Eddie Matney of Eddie's House is one of four chefs customizing his own beers with Scottsdale's Sonoran Brewing Company.

The craft beer experts at Scottsdale's Sonoran Brewing Company are setting out to change that. They've teamed up with four, well-known Valley chefs as part of the first-ever Sonoran Brewing Company's (SBC) Inaugural Chef Series Beer Collaboration, where each chef will design and brew his own beer with the help of SBC brewmaster Zach Schroeder.

And talk about a local focus: the beers will be made using local ingredients, labels will be designed by local artist Ellison Keomaka, and local charities will receive a portion of the proceeds from each beer, which will be released throughout Arizona in 22 oz. bottles and on draft in select locations.

"I'm excited to craft my own style of beer," says chef Eddie Matney of Eddie's House, one of the participants, "and hopefully people enjoy it as much as they enjoy my food."

Read on to find out what other three Valley chefs have something brewing and to find out the release date of the first beer.

Now, it seems as if folks in Chicago are destined to find out as well -- and they don't have to have them shipped from the product shelves of Pane Bianco.

The Chicago Tribune reports Bianco's tomatoes, in addition to other artisinal foods inspired from staff travels, will be carried at Publican Quality Meats, the new Fulton Market butcher shop in Chicago.

And if the name Publican doesn't ring a bell, the name of its owner might.

Garlic bagel with bacon, egg, and cheese.

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.

Chef Michael Cairns will head up all aspects of dining at the Montelucia, which includes Prado, ROQ Poolside Bistro, room service, catering, and special events. A hospitality veteran for over 22 years, Cairns previously ran a catering and consulting business called Urban Chefs AZ after leaving Wright's at the Arizona Biltmore in 2007. He's also consulted for Rawhide Frontier Town & Steakhouse, the Old West tourist-driven theme park located on the Gila River Indian Community in Chandler.

In his new role, Cairns will focus on tapas (think grilled meats and steaks), and will add more family-style choices to the menu at Prado.

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From 9 a.m. to 1 p.m. on Sunday, February 19, and continuing every Saturday and Sunday thereafter, Windsor, which opened last April, will be serving up a brunch menu of familiar a.m. fare with dishes including Homemade Donut Holes with vanilla mascarpone and strawberry jam, Southern Style Sausage & Gravy starring Schreiner's sausage, and the Windsor Eggs Benedict.

"We first launched brunch at our sister restaurant Postino Central a few months ago and the neighborhood loved it, so we figured why not do it Windsor-style?" says DeMarco, who also owns Postino Arcadia, Postino Central, and the coming-soon Postino East in Gilbert.

Read on to find out about Windsor's Bloody Mary Bar and to see the menu.

Ah, the memories. My Portillo's at 100 West Ontario in Chicago.

That's what a lot of Chicago transplants in the Valley may be saying to themselves upon hearing the news that the Chicago-area restaurant company is bringing its Chicago-style hot dogs, Italian beef, hamburgers, Maxwell Street Polish, salads, and desserts to several locations in the Valley.

Count me in that crowd. During my time in the Chicago area, Portillo's, a fast-casual restaurant known for its quick service, great food, eye-catching decor, and counter-view of food preparation, was a mainstay (I was particularly partial to the Chicago dogs and decadent slices of rich, chocolate cake) and whenever I go back to visit, it's a must-have.

I've even gone the route of having a Portillo's Hot Dog Party Package shipped to a good friend here as a birthday present.

Read on to find out whether this Chicago institution plans on putting one of its restaurants in your neck of the woods.

Chef Silvana Salcido Esparza at Silvana Bistro.

"Quick-draw Salcido, that would be my cowboy name," Esparza tells me. "[Silvana] Bistro was just getting her legs, but I was not feeling it. I felt as if the restaurant was too stuffy -- not like I had imagined -- so I killed it quickly."

She's not kidding. Opened for about three weeks, Silvana Bistro, named after Esparza's maternal grandmother and namesake, was a decidedly more upscale dining experience than the more casual Barrio Queen (which opened in December and sat next door to Silvana Bistro in the SouthBridge space in Old Town Scottsdale) and one that Esparza defined as "the Euro-Mexican cuisine known in southern Mexico."

Esparza tells me the Euro idea was fun but that she felt as if she was being pulled in a direction that wasn't her.

"When I said Euro, I meant ingredients and styles. But at the end of the day, I am just a street girl serving my food."