Election results? Who cares. World Series? Whatever. The Walking Dead on AMC? Please, that series blows. For fans of McDonald’s McRib sandwich, which launched nationwide yesterday, nothin’ else matters. The McRib sandwich — a pressed pork patty with 26 grams of fat, zero ribs, crazy-delicious pickles, and a die-hard cult…
Gasper Manno is an Italian born and raised and New York pizzeria trained pizza man. Manno has lived and breathed pizza since his childhood in Sicily when his mom topped leftover bread dough with tomato, parmasen and anchioves to his days tossing pies for the very particular New York crowd. Now, he puts on a pizza-making show at the pizza bar in his very own place: Gasper’s Casual Italian Dining/Pizzeria.
Sara Oliver The jeweler and artist has an art opening on Friday, November 5 at Sweets and Beats. Hanging on the walls will be about 120 drawings and mixed media pieces all under $20, plus there will be Tammie Coe cupcakes and a free show by Doctor Dinosaur from Tucson…
Wine drinkers rejoice! Arizona celebrates its inaugural Arizona Wine Week Oct. 30 to Nov. 6. Gov. Jan Brewer, who’s been known to enjoy a glass or four of wine herself, will formally proclaim the week-long celebration Nov. 1 at Phoenix Public Market.
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: Fry Girl Faces Freaky Fair Grub Pumpkin Showdown: And…
Yesterday we gave you tips and techniques for poaching eggs, perfectly! Today, a recipe worthy of your new skill. Poached Egg and Arugula Salad with Pancetta and Wild Mushrooms Salad: 12 oz baby arugula or frisee 8 slices of pancetta, thinly sliced 6 oz wild mushrooms: crimini, chanterelle, or morel,…
After a slight delay, Phoenix will finally be able to take its food truck scene to the next level. Friday, Nov. 5 marks the beginning of a Mobile Food Court to be held at Downtown Phoenix Public Market every Friday – and yes, it is actually happening, organizers assure us…
We love to swing by Karl’s Quality Bakery: fresh bread for the weekend, quiche for lunch, a napoleon or streusel to take to a friend, and always a cookie or two before we leave the premises. This weekend we are adding Karl’s to our list of stops for another reason…
Distillers of whiskey and other spirits have known for centuries that aging a drink in oak barrels does wonders for its flavor, smoothing out rough edges while adding layers of complexity to both aroma and taste. Bartenders and cocktail artisans across the country are now catching on and letting their…
Luis Millan says his next move is to start roasting whole pigs on a spit at Canteen Modern Tequila Bar, but for now, he’ll settle for slow-braising pork shanks Pibil-stye for his Pork Shank Tacos with Mango Salsa.
Editor’s note: Each week on Chow Bella, our food blog, we bring you an interview with a local chef. Visit www.phxfood.com for more tasty tales. Michele Laudig’s Cafe column will return next week. Christopher Gross of Christopher’s Restaurant and Crush Lounge understandably asks a journalist to call him Chef Christopher…
Autumn in Phoenix is anything but color tours, cider mills, and a chill in the air. Tell that to Dunkin’ Donuts. With a limited-time offering of returning menu items, Fry Girl couldn’t help harvesting the international doughnut and coffee retailer’s autumn-themed fare. Here’s the, um, fallout: Maple Cheddar Breakfast Sandwich:…
Poor Pie. It’s the red-headed stepchild of desserts, eclipsed by hip, sophisticated siblings Creme Brulee and Chocolate Lava Cake. Seriously, why does Cheesecake get all the glory while poor Pie is relegated to diners and once-a-year holiday meals?? Pie is comforting. Pie is natural. Pie is sexxxy. In preparation for Chow Bella’s upcoming Pie Social…
Chef Luis Millan of Canteen Modern Tequila Bar fuses together his Mexican heritage, French cooking techniques, Spanish food adoration and Arizona kitchen experience to create really interesting dishes with international flair.
What’s up at Whataburger? Recently, it’s been their newest limited-time menu item, a Chocolate Brownie Pie featuring warm chocolate brownie filling in a crust pod for 99 cents. “Our customers have grown up on our fried pies, and our newest pie offers a rich, delicious chocolate option,” said Rich Scheffler,…
Here’s a fun 10 minutes for Fry Girl: Camped out in my car at the drive-thru window at Carl’s Jr. waiting for my order of hand-breaded chicken tenders with cars piling up behind me (one honking its horn) and the Carl’s Jr. staff sneaking peeks every minute or so until…
Luis Millan, the chef at the new Canteen Modern Tequila Bar, moved to Tuscon from Cananea Sonora, the small Mexican copper-mining town he called home, at age 18 for college. When he started working at a restaurant on the side, he found a different calling.
Jen Bruce The singer, songwriter and piano and guitar player for Tempe band Honey Pistol plays with the band at Teakwoods in Phoenix December 18. What’d you eat for dinner last night? Airplane food: delicately rubberized chicken chewy/dry sandwich. Favorite food: Grandma’s Fried Chicken and white gravy with a Honey…
It’s estimated that the average human will consume more than 85,000 meals in his or her lifetime. And some are inevitably more important or memorable than others (such as Thanksgiving or Christmas dinners, wedding feasts, or at important birthdays). No meal, however, is as big as one’s final meal. Ordinarily,…
Was the Pumpkin Showdown our best cook-off yet? I think so, hands down.Our enthusiasm for this seasonal ingredient started early. Well over a month ago, contributor Cyndi Coon started drumming up excitement for all things pumpkin at local restaurants, and before long, the whole Chow Bella staff was dreamily anticipating…
The Arizona State Fair was a lot less gritty than I had hoped for — fairly clean with decent family folk havin’ a good time. Heck, even the carnies looked like legitimate businessmen. Where’s the missing teeth meth smiles? The used condoms behind the sheep barn? The “I’m With Stupid”…
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: Chef Andrea Volpi Heads Up New Local Bistro Chef…
