Happy Pi(e) Day

PI(E) from ABBY BURTON on Vimeo. Here at Chow Bella, we’re not so good at math — but we’re always up for pie. We watched a lot of stop motion videos about the making of pie (you’re welcome), and this was our favorite. Short, sweet, to the point. Happy Pi…

Fry Bread House Nabs James Beard Award

Today, the James Beard Foundation, the New York-based national nonprofit organization and undisputed standard of excellence when it comes to giving props to the culinary world, announced Fry Bread House as one of five winners of its 2012 America’s Classics award, which honors legendary family-owned restaurants across the country. Fry…

Chef Christopher Wolf of Arizona Culinary Institute, Part Two

Yesterday we introduced you to Chef Christopher Wolf of Arizona Culinary Institute. For anyone who ever wished P.E. existed beyond the 8th grade, Wolf’s new idea is a dream come true. He’s started the ACI Food and Fitness Initiative, an effort to incorporate lessons on healthy living into traditional culinary…

Savannah Smiles Cookie Milk Ice Cream: Girl Scout Cookie Showdown

What better use for an extra case of Girl Scout cookies than a Chow Bella Showdown? In years past we’ve challenged our contributors to make something delicious out of Thin Mints and Trefoils. This time: Savannah Smiles. Stay tuned for more recipes and a decision from our “judge,” web editor Eric Tsetsi. My…

Employee-Owned WinCo Set to Shake Up the Valley’s Supermarket Scene

On the heels of the news that Sprouts Farmers Market will merge with competitor Sunflower Farmers Market, a new grocery store is preparing to further shake up the Valley’s competitive supermarket scene. WinCo, the employee-owned, no-frills discount supermarket based in Boise, Idaho, has announced that it will open two locations…

Pho House Is Your New Favorite, Er, Pho House

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…

Sprouts and Sunflower: Together at Last, Naturally

Looks like natural food nuptials are underway for two farmers market store chains. In a move that translates to 139 stores, 10,000 employees, and two billion dollars, Phoenix-based Sprouts Farmers Market has announced it will merge with competitor Sunflower Farmers Market, who has corporate offices in Boulder, Colorado, and Phoenix,…

Redundant Lemon Savannah Smiles: Girl Scout Cookie Showdown

What better use for an extra case of Girl Scout cookies than a Chow Bella Showdown? In years past we’ve challenged our contributors to make something delicious out of Thin Mints and Trefoils. This time: Savannah Smiles. Stay tuned for more recipes and a decision from our “judge,” web editor Eric Tstetsi.This was…

Chef Christopher Wolf of Arizona Culinary Institute

Meet Chef Christopher Wolf, hybrid of outdoor adventurer and health-conscious culinarian. Wolf teaches at Arizona Culinary Institute and has worked in top-tier kitchens in Virginia and Las Vegas. When he’s not in either the kitchen or the classroom, you’ll probably find him outside. As an avid marathoner, tri-athlete, and cyclist,…

Pressure Cooking Becoming Hip?

With all of your granny’s cooking techniques taking over the hipster community (like canning and preserving), it’s only understandable that pressure cooking would be next. One of our grandmothers used to call them Presto Cookers — one of the most popular brands of pressure cookers at the time. This method…

Baby Strollers at Devoured?! Young Children?!?! The Horror!

We’re still wrapping up our coverage of Devoured — stay tuned — but a comment on yesterday’s post caught our eye and we figured we’d put it before the Peanut Gallery (that’s you, dear readers) now. What do you think of what “Jim” had to say? (Tell us, and you…

The Pickle Back Recipe

Yesterday we introduced you to the Pickle Back, a simple pair of shots that’ll provide all the green you could need (or want) for St. Patrick’s Day. Today we give you the recipe, though it’s so simple you shouldn’t much need it. The ingredients:1 ½ oz. Jameson Irish Whiskey1 ½…

Big Brain Update: Brian and Margita Webb

In preparation for this year’s Big Brain awards, we’re checking up with a few of last year’s winners. Our Big Brains today: Brian and Margita Webb Hey Joe! has certainly been keeping busy since winning Phoenix New Times’ Big Brain Award last year. With their “no roach, roach coach” turning…

“Rustic, Urban American Fare” Coming to Scottsdale’s DC Ranch

On the heels of Chicago-based Italian chain Mia Francesca opening last month, Scottsdale’s Market Street in DC Ranch is announcing another new restaurant tenant set to open this summer: Market Street Kitchen. A dining experience of “rustic, urban American fare,” Market Street Kitchen will feature small-bite appetizers, natural-wood grilled meats,…

Windsor’s Matty Helland Wins Devour Bartending Competition

It was mixologist mayhem this Wednesday night at The Vig Uptown, where, among a packed house of more than 150 spectators, 11 bartenders went head to head for prizes and bragging rights at the 3rd Annual Devoured Cocktail Competition. Matty Helland of Windsor, restaurateurs Craig DeMarco and Lauren Bailey’s cool…