https://www.phoenixmag.com/wp-content/uploads/2019/12/IMG_6297.jpeg

Essence Bakery Café started Arizona’s first baking apprenticeship program in June for graduating high school students. Students who are still in high school can apply for the pre-apprenticeship program. The two-year program allows students to gain valuable culinary skills without accruing student debt because there is no program fee. The program was started by Essence Bakery Café chef and owner Eugenia Theodosopoulos who partnered with Arizona’s Careers through Culinary Arts Program. C-CAP partners with more...

https://www.phoenixmag.com/wp-content/uploads/2019/11/67679216_757062771389777_7459829912174592_n-960x720.jpg

Driving down Lower Elgin Road in Sonoita the other day, I noticed Autumn Sage Vineyards for the first time, despite passing it frequently. For some reason, the sign and white picket fence lining the hilly vineyard finally arrested my attention. It’s always exciting to write about a new vineyard, especially when it’s in my neighborhood. Autumn Sage is the brainchild of Steve Basila, who got to know our state intimately via his 40-year career as...

https://www.phoenixmag.com/wp-content/uploads/2019/11/PHM1219EB14.jpg

Stuffed lobster at Bluewater Grill on December 10. The Camelback clam-peddler returns with its all-inclusive $45 holiday mashup. bluewatergrill.com Breakfast with Santa at the Montelucia on December 14 and 21. Ho, ho, ho, little one-percenters! $55/adult, $40/child. Kids 5 and under free. omnihotels.com Eating more, drinking more at train-station-themed Century Grand. The UnderTow sister property instantly becomes the Valley’s premier culinary amusement park. centurygrandphx.com Trying the charred octopus at FLINT by Baltaire. The Esplanade space...

https://www.phoenixmag.com/wp-content/uploads/2019/11/PHM1219PF12.jpg

“Fancy Fry’s” just got more fun: At the Fry’s Signature Marketplace at Tatum and Shea boulevards, you can now stock up on sliders, Reubens, matzo ball soup and other prepackaged meals from Chompie’s. We’ll have a pastrami on rye with our Cab at the wine bar, thank you.

https://www.phoenixmag.com/wp-content/uploads/2019/11/Chef-Nate-Headshot-copy.jpeg

When the Cambria Hotel Downtown Phoenix opens on Nov. 26, so will its new restaurant, Poppy, with executive chef Nate Cayer at the helm. Cayer, a recent Chicago transplant, has spent time meeting with local vendors to get a feel for the community and has designed Poppy’s menu with seasonality and shareability in mind. Before moving to Phoenix, Cayer served as executive chef at The Godfrey Hotel in Chicago. We recently caught up with him...

https://www.phoenixmag.com/wp-content/uploads/2019/11/DBfall17-27-X3-1280x720.jpeg

I’m guessing that most everyone has a favorite Thanksgiving stuffing recipe, but if you’re looking to mix it up a little this year, Doughbird’s executive chef Taylor Domet offers the restaurant’s rosemary stuffing recipe. If you can, go with fresh sage, Domet says. “The fresh oils from the herb really improves the flavor of the dish.” And when it comes to tasting, don’t be shy. “Never bake something like stuffing fully until you’ve tasted it...

https://www.phoenixmag.com/wp-content/uploads/2019/11/image001-2.jpg

Craving a craft brew? Stop by PHX Beer Co., a recently opened brewery and tap room in a renovated warehouse on Washington Street. The upgraded space features a 20-barrel system on the main brewery floor and a tasting room with a mix of high and low top tables and a fully remodeled wraparound bar. Garage doors allow patrons to get a behind-the-scenes peek at the beer-making process. Guests can also enjoy games like bag toss,...

https://www.phoenixmag.com/wp-content/uploads/2019/11/PHM1219EB10-1280x720.jpg

Vietnamese banh mi sandwiches are typically filled with a combo of vegetables and meats, which poses a problem for vegetarians and vegans. Enter Cherish Farm Fresh Eatery’s vegan banh mi.