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Next show: December 9, live from Copper Mine Brewing Co.

Join us on December 9 at 5:00 pm for our live broadcast from Copper Mine Brewing Company!


Got Game

Take a look around and you’ll see how some local sports bars are upping their cuisine and cocktail game, and this weekend’s broadcast was a great example, live from the grand re-opening party at Mulligans!

Zach Clark, Matt Russell, the Michelob Ultra Bottle Model, C.J. Hamm, Flavor Dave & Sherwood Alger of Hensley Beverage Co.

Our celebrity co-host was Zach Clark, of the Zach Clark Show on ESPN-Tucson, who talked about some of his headlines from the sports and suds circuit. We also welcomed Morgan Sanchez of Jerry’s Cigars with all the information on her upcoming 10th anniversary cigar celebration. Mulligans’ own Flavor Dave got things shaking and stirring at this point with a conversation about his new craft beer and cocktail programs, while C.J. Hamm unveiled some of his creations from the Mulligans kitchen.

Meatloaf loco moco; check out that crust!

We particularly enjoyed the michelada with a cajun-rubbed, spear-stabbed chicken wing garnish, and the meatloaf loco moco with bacon gravy, dirty rice, and fried egg. A memorable culinary moment at a sports bar? Yes!



Another legendary culinary and cocktail adventure took center stage this weekend, on our live al fresco broadcast from the patio of Legends Bar & Grill at the Omni Tucson National Resort!

Danny Perez, Jeffrey White, Matt Russell, Chef Jonathan Stutzman & Jeremy Hilderbrand

Our celebrity co-host was sales consultant at Shamrock Foods and two-time Iron Chef of Tucson Danny Perez, who shared some Thanksgiving reflections and some thoughts on the local food and beverage scene. We also featured some breaking news from Jeremy Hilderbrand of Sentinel Peak Brewing Company, who announced for the first time his plans to open a second Tucson location! With Christmas approaching, we sat down with Omni Tucson’s general manager Jeffrey White who revealed his fun “Twelve Days of Cocktails” menu at Legends. We particularly enjoyed the “Three French Hens”, “Five Golden Rings”, and “Eight Maids-A-Milking!”

Nachos re-imagined at Legends, with a local goat cheese asadero sauce, chiles, and fried pork rinds!

We were then joined by Omni Tucson’s executive chef Jonathan Stutzman who walked us through some fun new menu items at Legends, a new Rioja, Spain menu that will be featured through the end of the year, and some updates from the Omni’s own Bob’s Steak & Chop House. This is all #AtTheOmni!


Sol of the Season

A new fall menu launched by a gifted culinary team has made some big news over the last few weeks, so we thought we’d head down to their place ourselves to check it out before winter arrives – the PY Steakhouse at the Casino Del Sol!

Michael Lopez, Matt Russell, Chef Ryan Clark & Chef Roderick LeDesma

Our celebrity co-host was fellow foodie, proud veteran, cigar comrade, and director of food and beverage at The Forum at Tucson, Michael Lopez! Mike got us current with the happenings in his kitchen while sharing some thoughts on the local F&B scene. We also caught up with Todd Martin of Tucson Tamale who spoke with spirit about the seasonal influences on his craft. Casino Del Sol mixologist Aaron DeFeo joined us as well to share some news from behind the bar, including his 777 Happy Hour!

Flavors of fall: new pork belly and beef tartare dishes at PY Steakhouse!

We rounded out the show with Chefs Ryan Clark and Roderick LeDesma about the new fall menu and their expressions of the season at the center of the plate. Their new cider-braised pork belly with apples and a Thai chile-infused honey, and an Arizona beef tartare with a whiskey barrel shoyu, onion, and squid ink puree sang to us in unimaginable ways!



Saluting Service

This show aired live on Veterans Day and was dedicated to the men and women who have served this country and fought for the freedoms that we enjoy today…live from the veteran-owned 1912 Brewing Company!

Gabe Ceniceros, David Clark, Matt Russell & Allan Conger

Our celebrity co-host was David Clark, lead barman at Hotel Congress, who shared some of the things that excite him most when he’s shaking and stirring on downtown Tucson’s historic east end. We also heard from Todd Bostock of Dos Cabezas WineWorks who just brought a canned sparkling wine to the market. A big can. Like liter-sized! Listen as he describes the inspiration behind these bubbles. We were then joined by founder and brewer at 1912 Brewing Company Allan Conger, a U.S. Marine veteran, who talked about his story of service, how it inspired his brewing journey, a little about a collaborative beer that he just tapped, and his current line-up of suds.

Behold. The Brig Bound. A collaborative brew crafted by local veterans of the Army, Navy, Air Force, Marines, and Coast Guard!

We also checked in with Gabe Ceniceros of the Blacktop Grill who was on-site to serve some craft beer cuisine.

God bless our vets!