Chef Tyler Fenton, Matt Russell, and Pete Snell
While Bill Buckmaster enjoyed some well-deserved time off to celebrate his wedding anniversary, I had the privilege of returning to his seat as guest host of this edition of the Buckmaster Show!
My celebrity co-host for the hour was Pete Snell, of Arizona Wine Collective, who shared his thoughts on the Arizona wine scene. We also discussed summer wines, and he revealed his personal pick for a refreshing white that works just as well on its own as it does with food – the Picpoul Blanc from Cove Mesa Vineyard in Cottonwood. I put his pick to the test and shared his sentiments about a wine that will absolutely work its way into my seasonal rotation.
We also caught up with Chef Tyler Fenton, who nearly a decade ago opened Reilly Craft Pizza & Drink in downtown Tucson. He gave us a delicious update on the restaurant including some fun things planned for his northwest location which has been open for almost a year. We enjoyed sampling his rigatoni with vodka sauce, basil, and grana which he so kindly plated up for us.
The hottest news came when he shared the latest from BATA, his newest downtown restaurant that’s already been called the “best restaurant in Tucson” in several online reviews. He walked us through the fire, the concept around which the restaurant was built, while explaining flavor layering, fermenting, and his “sourcing ethos” when it comes to produce and proteins. We even enjoyed some sips from a fermentation flight!
This was absolutely the most delicious hour on radio, and you can listen to it in its entirety right here!
]]>While Bill Buckmaster enjoyed some well-deserved time off to celebrate his wedding anniversary, I had the privilege of returning to his seat as guest host of this edition of the Buckmaster Show!
My celebrity co-host for the hour was Pete Snell, of Arizona Wine Collective, who shared his thoughts on the Arizona wine scene. We also discussed summer wines, and he revealed his personal pick for a refreshing white that works just as well on its own as it does with food - the Picpoul Blanc from Cove Mesa Vineyard in Cottonwood. I put his pick to the test and shared his sentiments about a wine that will absolutely work its way into my seasonal rotation.
We also caught up with Chef Tyler Fenton, who nearly a decade ago opened Reilly Craft Pizza & Drink in downtown Tucson. He gave us a delicious update on the restaurant including some fun things planned for his northwest location which has been open for almost a year. We enjoyed sampling his rigatoni with vodka sauce, basil, and grana which he so kindly plated up for us.
The hottest news came when he shared the latest from BATA, his newest downtown restaurant that's already been called the "best restaurant in Tucson" in several online reviews. He walked us through the fire, the concept around which the restaurant was built, while explaining flavor layering, fermenting, and his "sourcing ethos" when it comes to produce and proteins. We even enjoyed some sips from a fermentation flight!
This was absolutely the most delicious hour on radio, and you can listen to it in its entirety right here!]]>
Chris DeSimone, Matt Russell, and Chris Cohen
To prepare our palates for St. Patrick’s Day, I joined Chris DeSimone on Wake Up Tucson this morning for an interactive segment on Irish whiskey!
I brought along spirits sophisticate Chris Cohen, of Southern Glazer’s Wine & Spirits, who walked us through several different expressions in this hugely popular, triple-distilled, whiskey category.
Sipping across the spirits spectrum
Selections for sipping included Jameson, Jameson Orange, Teeling Single Malt, Writer’s Tears, The Irishman, and a 12-year-old Redbreast.
Corned beef: the perfect pairing
Making the moment even more authentic was the corned beef sandwiches that we all enjoyed, courtesy of Beyond Bread, alongside our sips of Ireland’s best.
I couldn’t imagine a better way to get the St. Paddy’s Day celebrations started (a week early!) than hanging out with these guys and talking about premium liquor on the radio.
Pour yourself a glass of Irish whiskey, turn up the speakers, and enjoy our conversation!
]]>To prepare our palates for St. Patrick's Day, I joined Chris DeSimone on Wake Up Tucson this morning for an interactive segment on Irish whiskey!
I brought along spirits sophisticate Chris Cohen, of Southern Glazer's Wine & Spirits, who walked us through several different expressions in this hugely popular, triple-distilled, whiskey category.
Sipping across the spirits spectrum
Selections for sipping included Jameson, Jameson Orange, Teeling Single Malt, Writer's Tears, The Irishman, and a 12-year-old Redbreast.
