15 Metro Phoenix Chefs and Restaurateurs Share Favorite Ways to Use Thanksgiving Leftovers

Categories: Bites & Dishes

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A Thanksgiving sandwich is a pretty classic way to go for all of your leftover needs.
Thanksgiving dinner is cool and all, but let's face it, Thanksgiving leftovers are really what make the holiday great.

Since you'll probably be eating turkey, stuffing and mashed potatoes for two weeks after Thanksgiving anyway, we checked in with 15 Valley chefs and restaurant owners to see how they like to use up their leftovers.

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15 Metro Phoenix Chefs and Restaurateurs Share Favorite Ways to Cook a Turkey

Categories: Bites & Dishes

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Dinner's on.
It's tough to have a great Thanksgiving dinner without a great turkey, and with so many different options for preparation, who can decide?

We gathered some insight from Valley chefs on how they like to prepare their turkeys.

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15 Metro Phoenix Chefs and Restaurateurs Share Their Worst Thanksgiving Nightmares

Categories: Bites & Dishes

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Thanksgiving: A time to enjoy friends, family, turkey, and small kitchen fires.

We can all relate to a Thanksgiving horror story -- the time your mom forgot to turn on the oven or the deep fryer blew. But it's different at a chef's house, right? Think again. We've been talking to some of Valley's top chefs and restauranteurs and they've got some stories that are going to make you feel very good about yourself -- and your Thanksgiving table. You're welcome.

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10 Reasons Hiring Restaurant Staff Is Harder Than Ever

Categories: Bites & Dishes

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Brenda Gottsabend, Flickr
Staffing a restaurant (and keeping it staffed) is one of the most difficult and time-consuming tasks owners and chefs face. And turnover? The industry's nearly famous for it.

Although the hiring of both back- and front-of-the-house positions has always been a challenge, is hiring restaurant staff today harder than it's ever been?

Many Valley chefs and restaurateurs say yes. Here are 10 reasons.

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10 Kinds of Restaurants Chefs Wish Existed in the Valley

Categories: Bites & Dishes

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com.

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Cinnamon Girl, Flickr
Although several new restaurants are scheduled to meet up with thousands of existing ones in the Valley this year, the Phoenix dining scene, for many of us, still could use a bit of tinkering.

Valley chefs and restaurateurs agree. And when it comes to the restaurants they wish existed in the area, ten of them had these suggestions:

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15 Pieces of Advice Valley Chefs Would Give to Their Younger Selves

Categories: Bites & Dishes

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com.

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With the New Year now officially underway, it's tough not to reflect on life lessons learned, experiences undergone, trials and tribulations endured, etc., during our brief existence on this planet up until now.

What advice would Valley chefs and restaurateurs give to their younger selves -- and younger human beings in general -- on the secrets to culinary happiness, success, and well-being? Here are 15 of their philosophies.


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Food and Drink Trends for 2014 as Predicted by Valley Chefs

Categories: Bites & Dishes

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com.

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As Sriracha, foam, and molecular gastronomy slowly fade into our culinary memories, a new group of food and drink trends are jockeying for position in the New Year.

What can we look forward to (or not) in 2014? I asked 15 Valley chefs what they see coming to restaurant menus next year, and this is what they had to say.

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14 Favorite Restaurants of Valley Chefs for an Unconventional Christmas Dinner

Categories: Bites & Dishes

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com.

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Chinese restaurant from "A Christmas Story."
For non-celebrants or those interested in an unconventional Christmas meal (turkey burners included), several restaurants throughout the Valley -- those serving up dishes like rice and noodles, sushi, and pizza -- are happy to accommodate.

Here, Valley chefs share their 14 favorite spots in town for a decidedly different take on Christmas dinner.

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Does Time Magazine's Male-Centric "Gods of Food" Issue Reflect the Reality of Women in the Restaurant Industry?

Categories: Bites & Dishes

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com.

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Chefs David Chang (Momofuku), Alex Atala (D.O.M.), and René Redzepi (Noma) on the cover of the November 18 issue of Time, which ran in Europe, Africa, Asia, the Middle East, and the South Pacific.
Last month, Time magazine published an issue called "Gods of Food," a male-centric look on those who influence "what (and how) we eat." The main portion of the article, the 13 Gods of Food, did not include a single female chef.

When the food blog Eater asked Time magazine editor Howard Chua-Eoan why no female chefs made the list and why the only two covered in the section were pastry chefs with a brief sidebar mention, Chua-Eoan said Time "simply reflected the 'harsh reality' of the culinary world."

Is Time's lack of representation of female chefs a product of restaurant industry reality, media bias, or both? And how does it reflect the reality of the restaurant industry in Phoenix?

Here's the perspective of 10 Valley chefs.

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12 Ideas for Thanksgiving Leftovers from Valley Chefs

Categories: Bites & Dishes

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail laura.hahnefeld@newtimes.com.

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Kristen Taylor
The turkey sandwich isn't the only dish on the leftovers list.
Nearly as anticipated as the feast, the post-Thanksgiving turkey sandwich has a place in our hearts all its own.

This week, I asked Valley chefs and restaurateurs their favorite ideas for Thanksgiving leftovers. Here, along with tips for stepping-up turkey sandwiches (think slathered in jalapeño and cilantro aioli and wrapped up as a burrito), you'll find leftover love in the form of soups, noodle dishes, and even breakfast items.

Happy Thanksgiving.

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