We finished chatting with Chad Burnett of Parc Central yesterday and today he will show us how to make Black Truffle Hummus. This is one easy recipe that is way more satisfying than the amount of effort you’re going to have to put in to prepare it. Get the scoop…
[jump] I ended up in the kitchen because I speak better with my hands. My favorite dish to make is bacon One dish I’m afraid to make is anything with live lobsters My favorite kind of candy is a lemon drop. Caramel should be eaten slowly. I always brush my…
Chef Johnny Chu has been a diehard supporter of downtown Phoenix for many years, first bringing a sense of international cool to Roosevelt Row with his popular pan-Asian restaurant Fate (which now houses Bliss), and later introducing Asian tapas to the area with Sens, a chic sake bar. He’s also…
Sweet potato fries aren’t exactly the newest culinary trend to sweep across the nation, but they still deserve their time in the heat lamp spotlight. Slightly healthier than their starchy distant cousin, the potato, sweet potatoes boast high levels of fiber, beta carotene, complex carbohydrates and vitamin C. But who…
Yesterday we talked to Chad Burnett of Parc Central about breakfast at grandma’s and a love of cereal. Today our conversation resumes. Not being a part of a corporation definitely has its perks. Burnett has license to be pretty much as creative as he wants to be with Parc Central’s…
The Caramelpalooza candymaker fest continues today with Charlie Blonkenfeld of Chaka Chaka, a cool hot dog stand of a restaurant south of the ballpark. Charlie Blonkenfeld opened Chaka Chaka last year to rave reviews. His menu may be small, but apparently his heart is big. He tells us, “There is…
Posh pastry chef Melissa Barth followed her older brother into a culinary program in high school, hit the pastry station, and found her niche. After completing the pastry and baking program at the Culinary Institute of America, Melissa did an externship at The Atlantic Inn on Block Island and worked…
Taco Bell: Have you seen our new ad campaign with real Taco Bell employees saying our seasoned-beef recipe contains 88 percent ground beef inspected by the U.S. Department of Agriculture? It’s great, right? Really great. Fast Food Nation: Is it funny? It doesn’t sound funny. Taco Bell: It’s not funny…
The title “executive chef” means different things at different restaurants. For Parc Central’s Chad Burnett, it’s a soup-to-nuts kinda thing. He does it all. Burnett has been part of everything at the Scottsdale Quarter restaurant — from choosing a mixologist all the way down to the mundane task of figuring out…
In the days leading up to Caramelpalooza 2011, we’re introducing you to the local chefs who will be sharing their candy March 11 at Smeeks in central Phoenix. Today we bring you the macaron maven, Eugenia Theodosopoulos of Essance Bakery Cafe in Tempe. Theodosopoulos trained, lived and worked in Paris, and…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll teach you everything there is to know about local produce in our weekly series, In Season. Today’s harvest: Swiss Chard Swiss chard needs a new name. It makes me think of swiss cheese, and it’s…
Quinoa (pronounced: keen-wah) is an ancient seed native to the Andes mountain regions of Peru and Bolivia. Historically, Quinoa was cultivated in terraced fields by the Inca’s who treasured their “mother grain” for sustenance as well as its healing and mystical properties. Quinoa was used by warriors to enhance endurance while…
Caramelpalooza Countdown! The big, sweet event is less than two weeks away, and we are counting the days — and the candymakers. First up is Tammie Coe. Coe’s dream took her from her mother’s kitchen to Johnson and Wales University in Providence, Rhode Island, where she met her husband and…
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. AVION Silver Tequila “Too Good,” New Times Editorial Staff…
The best seat in this house is at the copper, wood and granite tapas bar facing Prado’s wood-fired oven. The view is of chef de cuisine Peter DeRuvo and his “pickle master,” Jay, working the oven, firing up the food, and finishing the plates. The chef says he is “having…
We’ve got some serious competition lined up for Caramelpalooza 2011 — March 11, 7 pm at Smeeks in central Phoenix. Now we’re looking for judges. Interested? Tell us why. Leave us a comment (and be sure you leave us a way to find you, like an email address) in the comments section…
Our chat with Chef Christopher Nicosia of Sassi concluded yesterday with him telling us how the best compliment he has ever received was that from a patron claiming Nicosia’s food was better than his own mother’s. The recipe he is showing us today, however, is something mom probably hasn’t made…
Oscar season and all those fancy LA parties are in full swing. Hollywood outsiders (us!) are planning to gather in front of the big screen (in ball gowns, jeans or p.j.s) to argue over best and worst dressed, critique the speeches, guffaw (yawn — maybe?) along with the hosts, dry…
Like every douchebag in college who suddenly became your friend after they found out you scored a bunch of weed, Burger King has offered Colin Firth a chance to design his own burger if he wins an Academy Award for Best Actor for his role in The King’s Speech on…
Editor’s note: Michele Laudig’s column will return next week. Homer Simpson: “I wonder why he’s so eager to go the garage?” Moe: “The garage? Hey fellas, the garage. Well, oo-la-dee-da Mr. French man.” Homer: “Well, what do you call it?” Moe: “A car hole.” Garage Restaurant & Bar, the three-month-old…
There’s nothing quite like finding a good version of that classic comfort food, macaroni and cheese. Now that we are all grown up, it’s a rare treat to find a dish that adds something new to the iconic meal, yet still makes us recall our childhood.There is definitely an art…
We covered background, heritage and his son’s exotic eating habits yesterday. Today we cotinue our chat with Christopher Nicosia of Sassi. Nicosia’s “garlic and Gaelic” heritage, as he put it, has contributed to why he became a chef. He took an interest in cooking at a young age, recalling once…