Corned beef: the perfect pairing
Making the moment even more authentic was the corned beef sandwiches that we all enjoyed, courtesy of Beyond Bread, alongside our sips of Ireland's best.
I couldn't imagine a better way to get the St. Paddy's Day celebrations started (a week early!) than hanging out with these guys and talking about premium liquor on the radio.
Pour yourself a glass of Irish whiskey, turn up the speakers, and enjoy our conversation!]]>
Kym Adair, Matt Russell, Jaime Dickman, and Chef Ken Harvey
I had the privilege of guest-hosting the Buckmaster Show again this week while Bill Buckmaster and his bride spent his birthday out of town (I called it an “undisclosed location” to prevent the paparazzi from pursuing him for autographs and selfies).
My celebrity co-host was Jaime Dickman, chief operating officer of Barrio Brewing Company, who shared some December news from the taproom on both the food and beverage beats. Topping the list was her recently released Arizona Bowl Brew, a Vienna-style lager that’s the official beer of the Barstool Sports Arizona Bowl! Might I say how beautifully this malty brew paired with the wings she brought in for us to sample, with tequila-cilantro, lemon-pepper, habanero, and other expressions.
We also caught up with Kym Adair, executive director of the Barstool Sports Arizona Bowl, who rolled out all the scheduled excitement and adventure associated with this year’s game with an emphasis on the food and beverage experiences that fans will have. And the soul of the bowl took center stage when she mentioned that 100 percent of all the bowl’s net proceeds go to local charities. Wow.
Next up was Ken Harvey, executive chef at Loews Ventana Canyon Resort where it’s beginning to look a lot like Christmas! Ken revealed his plans for a delicious 2022, including some fun things at the property’s Flying V Bar & Grill and new signature events including Pigs & Pinot and a Sunday Supper Club. His big and breaking news was the return of the world-famous Blues, Brews & BBQ Brunch that will re-launch on January 9! I’ll be there, and will be looking for my fellow blues, brews, and barbecue enthusiasts.
This was absolutely the most delicious hour on radio, and you can listen to it in its entirety right here!
]]>I had the privilege of guest-hosting the Buckmaster Show again this week while Bill Buckmaster and his bride spent his birthday out of town (I called it an "undisclosed location" to prevent the paparazzi from pursuing him for autographs and selfies).
My celebrity co-host was Jaime Dickman, chief operating officer of Barrio Brewing Company, who shared some December news from the taproom on both the food and beverage beats. Topping the list was her recently released Arizona Bowl Brew, a Vienna-style lager that's the official beer of the Barstool Sports Arizona Bowl! Might I say how beautifully this malty brew paired with the wings she brought in for us to sample, with tequila-cilantro, lemon-pepper, habanero, and other expressions.
We also caught up with Kym Adair, executive director of the Barstool Sports Arizona Bowl, who rolled out all the scheduled excitement and adventure associated with this year's game with an emphasis on the food and beverage experiences that fans will have. And the soul of the bowl took center stage when she mentioned that 100 percent of all the bowl's net proceeds go to local charities. Wow.
Next up was Ken Harvey, executive chef at Loews Ventana Canyon Resort where it's beginning to look a lot like Christmas! Ken revealed his plans for a delicious 2022, including some fun things at the property's Flying V Bar & Grill and new signature events including Pigs & Pinot and a Sunday Supper Club. His big and breaking news was the return of the world-famous Blues, Brews & BBQ Brunch that will re-launch on January 9! I'll be there, and will be looking for my fellow blues, brews, and barbecue enthusiasts.
This was absolutely the most delicious hour on radio, and you can listen to it in its entirety right here!]]>
Chris DeSimone, Chef Ralph Felix, Stephanie Henderson, Michael Marquess, and Matt Russell
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson was the finale of our nine-week series pairing delicious dishes from local chefs with distinguished beers from Mother Road Brewing Company!
We were honored to host Michael Marquess and Stephanie Henderson from Mother Road, live in the studio, as we collectively cracked some Limited Visibility Hazy IPAs to mark the end of a rewarding run on radio.
As we sipped on these straw-colored suds with citrus and tropical notes, Chef Ralph Felix of Agustin Kitchen plated up some cioppino that warmed our palates on this cool Monday morning.
Cioppino and a hazy IPA – like a warm hug!
