Lo-Lo’s Chicken & Waffles magnates Larry and Rasheedah White bring the noise at their high-energy East Valley steakhouse – but do they nail the food?
Desert DigestChef Stephen Jones Set to Open Reimagined the larder & the delta on September 18
Nikki BuchananSeptember 13, 2024
Have you been jonesing for the elevated Southern food that chef/owner Stephen Jones served at his original (but now shuttered) restaurant called the larder + the delta?
Desert DigestFood & DrinkSix Questions with Dana Dumas of SugarJam The Southern Kitchen
Marilyn HawkesApril 6, 2022
In the middle of a global pandemic, Dana Dumas, chef-owner of SugarJam The Southern Kitchen, took a leap of faith and moved her existing restaurant into a bigger space in the Scottsdale Airpark. The new 5,000-square-foot spot houses all aspects of her growing business: a full-service brunch restaurant, bar and bakery. The move proved to be a good one. “I‘m doing numbers that I had only dreamt about in my other location,” she says. As...
Photo by Nikki Buchanan Sugar Jam, The Southern Kitchen is the inevitable next step for pretty Dana Dumas, who began baking sugar cookies with jam for friends and co-workers when she worked for NASCAR back in the early aughts. Their effusive praise encouraged her to start selling her cookies at farmers markets when she moved to the Valley with her husband over a decade ago, opening her own bake shop near Scottsdale Airpark in...
RecipesRecipe Friday: TEXAZ Grill Mashed Tater Salad
Marilyn HawkesSeptember 28, 2017
As a kid growing up in Texas and Louisiana, TEXAZ Grill owner Steve Freidkin now has fond memories of his mama’s mashed tater salad. So when he got tired of throwing away the leftover mashed potatoes at his popular Phoenix restaurant, he recalled the potato salad of his youth. “I thought, well, dang. It worked for my family. Maybe it will work here.”
The verdict? “Some people like it and some people are a little freaked out by it,” he says. “It’s a little different, but c’mon, it’s got bacon in it so it’s got to be good.”
Freidken uses russet potatoes with the skin on and makes the dressing separately from the salad. “It has most of the ingredients of a Southern-style potato salad, but it’s got a little Louisiana flair to it.”