Who hasn't wanted to spend a few minutes chatting up the guys who make their favorite brews? The Chow Bella team, lucky dogs that we are, recently got the opportunity to do just that. The catch? We only got about three minutes with each one. These guys are busy!

Watch the short video below for an insight into the mind of an Arizona beer-maker -- this time we're chatting up Ron Kloth, Brewing President of Papago Brewing Company -- and stay tuned for more brewer interviews in the days ahead, in the days leading up to Arizona Beer Week.

For today's vid, we go behind the scenes (literally -- we were inside the beer fridge) with Papago Brewing owner Ron Kloth.

Arizona Beer Week 2012 runs from Feb 18-25. The celebration of the craft beer boasts more than 150 buzz-worthy events in every corner of the state including Flagstaff, Sedona, Prescott, Tucson, Phoenix, Bisbee and every brew-loving burg in between.

Chow Bella partnered with Up Agency, Arizona Beer Week's communications team, to produce this video.

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Photo by Dayvid LeMmon

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When a reader recently suggested checking out Durant's Strawberry Shortcake, our first reaction was skepticism. After all, classic strawberry shortcake is so simple that it's hard to imagine an especially spectacular version. However, there's quite a buzz about this dessert online, and since Durant's has been a local hit since the '50s, it's safe to say that the restaurant is doing quite a few things right. After cozying up in a red leather booth designed just for two and being served a stiff, no-nonsense drink, it started to become clear why this might be a great dessert destination after all.

As the server brought the Strawberry Shortcake to the table, the first sight of it was a huge shock. The menu lists the dessert as being "for two," but it's a three-tiered cake that could easily feed three or four people. It's so impressive that the man dining next to us jumped up from his table to snap a photo of our dessert with his smartphone.

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mixnsip.com

​Yesterday we discussed Miller Coors' recent buyout of Crispin Cider as well as Anheuser Busch's foray into the apple wine category. Cider is growing in popularity for a reason -- it's great on its own -- but it can also play very well with others. Like Batman and Superman, cider and beer have very different origins but can make excellent teammates. Check out these three drinks made with the combination of cider and beer.

Snake Bite
Ingredients:
1 part cider
1 part lager

How to make it:
Fill a glass halfway with cider, then pour in the lager to fill. Stir. If you add a dash of blackcurrant liqueur, you've got yourself a Diesel.

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​Whole Foods Market in Chandler is showing some birthday love to Arizona and its shoppers next Tuesday by offering free sweet treats that are made right here in the Valley.

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Swede Mead

​ If a type of booze could be considered "high-brow," mead or "honey wine" would definitely be it.

Known as the drink of choice during the Middle Ages and having influence over many important literary and mythological texts, the ancient history behind this favorite fermented honey drink dates back to times way before even your great-great-grandmama was born.

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Garlic bagel with bacon, egg, and cheese.

​Many East Coast transplants in the Valley might argue that getting a decent bagel in Phoenix is difficult, if not impossible, to find.

Then there are others who say Hot Bagels & Deli comes pretty damn close.

Hot Bagels & Deli, the little breakfast and lunch spot with three locations -- Arrowhead, Happy Valley, and Carefree Highway -- serves up wallet-friendly sandwiches, bagels, wraps, and baked goods. The founder, originally from New Jersey, no longer owns the chain, but his East Coast recipe for bagels (hand-rolled, boiled, and baked fresh daily) remains intact -- which may be why the Arrowhead location was packed when I popped in for a visit last weekend.

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Shelby Moore

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Shelby Moore

A Vincent Van Go wood-fired pizza, fresh out the fire.

​The Market: Saturday's Camelback Market behind Vincent on Camelback is one of a kind. Surely, no other restaurant sets up shop with a series of tents offering freshly prepared breakfast and lunches -- wood-fired pizzas, barbecue, crepes, omelets, pastries, pin-inis, and farm produce -- like ducks in a row.

If you're not familiar with Vincent Guerithault, the man has been in the business of cooking elegant Southwestern cuisine out of this location for more than 25 years. He has expanded the operation to include his Vincent Market Bistro (which the farmers market huddles around weekly), a catering business called Vincent Van Go, and a bar, Bleu, inside the restaurant.

The Parking: Parking on the south side of the market will cost you $5, but know there's free parking at a surface lot on 3900 East Camelback Road, and a shopping center with a Fresh and Easy just across the road on the southwest corner of Camelback and North 40th Street.

The Vendors: On the whole, non-Vincent fueled vendors make up for what they lack in numbers with unique and quality products. Approaching the market from the east side, you'll meet your two new favorite vendors -- the man behind Dromgold Mustard and the woman behind Carolyn's Classics. The Irishman does mustard better than anyone, winning prizes for a selection that starts with his stone-ground, full-strength mustard or Irish pub mustard, and moves on to flavors like honey, onion, habanero, and horseradish. You'll notice his excellent "Old World" bottling and labeling, and you may be tempted to ask: "What makes a mustard Irish?" To which he'll respond, "I make it Irish." Good answer.

Shelby Moore

Carolyn's jams, jellies, butters and preserves -- from rhubarb to apple butter, and down onto peach and blueberry jalapeno jelly.

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someecards.com

Smart Man!

​For all of you procrastinators out there, we've dug up 10 more Valley restaurants that would love you to dine with them on Valentine's Day. (Here's our original list.)More >>

The Glue Society

​Ever since Italy and France began making iced and flavored confections made from milk or cream in the 17th century, ice cream has become one of the most successfully cool, dairy-based treats on the planet. Not sorbet, ices, or gelato (we promise those lists will come later), here are 11 of our favorite places to score a scoop or two of the frozen dessert in greater Phoenix . . . and beyond.

​11.) Mary Coyle Ol' Fashion Ice Cream Parlor
Owner Mike Stoffey made several changes to this Phoenix lunch and dessert institution of over 60 years after buying it before it nearly went out of business in the spring of 2011. But there was one thing he left alone: the ice cream. With more than 33 flavors hand-made on site, parlor patrons can enjoy specialty flavors like black licorice, gigantic sundaes like The Suicide, and seasonal creations -- all in a retro-style scene.

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