Find Out What Veronica Arroyo Does When She's Not In the Kitchen
Chef Arroyo's beignets with pot de creme
We're counting down the days to Pie Social 2011 -- 2 p.m. on Saturday, November 12 at 408 E. Roosevelt in downtown Phoenix. Don't forget, you can get in on the action yourself. Here aredetails for community bakers. And don't forget about our celebrity bakers -- every day we'll introduce you to a different one.
Some of you may already know Arroyo, the pastry chef at Michael Mina's Bourbon Steak at the Scottsdale Princess, from last year's Pie Social. Inspired by a love of baking that began in her grandmother's kitchen, Arroyo's passion for the culinary arts has taken her from Phoenix all the way to New York...and back again.
Pie is the new power lunch because at a table full of salads it's as bold a statement as cigars and whiskey. Go ahead, Gordon Gecko, order the Dutch Apple.
Find out what she finds hardest about making pies after the jump!
The hardest part about baking a pie is fittin' in all that LOVE!
The Phoenix food scene needs more people who love the Southwest and our local ingredients and can help build a culinary identity and less pretense, snobbery, and ostentation. If you want to be seen then eat in L.A. If you want to be exclusive then eat in NYC. If you love food then eat locally.
When I'm not in the kitchen, you can find me renovating my Prohibition-era bungalow in downtown Phoenix.
I'd like to throw a pie at . . .wait, what? Why not ask for me to throw wishes or hugs at you. Yes, that's right, the pies I make taste like hugs.
Join the Chow Bella Book Club and enter to win a spot as a judge at Pie Social! Details here.
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