Here’s your bad food joke for the day. We love eating French onion soup, but seldom do we have the thyme to make it. We think that joke works on multiple layers. It’s also completely true. Why cut down a bunch of bulbous tear-jerkers when a restaurant like Petite Maison…
Unless you happen to catch a free demo at a culinary festival, it doesn’t get much cheaper than ten bucks for a cooking seminar. Sounds too good to be true, but believe it. Fleming’s Peoria is offering the irresistible price for 90 minutes of instruction from chef Jeff Fearing, who’ll be giving guests…
Matt and Ernie Pool haven’t opened their new spot, Giant Coffee, but I just got word that they’ll be hosting another soft opening event tomorrow, in conjunction with the Third Friday gallery reception for the New Times Best of Phoenix “Wonderland” exhibition. Stop by for some coffee and a glimpse of downtown’s…
RSVP Public Relations Chompie’s just announced that they are selling pink bagels from now until October 30, donating some of the proceeds to the Susan G. Komen fund. Besides Chompie’s, we have noticed a lot of other products turning pink for the month of October, so we decided to see…
Founded in Milan in 1926, the first BiCE Bistro to hit the States opened in New York in 1987. Now the Italian restaurant has a new Arizona location in its lineup. BiCE Bistro’s Glendale home debuted last week in the Westgate City Center (6751 N. Sunset Blvd.), with a modern, 80-seat dining room, a…
Want to learn more about eating a sustainable diet? Stop by Changing Hands Bookstore in Tempe tonight for a signing event with author Terry Walters, whose book Clean Food has a subtitle that explains it all: “A Seasonal Guide for Eating Close to the Source With More Than 200 Recipes…
Realeza Michoacana vs. La Reina MichoacanaRaspados are basically Mexican snow cones, but they’re better than their US counterparts because real fruit juice is drizzled on top of the ice, instead of the sugary syrup most of us are used to. This gives you the feeling that what you’re eating is…
Three Valley-area barbecue teams have been selected to compete in the “prestigious” 21st Annual Jack Daniel’s World Championship Invitational Barbecue.Barbecue pros from Blake’s BBQ in Gilbert, Otis and the Bird in Mesa and Rhythm ‘n QUE in Phoenix will duke it out against sixty other teams from all over the…
Cozy wasn’t what I was in the mood for until a couple of weeks ago. But then somebody flipped a switch — the nights dropped from balmy to crisp, my wardrobe shifted from tank tops to light layers, and my appetite went from cool gazpacho to comforting French onion soup…
How can the purchase of one clay bowl nutritiously feed 75 hungry people? Waste Not’s 19th Annual Empty Bowl Event aims to do just that. The handcrafted bowls for sale at the event are made and donated to Waste Not from the Arizona Clay Association. The empty bowls have a…
Chef Felicia Ruiz loves using fresh, often locally grown ingredients to create her dishes at Lola Tapas. One ingredient that remains a constant on the Lola menu is honey. Ruiz explains that she loves honey so much because each area has its own flavor.”People don’t realize that local honey actually…
It doesn’t have a name yet. But a new market-meets-restaurant that Gallo Blanco chef Doug Robson is working on may be open as early as December. Robson’s renovating a former Coffee Plantation at 48th Street and Warner in Ahwatukee. The freestanding building is in a neighborhood packed with chains, so…
Admit it: You love to watch. But that’s okay, so do we. In this week’s Meal Ticket dining newsletter, find out which local restaurant lets guests interact with the chefs and watch as they slice, dice and prepare a gourmet meal. We’ll also have info on offerings at the new Bluewater Grill,…
Can’t get enough pasta? Bol Italia and Loughlin’s Bistro just opened their doors, and the Italian staple looms large on both restaurants’ menus. Bol Italia, located in Chandler at Alma School and Queen Creek, offers pasta, salad, and rice bowls quickly and inexpensively. Chef Philip Occhipinti combined his love of…
Chef Felicia Ruiz is totally adorable. Okay, we don’t mean to gush, but she’s that special kind of person that makes you feel automatically welcome and at ease, especially in what she calls her second home, Lola Tapas.We guess her relaxed attitude might stem from her culinary education. Ruiz never…
Forget the wine, we want to cook with beer. Not just any beer, mind you, but beer of the tasty locally microbrewed Four Peaks variety. Lucky for us and other amateur foodies, Chef Marc Hennessy from BLT Steak is offering to show everyone how on Saturday.That’s right. From noon to…
It seems that Tempe is hopping these days. First we announced a new bar, then a new burger joint and now a brand-new, daily farmer’s market. We poked our noses in and checked the market out. What did we find? A lot of organic produce, fresh-baked bread, hummus, fresh sandwiches and…
After a few weeks of speculation that Metro Brasserie chef Matt Taylor was heading to glitzier pastures — Vegas, baby — word is out that he’s given notice with restaurant owner Fred Unger and will soon be heading to Sin City to head the kitchen at Michael Mina at the…
The imminent departure of chef Payton Curry from Digestif is the big news from this weekend.After cooking at the restaurant through the Crave Arizona weekend (October 22 to 24), he’ll join Caffe Boa, restaurateur Jay Wisniewski’s popular restaurant just off Mill Avenue in Tempe. (Another Caffe Boa, in Ahwatukee, is unaffiliated.)Wisniewski also plans…
Seven different signature burritos include organic black bean, vegetarian, green chile beef, and carne asada. Tacos, a house salad with meat add-ins, and combo platters are also available. And yes, there’s dessert — Cabo Coco Cake (chocolate cake with Mexican cocoa, butter cream, and cream cheese filling over chocolate ganache)…
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: End of an Era: Gourmet Magazine is Closing Dine…
Seems like the Arizona State Fair is ground zero for extreme eats. Every year, the fair outdoes itself for taking decadent, beyond-bad-for-you snacks and making them even naughtier, usually by dunking them into a deep fryer. What’s on the menu this year? How about deep-fried, battered bacon on a stick…
