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Drive through history at this vintage car show, where more than 100 cars, trucks, trailers and motorcyles made from 1900 to the 1980s, as well as a replica of the USS Arizona, will be on display in Heritage and Science Park in downtown Phoenix.
After performing about 80 three-and-a-half-hour shows, including a three-month European leg on Bruce Springsteen and the E Street Band’s Wrecking Ball Tour during the past year, Nils Lofgren is getting ready to crash at home and have a break from what he describes as the “greatest musical job in the world.”
Eight of the Southwest’s most recognized and talented chefs — including one from Gilbert’s Joe’s Real BBQ — will show you how to make their favorite recipes on Eight’s Centennial Cooking Celebration.
Two years ago, chef Matt McLinn was serving diners roast lobster and basil-fed snails. Now, he's flipping $10 burgers.
Farmers markets aren’t the only way to purchase produce pulled fresh from Valley-area soil. CSA’s — farms that practice community-supported agriculture — are another option.
The Valley’s best restaurant is Kai at the Sheraton Wild Horse Pass Resort in the Gila River Indian Community, according to the 2009 Zagat guide to top eateries nationwide.
It’s rare, but occasionally the retail gods smile upon on one particular industry by peppering my desk with press releases, e-mails, newsletters or liquor license applications heralding openings on a zillion new banks, shops, malls or whatever.
How starved are Gilbert residents for restaurants? Look no further than the month-old Gordon Biersch Brewery Restaurant at SanTan Village for an answer.
After several weeks of delays, San Tan Brewing Co. microbrewery and restaurant has finally opened its doors in downtown Chandler.
When Scottsdale restaurateur Peter Kasperski showed up at the Aspen Food and Wine Festival in Colorado a couple of weeks ago, he found a lot of traveling gourmands that knew his hometown.
For the Gila River Indian Community, economic development is about a lot more than building for the future.
We're drowning in dining options — some are nasty, some are average, but many are outstanding. I spend 40 hours a week hunting for those perfect places and plates, tastes and experiences that I can't wait to tell someone about.
What da Vinci did for canvas, Chris Bianco is doing for pizza.