Ever been to Pike Place Market in Seattle or Oxbow Market in Napa Valley? Those are models for POOL, a new collaborative market that’s in the works in Mesa. It’s anticipated to open this spring.The 41,000-square-foot space at Stapley and Main Street, which used to be a Mervyn’s, has room…
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…
The urge to eat a good cheeseburger struck me like a lightning bolt the other day — funny how one’s body sneakily finds a way to get back at you for too many days of granola and salads and yogurt. I wound up at Five Guys Burger & Fries on Mill…
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. Are you ready for some football? KISS is…
Many moons ago, our father took us to Ray’s the Steaks in Virginia. The wait was exceptionally long. They don’t take reservations (yes, one of those places) and once we got inside the weight for service was pretty unbearable. In fact, we were asked to come back at a later…
The Chow Bella staff can’t stay out of the kitchen. In anticipation of the Super Bowl, we’ve used our culinary talents to compete in a showdown of dips. After Jonathan’s heart-stopping, Nothing Left to Lose Beer Cheese, Claire’s family-fancy, Don’t Ask, Don’t Tell Artichoke Dip, Claire’s flurry of Curry Some…
Today’s headlines over on our news blog, Valley Fever, are full of local restaurant news. First Heart Attack Grill, and now James King comes at us with a story about Coopers’town. Turns out, Alice Cooper’s former business partner is full of allegations of bad behavior by the Valley’s favorite shock rocker, in connection…
I decided to swing by Tammie Coe for a latte and a treat this morning, curious to see the shop’s recent remodel. Even before I walked through the door, the changes were evident, with more umbrella tables and seating on the sidewalk. It feels a lot more like a mini-cafe…
We mentioned it briefly yesterday, but today Ray Stern takes a deeper look at the Heart Attack Grill’s lawsuit against a Florida sports bar, over on our Valley Fever blog. (For earlier coverage of the concept, go here.) True, the name “Heart Stoppers Sports Grill” is awfully similar. But who…
Congrats to “food philosopher” Nikki Buchanan on her two-day-old baby, The Wild Lavender. The longtime local restaurant critic, who freelances for The Arizona Republic’s “Everyday Dining” beat and spent the better part of her career with Phoenix Magazine, just launched her own blog, where she’ll be writing about all the…
Selleck, sandwich and a waterfall, that’s the site, yeah, that is all. Just Selleck, sandwich and a waterfall. Waterfalls are pretty, sandwiches chunky, add some Selleck and you’ve got hunky. Here’s the link, now get there fast, ’cause everything’s better with a Selleck mustache. http://selleckwaterfallsandwich.tumblr.com/…
If you were trapped on a desert island and could only take five items with you, what couldn’t you live without? Toothbrush? Makeup? Deodorant? Teddy bear? Call us crazy, but we’d take a giant tub of mac ‘n’ cheese — our favorite comfort food. The plane could crash, the coconut…
I was skeptical. By now, don’t we all have steakhouse fatigue? After three celebrity chefs opened upscale temples to premium beef over the past two years, the news that yet another high-end steakhouse was in the works invited collective head scratching. The fact that Modern Steak is located at a…
No wonder food critics are feeling introspective. Between publishing’s industrywide troubles, the ever-increasing speed (and seemingly decreased value) of online information, the mushrooming presence of food blogs, and the unexpected closure of foodie bible Gourmet Magazine, the future looks like one big question mark — or, for someone like me who’s navigating the busy intersection…
Yesterday we talked with Chef Jamie Santoro of That Italian Place. Today she gives us the rundown on her lasagna. She says the recipe has been in the family for years and it’s a popular dish with the Ahwatukee regulars. Here’s the scoop:…
Does the food tax leave a bad taste in your mouth? It’s not too late to do something about it. Yesterday, the Phoenix City Council voted 6-3 to approve a two percent tax on groceries, intended to raise an estimated $62 million over two years to preserve the jobs of cops, firefighters, and other city employees…
The Chow Bella staff can not stay out of the kitchen. In anticipation of the Super Bowl, we’ve used our culinary talents to compete in a showdown of dips. After three heavy hitters like Jonathan’s Nothing Left to Lose Beer Cheese and Claire’s Don’t Ask, Don’t Tell Artichoke Dip, and…
Chef Aaron May says he was “being cat and mouse about it,” but his new gastropub Mabel’s on Main opened quietly a week ago, in the Old Town Scottsdale space that used to house Mabel Murphy’s (7018 E. Main). Right now, there are a dozen “gourmet bar snacky” menu items…
Sprinkles Cupcakes, the ubiquitous bakeshop, recently launched a vegan version of its red velvet cupcake. How does the leader of the cupcake bakery revolution’s new offering stack up against their traditional version? We did a side-by-side comparison…
How well do you know your favorite cookhouse contraptions? Can you tell a melon baller from a cookie scoop? See if you can guess today’s gadget and check back next week for the answer. Here are a few of our guesses, add yours to the comment box below: – Remote…
It’s a good thing my editor just got back from lunch with a few freshly baked cookies to unload on me, because I need something sweet to nibble on as I look at the menu for Shelley’s Specialty Desserts, a month-old bakery in downtown Glendale (5845 W. Palmaire). Owner/pastry chef Shelley…
The Chow Bella staff can not stay out of the kitchen. In anticipation of the Super Bowl, we’ve used our culinary talents to compete in a showdown of dips. After two heavy hitters like Jonathan’s Nothing Left to Lose Beer Cheese and Claire’s Don’t Ask, Don’t Tell Artichoke Dip, today…
