It happens all the time: You’re riding in your limo, someone pulls up and asks, “Pardon me, but would you have any amber ale-infused tarragon-horseradish mustard?” Now, finally, you can reply, “But of course.”
Frank & Albert’s gussied-up comfort food calls for equally enhanced condiments, so Executive Chef Todd Sicolo and Executive Sous Chef Conor Favre slaved over the stove in search of worthy accompaniments. And now you can take a bottle (or two) home.
Realtor Judy Jones started JJ’s Brownies in 2009 after she realized the brownies she was baking for open houses were helping her close deals.
“I actually closed a million-dollar home because of the brownies,” she says. A husband toured the home, ate some brownies, and brought his wife back
Looking for a low-risk investment with a high-flavor yield? Bank on the peach financier ($9) from J & G Steakhouse. Upgraded with Jean-Georges Vongerichten’s trademark Asian accents, this blue-chip French pastry (pronounced FEE-nan-cee-AY) epitomizes simple elegance.
When husband-and-wife team Alberto della Casa and Letizia de Lucia – who have 35 years of combined food experience in the U.S. and Italy – decided to launch a new gelato shop, they collaborated with a champion Italian gelato artisan. Della Casa even attended Carpigiania Gelato University in Bologna, Italy. The result is an elegant Italian dessert shop located adjacent to the Scottsdale Center for the Arts.
Take a spoon, crack the Goldbrick, and it shatters into fragments that melt on the tongue, leaving creamy pools of milk chocolate. The best part of the pecan-studded topping, which hardens like glazed brick over ice cream, is just inside the icy goblet, where the sauce gathers into chunky ores. Rich vanilla ice cream is the perfect foil for malty-chocolate. This simple sundae is simply addictive.
Another wing sauce? Don’t roll your eyes until you’ve tasted this one. It’s blow-your-socks-off good. Kay Weldon, originally from South Korea, owned a Japanese restaurant in Albuquerque for 10 years in the 1990s. To compete with chain restaurants, she launched a lunch buffet, and there was one item on the menu that always sold out: glazed chicken wings.
After moving to the Valley, Weldon took a job as a dealer at a local casino, but she couldn’t stay out of the kitchen. She took her sweet and spicy wings to parties, where everyone asked for the recipe, and when she wouldn’t part with it, they told her she should “bottle and sell it.” So she did.
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