The mussels, scallops, shrimp, calamari, and Scottish salmon, all simmering in a pesto nage sauce, hit a home run with the Limited Visibility. As Stephanie said, “The umami that you get from the fish complements the citrus so nicely; this is a warm hug, it could cure a broken heart.”
Take a listen here to learn more. And thanks to Mother Road Brewing Company for everything you do to build community, one pint at a time!
]]>This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson was the finale of our nine-week series pairing delicious dishes from local chefs with distinguished beers from Mother Road Brewing Company!
We were honored to host Michael Marquess and Stephanie Henderson from Mother Road, live in the studio, as we collectively cracked some Limited Visibility Hazy IPAs to mark the end of a rewarding run on radio.
As we sipped on these straw-colored suds with citrus and tropical notes, Chef Ralph Felix of Agustin Kitchen plated up some cioppino that warmed our palates on this cool Monday morning.
Cioppino and a hazy IPA - like a warm hug!
The mussels, scallops, shrimp, calamari, and Scottish salmon, all simmering in a pesto nage sauce, hit a home run with the Limited Visibility. As Stephanie said, "The umami that you get from the fish complements the citrus so nicely; this is a warm hug, it could cure a broken heart."
Take a listen here to learn more. And thanks to Mother Road Brewing Company for everything you do to build community, one pint at a time!]]>
Chris DeSimone, Nathan Ares, Matt Russell, and Stephanie Henderson
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson once again featured the Conserve & Protect Golden Ale from Mother Road Brewing Company!
Mother Road’s Stephanie Henderson got our mouths watering as she discussed the “bready and biscuity” profile of this Kolsch-style ale. We all commenced sipping at that point and realized how well it worked as a breakfast brew, too!
Greeting the day with charcuterie and craft beer!
Nathan Ares grabbed the mic, and a beer, to share some interesting stories about the charcuterie board he brought from Flora’s Market Run, including their having soaked the meat casings in Conserve & Protect Golden Ale which made for an absolutely on-point pairing. That, along with his breakfast chilaquiles, made for one delicious segment.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson once again featured the Conserve & Protect Golden Ale from Mother Road Brewing Company!
Mother Road’s Stephanie Henderson got our mouths watering as she discussed the "bready and biscuity" profile of this Kolsch-style ale. We all commenced sipping at that point and realized how well it worked as a breakfast brew, too!
Greeting the day with charcuterie and craft beer!
Nathan Ares grabbed the mic, and a beer, to share some interesting stories about the charcuterie board he brought from Flora's Market Run, including their having soaked the meat casings in Conserve & Protect Golden Ale which made for an absolutely on-point pairing. That, along with his breakfast chilaquiles, made for one delicious segment.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com]]>
Chris DeSimone, Matt Russell, and Chef A.J. Mortazavi
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson once again featured the Tower Station IPA from Mother Road Brewing Company!
Mother Road’s Michael Marquess shared a fun story about how a 12-pack of Tower Station recently found itself in the hands of Wisconsin Governor Tony Evers. Is there a connection between what Michael calls the higher carbonation and citrus notes of the Tower Station and the Badger State’s iconic cheeses? Listen and learn!
Mac, cheese, IPA!
We also heard from A.J. Mortazavi, executive chef of The Barnyard Crafthouse & Eatery, who brought some dishes to pair with this scrumptious IPA.
Prime steaks and hoppy brews…for breakfast!
The first was a bacon and caramelized onion mac and cheese (cheese again!).
The second was a prime New York strip with wood-fired and smoked vegetables and smashed potatoes with sour cream and bacon jam.
He really likes the way these dishes with “a high fat content” work with the Tower Station.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson once again featured the Tower Station IPA from Mother Road Brewing Company!
Mother Road’s Michael Marquess shared a fun story about how a 12-pack of Tower Station recently found itself in the hands of Wisconsin Governor Tony Evers. Is there a connection between what Michael calls the higher carbonation and citrus notes of the Tower Station and the Badger State's iconic cheeses? Listen and learn!
Mac, cheese, IPA!
We also heard from A.J. Mortazavi, executive chef of The Barnyard Crafthouse & Eatery, who brought some dishes to pair with this scrumptious IPA.
Prime steaks and hoppy brews...for breakfast!
The first was a bacon and caramelized onion mac and cheese (cheese again!).
The second was a prime New York strip with wood-fired and smoked vegetables and smashed potatoes with sour cream and bacon jam.
