Yesterday we sat down to chat with Executive Chef Jason Alford of Scottsdale’s Roka Akor. Today he talks shop and explains the meaning of “omakase” and “shochu” and comments on his recent collaboration with Chef Nobuo Fukada of Nobuo at Teeter House. How did the event with Chef Fukuda go? When…
Join us in this week’s Chef Chat as we venture inside Roka Akor, Scottsdale’s posh Japanese steak and sushi restaurant. You might be surprised to see that the man behind the magic at one of the Valley’s premier Japanese restaurants, Chef Jason Alford, is not actually Japanese. But doing things the traditional way is hardly…
This week in Chef Chat we’ve been chatting with Jeff Kraus of Truckin’ Good Food. As both owner and chef of TGF, Kraus has left a lasting mark on the street food scene and put an innovative spin on French cuisine that’s left many begging for more. Today, we’ve got…
Today we bring you the second half of our chat with Jeff Kraus of Truckin’ Good Food. Kraus, owner and chef, spoke yesterday about his take on French cuisine. Today we’ve got the scoop on his progress turning TGF from one kick-ass food truck into a brick-and-mortar restaurant. If you…
We’re chatting in this week’s Chef Chat with Jeff Kraus, owner and chef of Truckin’ Good Food. Although the mobile version of TGF no longer roams the streets of Phoenix bringing Parisian-inspired delicacies to Valley residents, Kraus’ new endeavors are making our mouths water. We’re talking new menus and even…
We’ve spent the past couple days talking with Iron Chef Jose Garces of Distrito at The Saguaro in Scottsdale. In part 3 of our series this week we have his recipe for esquites. Esquites is a traditional Mexican snack often sold at corn stalls or festivals. Chef Garces suggests pairing…
In this week’s Chef Chat we’ve been getting to know Chef Jose Garces of Distrito in Old Town Scottsdale. Located at The Saguaro Hotel, Distrito bears the same name as Garces’ restaurant in Philadelphia, although he says this location will cater more specifically to the Scottsdale community. The restauraunt offers a…
This week in Chef Chat we bring you a few words from the man behind The Saguaro’s new restaurant Distrito, Chef Jose Garces. Winner of the James Beard Foundation’s Best Chef Mid-Atlantic award in 2009, Garces owns and holds the title of executive chef at a handful of restaurants in…
For the past two years, my friend and I have made cookies for that long list of friends and acquaintances that don’t quite make the gift list, but could never just be left out in the cold. On college student budgets, giving treats is a great way to spread holiday…
This week for Chef Chat we met up with the guys from Texas BBQ House and talked about everything that is Texas BBQ, dry rubbed, slow cooked, sauce on the side. Today we’ve got their recipe for a Texas Po’ Boy. If you head out to the restaurant for a…
Thanks to Hallmark it’s become socially acceptable to throw some green and red on just about anything and market it a special holiday treat…and don’t you just love it?! Don’t know about you, but we can’t get enough peppermint and sugar flavored goodness in the quickly dwindling Days Before Christmas…
This week we’ve been talking Lone Star BBQ with the guys from Texas BBQ House in South Phoenix. Yesterday Mike Pitt told us about where he learned to slow roast meat so tender it might actually melt in your mouth, and today we’re back to hear more about what makes…
They say everything’s bigger in Texas. While Texas BBQ House may not look big from the outside, they’re still Texas to the bone: big personalities, big flavor, big ambitions. This week we headed to South Phoenix to meet with Mike Pitt and Doug Dieckmann. Their concept at Texas BBQ House…
Today we’ve got Chef Elizabeth Meinz’s recipe for the chimichurri sauce from Orange Table. Chimichurri sauce is a variation of green sauce that originates from Argentina. It’s served at Orange Table over grilled steak and eggs with two eggs, potatoes and toast, although some customers also like it over their…
We know you’re digging up those recipes for prime baking season: the holidays. While you’re trying to decide between Aunt Bessie’s fruitcake and Grandma’s Christmas pudding (side note: never go with fruitcake), think about some friendly yuletide competition offered at the Hyatt Regency Phoenix Chocolate Dessert Recipe Contest. The winner’s…
This week we’re chatting with Elizabeth Meinz, executive chef and general manager at Orange Table in Old Town Scottsdale. We got the scoop on where the ham and American cheese went Monday, and today we’re talking business and community with the busy mother of two. What new projects have you done or…
We all know this is the season of giving. But it’s so much easier to down another martini at the office cocktail party and focus on the white elephant gift than actually do something for someone in need. That’s why we’ve gathered a list of ways that you can help…
This week we caught up with Orange Table’s Executive Chef Elizabeth Meinz. When we dropped in we found her battling a mountain invoices while also greeting her many regular customers. We chatted with Meinz, also the Orange Table general manager, about the subtle revamp of Scottsdale’s best-kept breakfast secret, which…
The business: Pizza People, brought to you by long-time Phoenix residents MaryBeth and Tim Scanlon What they’re packin’: Artisan pizzas featuring fresh, local ingredients. They’re using their own recipe for the crust and sauce–no knock-offs here. Best of all, at under $10, it’s a meal that won’t break the bank…
We’ve been chatting over the last two days with Terri Nackey, the founder of La Bella Terre, who shared her insights into the benefits of eating seasonal, locally grown foods and getting back into touch with the garden. Today, we’ve got her recipe for cardamon pear crisp using her cardamon…
Yesterday we sat down for a chat with eco-ista and teacher of seasonal organic cooking, Terri Nackey who discussed the important relationship between the garden and healthy living. Today, we’re back to hear about farmers’ markets in the Valley and getting priorities straight. Local first I’ll tell you what I…
This week in Chef Chat we’re heading out of the kitchen and into the garden for a chat with Terri Nackey, an “eco-ista” and founder of La Bella Terre, a formulator, manufacturer, and distributor of botanically-based products. Nackey, who also teaches classes in seasonal organic cooking, will be sharing her…
