pork belly Archives

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Both Aioli Gourmet Burgers and Bitter & Twisted Cocktail Parlour are all about being innovative and ever evolving. The two award-winning concepts are now joining forces to bring an expanded menu of elevated street food to Downtown Phoenix. Aioli’s executive chef, Vicktor Velez, has taken the reins as the head of B & T’s in-house food program, introducing a gourmet, globally influenced menu that pairs perfectly with the cocktails at the lauded Downtown lounge. Bitter...

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Photo by Nikki Buchanan   Mochi Donut with Dark Chocolate and Sea Salt at The Local Donut I could probably go the rest of my life without eating a donut — or at least that was true until I belatedly discovered The Local Donut, a little South Scottsdale doughnut and pastry shop that isn’t too far from my house. I tried five doughnuts and liked them all, but two of them really stood out: the...

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The Vig Burger | Photo by Daniel Kim   The Vig isn’t new,” you’re probably thinking, and you’d have a point. Fifteen years have passed since owners Tucker Woodbury and Jim Riley unveiled the first location of their eating-and-drinking empire (with an emphasis on “drinking”), which makes it an odd fit for First Dish. So why are we here? To taste the handiwork of celebrated Valley chef Jeremy Pacheco, late of Lon’s at the Hermosa,...

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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.”

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