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Great Food Good Neighbors (GFGN) filmed its pilot episode on Nov. 7, 2013 in Phoenix. The new TV show highlights local businesses and restaurants (not unlike what Get Your PHX does) and is scheduled to air on AZTV in early 2014.

The production will focus on great places to eat around Arizona and will be hosted by local television personalities Tray Goodman and Lisa Acquafredda.

Great Food Good Neighbors isn’t a traditional cooking show because it will go beyond the kitchen and highlight how each business is unique and gives back to the Arizona community. It is produced entirely using local resources and will highlight places around the state that make Arizona one-of-a-kind.

            ~ Tray Goodman, host for GNGN and producer/director of previous local creative shows like ‘Inside Creative Minds’ (The show has featured such diverse talent as Local First AZ’s Kimber Lanning, sous-chef Dominic Zumpano and tattoo artist Erik Weir.)

Each Great Food Good Neighbors episode will be five to six minutes long and will be part of AZTV’s Morning Scramble show on a weekly basis starting in February, with the goal of shooting 20 episodes in the first season.

GFGN will be different from other food shows on television. Each episode will take the viewer behind-the-scenes to see why each location is known for their great food. Viewers will be able to learn the history of each restaurant and how they give back to the community surrounding them. The pilot episode was shot at Armadillo Grill in Phoenix.

Starting on December 1, GFGN will launch a Kickstarter campaign to raise funds for production costs, with the goal of raising $50,000. GFGN is looking for sponsorship opportunities to eventually turn the segment into a half hour show.

To donate to GFGN or to find out more information about the show, visit the website at GFGNTV.com.

Derek Slife at the Downtown Public Market

So, I’ve been a member of a food co-op for about 4 years now. Great idea, you know. You skip the grocery store and just pick up an order of fruits and veggies.

Interestingly enough, the biggest drawback was also the biggest opportunity. Each order consists of just what the co-op organizers happen to get in bulk that week. That’s a pain if you don’t know what to do with 50 Russian Babushka Radishes. But I found that getting an order of food that was unfamiliar pushed me to cook with things that I thought I would never use.

As a result, I’m a master chef….. just ask my dog.

But another drawback I’ve noticed is that the food I get with Bountiful Baskets is not grown locally. Although, you can order organic options, much of food comes from California.

Enter Chow Locally, stage left.

Founders Christopher Wharton and Derek Slife believe that we do just as much for our country by sourcing food locally, reducing carbon emissions and keeping money in our community.

To that end, they have a business model that is really quite unique. Using their website you can choose what you want during the week and pick it up on Saturday or Sunday from any one of several farmers’ markets. Check out this link to see how it works.

Warton and Slife actually won the Arizona’s Next Great Business award by National Bank of Arizona for this model. Ordering ahead of time certainly does solve the problem of getting little food surprises in your order, like Scandanavian Dwarf Bananas.

Each box comes with useful recipes, etc.

Now, if you are worried about cost, I would not be. I compared both food co-ops. While Chow Locally is a couple dollars ($19) more than Bountiful Baskets ($16.50) and you get only about 80% of what comes in a Bountiful Baskets order, it is still much more than you could buy at Safeway for the same amount of money. Either way, you still get enough food to last for two weeks.

I enjoyed trying this and I enjoy having the excuse to visit the public market every other Saturday (twist my arm).

Give it a shot and let me know what you think.

You probably know about our up-coming second annual open air holiday market, the Phoestivus market.  You know about it, especially if you are a vendor or own a food truck.

Well, this year, it wil be expanded to 2 nights: December 14th and December 21st.

Here is the information for vendors from our planning committee vendor point person, Monika Woolsey.

WHO:  Local creators of arts, crafts, and foods!

 WHAT: Second Annual Phoestivus (New this year!  Pheats of Strength, Airing of Grievances, and a Phoestivus Pole!)

 WHERE:  Downtown Phoenix Public Market

 WHEN:  December 14 and 21, 4 to 8 pm

 WHY:  Because we’re all just super cool and want to celebrate that. 🙂

HOW:  Please visit this link to apply to be a vendor.  If you are not a regular vendor, the annual fee does not apply.http://foodconnect.org/phxmarket/?page_id=7212  Please note, if you are on this email list you’re getting first dibs at available spaces.  Please, if this event is important to you, submit your application ASAP.  I’m sending a general call for vendors this coming weekend.

We’re encouraging all vendors to be phoestive with their booths as well as having wares to sell.  Decorations of all kinds are encouraged!

A special note:  The Clarendon Hotel will be offering a special Phoestivus room rate for all of December.  We hope for those vendors coming in from a distance, this might be a nice evening for you to stay in town and kick back, instead of hurrying home.  More details later!

You will eventually be connecting with myself and Troy Benjamin as the vendor coordinators but until we receive word from the Downtown Market that you’re on the official list, we are officially out of the loop.  So be sure to get  your application in!

Monika Woolsey

Phoestivus Committee

As those of us with steak sauce stained shirts and full bellies already know, the fourth annual Arizona Restaurant week is in full swing. This year, over 200 restaurants are offering prix-fixe menus to hungry patrons looking for a deal.

All the restaurants are offering three course meals for $20, $30 or $40 person, excluding drinks, tax and tip. There are even some places offering two for $30.

Photo Courtesy of the Arizona Restaurant Week

As some of you may recall, when restaurant week started in 2008 there were less than 100 valley restaurants involved. But at $29 a meal, patrons rolled in by the hundreds. By 2009, the celebration had spread all the way to Tucson and this year they are state wide with four restaurants in Flagstaff.

Of course, you don’t have to pack up the whole family to enjoy a fantastic meal. Some of the finest dining restaurant week has to offer is from Phoenix food institutions.

Durant’s, which opened in 1955, is a swanky, old-school, red leather booth, seafood and steak house that serves a classic menu and great drinks. As jack Durant said himself “Good friends, Good Steaks, and the Best Booze, are the necessities of life,” If you agree, Durant’s is the place for you this restaurant week.

Pie at Stockyards - Picture Courtesy of AZCentral

If you’re a meat and potatoes kind of person, Stockyards is “Arizona’s Original Steak house.”   Stockyards started as a favorite meeting place for local cattlemen, bankers and politicians. If your looking for the taste of history, Stockyard joined the historical registrar in 2004 and will be helping Arizona celebrate its centennial this February. Or just skip the history and try one of their six restaurant week desserts.

Avanti, open in 1974, is classic Italian at its best. The romantic, zebra striped restaurant is still owned by the two original partners from Sorrento, Italy and is known for its impeccable food and unbelievable service.

If you’re looking to soak in Arizona in all its glory, you have to hit up El Chorro. Originally opened in 1937, El Chorro Lodge sits at the base of the Mummy Mountains offering classic Arizonan inspired cuisine. Many will agree with me when I say the best part of El Chorro’s restaurant week menu has to be their Gooey Caramel Cake which has been tempting patrons for years.

Courtesy of El Chorro Restaurant

Of course there are our favorites. Christopher’s and Crush is a new comer, with only three years on the block, but their hip atmosphere keeps patrons coming back for more. For you locavores, St Francis is offering fresh, rustic cuisine from local farms and even better kids eat FREE.  Ticoz Resto-Bar offers Latin-Arizonan Fusion cuisine, not to mention to die for tacos, for those of us looking to spice up our life.

Dining in Phoenix can be a wonderful adventure. With only 9 Days to work through the complete Restaurant Week menu, you can expect to see everyone out for a great meal at these Arizona standbys.

http://arizonarestaurantweek.com/participating-restaurants/