It’s been reported that the average person consumes two pounds of garlic every year, that’s 302 cloves, and we came close to hitting that number in a single hour on this live broadcast from the Wild Garlic Grill!

Mike Rapp, Maudi Gourdin-Schultz, Chef Steven Schultz, Matt Russell & Anna Perreira

This week’s celebrity co-host was Mike Rapp, host of Tucson Morning News on KQTH, who shared some of his thoughts on the local food scene, his penchant for Bloody Marys, and his go-to fuel that fires up his early morning shows each and every weekday. Anna Perreira of Yellow Brick Coffee sat down with us as well to share news on the upcoming 4th on 44th event in Tucson’s craft beverage district. We then shifted to wine, with Wild Garlic Grill’s sommelier Kris Rezac, and cocktails, with bartender Dallas Seeliger. Ever had a Garlic-tini? We did – just listen for our reaction! Our featured guests were Wild Garlic Grill’s own Chef Steven Schultz and Maudi Gourdin-Schultz who talked about their cool fusion of French and California cuisine.

Soft shell crabs with seaweed salad and a ginger soy beurre blanc.

Many examples were served for us to try, including a lovely sea bass with an avocado and heart of palm tapenade and soft shell crabs with a ginger soy beurre blanc. It’s Garlic Gone Wild at the Wild Garlic Grill!

Podcast: Play in new window | Download (Duration: 56:03 — 12.8MB)