With State Parks closing left and right all over the state (Twenty one are scheduled to close by June) we decide we’d better check a few out before they get padlocked. This is how we ended up on Interstate 8 between Phoenix and Yuma, headed to the Yuma Territorial Prison State…
Donna Vallone, an Arizona native and ASU alumnus, says she wanted to get escape her hometown when she was younger, but now can’t imagine herself leaving.She’s been in the design industry for more than 30 years; her residential and commercial projects are sprinkled throughout the Valley. Last year, Vallone was…
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. Wonder what it tastes like? Find out in this seven-part series. Last week’s salmon dices and eggs, dill flavoured…
This week The New York Times released an article about the best places in Austin, Texas for breakfast tacos. Eggs in a tortilla may be all the rage in Tejas, but around these parts, we prefer the Mexican staple with lunch and dinnertime in mind. Take La Condesa Gourmet Taco…
This week, Gabriele Bertaccini of il Tocco and Culinary Mischief described his food philosophies and his weekly foodgasms. (We even got an exclusive behind the scenes look at Culinary Mischief.) Today he shares his recipe for a dish he made for his first underground event: Italian Panna Cotta…
Look, up in the sky! Er, make that behind the wheel of that car over there. It’s neither bird nor plane, and it’s certainly not that sappy-faced, beef-slinging Wendy character. No, it’s Fry Girl! A new column in Phoenix New Times’ print edition, where each week we’ll bring you reviews…
You deserve a break today. Of course you do. You want a cheeseburger. You don’t care that it’s bad for you, or that it’s 9 p.m., or that if you leave the bag in your car it’ll smell like a grease kitchen the next morning. You want that cheeseburger. So…
I have a good feeling about La Condesa Gourmet Taco Shop. A few days ago, I bumped into a couple of pals at this new spot on 16th Street, and one of them seemed surprised that we actually had the run of the place. “I thought it would be packed,”…
Yesterday we sat down with Gabriele Bertaccini of il Tocco and Culinary Mischief. Today, the conversation continues.Want to hear about Bertaccini’s weekly foodgasm or see an exclusive behind the scenes of Culinary Mischief? Read on … Culinary Inspiration:I discovered my passion for cooking as a young boy, inspired by my…
No, this is not an epic battle of prairie oysters! (That’s a whole ‘nother blog.) Growing up, my parents were friends with an Italian family who would hold potlucks for every holiday meal. Long, folding tables would be stuffed with lasagna, rollatini, eggplant parmigiana and homemade veal meatballs coated in thick,…
“I am a chef of Toscana,” says Gabriele Bertaccini, with as much gusto as one would expect from an Italian-born foodie. The twentysomething may be new to the local culinary scene, but he says cooking plays a huge part in his oldest memories. Growing up smelling his mother’s lasagna every…
I once had a friend who grilled every restaurant server on the ingredients in her meal to ensure there was no trace of wheat. At first, I just thought she had jumped on the Atkins bandwagon and was a little hardcore about it. Turns out she had Celiac Disease, an inherited condition that…
How well do you know your favorite cookhouse contraptions? See if you can guess today’s gadget and check back next week for the answer. Here are a few shots at the answer, add yours to the comment box below: – Broke-Ass Pipe – Pac-Man Stamper – God’s Gavel What the…
Brenna SakasThe actor, model, owner of Crowning Concepts Pageant Consulting, CW6 spokesperson, Miss Arizona USA 2006 and Chaos Comedy improviser has a musical improv show this Saturday, March 13 at Arizona Virtual Studios (4614 E. McDowell Road, Phoenix). What’d you eat for dinner last night? Steamed chicken with brown…
Last week, I reported the sudden closure of Tutto, chef Joseph Gutierrez’s Italian restaurant at SouthBridge, which took the place of Digestif last summer. At that time, there was a rumor going around that the new tenant would be Marcellino Ristorante, chef Marcellino and Sima Verzino’s award-winning north Phoenix eatery. Sima Verzino…
Last night, the Academy Awards celebrated the hard work, dedication, and sheer awesomeness of professionals in the film industry. This week, the Travel Channel celebrates a show no one will care about, hosted by someone with scant credentials, and promoted in a commercial made by and for men. You go,…
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: New Restaurant Round Up for February Haggis Alert: Stuffed…
The Oscars are Sunday and Meryl Streep has a nomination for Best Actress for her portrayal of Julia Child in Julie and Julia. Looking for other great films where food preparation and eating are central themes? Time to eat, drink and watch movies. 10. Chocolat (2000): Ok, so this one…
The Stingray has spawned an offspring.Stingray Sushi, the hip sushi hangout on Scottsdale Road, decided to swim into Phoenix waters and bring a little bit of its bright Barbarella glam to Biltmore Fashion Park. The restaurant just opened.Stop by for Japanese snacks like lobster ceviche and hamachi kama, all kinds…
I ran into a dear friend the other day who scolded me for not visiting Off Da Hook yet. She’d discovered the soul food restaurant several weeks ago, not long after it opened, and has since become obsessed with their wings. Alright. So I made it there yesterday with a friend who…
Jamie Peachey Quick PHX, shot at Smeeks If you’re downtown this weekend, keep an eye out for Quick PHX, New Times’ pocket guide to Phoenix — including art, shopping, nightlife and, yes, food. We’ve got a sweet theme — literally, with plenty to chew (and sip) on from candy…
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. Wonder what it tastes like? Find out in this seven-part series. Last week’s baby food nightmare of avocado chantilly…