He really likes the way these dishes with "a high fat content" work with the Tower Station.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>
Matt Russell, John Martinez, and fellow foodie Shaun McClusky
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson once again featured the Daily Driver Session IPA from Mother Road Brewing Company!
Mother Road’s Michael Marquess dialed in from Flagstaff to share his thoughts on this lower-ABV selection and why it’s consistently his favorite beer they brew. What makes it a “fun little beer” as he noted? “The citrus notes and lime on the front end, and the rye malt that gives it a little bit of a bite on the back end,” he concluded.
Pumpkin pie and breakfast beers – ’tis the season!
Owner/Chef of Tito & Pep John Martinez agreed, who joined the conversation while serving up some pumpkin and dulce de leche pie to prepare our palates for Thanksgiving. He paired his pie with this beer because “the acidity and dry hop notes of the Daily Driver balance out the richer, earthier, and sweeter notes in the pie; it’s a match made in heaven,” he said.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson once again featured the Daily Driver Session IPA from Mother Road Brewing Company!
Mother Road's Michael Marquess dialed in from Flagstaff to share his thoughts on this lower-ABV selection and why it's consistently his favorite beer they brew. What makes it a "fun little beer" as he noted? "The citrus notes and lime on the front end, and the rye malt that gives it a little bit of a bite on the back end," he concluded.
Pumpkin pie and breakfast beers - 'tis the season!
Owner/Chef of Tito & Pep John Martinez agreed, who joined the conversation while serving up some pumpkin and dulce de leche pie to prepare our palates for Thanksgiving. He paired his pie with this beer because "the acidity and dry hop notes of the Daily Driver balance out the richer, earthier, and sweeter notes in the pie; it's a match made in heaven," he said.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com]]>
Erika Mitnik, Moniqua Lane, Matt Russell, and Chris DeSimone
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson once again featured the Tower Station IPA from Mother Road Brewing Company!
As we all sipped, Stephanie Henderson, Mother Road’s craft consultant, spoke about the beer and how well it goes with a variety of foods. She noted it’s the “fruity, hoppy, juicy flavors with a subtle malty backbone” that makes it a winner.
Pretzels and beers to start our day right!
Served alongside the Tower Station was a platter of corn masa pretzels with a house-made whole grain mustard and Tower Station beer cheese sauce prepared by the crew from the Red Light Lounge at the Downtown Clifton Hotel. The hotel’s Moniqua Lane and Erika Mitnik, who joined us at our tasting table, observed…”they look like a pretzel, smell like a pretzel, and taste like a warm tortilla!”
How were they? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson once again featured the Tower Station IPA from Mother Road Brewing Company!
As we all sipped, Stephanie Henderson, Mother Road's craft consultant, spoke about the beer and how well it goes with a variety of foods. She noted it's the "fruity, hoppy, juicy flavors with a subtle malty backbone" that makes it a winner.
Pretzels and beers to start our day right!
Served alongside the Tower Station was a platter of corn masa pretzels with a house-made whole grain mustard and Tower Station beer cheese sauce prepared by the crew from the Red Light Lounge at the Downtown Clifton Hotel. The hotel's Moniqua Lane and Erika Mitnik, who joined us at our tasting table, observed..."they look like a pretzel, smell like a pretzel, and taste like a warm tortilla!"
How were they? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com]]>
Chris DeSimone, Karl de la Ossa, and Matt Russell
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson featured the Limited Visibility Hazy IPA from Mother Road Brewing Company!
Mother Road’s owner Michael Marquess called in from Flagstaff to share his thoughts on this hazy sipper, a straw-colored beauty with hop-derived aromas and flavors of citrus, tropical, and stone fruits.
Pork belly tacos and hazy IPAs for breakfast!
The Limited Visibility inspired Chef Karl de la Ossa of the Cup Cafe to make a dish that he thought was a winning complement to the brew. He joined our conversation while assembling some pork belly tacos with a jicama slaw and jalapeno aioli.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson featured the Limited Visibility Hazy IPA from Mother Road Brewing Company!
Mother Road’s owner Michael Marquess called in from Flagstaff to share his thoughts on this hazy sipper, a straw-colored beauty with hop-derived aromas and flavors of citrus, tropical, and stone fruits.
Pork belly tacos and hazy IPAs for breakfast!
