One year in the early ’80s, my sister was a Brownie, my mom was the cookie chairman and there existed a Girl Scout cookie called the Kookabura which was everything I loved in a cookie. Girl Scout cookie season is upon us already this year, which has me reminiscing. As…
“Eat mor chikin! Eat mor chikin!” What? Huh? What time is it? Oh, it’s the Chick-fil-A “Cowz” waking my ass up with another fowl feeding opportunity: breakfast with their new Spicy Chicken Biscuit. Featuring a spicy breaded chicken breast deep-fried and placed inside a buttermilk biscuit (essentially the Spicy Chicken…
Chef Brian Peterson moved to Arizona after graduating from college in Chicago — and instantly hated it. He expected to stay for six months. Instead, Peterson embarked on an eleven year culinary adventure that took him through Lon’s at the Hermosa, the Boulders Resort and Superstition Mountain Golf and Country Club before…
Yesterday in Sweet Talk Chris D’Angeli let us know what she thinks of cupcakes, how she is hungry to compete again on the Food Network Challenge, and why Phoenicians could use a dose of Texas. Chris is the chef-owner of Slice, a custom cake studio where she designs and creates…
Like having its own version of the Big Gulp, Starbucks has announced they will introduce the 31-ounce “Trenta” cup in all U.S. locations by May 3. Available only for iced beverages, the new gut-punching size is seven ounces larger than the “Venti”, currently the largest size the Seattle-based chain offers…
Dave Thurston The improviser teaches free classes on improvisation Saturday, January 22 and Saturday, January 29 at Runway 21 Studios from noon-3 p.m.What’d you eat for dinner last night? Last night, I ate a salad that I made using only a blender that I got for my birthday.Favorite food: My…
Last week, we got a first look at Tanzy, the new upscale casual Mediterranean-inspired restaurant at Scottsdale Quarter. The eatery is run by the same folks behind the new iPic luxury movie theater and is located next door to the theater on the upper level of the complex. Tanzy makes good use…
Why are we joining the Meatless Monday campaign? We do it for ourselves, (adding a variety of grains, fresh fruits and vegetables is good for our bodies), for the environment (easy way to reduce our carbon footprint), we believe in purchasing humanely raised and slaughtered animals, we love fruits, vegetables…
Yesterday, co-owner Jerry Colangelo unveiled the first $7 million wave of renovations to the historic Wigwam Resort in Litchfield Park. The resort’s main building is near unrecognizable unless you’re old enough to remember when Harry Truman was President. Many vintage details have been restored or reimagined. Tall ceilings have been replaced…
Staying in? We’ve got you covered — both on the culinary and entertainment fronts. Now presenting Dinner and a Movie — a guide to do a do it yourself evening of food and film. Now that the hustle of the holidays is over, it is a good time of year…
Will the parade of limited-time sweet treats from Sonic ever stop? Answer: Never. They are like time, or innovation, or motocross speedway action. First out the gate in 2011 is the Red Velvet Cheesecake Blast, made with red velvet cake batter ice cream, blended with cheesecake pieces, and finished with…
We like beer and so do you, which is why we’re psyched to announce the list of events currently on tap for the first-ever Arizona Beer Week. Months ago, we announced plans to organize the inaugural festival for February 19-26. Sponsored by the Arizona Craft Brewers Guild, this first-ever statewide…
Yesterday, we talked to Chef Michael DeMaria of Heirloom and M Catering. Today, he shows us how to prepare a delicious duck entree and accompanying side dishes from Heirloom’s farm-to-table, seasonal menu. It will take a little practice to get the dish looking as pretty as the one above,…
Getting farm-fresh, antibiotic-free meats just got a little easier for Phoenicians.Prescott Valley Farms recently opened a tiny storefront to sell their own pork, lamb and chickens and outsourced elk, buffalo and French Rouge — all raised naturally.Clint Van Wuffen, owner of Prescott Valley Farms, exited a career in politics and started his…
Hear ye! Hear ye! As his first decree of 2011, the King has proposed that placing toppings atop a patty is passe and that the year of the stuffed burger will commence with his new, limited-time, Jalapeño & Cheddar BK Stuffed Steakhouse Burger. Now sayeth the new slogan, “In it…
The holidays always feel like one long, strange trip, sort of like the scene in Willy Wonka & The Chocolate Factory where the group goes on a psychedelic boat ride. In my version, theres a gravy-soaked turkey feast at the onset, colorful lights and a barrage of buttery cookies throughout…
Another year, another crapload of new menu items from Taco Bell. First up, the Beefy Crunch Burrito. Touted as “layers of seasoned ground beef, rice, warm nacho cheese sauce, reduced-fat sour cream [hahaha!] and Flamin’ Hot Fritos wrapped in a warm, flour tortilla,” the Beefy Crunch Burrito, or BCB, is…
Ramen has come a long way since the five-for-a-buck instant “noodle bricks” of our college dorm days. In Japan, ramen is a comfort food dish consisting of thin wheat noodles curled up in a rich broth. There are several types of ramen, and many regional variations, including the popular miso ramen, shōyu (soy…
Yesterday, we spoke with 51-year-old Chef Michael DeMaria of Heirloom and M Catering. Today, our chat continues… Even though he’s cooked for celebs and can afford to stay in style, DeMaria isn’t afraid to rough it in a tent. In his spare time, he’s an avid fisherman who practices the…
LynnRae Ries from Gluten Free Creations has been providing Valley restaurants with gluten free breads and sweets for seven years. Yesterday LynnRae shared the story of her motivation to provide great baked goods to others, like her, who have some form of gluten intolerance or other food allergies. You don’t…
Though Chef Michael DeMaria moved from New York to Phoenix when he was a teenager, he retained that East Coast go-getter attitude — and a trace of the Long Island accent. He’s constantly multi-tasking, whether it’s juggling gigs at his DC Ranch restaurant Heirloom and M Catering or doing television appearances on Fox 10’s Arizona Morning and Food Network…
Greg ForwardForward is the founder of Forward Thinking Productions, LLC, which puts on live music showcases to help create awareness for Huntington’s Disease (and other charitable causes). What’d you eat for dinner last night? Chicken cacciatore. Favorite food: Lasagna. Least favorite food: Anything that gives me food poisoning. (Thank you…
