The fireworks had already started around back yard grills as we approached Independence Day, and this All-American broadcast came to you live, grill-side, from Matt’s own back yard!

Chris Cohen, Matt Russell, Chris Squires & Dan Dickman

Our celebrity co-host was Chris Squires of Ten Fifty-Five Brewing Company, who talked about some of his star-spangled suds that he thought were perfect to enjoy in this hot Tucson summer. We then welcomed Chris Cohen of Young’s Market Company, who told a great story about the classic American spirit, rye whiskey. He even took us on a flight tasting of some of his own favorite ryes. We all got pretty hungry at this point, and Dan Dickman of Dickman’s Meat and Deli answered the call. Our resident Butcher-in-Chief, Dan talked about what was trending this July 4 weekend on grills across town, taught us a thing or two about burgers, and treated us to some house-made burgers and sausages of his own. July 4. Beer. Whiskey. Burgers. Brats. Does it get any better?!

{We had some brief signal interruptions from 11:00 – 17:20. Hang in there. It gets better!}

Podcast: Play in new window | Download (Duration: 52:37 — 12.1MB)

While Matt was on culinary and cocktail assignment in Mexico this week, special guest host Adam Lehrman of Tucson Foodie took over the mic on this delicious broadcast.

Jackie Tran, Adam Lehrman & Jason Blackburn

Adam’s celebrity co-host was Jackie Tran, Tucson Foodie writer and photographer, who shared some of the dishes and drinks that have found favor on his palate these days. Adam and Jackie also welcomed Jason Blackburn, general manager of Tavolino Ristorante Italiano, who talked a bit about the Tavolino story, an upcoming wine dinner, his exceptional happy hour, summer cocktails and wine specials, and “Tavo Tuesdays!”

Podcast: Play in new window | Download (Duration: 54:49 — 12.6MB)

Pollinators are vital to our ecosystems and pleasing to our palates (well, the pollen anyway) and we shared all of the tasty buzz on this show’s countdown to National Pollinator Week, live from the Garden Bistro at Tohono Chul Park!

Karyn Zoldan, Matt Russell & Michelle Armstrong

Our celebrity co-host was Karyn Zoldan of Circle of Food, who shared some buzz from her latest food and drink adventures. We also checked in with Jon Justice of the Jon Justice Show, who had all the buzz on the upcoming Iron Chef Tucson event, as well as Garden Bistro Chef J.P. Pratt, who offered some current buzz from his menu. Tohono Chul Park’s own Michelle Armstrong sat down with us as well with information on her Pollinator Party and how adopting a bee can lead to wonderful and delicious things!

Podcast: Play in new window | Download (Duration: 54:52 — 12.6MB)

With Father’s Day only a little over a week away, we offered suggestions for celebrating the ol’ man on his special day from a place that does dads deservedly – Charro Steak!

Ray Flores, Matt Russell & Chef Gary Hickey

Our celebrity co-host was the Chief of the Charrosphere himself, Ray Flores, who introduced us to his hot new steakhouse concept in downtown Tucson. Freddy Valencia of Jerry’s Cigars joined in the conversation as well, revealing his personal picks for Father’s Day sticks. Our featured guest was Charro Steak’s Executive Chef Gary Hickey, who introduced us to some killer cocktails and walked us through the story behind their “Ranch to Table” philosophy, eating clean, and what they have planned for Father’s Day. He also treated us to some examples of the Charro Steak experience, including the Charred Romaine Wedge, Caprese de la Casa, Prickly Pear Albondigas, Relleno Natural, and Carne Asada…Estillo Charro style, of course. Delicioso!

Podcast: Play in new window | Download (Duration: 54:54 — 12.6MB)

That’s right. A show of Hubsters, by Hubsters, and for Hubsters!

Matt Montgomery, Ralph Avella, Matt Russell & Chef Ben Caballero

This show came to you live from HUB, where we pubbed, grubbed, and hubbed our way through the most delicious hour on radio. Our celebrity co-host was Matt Montgomery of Three Wells Distilling, who shared some delicious news about a gin he recently produced made from local wild juniper. We also heard from John Kulikowski of Hacienda Del Sol who revealed his plans for two of our favorite holidays, Father’s Day and July 4. HUB general manager Ralph Avella then got some libations flowing with his strategies for keeping cool during these hot months. Chef Ben Caballero sat down with us well to talk about his culinary journey, his take on comfort cuisine, and what he learned from a recent trip to New York City. Oh, and the Glory Curds. You can’t talk HUB without a nod to the Glory Curds!

Podcast: Play in new window | Download (Duration: 52:43 — 12.1MB)

In the one-week countdown to the smokiest and sultriest BBQ battle in town, the Smokin’ Showdown, this week’s show came to you live from the Catalina BBQ Co. at the JW Marriott Starr Pass Resort!

