Looking for the latest in tasty television? Need to know the need-to-watch episodes of your favorite foodie shows? Chow Bella is here to help with reviews of the delectable and dreadful along with a handy, must-see schedule so you won’t miss a thing. Wow, men sure have it tough with…
Kathy “Meetup” collects things in sixes: Chinese serving spoons, typewriter-key wine charms, aqua dessert bowls. As a natural hostess, she gathers these often-unrelated, yet always-entertaining details with a certain sort of dinner party in mind. She created Table for Six a year ago in order to share food and conversation…
News flash: Valentine’s Day is in less than 48 hours. If you don’t have plans now, you will be tempted to take dangerous paths towards Valentine’s Day merriment. Luckily for you, we have experienced all of the possible pitfalls and can help you avoid them. Whatever you do this Valentine’s…
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: Just Desserts: Last Stop on the Valley’s Best Valentine’s…
He just signed the lease today. After about three and a half months of negotiations with the City of Phoenix and the city’s Historical Preservation Office, chef Nobuo Fukuda is officially planning to open a new restaurant, Nobuo at Teeter House, this June or July. The location, across from Pizzeria…
Just got a hold of the menu for Urban 7, the new Scottsdale restaurant that I blogged about yesterday. Some readers wanted to know what exactly the “urban” dining experience will entail, and frankly, so did I. Read the whole thing after the jump:…
Molecular gastronomy (not the after-effect of eating too many black bean, spicy sausage and cheese nachos) is a scientific discipline that studies the physical and chemical processes that occur while cooking. In this seven-part series, we’re using our love of food and Carl Sagan to create molecular masterpieces of deliciousness…
Is Tracy Dempsey the Valley’s most highly multitasking pastry chef? Seems like the busy gal is all over the place — last year, she consulted on local ice cream brand Udder Delights’ new flavors, and created a one-of-a-kind dessert for our Best of Phoenix issue. This year — so far…
I sometimes wake up around 2 or 3 in the morning, stressing out and wishing I could just fall back to sleep. But today, I opened my eyes at 6:15, squinting in the dark to see the clock, and happy to realize I could just get up and make an…
With all the bogus adds for “sexual stimulants” and “potency enhancers” that pop up on the Internet, it’s hard to believe anyone’s claim that something you ingest can boost your libido or improve your romantic encounters. The verdict is still out on whether aphrodisiacs work, but some people swear by them. The new Happy High Herbs…
Looking for the latest in tasty television? Need to know the need-to-watch episodes of your favorite foodie shows? Chow Bella is here to help. We’re reviewing the most delectable and dreadful with a handy, must-see schedule so you won’t miss a thing. How exciting! A box from your sweetie has…
You undoubtedly wept as Lisa G’s went away to be replaced with who knows what. The answer: The Main Ingredient Ale House. Need a coney? You’ve got it. Thirsty for a craft beer? Big check on that one too. Food Critic Michele Laudig on The Main Ingredient: After visiting The…
I love sinking my teeth into perfectly ripe avocado. A single fruit, sliced up, drizzled with extra virgin olive oil, and sprinkled with sea salt, is one of my favorite lazy-girl snacks when I’m craving something luscious but too beat to actually cook. (I also do the same thing with…
Food won’t be the only attraction at soon-to-open Urban 7 in Scottsdale. There will be world beat dance music, showings by local artists, and fashion shows, too. It’s the vision of Frank & Lupe’s owner Teddy Bernal and his wife Diana Prieto-Bernal, who have transformed the nearby Marshall Way space…
Last week, culinary students from The International Culinary School at The Art Institute of Phoenix were busy preparing for the American Culinary Federation’s Southwest Regional competition.This week they returned with a third place title. A half point behind the Hawaii team (who won the national title last year), the five…
Yesterday, Chow Bella got to know Traci Wilbur and her local bakery, Pie Snob. The pie business keeps Traci hopping with deliveries to local cafes and custom orders,including a recent pie social where Traci turned out 27 pies. When asked about the logistics of making so many pies at once, Traci explains…
Dip and Squeeze (Heinz Ketchup) Dip and squeeze, dip and squeeze, Heinz’s new package, is the bees knees. Well it took forty years, but common sense is finally here, with a dip and squeeze for you and me. Dip and squeeze, dip and squeeze, with three times the ketchup, the…
Last fall, when Lisa G Cafe Wine Bar owner Lisa Giungo told me she was selling her business to take a break from the hectic pace of entrepreneurship, it initially struck me as gloomy news, especially considering the work she’d put into transforming the Seventh Street bungalow into a cozy…
Yesterday Christopher Mayo of Metro Brasserie dished on Scottsdale cuisine, his hopes for rabbit and his various kitchen gigs. Today he shares his Croque Monsieur recipe. A classic french lunch dish, the Croque Monsieur (pronounced “krohk muh-syuh”) dates back to a Parisian cafe menu in 1910. While it is not…
Could any restaurant in the Valley possibly be generating more excitement right now than tiny FnB, the cozy, convivial spot that ever-gracious front-of-the-house multitasker Pavle Milic opened late last year with chef Charleen Badman? Not in my book. Local food fanatics are raving about this place, where something as humble as braised…
After skipping out on both the Jell-O and dip showdowns recently, I decided to whip something up to show the Chow Bella staff some love, in honor of the season. Almonds seemed like the perfect treat — healthy (pretend healthy, at least) and tasty, particularly with a few sweet additions…