The Limited Visibility inspired Chef Karl de la Ossa of the Cup Cafe to make a dish that he thought was a winning complement to the brew. He joined our conversation while assembling some pork belly tacos with a jicama slaw and jalapeno aioli.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>
Zack Baum and Stephanie Henderson
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson featured the Daily Driver Session IPA from Mother Road Brewing Company!
Mother Road’s craft consultant Stephanie Henderson joined the roundtable with her credentialed perspectives on this particular brew. It’s all about the lime-forward tropical aroma, pale and rye malts, and a citrus and stone fruit hop finish.
Plating up a dish that was intentionally designed to pair with the Daily Driver was Zack Baum of Culinary Dropout: Chicken Falafel with chickpea-crusted chicken, harissa tahini, cucumbers, and a Greek yogurt feta sauce all on a house-made pita.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson featured the Daily Driver Session IPA from Mother Road Brewing Company!
Mother Road’s craft consultant Stephanie Henderson joined the roundtable with her credentialed perspectives on this particular brew. It's all about the lime-forward tropical aroma, pale and rye malts, and a citrus and stone fruit hop finish.
Plating up a dish that was intentionally designed to pair with the Daily Driver was Zack Baum of Culinary Dropout: Chicken Falafel with chickpea-crusted chicken, harissa tahini, cucumbers, and a Greek yogurt feta sauce all on a house-made pita.
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com]]>
I was honored to sit in today for the vacationing Bill Buckmaster as guest host of the Buckmaster Show!
Joining me as celebrity co-host was Chris Squires of Ten55 Brewing Company who got us current on his newest selection to commemorate the return of the Tour de Tucson…The El Tour Blood Orange IPA!
Chris and I also welcomed Susan Fulton and Mary Steiger, of Gourmet Girls Bakery/Bistro, who rolled out their Pumpkin Palooza portfolio; Stephen Paul, of Whiskey Del Bac, who shared all the deets on the distillery’s upcoming 10th anniversary party while pouring samples of his special anniversary release; and Chef Travis Peters, of The Parish, who teased us with a few dishes that he expects to be on the menu when his newest restaurant, The Delta, opens soon!
As we sipped Chris’ beer and Stephen’s whiskey, we went head-first into Travis’ dishes, including a giant fried pork rind with a spicy mint chimichurri, a bone-in short rib sandwich with an andouille mayo and puffed beef tendons, and duck fat-fried brioche donuts filled with foie gras cream.
This was absolutely the most delicious hour on radio, and you can listen to it in its entirety right here!
]]>Joining me as celebrity co-host was Chris Squires of Ten55 Brewing Company who got us current on his newest selection to commemorate the return of the Tour de Tucson...The El Tour Blood Orange IPA!
Chris and I also welcomed Susan Fulton and Mary Steiger, of Gourmet Girls Bakery/Bistro, who rolled out their Pumpkin Palooza portfolio; Stephen Paul, of Whiskey Del Bac, who shared all the deets on the distillery's upcoming 10th anniversary party while pouring samples of his special anniversary release; and Chef Travis Peters, of The Parish, who teased us with a few dishes that he expects to be on the menu when his newest restaurant, The Delta, opens soon!
As we sipped Chris' beer and Stephen's whiskey, we went head-first into Travis' dishes, including a giant fried pork rind with a spicy mint chimichurri, a bone-in short rib sandwich with an andouille mayo and puffed beef tendons, and duck fat-fried brioche donuts filled with foie gras cream.
This was absolutely the most delicious hour on radio, and you can listen to it in its entirety right here!]]>
Chris DeSimone, Matt Russell, Grant Krueger, and Chef Frank
This week’s edition of Mother Road Monday on KVOI’s Wake Up Tucson featured the Conserve & Protect Golden Ale from Mother Road Brewing Company!
The outdoor season is in full swing, and Mother Road’s own Michael Marquess called in from Flagstaff to share some stories about this beautiful and food-friendly brew that helps to support the Arizona Game & Fish Department’s wildlife conservation efforts.
Joining in the conversation was Grant Krueger from Union Hospitality and his culinary companion Chef Frank who plated up a dish that was intentionally designed to pair with this beer.
Beer-battered seafood and a line-up of golden ales
Conserve & Protect-battered salmon and shrimp with a Conserve & Protect coleslaw!
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>This week's edition of Mother Road Monday on KVOI's Wake Up Tucson featured the Conserve & Protect Golden Ale from Mother Road Brewing Company!
