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Martin’s Merriment

It was the original tenant that occupied the space on the corner of Congress and 5th St. until the 1950s. It was also Tucson’s first soda fountain, general store, and pharmacy. Today, it’s a modern expression of a shake-and-stir society that laid the foundation for the cocktail scene generations ago, and the site of this weekend’s broadcast – Martin Drug Co.!

Mark Whittaker, Matt Russell, Chef Ben Caballero, Sandy Ford & Leah Schwersinski

Our celebrity co-host was Mark Whittaker, food and beverage writer for the Tucson Weekly and the guy behind the Tucson Home Skillet blog. Mark shared some of the developments making food news these days, and got us current on his “culinary headbanging” tour. We were also joined by Jane McCollum of the Marshall Foundation who revealed all the details on the upcoming Main Gate Square Culinary Challenge.

Matt’s first ever Singapore Sling. Cheers!

Martin Drug Company’s director of operations Sandy Ford then walked us through her cocktail culture at this uber-hip lounge with the furry walls, as well as updating us on some major renovation projects at her two other concepts, HUB and Playground. We also heard from HUB executive chef Ben Caballero who teased us with a few potential new dishes for his next menu. How about red beans and rice with cajun shrimp, andouille sausage, and braised pork shank? Or maybe the house-made chorizo and shrimp-stuffed relleno, or crab-stuffed chicken breast with rice pilaf? We vote for all of them!

 

 

Flagstaff Road Trip

The Tucson temps flirted with 110 degrees this week, so we buckled-up for a road trip that took us to a delightfully cool and delicious destination, Mother Road Brewing Company in Flagstaff!

Michael and Alissa Marquess, Matt Russell, and Paul and Laura Moir (Rob Glover and Caleb Schiff had to get back to their respective kitchens to serve their hungry guests!)

Our celebrity co-hosts were Mother Road’s dynamic duo, Michael and Alissa Marquess, who told the story behind their craft brewery and how their community has had an impact on their success. We also heard from Paul Moir of SLO Restaurant Concepts who partnered with the Marquess family on the grand re-opening of the Grand Canyon Cafe! The discussion then turned to cajun and ‘cue with Satchmo’s BBQ manager Rob Glover. Their spicy and smoky story has been a hit among Flagstaffers for years. No visit to the City in the Pines would be complete without a pizza from Pizzicletta, and chef-owner Caleb Schiff sat down with us to talk poetically about the perfect pie. Listen as he makes us melt with a discussion about natural leavening and fermentation! Paul Moir then returned with his wife Laura to get us current with their other local concepts, Brix, Criollo, and Proper Meats. Planning a retreat to Flagstaff? Your palate now has a passport.

Beer, glorious beer!

Cheers!

 

 

Dock of the Bay

Boat drinks. Flip flops. Lost shakers of salt. These images were brought to you by the Summer of ’17, and we watched the tide roll away on this live broadcast from our favorite shoreline in town. Fini’s Landing!

Kenny King Kahuna, Matt Russell, Kade Mislinski & Mike Rapp

Our celebrity co-host was local media icon Mike Rapp, host of Tucson Morning News, who got us current with his latest eating and imbibing adventures. We then broke news with restaurateur Kade Mislisnki’s announcement that he’ll be opening a new restaurant next month. The concept is a nod to the old Spaghetti Western, and it’ll be called Classic! Fini’s Landing general manager and chef Kenny King Kahuna then inspired us with his personal picks on the spirits and suds scene, as well as some of his dishes that are trending on the coastal cuisine circuit.

Fini’s calamari with roasted jalapenos, fresh lime, and Chubasco sauce.

We particularly loved the way that the Spicy Senorita cocktail paired with Kenny’s spicy calamari with fresh lime, roasted jalapenos, and Chubasco sauce. See you at the beach!

 

Full-On Funk

This weekend’s show was all about the fine art of funk; where to find it, how to channel it, and what exactly funk feels like when you’re eating, drinking, and dancing in the groove, live from the Funky Monk!

Rick Cano, Matt Russell & Dale Riggins

Our celebrity co-host was Tucson’s Single Malt Soulstress, Dale Riggins of Hamilton Distillers, who shared the latest from the Whiskey Del Bac news desk. We continued with our funkification when Ramiro Scavo of Red’s Smokehouse & Tap Room shared the details on his fun and funky National Wing Tour. We then welcomed Funky Monk GM Rick Cano who taught how to get funky with the Monk’s line-up of electric libations (Pixie Stick Martinis, anyone?) and crafty cuisine.

The Disco-tec-a flatbread with roasted street corn, chorizo, mozzarella, cotija, garlic butter, chipotle aioli, cilantro, fresh lime, and Tajin

He then served up some examples of what funky looks like at the center of the plate, including the Disco-tec-a and Super Monk flatbreads, roasted mushrooms stuffed with goat cheese, chorizo, and jalapenos, and the 24 Karat Mac and Cheese with a gold cheese sauce, prosciutto, parmesan, white truffle oil, and bread crumbs. Get your funk on at the Funky Monk!

 

Summer on Sunrise

Summer in Tucson! It’s three digits of deliciousness that we celebrate at the center of the plate throughout the hottest months on the calendar. And this week’s show originated from a Sunrise Drive eatery that greets the heat with enthusiasm – Commoner & Co.!

Brian Morris, Kim Keyser, Matt Russell, Nathan Ares & Chris Cohen

Our celebrity co-host was Chris Cohen of Young’s Market Company who stirred up some excitement with his current take on cocktails and summer sipping. We also caught up with Tom Alfonso of Alfonso Gourmet Olive Oil & Balsamics with news about his series of summer cooking classes. Commoner & Co.’s general manager Kim Keyser joined us as well with the big reveal of her new summer libation line-up. We loved the contrasts of colors and flavors! Executive Chef Victor Padilla then walked us through his new summer menu with stories about the flavors that he loves this time of year.

Scallops with roasted cauliflower, root vegetable chips, cauliflower puree, and a citrus calabrian gremolata

The scallop dish with two-way cauliflower and the airline chicken in a butter and bacon fat sous-vide were the stars of the show. We wrapped up with Commoner & Co. partners Nathan Ares and Brian Morris who shared their perspectives on their success at this Foothills restaurant. Get over to Commoner & Co. Now.