Vegetables

18
Dec

Pen & Fork Wins Best Food Blog in Phoenix

By Gwen Ashley Walters | DECEMBER 18, 2011 | NEWS & NIBBLES

We were floored when the Phoenix New Times awarded Pen & Fork with the Best Food Blog in Phoenix for 2011.

Apropos to this interconnected world we live in now, we found out through a congratulatory tweet on Twitter.

We didn’t believe it until we read it with our own eyes.

You can read it here, with your own eyes but here’s a taste:

“Her food blog is always ripe with juicy descriptions of local grub, penned by Walters or such notable foodie contributors as James Beard Award-winning editor Linda Avery.”

It’s a huge honor, and we are so grateful to New Times and to all of you who keep coming back to devour our recipes, cooking tips, cookbook reviews and restaurant and travel eats journals.

Gracious thanks to New Times for recognizing us, and special thanks to our loyal readers who make what we do such a delicious task.

Please let us know if there are other food related things you’d like us to cover. We always love hearing from you.

 

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12
Nov

Chow Bella Pie Social

By Gwen Ashley Walters | NOVEMBER 12, 2011 | NEWS & NIBBLES

Me, oh my, pie.

10 celebrity chefs, 10 pies … including this brownie bacon pie.

And I got to judge them all at the 2nd Annual Chow Bella Pie Social.

It’s a tough job. No, really. But I wouldn’t trade it for a minute. We all know I love pie.

Joining me under the judging tent was returning judge and Chow Bella contributor Carol Blonder, restaurateur Matt Poole (along with his cream pie-loving son), Andrea White from Saffron Kitchen, and Barb Harris from Feeding Frenzy.

We all took our jobs very seriously, tasting each of the pies and then tasting them again. And again.

The results will be announced on Monday on Chow Bella, but here is a preview of some of the pies. We tasted blind, so we didn’t know who made which pie.

Who doesn’t love gooey caramel and pecans, especially one dusted with a whisper of glitter?

A simple, but elegant apple crumb. Not too sweet, and the apples retained a touch of crispness. Lovely.

Roasted cashews, caramel, chocolate mousse and cream — a candy bar in a pie.

The crust cutouts were a hint of what was in this apple, mango and pepita pie: jalapeños. Lots going on in this busy pie.

This apple crumb pie also held a surprise — a serious kick of green chile. Absolutely delicious. My favorite, by a crumb.

Now this is what I call a balanced plate.

Thank you Amy Silverman and Shannon Armour from Phoenix New Times Chow Bella for putting on another fabulous Pie Social. And congrats to all the chefs and bakers — you’re all winners.

Now, I think I’ll go have another slice of pie.

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