This week we met up with Chef Jason Alford, who shared the story of his culinary roots from a small community in Oregon and discussed the evolution of Scottsdale’s London-imported Japanese restauraunt, Roka Akor. Today we’ve got his simple recipe for a Honey Yuzu Dressing featured on the New Year’s…
There is nothing quite like good bread. Golden and crusty and full of flavor, its aroma, especially when baking, can elicit excitement, instantly bringing us back to our childhoods. And it is at Timo where this centuries-old symbol of sanctity and nourishment can be had in slices, torn from an…
We know that it’s delicious and healthful (depending on whom you ask), but did you know that coconut oil (now a house product at Trader Joe’s) is: anti-inflammatory, anti-microbial, anti-fungal, anti-viral, and improves nutrient absorption? Move over Dr. Bronners, you think your products have a zillion applications? Well, check out all…
We mentioned Duncan Family Farms’ new program last year when we got to know them better. We thought it fitting to give their Salad-a-Day CSA another mention since it’s January and it’s time to get back on track with our healthful eating habits. How it works, after the jump…
Yesterday we sat down to chat with Executive Chef Jason Alford of Scottsdale’s Roka Akor. Today he talks shop and explains the meaning of “omakase” and “shochu” and comments on his recent collaboration with Chef Nobuo Fukada of Nobuo at Teeter House. How did the event with Chef Fukuda go? When…
Monti’s La Casa Vieja is not only an Arizona landmark, it’s the oldest, continually occupied structure in the greater Phoenix area. And when you’ve been around as long as this bar and restaurant has, you’ve seen the likes of everyone from Carmen Miranda, John Wayne, and Bruce Springsteen, to a…
Somebody had to be the first restaurant to shutter in 2012, and it looks like McCormick & Schmick’s, the national seafood restaurant chain based in Portland, Oregon, has closed not one, but both of its Arizona establishments in Phoenix (2575 East Camelback Road) and Scottsdale (8777 North Scottsdale Road). The…
Join us in this week’s Chef Chat as we venture inside Roka Akor, Scottsdale’s posh Japanese steak and sushi restaurant. You might be surprised to see that the man behind the magic at one of the Valley’s premier Japanese restaurants, Chef Jason Alford, is not actually Japanese. But doing things the traditional way is hardly…
Lately, in this In Season series, we’re taking a look at what I take home from Crooked Sky Farms each week and see what I’ve done with my CSA share, or part share. This week I’m using potatoes, turnips, rutabagas and/or parsnips…
Looks as if a few notable Valley chefs may have benefited from our post last week on sabrage, the name given to the practice of opening a champagne bottle with a sword. Last month, during a benefit dinner at the home of Jamie Hormel (owner of the Wrigley Mansion, heir…
On the heels of opening Barrio Queen, the casual Mexican eatery, tequileria, and bakery on December 26, Barrio Cafe owner and chef Silvana Salcido Esparza has announced she’ll open her latest restaurant, Silvana Bistro, this Friday, January 6, in the SouthBridge space in Old Town Scottsdale that previously housed Metro…
Back in November, I reported that Jeff Moriarty, founder of Ignite Phoenix, was planning to launch Ignite Food. And today, that vision is a reality. With a desire to do for food what Ignite Phoenix has done for ideas — inspire, educate, and entertain — Moriarty announced the spin-off idea…
We’re keeping an eye out in the grocery stores to see which vegan packaged foods make a great lunch or snack, and we’ll also warn you to steer clear of the tasteless, overpriced ones.
Just barely into the New Year and pie master Chris Bianco’s Pizzeria Bianco has received a saucy seal of approval from Food Republic, the site for “men who want to eat and drink well, and to live smart.” Named as one of the 20 favorite pizza spots in the country,…
It’s a new year and we’ve made ourselves so happy and so sick on sweets and treats this holiday season — and it shows in that uncomfortable waistline snug and tug. We’ve got a remedy:…
Phantom Cocktails from Ty Migota on Vimeo. Nice to see you here! We’re out popping corks, setting off fireworks and lining up some fabulous content for Chow Bella, the 2012 edition. Wishing you and yours a happy, safe New Year’s celebration. See you next year. Follow Chow Bella on Facebook and Twitter…
Looks like we made it. 2012 is just about here.If you’re a last-minute planner, you’re in luck. Here’s Shannon Armour’s guide to New Year’s Eve dining (we’re sure there are still reservations available somewhere) and Benjamin Leatherman’s comprehensive list of where to party. Erica O’Neil found lucky black eyed peas. Don’t forget…
Just about everybody is offering up their predictions for the food trends of 2012. Trends come and go in a flash sometimes, especially in this era of social media. While no one will know for sure what will take off, Chow Bella toss out our two cents to this food…
This week in Chef Chat we’ve been chatting with Jeff Kraus of Truckin’ Good Food. As both owner and chef of TGF, Kraus has left a lasting mark on the street food scene and put an innovative spin on French cuisine that’s left many begging for more. Today, we’ve got…
Billed as “the world’s leading, largest, and longest-lived raw vegan-eco-peace celebration,” this year’s Raw Spirit Festival, running from from Friday, December 30, to Sunday, January 1, at the JW Marriott Desert Ridge, has something most “elegant, sweetly spiritual, healthful, cutting-edge, fun-loving, conscious, abundant, musical, and interconnected” events don’t: a flippin’…
For abundance, eye appeal, and ease of preparation I suggest a bounty of simple foods that I call a cheese platter on steroids.
Laurie Notaro Boy, are we full. 2011 was a year of great new restaurants, delicious morsels — and many new recipes to try. Here are a few of the favorites Chow Bella shared with you this last year. 10. Laurie Notaro’s Chicken Pot Pie Not only was our favorite funny lady kind enough…
