https://www.phoenixmag.com/wp-content/uploads/2022/02/2560_1707-1280x720.jpg

This year’s theme: Artful Contrasts. Light and dark, young and old, smooth and textured, abundant and minimalist. Opposites attract and complement each other in this year's photo contest. Send us your finest photos illustrating the beauty of contrast for a chance to win a resort weekend for two

https://www.phoenixmag.com/wp-content/uploads/2022/02/Screen-Shot-2022-02-26-at-3.40.46-PM-1252x720.png

In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. In less than 24 hours, a cerulean-clawed crustacean snatched from the waters off Maryland will be on your plate at this family-run Ahwatukee eatery. Chesapeake Bay Bistro serves the whole crab steamed with traditional Old Bay seasoning, or shelled and fried Virginia-style during a...

https://www.phoenixmag.com/wp-content/uploads/2022/02/Screen-Shot-2022-02-26-at-3.35.55-PM-964x720.png

In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. The worst iterations of mole, a signature dish of the Mexican states of Oaxaca and Puebla, are chalky, grainy or so chocolatey they read as dessert instead of dinner. Casa Corazón’s version is the very best: poblano chiles, nuts, spices and Mexican chocolate roasted,...

https://www.phoenixmag.com/wp-content/uploads/2022/02/Gross-1280x720.jpeg

In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Chef Christopher Gross named his iconic ABC Terrine after the A, B and C grades of foie gras used in the three most common preparations of the fine-dining staple, and each is represented here: pâté-like terrine, seared medallions and luscious mousse, one layered over...

https://www.phoenixmag.com/wp-content/uploads/2022/02/IMG_4345-1280x720.jpg

Photo by Nikki Buchanan   People had told me — if I’m remembering right, Rene Andrade was one of them — that I should check out Testal Mexican Kitchen a small Chihuahua-style restaurant on Grand Avenue, not far from Andrade’s own. And they were right. It’s been open a little over a year, and I’m sorry I didn’t find it sooner. It’s housed in a cool, angular building with huge windows (surely, there’s some architectural...

https://www.phoenixmag.com/wp-content/uploads/2022/02/Screen-Shot-2022-02-25-at-12.24.21-PM-1280x720.png

Federico Venturini and Viola Tagliaferri with their son When husband and wife Federico Venturini and Viola Tagliaferri moved from Gualdo Tadino, Italy to Cave Creek, Arizona in 2018, they didn’t speak English or know anyone in the community. What they did have was determination and a dream. The couple opened Pizzicata, the first authentic pinsa pizzeria in Carefree in 2019. Pinsa is a style of pizza that has 48 percent less sugar and 85 percent...

https://www.phoenixmag.com/wp-content/uploads/2022/02/Donald-Hawk-1280x720.jpeg

In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Conceived and delivered at The Gladly, chef Donald Hawk’s cult favorite brown butter hiramasa crudo now resides at his new Melrose all-day diner, Valentine. A uniquely harmonious mélange of ingredients – satiny slices of hiramasa (yellowtail) graced with artfully toasted butter, raisins, tomatillo-and-fish-sauce vinaigrette...

https://www.phoenixmag.com/wp-content/uploads/2022/02/Screen-Shot-2022-02-24-at-10.13.42-AM-936x720.png

In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. The name alone should tell you this is no ordinary destination to order street food in Phoenix. Random AF Taqueria creates the best quesabirrias (beef folded into a tortilla with melted cheese and served with a side of consommé for dipping) in the Valley,...

https://www.phoenixmag.com/wp-content/uploads/2022/02/31154_1486281958879_7410379_n.jpg

Italian-Argentine filmmaker Marcelo Grion is finally debuting his first self-funded feature film – a project that has been more than 20 years in the making. The film is a sci fi thriller – expect time travel and alien terrorists – called The Prototype. Grion began shooting it on 16mm film 23 years ago. It will premiere at Arizona Harkins Theatres this Friday, February 25 and will be available on streaming sites on March 8. Grion...

https://www.phoenixmag.com/wp-content/uploads/2022/02/Chef-Dushyant-Headshot-1280x720.jpg

In the days leading up to Dish Fest, we’re presenting our readers with exclusive chef interviews so they can learn the stories behind the Best Dishes being served at the inaugural festival. Dining at Weft & Warp is an immersive experience, from its art-adorned environs to its seasonal bill of fare. Executive chef Dushyant Singh changes up the global menu several times a year, introducing new flavors and influences. Agnolotti del plin is one of his...