Every week, there's a cornucopia of Phoenix food news, features, and reviews to report here at Chow Bella. If you're like most people, you probably just don't have the time to get to all of it. It's kind of like those burgers at Old Town Whiskey; it just won't all fit in your mouth ... or in this case, your day. So, here's a recap of some of the top stories from the week that you may have missed.
September Openings and Closings
September was a dark month for lovers of Asian food throughout the Valley. Dim sum spot Golden Buddha smiled its last smile. A dispute over rent shuttered Korean market and secret kitchen Paldo Market.
But at the same time, Phoenix added a rather unique delivery service and storied Lo Lo's moved into fancier and more spacious environs.
See the complete list of valley restaurant openings and closings.
--Ando Muneno
Beaver Choice Moving to Mesa in February
"Choosing a restaurant is like choosing a husband," says Hanna Gabrielsson, "you just know which one is right for you."
Gabrielsson, owner and chef of Beaver Choice, the quirky eatery in Tempe serving seriously delicious Polish, Canadian, and Swedish food, should know. She looked at over 30 husbands, er, restaurants before landing on what will eventually become her new home.
And Gabrielsson's decision to relocate couldn't have been more necessary.
Since it opened in late 2010, word of the unusual little restaurant with killer, one-of-a-kind cuisine quickly spread through the Valley's food community making it an instant underground hit. Soon, everyone was talking about it, including the Cooking Channel, which put several of Gabrielsson's recipes on its website.
Read the full story on Beaver Choice's relocation.
--Laura Hahnefeld
Chimi Challenge: Macayo's vs. El Molino
Everybody tells the same story about how the chimichanga was invented: somebody accidentally dropped a meat-filled burrito into a fryer. And according to the publicity machine for Macayo's Mexican Kitchen, that somebody was its founder Woody Johnson, who opened his first restaurant here in Phoenix in 1946 and made serendipitous chimi magic . . . when? No one gives a date. Wouldn't someone remember?
I don't buy that story for a minute -- not from Macayo's or any other Mexican restaurant in Arizona (El Charro in Tucson also lays claim to the chimi's invention). And I'll tell you why.
Diana Kennedy -- the "Julia Child of Mexican Cuisine" who spent 45 years traveling through Mexico researching history, ingredients and technique -- the due-diligent person who spoke to grandmas all over the country and recorded their recipes, mentions "chivichangas" in one (if not more) of her nine cookbooks. So chimis aren't quite as gringo as people think.
Find out who won the battle of the chimis.
--Nikki Buchanan
Ten Favorite Food Scenes From Movie Classics
We love movies and we love food. And every once in a while, a scene comes along that sticks in our brains for, like, ever.
These are the scenes that combine film and food in the best way -- to make you laugh or smile or maybe even get a little misty-eyed. From '90s action flicks to modern animated classics, we've complied a list of 10 scenes any self-respecting food lover has got to see.
Did your favorite make the cut?
--Lauren Saria
Here's Your Fall Schedule for a Bunch of Farmers Markets in Greater Phoenix
Woo-hoo, fall's here! Time to wander out from our air-conditioning-stifled homes and into the fresh, autumn air to score some locally grown goodies at our favorite farmers markets.
And, according to Arizona Community Farmers' Markets, there's a lot going on this season. Which is why you're gonna need a schedule.
For starters, Carefree Farmers' Market is celebrating its 10th anniversary and will host a celebration later this fall, Old Town Farmers' Market is opening on Saturday, October 20, with a whopping 85 vendors, and the Avondale Farmers' Market plans on featuring a monthly collection of heritage farm implements and demonstrations.
Now get your farmers market on.
--Laura Hahnefeld
Don't forget to check out Chow Bella's continuing list of 100 Tastemakers.