The outdoor season is in full swing, and Mother Road's own Michael Marquess called in from Flagstaff to share some stories about this beautiful and food-friendly brew that helps to support the Arizona Game & Fish Department's wildlife conservation efforts.
Joining in the conversation was Grant Krueger from Union Hospitality and his culinary companion Chef Frank who plated up a dish that was intentionally designed to pair with this beer.
Beer-battered seafood and a line-up of golden ales
Conserve & Protect-battered salmon and shrimp with a Conserve & Protect coleslaw!
How was it? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com]]>
Chris DeSimone, Matt Russell, Andrea Wagner, and Stephanie Henderson
Today I launched a nine-week series on Wake Up Tucson, together with host Chris DeSimone, called Mother Road Monday!
Each episode in the series will feature a distinct brew from Mother Road Brewing Company and pair it with a dish from a local restaurant designed to complement its flavor profiles. Mother Road’s crew will be on hand to tell some stories behind their suds along with the local chefs whose dishes will take center stage.
This week it was all about the Tower Station IPA, and Mother Road’s craft consultant Stephanie Henderson showcased the beauty of this wildly popular beer.
Pizza and beer – a natural pairing
We were also joined by Andrea Wagner of Casa Marana who brought in a chicken, Sriracha, and blue cheese pizza that she thought would be a heavenly match for this hoppy brew.
How did they do? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com
]]>Today I launched a nine-week series on Wake Up Tucson, together with host Chris DeSimone, called Mother Road Monday!
Each episode in the series will feature a distinct brew from Mother Road Brewing Company and pair it with a dish from a local restaurant designed to complement its flavor profiles. Mother Road's crew will be on hand to tell some stories behind their suds along with the local chefs whose dishes will take center stage.
This week it was all about the Tower Station IPA, and Mother Road's craft consultant Stephanie Henderson showcased the beauty of this wildly popular beer.
Pizza and beer - a natural pairing
We were also joined by Andrea Wagner of Casa Marana who brought in a chicken, Sriracha, and blue cheese pizza that she thought would be a heavenly match for this hoppy brew.
How did they do? Take a listen here to find out!
Tune in every Monday morning in October and November, at 7:00 am, for Mother Road Monday!
KVOI, AM-1030; KVOI.com]]>
In the two-month countdown to the 38th annual El Tour de Tucson, the official beer of the iconic bicycling event has just been revealed!
I had the opportunity to crack open a can of the “El Tour Blood Orange IPA” last night with Chris Squires of Ten55 Brewing Company who told the story behind these commemorative suds. He also shared information on some special launch events all over town this week leading up to next week’s formal release of what will surely be a new fall beer tradition in Tucson.
You can listen to our conversation here!
]]>I had the opportunity to crack open a can of the "El Tour Blood Orange IPA" last night with Chris Squires of Ten55 Brewing Company who told the story behind these commemorative suds. He also shared information on some special launch events all over town this week leading up to next week's formal release of what will surely be a new fall beer tradition in Tucson.
You can listen to our conversation here!]]>
It’s always a blast being a guest on Wake Up Tucson talking about the latest local food and beverage news!
Joining host Chris DeSimone and me in the conversation this morning was Chef Kyle Nottingham of Ares Collective which owns and operates August Rhodes, Commoner & Co., and Prep & Pastry. We chatted about Sonoran Restaurant Week and what Kyle and his crew have up their sleeves for this annual event.
We also tasted some Tannat from our friends at High Lonesome Vineyard in McNeal, AZ. You can get this gorgeous wine at the winery as well as at Arizona Wine Collective.
Pour yourself a glass of wine and enjoy this segment!
]]>Joining host Chris DeSimone and me in the conversation this morning was Chef Kyle Nottingham of Ares Collective which owns and operates August Rhodes, Commoner & Co., and Prep & Pastry. We chatted about Sonoran Restaurant Week and what Kyle and his crew have up their sleeves for this annual event.
We also tasted some Tannat from our friends at High Lonesome Vineyard in McNeal, AZ. You can get this gorgeous wine at the winery as well as at Arizona Wine Collective.
Pour yourself a glass of wine and enjoy this segment!]]>
Restaurateur Lauren Bailey is one busy woman, and her business brought her to Tucson last week when she hosted the local media at a preview of the newest installation of her popular Postino Wine Cafe!
