In his latest book, Medium Raw, Chef turned Food Writer turned Celebrity Chef Anthony Bourdain posits the following: “Who doesn’t like a good wank now and then?” Bourdain is talking about food porn; written chronicles of culinary exploits that make you feel glad to be alive and in possession of…
This Fry Girl ain’t got the smarts for no research and development department. So who am I to say that the year and a half(!) that McDonald’s took to develop its new Angus Snack Wraps seems like a year and five months too long. Sure, I could argue that McDonald’s Snack…
Still miss Norman Fierros’ dessert chimichanga, the tiny Hershey bar fried to perfection, served at Norman’s Arizona, his last local gig in what is now the heart of the La Grande Orange empire? Then you are a true Phoenician. And you probably remember Fierros’ many financial, um, issues here. Squid Ink, LA Weekly’s food blog, has…
David Johnson, the wine director at Oakville Grocery Co., dispenses unpretentious wine advice as a bonus to this week’s Chef Chat with his business partner, Chef Walter Sterling.
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog,…
Some things are undeniably good. Our piggy friend in the picture above? He’s one of them. The smell coming off this guy seeped straight through the walls and out into the air surrounding restaurant Sassi as we approached the front doors for the latest Foodies Like Us event last night…
Need a crepe and don’t know where to look? Yeah, we were in the same boat until Food Critic Michele Laudig took it upon herself to identify the optimal locations for crepe goodness in the Valley. Food Critic Michele Laudig on Chez Vous Crepes & Gelato: Casual, affordable Euro eats,…
Get ready for more vegan-friendly eats in CenPho — including killer vegan chicken wings. Chef-owner Damon Brasch has sold his popular sandwich shop, That’s a Wrap, to longtime manager Erik Hansen. Hansen plans to relocate the 7th Street business to the old Lola Tapas spot on Camelback, making way for…
Edward Jensen is on a one-man quest to review every cafeteria in downtown Phoenix. Through his Downtown Phoenix Cafeterias Project — which you can follow on Facebook — he intends to eat off a tray til he can tell us for certain which cafeterias in town serve up the best…
Aw, what pretty little dogs you have…CHOMP! These island beauties come from John Stamatakis, owner of the new Maui Dog on Indian School Road. His first restaurant after years of doing a zillion other things, Stamatakis claims there’s nothin’ like his hot dogs on the U.S. mainland. Originally, Stamatakis tried…
Chef Walter Sterling of Oakville Grocery Co. cooks up a chilled avocado and lime soup to cool off on those hot summer days. No slaving away over the stove here. All you need are the fresh ingredients, a knife and a blender.
Reminding your Sun Devil to actually focus on schoolwork always goes over better, and with a higher success rate, when cupcakes are in the equation. And brownies and bars never hurt a please-call-your-parents-we’re-worried-you’re-dead attempt either.
John Stamatakis took cooking classes at ASU for one reason. To meet girls. “I learned how to fix cars, too,” the owner of Maui Dog says. “I figured if I knew how to do both, I could fix their cars and then cook dinner for them afterwards.” Color this Fry…
You know that connection between smell and memory? Ever since my first taste of Parisian street food, in college, the aroma of crepes has perked me up as thoroughly as any cup of espresso. That taste was hard-earned. I schlepped a heavy suitcase to the bus stop on a miserably…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope…
Chef Walter Sterling does his homework. He has collected more than 100 cookbooks and references them as well as researches region-specific cuisine when creating isoteric menus for the Thursday wine tastings at Oakville Grocery Co.
Phoenix isn’t exactly the first place I think of when I want fresh fish. But there’s one fish dish that’s I’ve found to be consistently decent here, perhaps owing to the fact that it’s deep-fried: popcorn shrimp. It’s a great little starter, the perfect appetizer to kick off a good seafood…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope Ranch, for a companion series…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope Ranch, for a companion series…
Chef Walter Sterling of Oakville Grocery Co. fell in love with food at an early age, with family and academia fostering his passion. … Keep reading to hear more about how, if not for the health department, Sterling would be hanging Serrano hams from the ceiling and why he wants to cook with Gordon Ramsey, or not.
