Fry Bread House

IMG_6567.jpg

This place is so good! I’m embarrassed to admit that I’ve only recently visited here for the first time. Especially being a Phoenix native living close to Guadalupe who grew up on Fry Bread with honey and powdered sugar. Of course my expectations were high for my first visit to Fry Bread House – James Beard recognized and the Green Chili Beef Taco voted as a top dish from AZCentral’s Dominic Armato. Plus all its history here in the Valley going back to when it opened in 1992. The restaurant is located within the Melrose district (after a couple relocations). The decor pays homage to Native American culture with plenty of pictures and a Man in the Maze motif standing in place of a welcome mat. The roped off line to the ordering area at first confused me but I eventually caught on. There was a good mixed crowd here and plenty of regulars. Even though I already had my mind set on the taco, the Chumuth Burro, the Red Chili stew and the Hominy stew with plain fry bread called out to me from the menu on the wall as I waited. Service was quick and easy and they really try to move the line. The green chili taco was a lot bigger than I thought. I’m not going to lie, it was also a bit sloppy to eat. But when you stuff a fry bread with all that yummy gooey goodness it’s probably not going to hold together for long. The fry bread is light and crisp and folded into a taco shape. The chili beef was nice and tender with cheese and the perfect amount of spiciness for me. It was a pretty good meal for $9 and good first experience for me. I’m dying to try that stew next time around. I’m also looking forward to introducing some of my Native buddies to this place.

IMG_6575.jpg

Green Chili Beef Taco

IMG_6574

IMG_6573

IMG_6571

IMG_6579

The Fry Bread House Menu, Reviews, Photos, Location and Info - Zomato

Advertisements

Devour Film Screening

FullSizeRender-3 copy 5.jpg

Devour week is the biggest week of the year for foodies living in Arizona. Throughout the week are events leading up to the big culinary classic. This event is in its second year of existence and was one that intrigued me. FilmBar hosted a movie screening by local filmmaker Andrew Gooi and presented by Food Talkies, Devour PhoenixBite and Local First Arizona. The movie is called Elements and it showcases six local chefs here in the Valley using elements from nature in their crafts. Chefs Brian Konefal of Coppa Cafe (Earth), Akos Szabo of Match Cuisine / FoundRE (Fire), Derrick Shields of The Farm at Agritopia (Air), Julie Meeker of Mother Bunch Brewing (Water), Jeff Kraus of Crepe Bar (Smoke), and Ross Simon of Bitter & Twisted Cocktail Parlour (Ice) were the featured chefs. Each installment was filmed individually and collected together for this movie. We got to listen to each chef talk about their craft and heard comments from director Andrew Gooi. We were also given a Bite Box to help enhance our senses for the film.

FullSizeRender-3 copy 5

Director Andrew Gooi

FullSizeRender-4 copy 4

Local Chefs featured in Elements

FullSizeRender-5 copy 2

Bite Box

Food Talkies also has a series of films on coffee cultures in different cities called Coffee Run. This is the one that showcases the growing coffee scene here in the Valley.

Winter Chef Series

Phoenix Public Market

Travis Timmons, 38, came from Chandler to Tuesday evening’s demonstration. As a former cook, Timmons said he liked “getting to know the chef personally, where his influences come from and the stories behind why he cooks things that way.” – Downtown Devil

Chef Matt Taylor

Phoenix Public Market brought in Matt Taylor from Noca in Phoenix for their popular Winter Chef series to put on a cooking demonstration for us. I love these types of events as not only do you get to eat some amazing food, but you get to know the chef behind the food. They like to share some tips on cooking and some fun kitchen stories.

Matt Taylor has worked with four James Beard award-winning chefs and comes from the Bellagio Resort & Casino in Las Vegas. He’s a pretty young chef and brings a Southern style cuisine to Noca. I enjoyed both his personality and his cooking style. I loved the risotto and the beignets were delicious and paired well with the dessert wine.

Carolina Rice Grits Risotto

Here was the menu for the night:

1st Course: Bacon Chowder (celery, crispy potatoes, lardons); paired with Oak Creek Nut Brown Ale. 2nd Course: Carolina Gold Rice Grit Risotto (golden beets, black garlic, baby fennel, parmesan cream); paired with Keeling Schaefer Grenache. 3rd Course: Granny Smith Apple Beignets (bourbon & maple syrup); paired with Rancho Rossa Shadow.

Bacon Chowder

Granny Smith Apple Beignets

Downtown Devil wrote an article on this fun event (one I was interviewed for). You can check it out here

PPM

photo by Madeline Pado

Phoenix Public Market Menu, Reviews, Photos, Location and Info - Zomato