In celebration of this week’s Tucson Rodeo, we saddled-up and trotted over to a destination where the cuisine and cocktails are at the heart of the cowfolk culture, the Horseshoe Grill!

Melinda Dickinson, Matt Russell, Nini Lopez & Chef Andy Romero

Our celebrity co-host was Melinda Dickinson, spirits brand manager for Hensley Beverage Company, who offered her headlines from Arizona Cocktail Week and other adventures on the spirits scene. We then caught up with Master Distiller Phil Prichard of Prichard’s Distillery in Tennessee who gave us a rundown on his portfolio and his upcoming pairing dinner in Tucson with Brother John’s. The Horseshoe Grill’s lead bartender Nini Lopez sat down with us as well to talk about her affinity for Jack Daniel’s and how she’s celebrating this pioneering distiller’s artistry during Rodeo Week. No wonder why she’s a Jack fan, the cocktails she made for us were love at first sip! Our featured guest was the Horseshoe Grill’s executive chef Andy Romero, who taught us all how to eat like a cowboy. He also talked about his Friday fresh fish specials, his world-renowned BBQ rub, and his plans for an upcoming beer dinner with Barrio Brewing Company.

Bacon-wrapped and smoked onion rings with a house BBQ sauce

Our tasting was a show highlight, including a smoked salmon pizza, bacon-wrapped and smoked onion rings, and a killer T-bone. See you at the Shoe!