It was a Fry Girl first: I felt out of place at a fast-food joint. I felt out of place at Wendy’s. Well, it wasn’t really Wendy’s — not this morning. It was Breakfast Experience Wendy’s, an event for “VIPs” and media only. The redhead was dressed to impress for…
Dig deeper. The wealth of little Mexican restaurants and markets along 16th Street has long been a pet subject of mine, but CenPho has much more to offer than just the options along that main drag. To get to some of the really good stuff, you have to get beyond…
Get your speed-dial ready, folks.Tomorrow, September 16th is a National Day of Action in Washington, D.C. sponsored by Food and Water Watch. You can add your voice to those opposed to allowing this fish into our food supply. Otherwise, call Marge Simpson, and ask if she will share her recipe for…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope Ranch, for a companion series…
For many of us, nightmares typically involve monsters, forgetting to wear clothes in class, and being forced to watch M. Night Shyamalan flicks. That was me, too, until recently. Now, my nightmares all involve Cantina Tacos from Taco Bell — killer Cantina Tacos, deadly, foul-tasting Cantina Tacos, and worst of…
Forget acai berries and pomegranate. Chocolate is our “superfood” of choice”: decadent, rich and packed with antioxidants and endorphins. Hell, it’s like taking a vitamin and a happy pill all at once! It’s also delicious whether it’s eaten in traditional bar form or used as an ingredient in cakes and cookies. But add in…
Erasmus “Razz” Kamnitzer is self-proclaimed “old school” when it comes to cooking.
“Everything came naturally to me; I grew up in the business,” Razz says of his time in culinary school. “Things that you don’t normally see, they were common things to me. I was fortunate enough to travel a lot, to taste and see everything.”
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope Ranch, for a companion series…
Growing up in a family of seven generations of chefs, Erasmus “Razz” Kamnitzer of Razz’s Restaurant & Bar felt the pressure to go into the family business and went running in the other direction instead.
All right class, settle down, settle down. It’s been brought to my attention from a student who wishes to make gadget class more than things going up your nose with a rubber hose (thank you Mr. Widwitz) that some of you Sweathogs may be cheating in an attempt to “win”…
Amanda Melby The actress is the owner/coach of Verve Studios, with teen and adult classes starting this fall. She is also the executive director of Independent Feature Project Phoenix, which puts on classes, 48-hour film challenges and screenings. She can also be seen in films S.I.S. and Jake’s Corner on…
Hungry yet? We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our sister blog, Jackalope Ranch, for a companion series…
They could have been worse. The Western Chili Loaded Burger and Spicy Southwest Loaded Burger, two new limited-time offerings from Sonic aimed at keeping up with the competition’s big beefs, could have been packed with sponges, or Post-It pads, or dice — anything to put on the heft. But they…
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: James Mulhern, What Are You Eating? Forest Hamrick of…
Hungry yet?We’re working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella’s 100 Favorite Dishes from across the Valley — in no particular orderLeave your suggestions for upcoming favorites in the comments section.Visit our sister blog, Jackalope Ranch, for a companion series on 100 Creatives who make…
Eat the soft-shelled crab sandwich at Nobuo. Seriously. Go eat it now. And if you won’t take our word for it, here’s what Food Critic Michele Laudig has to say on the subject: For the impeccable quality, lunch here was a bargain. I can see myself becoming a regular for…
On your way to the Colonel’s for a bucket of greasy cluck? Turn. That. Damn. Car. Around…
Forest Hamrick, the chef de cuisine at La Hacienda, has a thing about tacos: keep it simple. “As long as you have the flavors that just kind of explode, the simpler the better,” Hamrick says. “The more stuff you pile into it, it really takes away and you don’t really know what you’re eating.”
Today, he shares his simple but delicious recipe for tacos de langosta, but make sure to get quality ingredients so the taste pops.
With the sweet smell of caramelized sugar floating from his white catering truck, Chef Eric Ireland plays with fire on a daily basis. In fact, when he’s not concocting next week’s flavors or updating his faithful followers about his next stop, that’s pretty much all he does. As a…
For years, I’ve been keeping a mental checklist of things I’d like to see in downtown Phoenix, especially in the way of restaurants. So much seems ripe for the taking — there’s no French, no Vietnamese, no Spanish. Being a shameless Japanophile, I’ve longed for an authentic izakaya where I…
The Jamaican oxtail soup at Starlight Cuisine is nothing short of a religious experience — tender meat falling off the bone, with lima beans and thick, doughy pods called “spinners” bathed in a rich, spice-filled gravy that regulars order by the cupful. But for Janet and Trevor Brown, owners of…
Classic Caribbean fare with a little help from above? It’s got to be Starlight Cuisine. “People will just order the gravy,” owner Janet Brown tells me of the spice-filled sauce she uses in her oxtail soup. “They take cupfuls of it home and just pour it over their regular food.”…
