Two weeks ago, Cullen Campbell — owner and chef of Crudo, the quirky Scottsdale eatery that is home to inventive raw seafood dishes and handmade pasta — received some heart-stopping news. The folks at the Steven Paul Salon, where Crudo makes its home on the patio and in-house cafe, said Cullen’s…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 66: Shrimp…
Hot dogs are as American as apple pie. Fitting, then, that the Fourth of July is not only our nation’s most patriotic holiday, it’s also when, according to www.hot-dog.org, we’ll consume around 150 million of the comestible the Yale Record once poeticized thusly: “Tis dogs’ delight to bark and bite,…
On Sunday, a disturbance in the dining force was felt at Noca, the contemporary American restaurant in Central Phoenix, when it was reported that its executive chef, Chris Curtiss, was leaving. I had a chance to talk with Curtiss, the culinary whiz who was nominated this year for the Southwest…
Maybe you don’t own a grill. Maybe you do but it’s a pain in the rear to drag it out. Maybe you’re smart and just don’t want to hang out in the sweltering heat. Whatever the case, if you’re looking for something to do this weekend, a few of…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 67: Lebanese…
This week we caught up with Chef Sam Murillo of Orange Sky over at Talking Stick Resort. As you may recall, he will be heading to the national paella cook-off in Dallas hosted by the American Culinary Federation on July 24th. Now, you can get a taste of the recipe…
Last Friday, Annalyn Varalla Wills, a Valley resident won Rudi’s Gluten-Free Bakery’s Unbelievably Good Gluten-Free Recipe Contest, with her “Prickly Pear Rudi-fied Goat and Rhubarb Treat” recipe. Wills, who lives with Celiac Disease and gluten sensitivity, hopes her recipes will help show people that it’s easy to cook and eat…
Somerville, Massachusetts, artist Judith G. Klausner likes to play with her food. And unlike many of us, when she does, it’s an art form. As part of her food art project, “From Scratch,” where Victorian handicraft processes are used to transform packaged foods, Klausner carved beautiful classic-style cameos from Oreo…
Yesterday we got to know Executive Sous Chef Sam Murillo from Orange Sky at the Talking Stick Resort. Today, Chef Sam tells us more of his story. You started working young, did you think you’d end up in the food business?I didn’t know it was gonna be food…. Being Hispanic and…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce.This week’s harvest: Cucumbers Cucumbers are not just for slicing and lightly placing over your tired eyes after a long night. They are a very…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 68: Roast…
Celebrate in style this Fourth of July with your very own red, white and blue cocktails. Not only will you impress your friends with your expert bartending skills, these cocktails contain enough booze to make you forget the fact that you are sitting outside next to a hot grill in…
Does FnB still mean food and beverage? Not for now. This summer, FnB stands for food and BYOB. Curiously, after I attempted to contact FnB owner Pavle Milic this morning in regards to a rumor I’d heard about the award-winning restaurant in Scottsdale having problems with its liquor license (he said…
One of chef Stephen Toevs’ fondest memories of food is shelling fish with his father and grandfather off the coast of Rhode Island for his mother’s capellini pasta with white clam sauce. That experience led him on a journey to create meals that make memories, eventually landing him the position…
When I lived in Tennessee I learned quite a few quaint Southern colloquialisms, got used to being called “Ma’am”, and that there are grits and G.R.I.T.S. (Girls Raised in the South). Outside of the South, I rarely found grits featured on a menu except at a breakfast joint or restaurant…
This week we chat with Samuel Murillo, Executive Sous Chef at Orange Sky at the Talking Stick Resort and Casino. Chef Murillo recently won a regional paella competition hosted by the American Culinary Federation and will go on to represent the West in the national paella cook-off in Dallas on…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 69: Paprika…
Here’s some big breaking news. Chris Curtiss, executive chef at the contemporary American Central Phoenix dining establishment Noca, is leaving the restaurant after almost three years, a source at the restaurant told me. His last dinner service is tonight, the employee said. Curtiss was unavailable for comment. The employee told…
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. Ncounter To Open in Tempe in July Deep-Fried Kool-Aid…
The national Mongolian stir-fry chain Genghis Grill has made its way to the Valley. First stop — Glendale. (okay, there is one at Tempe Marketplace but it’s owned by different folks) The Dallas-based chain is a lot like locally owned Y.C.’s Mongolian Grill — just a bit bigger, a bit brighter,…
Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com. 70: Horchata…
