The Coffee Chop Presents “The Knowledge Series at Crêpe Bar”

Morning Sessions Blend Coffee Education, Award-Winning Food, Instagram Rock Stars


UPDATE: $10 from each ticket sold will be donated to The One Fund helping the victims and families of Monday’s Boston Marathon bomb explosion as Perry Czopp of Coffee Chop left Boston earlier in the day after a week of meetings and a coffee expo.

For coffee lovers, making a delicious cup of joe seems to have gone from putting water in your Mr. Coffee machine to setting up a science experiment. But while the tools out there may be varied and strange-looking, they are actually very simple to use at home. On Saturday, April 20, Perry Czopp of The Coffee Chop will share some coffee knowledge on how to use three of today’s alternative brewing methods. The morning sessions at Tempe’s Crêpe Bar will include coffee sampling, bites from the award-winning restaurant, and hands-on learning from experts in the Phoenix coffee industry.


Says Czopp, “Tools like the Chemex, V-60 and Aeropress are commonplace in today’s specialty coffee shops. Each is designed to get the best flavors from your beans, but you don’t need to be a certified barista to use them.”

At the Alternative Brewing Methods session, guests will learn about each of these techniques, sample the same coffee brewed in each method, then get to make their own cup themselves – all while noshing on bites from the Crêpe Bar kitchen.

The Coffee Chop “Knowledge Series” is a morning edition of Czopp’s popular Latte Art Throwdowns. While the throwdowns are evening events for the Arizona coffee industry, the Knowledge sessions are designed for the layperson interested in learning more about specialty coffee. Each session covers different aspects of coffee – from how to prepare it at home to learning about different roasts and flavors.

“The mission of The Coffee Chop is to put Phoenix on the coffee map. A big part of that is for people to be able to share the greatness of coffee in their own homes,” Czopp explains.

“There’s no stereotypical ‘barista attitude’ here. It’s all fun – especially at Crêpe Bar,” says Czopp. “It’s one of the best restaurants in town and they are doing amazing things with their coffee program. I think guests who have never been here before will be blow away by what Chef Jeff Kraus and Shelby Moore have going on.”

Alternative Brewing Methods will be from 8:30 – 10 am on Saturday, April 20 at Crepe Bar at 7520 E. Rural Rd. in Tempe. Cost is $45 per person for advanced registration and $52 per person on the day of the event. Pre-registration is available at

Follow Perry Czopp @thecoffeechop and Crêpe Bar Chef Jeff Kraus @garsdecrepe on Instagram and Facebook for more buzz on the Knowledge Series.

The Coffee Chop Presents: The Knowledge Series
Alternative Brewing Methods
Saturday, April 20, 2013
8:30 – 10 am
$45 advanced registration
$52 day of

Upcoming Knowledge:
Three Roasts – Saturday, May 18
Learn about the roasting process and taste from three different local roasts.
Crêpe Bar / 8:30 – 10 am

Crêpe Bar
7520 S. Rural Rd.
Tempe, AZ

Lawrence Dunham Vineyards’ is celebrating 5 years since planting with a party.

Grapes in the Lawrence Dunham vineyards
Grapes in the Lawrence Dunham vineyards

As the grapes in Arizona’s wine county begin to awaken from their winter slumber, Lawrence Dunham Vineyards is throwing a party. It has been 5 years since the vineyard planted its first wine grapes in the Chiricahua Mountain foothills in Cochise County.

“What a journey it has been from thinking about the next phase in our lives to ending up buying 40-acres to plant wine grapes and producing wines,” said Curt Dunham owner/winemaker at Lawrence Dunham Vineyards. The winery is getting ready for the annual planting season, with fingers crossed that the cold weather is done for another year.

Owner & winemaker Curt Dunham & owner Peggy Fiandaca
Owner & winemaker Curt Dunham & owner Peggy Fiandaca

The winery has become known for full-bodied Rhone varietal wines, particularly Petite Sirah. The vineyards’ 2009 Petite Sirah was awarded 88 points from Wine Spectator Magazine. “Plush, velvety,” and “solid range and character” were all descriptors used by James Molesworth to describe Lawrence Dunham Vineyards’ first vintage 2009 Petite Sirah made from 100% Arizona estate grown grapes. Mr. Molesworth evaluates wines from the Rhone Valley, Bordeaux, Loire Valley, and South Africa for the internationally-respected publication. Our winemaking process includes processing small batches of grapes, handled very gently, which we believe creates an extraordinary mouth-feel and well-balanced flavors,” said Dunham. “This was our first vintage and I was thrilled that my vision for this wine was interpreted and recognized by such a prestigious publication.” Help Lawrence Dunham Vineyards celebrate its first five years of the grape to glass journey.

Date: Saturday, April 13, 2013; 11:00 AM to 4:00 PM
$8.00 (includes wine flights, birthday cake, discounts, & other celebratory activities)
Winery Location: Lawrence Dunham Vineyards
13922 S. Kuykendall Cutoff Rd.; Pearce, AZ
More Information: 602-999-5626;

First Ever Zoowalk For Autism Research Kick-off “Pajamas & Pancakes


In honor of National Autism Awareness Month, ASU Autism Research Program is hosting their first ever Zoowalk Kick-off Pajamas and Pancakes event. It’s breakfast for dinner! Come in your pajamas and enjoy a delicious meal!

Sunday, April 28, 2013
4:00pm – 8:00pm
My AZ Kitchen
3821 E. Baseline Rd. #J140
Gilbert, AZ 85234
(East end of the Frys Plaza between HR Block and the Airsoft Arena)

Fun for the whole family! Entertainment includes Bread Making Class, face painting, T-Shirt design, and a mini Farmers Market. Door prizes for everyone dressed in their pajamas.

Enjoy a delicious meal with gluten-free and casein-free options. Prepared by Chef W and his assistants; including those with ASD (Autism Spectrum Disorder).
Enjoy from a selection of pancakes*, eggs, bacon, and sausage with your choice of coffee or orange juice available. *gluten-free and casein-free options available.

Suggested donation $5 for adults $2 for children under 12.

Volunteers are needed for set-up, cooking, to serve and clean up.