Today, the self-proclaimed “largest gingerbread village in the Valley” goes on display at the JW Marriott Desert Ridge Resort & Spa and holy sugar shit is it huge. The 40-foot x 25-foot city of sweetness with the theme “Christmas in Whoville,” the fictional town created by Dr. Seuss and appearing…
If you’re in the downtown area, Province is the place to go for dessert. Skip the dinner, order a drink, and have a dessert or two. Just be careful with that Peanut Butter and Chocolate Flan “Sandwich,” which is so rich it knocked us into a sugary daze. Was it worth it? Heck yeah.
The Business: SuperFarm SuperTruck What you need to know: If you like Udder Delights you’ll be pleasantly surprised to know that Superstition Farm is branching out with a new food truck. Their goal is to take as many of their own products and create hearty staple foods, from burgers to…
Tired of the same old tired orange chicken and California rolls? Want to venture beyond the standard suburban-stale take-out? Here comes Chop PHX, with the Valley’s rarer Asian offerings. This Week: Peking Duck from Nee House Chinese Cuisine The Basics: Most people are only familiar with Peking duck through this…
Chow Locally, the new online marketplace for Arizona farm fresh foods announced on their Facebook page that they were awarded Arizona’s Next Great Business by National Bank of Arizona. Their prize and the video that helped them win after the jump…
Two things are invariably used up after Thanksgiving; all your Tupperware and your appetite for just one more helping. You’re on your own regarding how to store the leftovers, but I have a few suggestions about how to turn your leftovers into more than the sum of their parts.
Bloom, an upscale eatery serving classic American favorites at the Shops at Gainey Village in Scottsdale, is closing and will serve its last dinner on Saturday, November 26. Fox Restaurant Concepts, owners of Bloom and 11 other restaurant concepts, accepted an offer from Tempe-based Highgrove Grill LLC to acquire Bloom’s…
Well, hello there! We didn’t expect to see you today. But we’re glad to have the chance to wish you a happy Thanksgiving from all of us at Chow Bella — and to share a little sweet we found just for you. Follow Chow Bella on Facebook and Twitter. …
Editor’s note: As a holiday gift to you, dear readers, we asked some of our favorite writers to regale us with tales from the Thanksgiving table. Enjoy. Laura Hahnefeld’s Fantasy Thanksgiving For most adults, running away from family commitments and responsibilities, especially on major holidays, is merely a fantasy —…
Look, I’m all for a strong martini while bedding down in a bunker with good friends at the next sighting of a haboob. And, like any champion drinker with an eye for good design, I crave unique cocktail wares. So naturally, when I saw this Emergency Cocktail Station from Urbancase,…
For the past two days we’ve been getting to know the chefs behind SmartKitchen, an online culinary school designed to bring the culinary arts into your kitchen at home. Chefs Eric O’Neill and Perry Herst have explained the history of the technology that drives the school and their personal stories…
Visiting a shelter to feed the homeless on Thanksgiving Day has always been a way to help those in need, but for Richard Bock, owner of Giuseppe’s on 28th, this year, he’s bringing the needy to him. Between noon and 3 p.m. on Thanksgiving Day, St. Mary’s Food Bank will…
Does the idea of Thanksgiving get your politically correct panties all in a bunch? Good news, you can still enjoy gorging yourself on Mother Nature’s autumn bounty without having to sell your soul to the controversial Hallmark holiday. Instead, celebrate the season by letting Chef Freddie Bitsoie prepare an artistic…
We couldn’t resist sharing this brilliant program in the works in Portland over at The Kitchn. You know how you have wanted to tackle a specific recipe but keep filing it away for another day because you don’t want to shell out the dough for a new gadget that might…
We love lists but let’s face it — nothing is going to top last year’s Thanksgiving Cake. Nothing. So this Thanksgiving we decided not to put together our own list of ridiculousness but instead take a look at of our favorite Thanksgiving lists from this year and a couple from…
This year we’re giving thanks to some of our favorite writers for sharing tales of Thanksgiving woes — and joys. Today Sativa Peterson’s got the story of a truly unforgettable holiday. Oh Thanksgiving, full of thanks and food — a holiday for families to come together around a meal. Thanksgiving you…
We talked yesterday with the chefs behind the online culinary school SmartKitchen. Chefs Eric O’Neill and Perry Herst talked about the launch if the program and we explained Eric’s culinary roots. Today Chef Perry, COO of SmartKitchen, will give his story and we’ll find out what they each find most…
If you don’t know about Jeni’s Splendid Ice Creams, the popular “cow to cone” artisan ice cream from Jeni Britton Bauer, or just wondered when the heck the Columbus-based company was going to make their way into Arizona so you could stop ordering online already, read on, you’re going to…
P.F. Chang’s China Bistro Inc., the Scottsdale-based company that owns and operates over 200 P.F. Chang’s China Bistro restaurants and over 170 Pei Wei Asian Diner locations, is planning to open a new concept in Phoenix next April. According to Nation’s Restaurant News, the new concept, called Pei Wei Asian…
This year we’re giving thanks to some of our favorite writers for sharing tales of Thanksgiving woes — and joys. Today our typically acerbic friend Eric Schaefer shares a heart-warming story of friendship. Really. My favorite Thanksgiving memory doesn’t involve food, family, football or that damn dog show on television hosted by…
Chef Matt Carter, the force behind Zinc Bistro and The Mission, is ready to do it again. The Republic reports that next spring, Carter and partners Brian Raab and Terry Ellisor will open a new establishment called The House in Old Town Scottsdale, at 6936 East Main Street, next door…
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 bok choy…
