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Top 10 Stories of 2020

One might suggest that food and beverage writers had a shortage of content to cover last year because of the pandemic.

Au contraire, I say, especially when I look back at the stories that I was honored to cover last year.

My top ten stories of 2020 are ranked in this week’s Inside Tucson Business by readers’ digital engagement — their clicks, likes, and shares.

Despite the virus-centric setbacks, it was a delicious year. And I look forward to the day this year when mask-less moments return to our favorite restaurants.

Check out my story here and let me know your thoughts!

 

Winter Whiskey Wisdom

It’s a whiskey that people line up for every year. On the first Saturday of December. In chilly morning temps.

They’re the wise ones, because with only 493 bottles made of the 2020 Winter Release from Whiskey Del Bac, it’s possible that they’ll run out on the first day of the sale.

I tell the story behind this year’s blend in the current edition of Inside Tucson Business. The head distiller calls it “a blend of hope and joy” and I look forward to raising a glass and toasting both…if I can actually get a bottle!

Check out my story here and let me know your thoughts.

 

Stories from a Hot Sauce Scientist

Local hot sauce scientist Zac Perkins describes his bottled products in the same way he describes himself

“Weirdly unique” and “oddly complex.”

Whether you’re odd, weird, or simply someone who fancies adventure, you may want to check out my column in this week’s Inside Tucson Business. And be on the lookout for the one hot sauce that Zac says is a must for your Thanksgiving table.

Check out my story here and let me know your thoughts!

 

Oktoberfest’s Seasonal Suds

There’s only one beer that rightfully gets the nod when Polka music is playing and pork schnitzel is frying. 

It’s Oktoberfest time once again, mein Freunde, and few moments mark the season better than enjoying an Oktoberfest-style brew that’s been poured down the inside of a glass as the foamy head simultaneously rises to the top.

In this week’s Inside Tucson Business, I caught up with two local brewers who shared their credentialed perspectives on these tradition-inspired beers.

Check out my story here and let me know your thoughts!

 

Try Tannat!

I’ve enjoyed wines at every stop along my global travels, including Merlot in Malta, Primitivo in Sicily, Assyrtiko on the Greek island of Santorini, and Grenache in France’s iconic Chateauneuf du Pape wine region.
But I’ve never had a wine made from the fashionable Tannat grape until now.
In this week’s Inside Tucson Business, I shared some wisdom from a local winemaker who’s won awards for her Tannat, and her story is translating to sales!
Check out my story here and let me know your thoughts!
 

Digitally Delicious

Local cooking classes have gone virtual this fall with chefs take center stage – er, screen.

As I report in this week’s Inside Tucson Business, the classes hosted by Flying Aprons Tucson are connecting chefs with their guests in fun new ways, bringing them together in interactive sessions where guests can cook right alongside their favorite chefs from the comforts of their own kitchens.

Check out my story here and let me know your thoughts!

 

Consolation from a ‘Cue Comrade

Pass me the Kleenex. I’m sadly skipping Sparks on my culinary travels this year.
Though I had to miss my annual trip to Sparks, Nevada this year for the  Best in the West Nugget Rib Cook-off, one of my BBQ brethren was quick to console me. I tell that story in this week’s Inside Tucson Business.
Check out my story here and let me know your thoughts!
 

Zin in a Tin?

Don’t mind me. I’m just sitting here by my pool.

Drinking wine.

From a can.

The latest Arizona winery to join the canning craze is Aridus Wine Company, and as I report in this week’s Inside Tucson Business, their winemaker suggests that the craze is about more than just convenience.

Check out my story here and let me know your thoughts!

 

 

The Soul of Senae

It’s doubtful that Garee Gai, Tua Pik Khing, and other staples of Thai cuisine are on the kitchen menu at St. Mary’s Hospital, but 100 hospital employees recently enjoyed an authentic taste of Thailand without stepping foot off hospital grounds.

In this week’s Inside Tucson Business, you’ll read that the best way to introduce people to Thai culture is through its food, and how the food at Senae Thai Bistro has therapeutic properties that go far beyond merely satisfying hunger.

Check out my story here and let me know your thoughts!

 

Vegan Burger Breakthrough

I never thought I’d have anything good to say about plant-based burgers. But here I am with lots to say about my recent vegan burger breakthrough.

In this week’s Inside Tucson Business, I reveal a secret that I’ve been keeping for weeks. And it will come as a shock to my comrades in the carnivore community.

Check out my story here and let me know your thoughts!