It’s that time … again. A jam-packed, mouthwatering look at all things food-related within a 50 mile radius. Lucky you. So join us around the proverbial (and sassy) water cooler as we highlight our fav food know-it-alls and their infinite knowledge of the here and now of the Valley food scene. Here’s a redux of this week’s happenings on our favorite food blogs.

If you eat first with your eyes, the omakase menu at Nobou at Teeter House is something truly delicious. EricEatsOut ate out there and was speechless, an unheard of reaction from our favorite snarky restarant reviewer. He just linked to Skillet Doux and their extensive review of the new Downtown hotspot. Roughly translating to “it’s up to you”, omakase leaves all the menu choices up the the chef. Served only Thursday, Friday and Saturday evenings, the menus are handwritten and the small dishes are worth two thousands words of praise. However we think this sums it up pretty well.

“A dinner like this only reinforces the notion that Nobou Fokunda is a treasure, and we are fortunate he calls Phoenix home.” Get the full review right here.

Vegan pizza and meatballs was the subject of Noshtopia’s blog adventure to the Mellow Mushroom in Happy Valley this week. Featuring gluten-free, vegetarian and vegan pizza options, you would think that this place would be dismissed for their lack of balls, meatballs that is. But not to worry, while catering to the lactose intolerant and those who participate in Meatless Monday every day of the week, the joint serves up regular dough and meaty toppings, too. Each franchise gets an art budget to decorate, something to look forward to when a second location opens up in Tempe later this year.

It was hard not to browse through the posts at EATERAZ and not click on “The Best Thing I Ever Smoked.” Aside from the punny word play on the Food Network’s hard-not-to-watch show “The Best Thing I Ever Ate,” which sometimes features chef Beau Macmillan of elements restaurant at the Sanctuary Camelback Resort, we almost did a spit take upon closer inspection of the accompanying photograph.

Enough with the reviews and the restaurant teasers, we know what it is you are really looking for and so do the writers behind Chow Bella: Bacon Flavored Butter. Infusing butters is nothing new, but it is usually reserved for the classically trained chefs of various trendy eateries. This recipe is almost too easy to result in such a delicious outcome and combines two of the world’s most craved and crucified food items into one heart stopping topping (literally).

Ingredients:
1 lb Bacon
Unsalted Butter
Bacon Drippings
1 TBS of Real Maple Syrup

Directions:
1. Cook the bacon and set on a paper towel to cool and absorb excess grease then crumble into small pieces. Don’t forget to save those drippings in the pan.
2. Clarify the unsalted butter
3. Add the crumbled bacon and bacon drippings to the clarified butter and mix well.
4. Stir in the maple syryp
5. Refrigerate the butter and use on pretty much everything (Chow Bella recommends scones, pancakes and toast)

Happy Eating.

Images via SkilletDoux

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