The Welcome Hospitality crew has for three years worked to build restaurants with reputations that live up to their name. With both Welcome Diner and Welcome Chicken + Donuts in central Phoenix proven successes around town (PHOENIX named the latter a Best New Restaurant last year), the brand turned its eyes to the south. So what happens when a Phoenix foodie favorite meets a recently UNESCO-designated World City of Gastronomy? A whole lot of yum.
Everyone loves apple pie, right? If you’re a fan of the fabulous fall fruit, you’re in luck because during November more than a dozen Valley restaurants are featuring recipes using CaseWerks Apple Pie Liqueur to celebrate CaseWerks Pie Month. SoSoBa, The Nonstop Noodle Shop in downtown Phoenix is participating by using the beguiling liqueur in apple-glazed pork belly steamed bao buns. SoSoBa co-owner Tyler Christensen says that even though SoSoBa is primarily a noodle shop, every now and then they make bao buns – "our version of a slider.” Christensen is sharing the recipe because he says bao buns are a great holiday party food. “It’s something you can prep ahead and it’s ready to go. And you look like a rock star. It’s a cool, unique thing to serve.”
Once known for its lumberjack college kids, good skiing and decent drinkin' scene, Flagstaff is quickly making a name for itself as a foodie town (and we're not just talking about the phenomenal pizza). To explore the burgeoning culinary scene up north, we're running a series of Q & A's with the personalities behind the chef hats behind the town's restaurant renaissance we're calling the "Flag Food Boom."
Today we're chatting with:
1300 S. Milton Rd., Flagstaff
According to legend (from the soothsayers over at HuffPo), the Moscow Mule was invented in the 1940s as a way to get picky Americans to start drinking vodka and ginger beer. Before then, it seems stateside drinkers weren't fans of either vodka or ginger beer on their own. But a mash-up of the two had us singing a different tune. The Moscow Mule – just like the animal it's named for – is not simply the sum of its parts... something special happens when you mix vodka (or try gin!) and ginger beer with a healthy squeeze of lime in a copper mug. It's a magical hybrid.
We've scouted the best five mules in the Valley for your mash-up pleasure.
Now that fall is in full swing (well, at least according to the calendar), it’s time to rustle up the hearty grub that keeps us toasty on crisp evenings and sustains us while watching football. If you’re looking for a new chili recipe, Kelli Casey, general manager of Kelly’s at Southbridge in Old Town Scottsdale (she’s not the namesake Kelly), offers up an old family recipe that's now on the menu. “The recipe is a combination of old family recipes. I took part of my father-in-law’s – he’s from Pittsburgh and a diehard Italian – and part of my Irish grandmother’s recipe and combined them,” Casey says.
There’s a catch though. Casey doesn’t want to give away all the family secrets, so she’s left out a few ingredients. But, she ensures us, “it will still be delicious.” If you want to discover what’s missing, you’ll have to visit Kelly’s at Southbridge to taste the real deal. Then, report back and let us know.
Once known for its lumberjack college kids, good skiing and decent drinkin' scene, Flagstaff is quickly making a name for itself as a foodie town (and we're not just talking about the phenomenal pizza). Today, we kick off the first in a series of Q & A's with the personalities behind the chef hats behind the town's restaurant renaissance we'll call the "Flag Food Boom."
Local coffee shops are renovating their weeknight offerings as they embrace the full meaning of the term “coffee bar.” Whether it’s an evening client meeting or an attempt to test the dating pool waters, these dynamic coffee bars have you covered from Americano to Desert Pale Ale.
Pan de muerto – in English, that's bread of the dead or, spookier yet, dead bread – is a traditional Mexican soft and sweet bun baked to commemorate Día de los Muertos on November 1 (All Souls Day) and November 2 (Day of the Dead). Both celebrations can be traced to pre-colonial times and were established to honor lost friends and family. Typically, the celebrations include an altar de muertos, or altar for the dead, that function as a guide for the muertos, or spirits, to come back and hang with the living for a day. Pan de muerto is typically shared on these altars as an offering. The delicious round loaf is usually decorated with strips of dough that resemble skeleton’s bones and sprinkled with sugar or sesame seeds. The taste is similar to a piece of plain sweet bread, but with a subtle orange flavor and a dash of cinnamon.
You can usually find the bread at Food City or Ranch Market during the last few weeks of October and the first week of November. But, if you prefer your pan with a little bit of soul, brush up on your Spanish and try one of these five authentic Mexican panaderías for all your dead bread needs. You and your dearly departed are both sure to love 'em.
When executive chef Javi Perez helped design Pomelo at The Orchard’s menu, he created dishes that were simple yet elegant. “When you read our menu, you know what you’re going to get and almost everything is made from scratch,” he says. The pan roasted wild salmon has quickly become popular with customers, but it also happens to be Perez’s favorite dish on the menu.
Even though there are many steps to follow when cooking the dish, Perez says it’s a great recipe for a home cook. “If you want to impress your friends, it takes a little time, but anyone can make this. Once plated, it looks like it came from a fine dining restaurant.”
As the rest of the country breaks out the pumpkin spice lattes and wool-lined leggings, we Arizonans are still basking in the last vestiges of the summer sun. But with the temperatures dropping any day now, and the bikini trend with them, now is the perfect time to try summer’s best desert: the ice cream sandwich. And these aren't your garden variety, freezer section sammies with humdrum vanilla between vaguely-chocolatey wafers we're talking 'bout...
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