

We really, really wanted to play hooky. But even still, with a meeting to get back to, my colleagues and I got a nice middle-of-the-week respite with lunch at T. Cook’s at the Royal Palms. We sat on the back patio, where there was a burbling fountain, some shady spots to sit,…

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. Inspiration from last week’s coco jelly, mango compote…

It is almost certain that in the deep recesses of your mind the words “soul food” are permanently affixed to instantly answer the question any and all questions about what you would like to eat. Yet, you choose something “healthier” instead because you’re counting calories. Bikini season is right around…

Today’s news of the James Beard Awards semifinalists had barely been out an hour before readers and friends started messaging me by Twitter, text, and email. What did I think of the Arizona nominees, and how was that list created, anyway?A committee from the James Beard Foundation selects the semifinalists…

Checking back in with Kathy “Meetup” after her  Cupid’s Cocina event this past weekend. Evidently, things at Table for Six got hot and tasty … we’re just glad she took pictures.Kathy used recipes from Like Water for Chocolate and Elote, a recipe book by Sedona-based chef Jeff Smedstad (formerly of…

Change is in the air. The folks at LGO Hospitality announced today that they’ll be closing radioMILANO after dinner service this Saturday for a five-week-long renovation that will include an overhaul of its cook line and the installation of a larger draft beer system. When it reopens, it will be…

The Lodge originally opened in 1934 as the Judson School for Girls, and was converted into a restaurant and pub three years later. Former owner Joe Miller started bartending at El Chorro in the fifties, eventually buying the place in 1973. Local philanthropist Jacquie Dorrance picked up the property just one month after Miller…

ourchocolateshavings.blogspot.com ​Here’s a blog with a refreshing twist — no personal story to slog through, on your way to good recipes. Instead, Tastespotting is more of a virtual recipe file, inviting readers (even you!) to submit photos and recipes, and rate others.  More than anything, it’s some serious food porn. Check…

Yesterday we sat down with Charles Stotts of Avalon in south Scottsdale. Lucky for you, there’s a part two! Want to hear about Stotts recent foodgasm? Read on … What’s the best tool in your kitchen drawer? A spoon. I am against tongs; they’re something else you won’t find in…

​Congratulations are in order for an elite group of Arizona chefs and restaurants included in the list of 2010 James Beard Award semifinalists, which were just announced by the James Beard Foundation this morning. The nominees were chosen from among 21,000 entries from across the country. Five finalists in each category will…