Cookie exchanges are a staple at every holiday office party, including the offices of Chow Bella. But the contributors to this blog are a cutthroat bunch, and with an inordinate amount of trash talk thrown about, our cookie exchange quickly became a cookie showdown. Check back here each day through…
Chef-owner Justin Beckett’s much-buzzed-about new eatery, Beckett’s Table, focuses on upscale comfort food. It must be a sign of the times that the most highly anticipated opening of 2010 wasn’t for a high-concept, cutting-edge eatery, or yet another celebrity chef-owned steakhouse. It was for a neighborhood restaurant serving straightforward, unfussy…
Part Mexican joint, part American diner, part Italian sub shop, part espresso bar, and part old tables from Wendy’s thrown in for laughs, The Lunch Box feels and looks as though a fast-food Frankenstein chewed up the world and then threw it up into a shoe box. Yeah, it’s charming…
Cookie exchanges are a staple at every holiday office party, including the offices of Chow Bella. But the contributors to this blog are a cutthroat bunch, and with an inordinate amount of trash talk thrown about, our cookie exchange quickly became a cookie showdown. Check back here each day through…
New Year’s is a time for resolutions, many having to do with working out, losing weight or eating healthier. With that in mind, we figured now is the time to load up on calorie and fat laden foods before we’re forced to start battling broccoli and sugar-free crap. This week’s…
Yesterday we heard from Chef Charles Wiley of the Hotel Valley Ho in Scottsdale. Wiley has cooked at the James Beard House in New York, was named one of Food & Wine’s Best New Chefs in 1994 and regularly appears on 3TV’s Your Life A to Z. Today, our chat continues… Favorite local restaurant:…
Genevieve Rice is a writer, stand-up comedian and producer of the Snark Show, which features stand-up comedy in a roast format. The next Snark Show is tonight, December 15, at the Ice House Tavern (3855 E. Thomas) and will feature comedians such as Will Novak, Cierra Miranda, Kon Stamadianos,…
Cookie exchanges are a staple at every holiday office party, including the offices of Chow Bella. But the contributors to this blog are a cutthroat bunch, and with an inordinate amount of trash talk thrown about, our cookie exchange quickly became a cookie showdown. Check back here each day through…
Though he’s never been east of New Jersey or west of Alaska, Chef Charles “Chuck” Wiley traveled a long way to get where he is today. As a child, Wiley dreamed of working on cars. He was hired at a local auto body shop in New Jersey at the age of 12 and worked his way up to doing brake…
Yesterday in Sweet Talk, Julia Baker of Julia Baker Confections talked about following her taste buds to develop chocolates that are balanced in flavor and beautiful. Her new line of signature chocolate bars are both. Just in time for the return of chilly nights and holiday beverages, Julia shares her…
Shawnte OrionThe published poet will be reading with one of his favorite poets (Bakeem Lloyd) at Urban Beans on Friday, December 17th for the Phoenix Poetry Series. What’d you eat for dinner last night? Carly’s Europa panini, while listening to the smooth sounds of The Doug Bale Experience. Favorite food:…
Scottsdale Seville welcomed a new tenant last month, with the opening of Taberna Mexicana. Partners Niel Morgan, Chase Morgan and Chris Harter launched this upscale destination for modern Mexican cuisine in the same location that used to house Roy’s. While executive chef Alex Padilla, native of Mexico City and classically…
Holiday cookie platters are a staple at our family gatherings come December: Sugar cookie cutouts, Russian teacakes, peanut butter blossoms, fudge, buckeyes, holiday wreaths, and the simplistic wonder that is Melting Moments.
Before you start thinking the Dave & Buster’s at Tempe Marketplace is selling cheap sexual favors, relax: a BLOW JOB is simply a tasty shot made with 3/4 ounce Bailey’s and 3/4 ounce Kahlua. It’s topped with whipped cream and taken with the mouth only–hands go behind the back–for a…
Even if your oven sits cold all year, chances are you’re considering firing it up, right about now. As a holiday twist on our “What Are You Eating?” feature on Chow Bella and “What Are You Wearing?” on Jackalope Ranch, for the next few weeks we’ll be bringing you “What…
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: Coming Soon to Downtown: Province Johnny Chu of Sens…
Even if your oven sits cold all year, chances are you’re consideringfiring it up, right about now. As a holiday twist on our “What Are YouEating” feature on Chow Bella and “What Are You Wearing?” on JackalopeRanch, for the next few weeks we’ll be bringing you “What Are YouBaking?” Complete…
We tend to stay away from anything that combines the word “secret” with the word “garden.” Chalk it up to some ignorant machismo, but that’s the way it is. Of course if The House at Secret Garden is half as good as Michele Laudig makes it sound in this week’s…
Pat Christofolo sure has a knack for creating hidden treasures. As owner of The Farm Kitchen at The Farm at South Mountain (not to mention Santa Barbara Catering), she’s already proved that she can wow the lunch crowd with fresh, appealingly simple fare in a rustic setting. Her restaurant has…
Sorry to disappoint, but no, we’re not indulging in pot brownies or some other drug-laced food during the Festival of Lights. This is a serious religious holiday, folks. So for this week’s Battle of the Dishes, we’re clogging our stomachs and arteries with greasy donuts! Apparently, oil-fried dough balls (called sufganiyot or loukoumades depending…
Chef Johnny Chu cooks up traditional Asian fare in the open kitchen at Sens Asian Sake & Tapas Bar, infusing life into downtown Phoenix with his own eclectic décor and sleek outdoor patio. Now, he’s working double time to open the Valleys first authentic Asian hot pot/shabu-shabu restaurant called Tien Wong in Chandler. Today Chu tells us he why he stayed in the restaurant business (to avoid college and hunger), how hot pot cooking works (sizzling hot soup), and what he’s eating right now (it’s not sweet-and-sour pork).
Today we’re baking with Eytan Zias of the Phoenix Knife House — an Israeli native with an affinity for Japanese knives. A former chef at restaurants from New York City to Phoenix, he’s been on a baking kick. Lucky us. What are you baking for the holidays this year?Rosemary and candied pine…
