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Hip, railroad-car-size establishment specializing in Cornwall's answer to the potpie, the pasty (pronounced pass-tee). Traditionally, these jumbo turnovers are filled with steak, onion, rutabaga and potato, and are referred to as oggies. The place also has porkies, which are (you guessed it) stuffed with pork, sage, onion, potato and apple; and lamb and mint varieties. But owner Dean Thomas has pulled a Ben & Jerry's on the concept, adding everything from a pesto chicken to chicken tikka masala and a Philly cheese-steak version. Try 'em all, and you're sure to end up an oggie addict.
While a jumbo tub of hot buttered popcorn is one of our most frequently indulged guilty pleasures, we think a good movie deserves a little better company than junk food. Try out our movie and meal pai... More »
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 k... More »
Say what you will about bread pudding (a lead-heavy gut bomb of an overplayed dessert), it's still crazy-popular for one very good reason: nobody gets tired of warm, sugary, bread-based goo. It's bee... More »
Hey Chow Bella friends, guess what time it is? It's PEANUT BUTTER JELLY TIME!!!! See also: Cupcake Wars Challenge: OllieCake vs The Coffee Shop Ten Favorite Metro Phoenix Sandwiches Valley chefs ha... More »
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There's probably some stripper-friendly boutique in town that's worthy of a Best Of for its sequined nipple covers, but we're actually talking about "pass-tees," the centuries-old snack created for tin miners in Cornwall, England. They're a full meat-and-potatoes meal baked inside a hot, flaky pastry, and at Cornish Pasty Co., they come in dozens of variations, from traditional (stuffed with steak, potato, onion, and rutabaga, or perhaps bangers and mash) to contemporary (how about lamb... More »
Few epicurean delights in the Valley are as saliva-inducing and ultimately satisfying as a pint of lager and a steaming hot pasty -- Cornwall, England's culinary contribution to the world. Tempe has Cornwall native Dean Thomas to thank for being on the pasty map, and his off-the-charts success with his two-year-old Cornish Pasty Co. is a testament to Thomas' hard work and originality. With a new location in the works and near-daily offers for franchise deals, Thomas is the living... More »
Expat Dean Thomas of Gunnislake, Cornwall, has single-handedly turned Tempe into Arizona's capital of Cornish pasty. See, pasties (pronounced pass-tee) are a Cornish specialty, the type of hearty fare tin miners in that section of England traditionally took with them to the mines. To the uninitiated, they might resemble a jumbo Hot Pocket or the Brit version of a calzone. The shape of a half-deflated football, the flaky, pot-pie crust is pinched in the middle so that it forms a distinctive,... More »
Once upon a time, Cornwall, England, was best known for its tin mines. Thousands of them. Indeed, the patron saint of Cornwall, St. Piran, was beloved by the common folk for teaching them how to smelt the tin ore contained in local rocks, thus giving the region an industry. St. Piran's good works may be the stuff of legend, but it's no legend that Cornwall's miners preferred pasties (pronounced pass-tees) during their meal breaks. A pasty is a pastry filled with meat, potato, rutabaga and/or... More »
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