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. Today’s dip: the aptly named Nothing Left to Lose Beer Cheese. Please, don’t make or eat the recipe provided below unless…
Sure, Matt and Ernie Pool’s newest enterprise, Giant Coffee, has been “coming soon” for months now. Back in October, I even got a First Friday sneak peek for Chow Bella readers. Last time I had a chance to chat up Ernie, who was busy serving the late lunch crowd at Matt’s Big…
There’s been a boom in Central Phoenix coffee shops lately, but so far, there’s certainly room for more — especially one serving locally roasted java, sandwiches, and homemade pastries. Something else that two-month-old Dolce Espresso (1025 E. Camelback) offers is even more novel: live video DJs. Brothers Cesar and Leo…
Ever notice how Ladies Night never seems to actually be about the ladies? Sure, women get killer drink specials and free cover, but that only seems to be designed to attract more single men to a restaurant or bar on a slow night — most of whom are secretly hoping one of the…
Over the past two years, chef Matt McLinn has done menu consulting and worked at a couple of resort restaurants, Pointe in Tyme at Pointe Hilton Tapatio Cliffs, and BLT Steak at Camelback Inn, but he hasn’t been nearly as high profile as when he was chef-proprietor of Scottdale’s now-defunct Methode Bistro. …
Robrt Pela is a family man, so when the family comes over, it’s a big deal. We are excited to score an invitation to his house, not only because he and his partner, Todd Grossman, live in a lovingly restored historic 20’s bungalow, but also because he is cooking. With Pela (a…
Chef Beau MacMillan must be high on life right now. Between his new Food Network show, Worst Cooks in America, becoming a sudden success, and his restaurant, elements, getting a big-budget makeover, the one-time Iron Chef America winner has more star power than ever. But he’s still been busy in the…
Today is Oprah Winfrey’s 54th birthday. Lately she’s been on a bit of a “best life” kick again with healthy recipes and guests like Alicia Silverstone touting the benefits of going vegan. Sure, we can appreciate the clean living carb-avoiding Oprah, but we have to admit, we sort of…
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…
Culinarily speaking, it’s the simple things that keep us coming back. Pizza, sandwiches, coffee: these are the things we need. And now they’ve just got a bit more convenient thanks to Chef Michael De Maria’s new venture: Mid City Kitchen. Food Critic Michele Laudig on Mid City Kitchen: De Maria’s…
There is no shortage of gastronomic luxuries at the Fairmont Scottsdale Princess. Chef Michael Mina’s Bourbon Steak has been mentioned numerous times in Chow Bella and the weekly cafe column. New Times has covered DJ nights and other events at the Stone Rose Lounge as well. Yet last night we…
In yesterday’s Chef Chat, we heard from Chef Gio Osso of Estate House. Just in time for stormy weekend, he gives us the rundown on one of his favorite warm dishes: Prosciutto-Wrapped Halibut. Here’s how it’s done…
For a while now, we’ve heard rumors that both Eddie V’s and Fleming’s are pulling out of Scottsdale’s DC Ranch. Turns out the rumor mill actually yielded some accurate info this time — at least on one count. We spoke with the manager on duty at Eddie V’s yesterday and he confirmed the restaurant is…
Still exhausted from making all those holiday treats? We are. No. More. Sugar. Cookies. While trolling half-heartedly for a recipe for homemade granola the other day, we landed on New York-based Sara Snacker, whose mouth-watering array of cute treats had us filling up an online shopping cart before you could…
This just in from blogger David Bickford (a.k.a. PHX Rail Food), who Tweeted a Twitpic of the empty storefront this morning: Mill’s End, the long-running cafe located on the northern end of Mill Avenue, has closed. It was never a culinary destination, just a cozy hangout for students and urbanites…
A giant latte was all I thought I needed when I stopped by Urban Beans today, but then I walked up to the counter. Hello, toffee! Having been one of those weird kids who always craved the strangely adult-sounding Heath bars when everyone else was stocking up on Nerds and…
For a starter that appears on practically every restaurant menu, from Olive Garden to Postino, bruschetta (broo-SKETTA) is a remarkably appealing — and mispronounced — dish. The concept is simple: toast a slice of crusty bread and top it with pretty much whatever sounds fresh or appealing. Yes, die-hard Italian style bruschetta fans, crostini does…
The Mac Snack Wrap Rap (to the tune of Sir Mix-A-Lot’s, “Baby Got Back”) I like Big Macs and I can not lie, you other eaters can’t deny, that when a burger comes in with a big, fat taste, and nothin’ to waste, you get sprung, wanna pull out your…
Imagine a lavish spread of drinks, pates, cheeses, chocolate and confections sprawling over an area the size of three football fields, and you will get an approximation of what it’s like to be at the 35th Winter Fancy Food Show, held last week in San Francisco’s Moscone Center. Billed as…
If you haven’t heard much about two-month-old Mid City Kitchen, don’t hold it against the restaurant. It’s likely that it’s under the radar because the place is tucked amid those three high-rise towers at Thomas Road and Central, invisible from the street. Geared to time-pressed businesspeople who need a bite…
When Chef Gio Osso graduated high school and told his parents that he wanted to go to culinary school, they weren’t surprised. He wouldn’t eat as a child unless he could stir a few ingredients in a pot with his wooden spoon (all from his high chair). Years later, after…
A story posted on AZCentral this afternoon appears to have drastically slowed the newspaper’s website (numerous attempts to log on stated that the link was broken) — all because of two magic words: Chris Bianco. If you can manage to get through to the article, it details how the James…
