So we were reading an article from the Wall Street Journal, and it hit the nail on the head.

When we decided to rethink CHOW, we wanted to create a concept that was familiar and comfortable for everyone, while remaining true to our Farm to Table philosophy. The idea of filling the need [and stomachs] with good for you–and good to eat– pizza that is fast, budget-conscious and sustainable seemed like the perfect fit.

Keep an eye out for more information soon!


One Response to “What we’re thinking”

  1. cass says:

    hey denise & donna,

    fire and ice margarita?
    white wine sangria?
    hot chocolate buns?

    reeeally looking forward to checking out the new digs.
    (ali parm’s friend)

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