intotheSoup.com presents

 WestSide ThrowDown

A No-Holds-Barred-Cookoff Event

Harley Girls, Monster Truck Kitchens, Jazz, Tequila, & Plenty of Food!

March 22, 2010  4:30pm - 9pm

Arizona Broadway Theatre

(1/4 mile from Peoria Stadium)

BUY TICKETS ONLINE BY CLICKING HERE

Or contact the Box Office at 623.776.8400

Click Here to Learn More

By Chef Larry Canepa

You may be wondering why we have an article on tea in the Wine & Spirits section of our website. Well, while it may not be as inebriating as other beverages; it is intoxicating in its own way, it has seduced the world, and it is as addictive a substance as any other. So with this definition as a justification, we will place it here to facilitate further debate.

For this Dining on a Dime, we chose a popular little BBQ spot on the east side of town called Joe’s Real BBQ. Julie thought it would be a great place to go since she had eaten there several times in the past and knew that Joe’s BBQ is for real!

This episode of Into the Soup on the Radio, Breakfast is on everyone's mind. What are the great breakfast joints and what do people like for breakfast. Heidi cooks the Soup of the Week Brodo Toscano, and Kim and Heidi make a deal on new restaurant (well sort of).

This episode of Into the Soup on the radio is brought to you by:

by Executive Chef Joshua Hebert of POSH

Can a movie affect our views on food and wine? Apparently, yes.

A few years ago, the movie Sideways actually proved this when the main character, a self proclaimed “expert” on wine, maligned Merlots and extolled the relative virtues of Pinot Noir. The movie started a trend, Merlot sales crashed with the "in crowd," and I can’t keep enough Pinot Noir at POSH. The thing about this movie is that the entire character of Miles is meant to be ironic (in true sense not the Alanis Moressette definition), and his views on wine metaphorical.

In this episode of into the Soup, we hang out with one of the coolest Chefs in town, Glenn Humphrey. Glenn is the Placement Director and former Basics Instructor at the Arizona Culinary Institute. Chef Glenn took time out of his busy day to teach Heidi how to make homemade pasta and chicken piccata. Glenn is a renowned chef with a cult following of his own, and anyone that knows him well just loves the guy! So sit back and relax and enjoy this Chef Spotlight video.

Some people are not as enamored with Anthony Bourdain as I am, but you have to admit, he tells it like it is, and he has been there (wherever “there” is). One of our callers to the radio show once compared me to Bourdain, and though I could never claim to be even near his level, I was thrilled because he is one of my inspirations.

In Nasty Bits, Tony pulls it off yet again with his ‘kiss my ass’ vernacular and ‘I really could have attended Cambridge’ writing abilities.

Do you like cheese but wonder how best to select and serve it? In this episode of Into the Soup, Heidi and our Wine and Spirit editor, Larry Canepa, spend 11 min with Lara Hardwick owner and operator of Petit Fromage in Phoenix, Arizona. Together we taste cheese and drinking wine while discussing the best ways to taste cheese and drink wine. Its a good time and educational too. Join us.

To Learn more about Petit Fromage, Click Here.