I caught up with Lauren in between glasses of Pomares Douro white blend to get her perspectives on Tucson, the restaurant’s new location at Grant Road and Tucson Boulevard, and what it means to have a space that she says flexes for people, whether they’re wearing flip-flops or dressed to the nines.
Enjoy my interview with a star on Arizona’s restaurant scene.
]]>I caught up with Lauren in between glasses of Pomares Douro white blend to get her perspectives on Tucson, the restaurant's new location at Grant Road and Tucson Boulevard, and what it means to have a space that she says flexes for people, whether they're wearing flip-flops or dressed to the nines.
Enjoy my interview with a star on Arizona's restaurant scene.]]>
Whenever the ribbon is cut at a new restaurant, you can count on me to grab the first interview with the owner.
Like today.
I was in the presence of royalty when I caught up with Wendy Gauthier, Tucson’s Iron Chef, just seconds after she cut the ribbon in front of a crowd of fans who gathered outside her new eatery, Chef Chic!
Enjoy my conversation with Wendy as she talked about the concept behind her new restaurant, her plans to host an Iron Chef Dinner there in March, and her thoughts about a winning strategy to defend her Iron Chef title this summer!
]]>Like today.
I was in the presence of royalty when I caught up with Wendy Gauthier, Tucson's Iron Chef, just seconds after she cut the ribbon in front of a crowd of fans who gathered outside her new eatery, Chef Chic!
Enjoy my conversation with Wendy as she talked about the concept behind her new restaurant, her plans to host an Iron Chef Dinner there in March, and her thoughts about a winning strategy to defend her Iron Chef title this summer!]]>
Bienvenue en France!
Chef Kyle Nottingham and his crew at Commoner & Co. are hosting a Bordeaux Wine Dinner on Sunday, January 26.
Four courses. Four wines. And only $60 per person.
What?!
I sat down with him on a recent visit to his Foothills eatery as he walked me through each course on a menu so magnificent that you’d swear they inadvertently left a digit off the price.
Enjoy my interview with Kyle Nottingham, and reserve your seat at the table while you still can by calling 520-257-1177.
]]>Chef Kyle Nottingham and his crew at Commoner & Co. are hosting a Bordeaux Wine Dinner on Sunday, January 26.
Four courses. Four wines. And only $60 per person.
What?!
I sat down with him on a recent visit to his Foothills eatery as he walked me through each course on a menu so magnificent that you'd swear they inadvertently left a digit off the price.
Enjoy my interview with Kyle Nottingham, and reserve your seat at the table while you still can by calling 520-257-1177.]]>
Fans of craft cuisine, cocktails, and brews have reason to rejoice this week when the new Copper Rock Craft Eatery opens its doors on December 5 at the Hilton DoubleTree Reid Park Hotel!
I recently caught up with Alan Lambert, the property’s executive chef, at a media preview of the new space and menu. He was kind enough to share his thoughts with me about craft cuisine, his culinary point of view, and his favorite spirituous beverage!
Enjoy my interview with this local chef who’ll surely be making some new friends this week!
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I recently caught up with Alan Lambert, the property's executive chef, at a media preview of the new space and menu. He was kind enough to share his thoughts with me about craft cuisine, his culinary point of view, and his favorite spirituous beverage!
Enjoy my interview with this local chef who'll surely be making some new friends this week!
]]>
It only happens once a year, and this year’s seasonally inspired Holly Jolly Ale from Green Feet Brewing Company will be released on Friday, November 29th, at 4:00 pm!
I can see Tucson’s thirsty celebrants lining up at the tap room on this blessed day to be among the first to get pints, crowlers, growlers, and kegs of Holly Jolly. But be warned…once it’s gone, it’s gone.
Enjoy my recent interview with brewer Petey Peterson as he tells the story behind his annual holiday brew.
]]>I can see Tucson's thirsty celebrants lining up at the tap room on this blessed day to be among the first to get pints, crowlers, growlers, and kegs of Holly Jolly. But be warned...once it's gone, it's gone.
Enjoy my recent interview with brewer Petey Peterson as he tells the story behind his annual holiday brew.]]>
New York Sour. Paper Plane. French Fantasy.
Guests that were part of our culinary and cocktail cruise aboard the Celebrity Edge had the opportunity to make these libations under the instruction of Tas, the ship’s senior bartender, during our private mixology session.
