For most restaurateurs, it’s simply about gluttony. But James and Wendy Porter of Petite Maison in Scottsdale are gluttons for punishment. There’s no other explanation for why they would invite Chow Bella contributors to work both the front of the house and the kitchen on a weekend, and during Arizona…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
Fans of Padre’s, the restaurant featuring modern Mexican cuisine on Camelback Road west of 12th Street, have until close tomorrow, Saturday, June 2, to say goodbye. In business for eight years, the Republic reports that father-and-son team Denny and Cole Durbin have sold the space to Drew Melton, owner of…
It’s the first weekend of June, which means downtown Phoenix is going to be hoppin’ with First Friday art action, a whole lot of sunshine, and maybe a pool party or two (check out Jackalope Ranch for all your summer pool party info). And just because we’ll be out and…
Dating back to 14th century Thailand, the ancient art of watermelon carving is nothing new. But recently, we’ve seen a whole lot of these creations gracing the pages of our favorite social media sites. And like every other food trend, there are always going to be a few that aren’t…
We all have dreams, though some might be more easily attainable than others. Is your dream to travel to a foreign country? Easy. Is your dream to be CEO of a company? Tough, but not impossible. Is your dream is to taste a Scotch aged in casks inscribed with the…
Whether it’s a feint by a quarterback, an improvised musical riff, or a magic trick, everyone appreciates a good fake-out — especially when the end result is a success. The first time I served sushi for dessert I had a goal. Actually, I had two goals: First, make a great…
For most restaurateurs, it’s simply about gluttony. But James and Wendy Porter of Petite Maison in Scottsdale are gluttons for punishment. There’s no other explanation for why they would invite Chow Bella contributors to work both the front of the house and the kitchen on a weekend, and during Arizona…
It’s no secret that good bread is the foundation for a great sandwich. Golden and crusty and full of flavor, its aroma, especially when baking, can make us forget the troubles of the day — at least for a while. And if you’re in search of a sandwich in Sunnyslope…
No strangers to awards, Jan Wichayanuparp and Helen Yung, the ice cream savants at Sweet Republic, have done it again. This time, ranking number five of 12 spots in the U.S. named by U.S. News and World Report as America’s Best Ice Cream. “They called us the ‘new kid on…
My favorite joke from the back of the Los Jarritos menu is this one: Little Johnny’s new baby brother was screaming up a storm. Johnny asked his mom, “Where’d we get him?” “He came from heaven, Johnny.” “Wow! I can see why they threw him out!” On the front of…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
Sneer if you will about the purported health benefits of green drinks and freshly juiced fruit “cocktails” — said to detox the body, flood it with nutrients, and stimulate weight loss. Whether these perks are real or pulp fiction, fresh juice drinks are more than a craze, they’re part of…
If you order the chile relleno at Los Jarritos and an omelet arrives, do not send it back. And, by all means, avoid any temptation to pick up a fork. Simply lift and place the soft yellow mass, topped with splotches of melted cheddar cheese and bright red salsa, onto…
Pete DeRuvo — the peripatetic chef who made a name for himself at Sassi, then moved to Prado and later left Cuoco Pazzo in a huff — has landed a new executive chef position he’s pretty psyched about. He has signed on with the Chicago-based Francesca’s Restaurants Group, which will…
My husband loves Cheez-Its. I can’t stand it. They’re overly processed and you can’t buy them at Trader Joe’s. So when I recently came across this on Pinterest, I immediately knew what my next blog post would be about. Making these at home eliminated about 15 unnecessary ingredients, including MSG…
For most restaurateurs, it’s simply about gluttony. But James and Wendy Porter of Petite Maison in Scottsdale are gluttons for punishment. There’s no other explanation for why they would invite Chow Bella contributors to work both the front of the house and the kitchen on a weekend, and during Arizona…
If you’ve felt an icy wind coming from Tempe’s Mill Avenue lately, it’s not from the glare of that coed you just totally checked out (c’mon, man, look at her face) — it’s ice cream. More specifically, ice cream shops. And lots of ’em — everywhere. Look to the left:…
When a new spot opens in town, we can’t wait to check it out — and let you know our initial impressions, share a few photos, and dish about some menu items. First Taste, as the name implies, is not a full-blown review, but instead a peek inside restaurants that…
Bill and Lillian Buitenhuys aren’t bitter people. They’re bitters people, ardent food lovers whose interests have broadened from food-and-wine pairings to food-and-cocktail pairings to the distinctive components, such as bitters, that go into both classic and craft cocktails. Although the Buitenhuys hold down 9-to-5 managerial jobs, they spend most of…
From now ’til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers — Valley residents who make the cut in our culinary scene. Some you’ll know; for others, it’ll be a first introduction (but likely not the last). While you’re here, check…