Hank Rowe, Chef Danny Perez, Matt Russell, David Slutes, Leah Flannigan & Jeff Ronstadt

Our celebrity co-host was reigning Iron Chef Danny Perez, the resort’s executive chef and director of food and beverage. Danny updated us on all that’s been smoking lately at the Catalina BBQ Co., while talking about what he’ll be looking for as lead judge at Smokin’ Showdown. We also welcomed Jeff Ronstadt, Showdown co-founder, who shared some personal stories about his journey with the event’s adopted non-profit, the Steele Children’s Research Center. We were also graced by the presence of Leah Flannigan of Merit Foods, who talked about pork butts and her company’s ongoing commitment to this annual event (Merit is donating all of the pork butts for the competition!). What’s a BBQ without beer? Hank Rowe with Catalina Brewing Company had lots to say about his spectacular suds and how he believes they’ll pair nicely with the ‘cue at the Showdown. David Slutes of Hotel Congress, the event venue, then shared all of the details for the event, including his personal strategy for making the most out of this epic BBQ battle. Let the games begin!

Podcast: Play in new window | Download (Duration: 54:51 — 12.6MB)

May is National BBQ Month and we celebrated in a way that this commemorative commands, live from the Summer BBQ Bash at Red’s Smokehouse & Tap Room!

C.J. Hamm, Chef Ramiro Scavo, Matt Russell, Rod Miller and the Mrs. & Michael Lopez

Our celebrity co-host was fellow soulmate in the swine-esphere, Michael Lopez, food and beverage director at the Forum Tucson. Michael talked about his passion for the pig and how he approaches breaking one down when serving swine for large groups. We also checked in with Chef Gabriel Quihuis of Zinburger, who shared some delicious news about his #ZinfullMoment initiative and how it could win you free Zinburger for a year! Rod Miller of E & R Pork stopped by as well to talk about the pigs he supplied for this big BBQ bash and how his breeds stand out from the rest. Our featured guests were Red’s own Ramiro Scavo and C.J. Hamm, who walked us through their take on ‘cue, their majestic smoker, and the beers and whiskeys that were showcased at this first annual Red’s rager. What a ‘cue crew!

Podcast: Play in new window | Download (Duration: 54:55 — 12.6MB)

There’s a lot of shakin’ going on in the local cocktail community, so we thought we’d dedicate this show exclusively to the craft and culture of the cocktail, live from Obon!

Aaron DeFeo, Matt Russell, Marlee Palmer & Matt Martinez

Our celebrity co-host was Aaron DeFeo, resort mixologist at Casino Del Sol Resort and local chapter president of the U.S. Bartenders Guild. Aaron shared his perspectives on the local cocktail community and how much it has evolved over the past few years. We were also joined by Marlee Palmer, Obon’s assistant bar manager, who talked about the role of women in mixology today. Obon’s bar director Matt Martinez also stopped by to talk about whether or not there are inherent struggles in building and maintaining a robust cocktail community. We also talked about Obon’s new cocktail menu and demonstrated how well some of the selections pair with Obon’s cuisine. Matt and Marlee…another drink, please!

Podcast: Play in new window | Download (Duration: 54:49 — 12.6MB)

Passion for food and drink is what we all have in common, and what better place to revel in this connected commonness than at an eatery where it’s celebrated seven days a week, Commoner & Co.!

Nathan Ares, Rita Connelly, Matt Russell, Chris Squires & Brian Morris

Our celebrity co-host was Chris Squires, partner and general manager of Ten Fifty-Five Brewing Company, who updated us on his recently launched equity offering and a few of his seasonal brews. We also welcomed food writer Rita Connelly who shared details on an upcoming dinner that fans of some of Tucson’s “Lost Restaurants” won’t want to miss, and Commoner & Co. partner/chef Ginny Wooters stopped by to talk about the flavors of spring and summer on her new menu. Managing partners Nathan Ares and Brian Morris then got us current on the upcoming opening of the second location of Prep & Pastry, Commoner’s sister restaurant, while treating us to some of P&P’s showstopping cuisine!

Podcast: Play in new window | Download (Duration: 54:49 — 12.6MB)

You don’t have to look far to find Cinco de Mayo celebrations across Southern Arizona, and this weekend’s show came to you live from a place that takes Cinco seriously…Fini’s Landing!

Andrew Carlin, Matt Russell, Mike Cotter & Chef Tiki Tim Stevens

Our celebrity co-host was fellow foodie and former Tucsonan Mike Cotter, now a resident of the Great State of New Mexico, who talked about his perspectives on the southwest food scene. Todd Hanley of Hotel Congress joined in the fun as well with some news on the upcoming Agave Fest. Fini’s Landing mixology maven Andrew Carlin shook up a cocktail that he personally created for the Cinco celebration (Basil Bandito, anyone?), while Chef Tiki Tim Stevens talked about Cinco cuisine. We also feasted on some of the new items from Fini’s soon-to-be-released seasonal menu, including the adobo-marinated Gaucho Asada with house chimichurri and black beans. Si, por favor!

Podcast: Play in new window | Download (Duration: 57:54 — 13.3MB)