Frivolity ensued the moment that the ice cubes were dropped into the shaker as we learned about things like dirty ice, names of glassware, and how to scientifically thin out Blue Curacao.
Enjoy my interview with Tas who definitely brought a sense of adventure to the experience!
]]>Guests that were part of our culinary and cocktail cruise aboard the Celebrity Edge had the opportunity to make these libations under the instruction of Tas, the ship's senior bartender, during our private mixology session.
Frivolity ensued the moment that the ice cubes were dropped into the shaker as we learned about things like dirty ice, names of glassware, and how to scientifically thin out Blue Curacao.
Enjoy my interview with Tas who definitely brought a sense of adventure to the experience!]]>
Everything I’ve learned about extra virgin olive oil came from time spent with Tom and Nancy Alfonso of Alfonso Gourmet Olive Oils & Balsamics, and when I told them I was going to Greece, they instructed me to visit a local olive mill.
Ever the obedient student, I did just that!
The adventure began with a tour of the Kotsonis Estate Company, an 8,000-tree olive grove that has produced olive oil in this region since 1900. Following the tour, we sipped some of their best, a product called 3,000 BC, while enjoying a multi-course lunch with wine pairings.
Enjoy my interview with sisters Antigoni and Mando Kotsoni who shared a beautiful story about their family business.
]]>Ever the obedient student, I did just that!
The adventure began with a tour of the Kotsonis Estate Company, an 8,000-tree olive grove that has produced olive oil in this region since 1900. Following the tour, we sipped some of their best, a product called 3,000 BC, while enjoying a multi-course lunch with wine pairings.
Enjoy my interview with sisters Antigoni and Mando Kotsoni who shared a beautiful story about their family business.]]>
You can’t visit Greece without taking a deep dive into the wonderful world of ouzo, and what better place to sip Greece’s national spirit than at an ouzo distillery celebrating its 150th anniversary!
I had the unique opportunity to chat with Yiannis Karonis, 5th generation owner/distiller of the Karonis Distillery in Nafplion, who walked me through the story behind his spirits. In addition to ouzo, he’s also producing local beauties tsipouro and mastika, each with special Karonis family ingredient expressions that he stopped short of sharing. Yes, he’s able to keep a secret.
Enjoy my spirited interview with Nafplion’s spirits celebrity!
]]>I had the unique opportunity to chat with Yiannis Karonis, 5th generation owner/distiller of the Karonis Distillery in Nafplion, who walked me through the story behind his spirits. In addition to ouzo, he's also producing local beauties tsipouro and mastika, each with special Karonis family ingredient expressions that he stopped short of sharing. Yes, he's able to keep a secret.
Enjoy my spirited interview with Nafplion's spirits celebrity!]]>
The last time I was in Europe two years ago, I didn’t find as many craft brewers as I expected to. The beer scene was still very much dominated by Old World traditions with nary a pale ale or IPA to be seen. Fast forward to today and people like Angelos Feros are changing that.
This brew master’s work at the Mykonos Brewing Company in Greece is attracting serious buzz. He’s on a mission to “get craft beer into Greeks,” and once I sat down with him to learn more about his plans, I wouldn’t be surprised if his brews filled up his fellow Greeks and spilled onto the international stage. Could the U.S.A. be in his sights?
Enjoy my interview with Angelos!
]]>This brew master's work at the Mykonos Brewing Company in Greece is attracting serious buzz. He's on a mission to "get craft beer into Greeks," and once I sat down with him to learn more about his plans, I wouldn't be surprised if his brews filled up his fellow Greeks and spilled onto the international stage. Could the U.S.A. be in his sights?
Enjoy my interview with Angelos!]]>
You have a pipette, a glass flask, and bottles of Cabernet Sauvignon, Merlot, Syrah, and Grenache. Your mission is to create what you think the perfect wine blend is from custom percentages of these varietals.
This was the mission, and guests on our culinary and cocktail cruise had the opportunity to blend their own wines under the instruction of Ivanna, our Celebrity Cruises sommelier!
Once the blendings were complete, I sat down with Ivanna and a few of our guests to see how their wines turned out.
Enjoy this fun interview!
]]>This was the mission, and guests on our culinary and cocktail cruise had the opportunity to blend their own wines under the instruction of Ivanna, our Celebrity Cruises sommelier!
Once the blendings were complete, I sat down with Ivanna and a few of our guests to see how their wines turned out.
Enjoy this fun interview!]]>