Wake Up Call

The Southwest BrewFest and Roasted Tomato Basil Soup in Today's Eater's Digest

Hungry for your early morning serving of food news, with no preservatives or additives?

BrewFest! 
Uh oh. Two beer events in one day? Sounds like trouble! For those of you who really want to attend tonight's Rare Affair at Talking Stick Resort but can't afford the $75 price tag, we've got a consolation beer event for you -- The Southwest BrewFest! Tomorrow afternoon, beer beer and more beer will be taking over Centerpoint at 7th Street and Mill for the 2nd Annual Southwest Beer festival. Come out and enjoy samples from more then 40 breweries including local favorites Four Peaks and you'll even be able to sample Phoenix Ale Brewery's new Watermelon Wheat. Brady Bogen from 98 KUPD's Morning Sickness will even be on hand with his supposedly super tasty barbecue and if wine is more your thing, there will be the "World of Wines" wine cellar which will be sampling all sorts of reds and whites.  Entrance to the beer Fest is just $8 per person and tasting tickets will run you $10 for 7 tickets and $20 scores you 16.  Click here to purchase tickets. 

Time for Soup! 

Remember soup? That warm and filling deliciousness that resides in a bowl and sometimes likes to kick it with a grilled cheese sandwich? Think all the way back to March and you might remember. 

It's been a few months, but we're pretty sure soup is ready to make a comeback to our kitchens. Cook up a big pot of this Roasted Tomato & Basil soup this weekend and serve it with it's best bud the grilled cheese. 

Follow Chow Bella on Facebook and Twitter 


KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Shannon Armour
Contact: Shannon Armour