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!

Podcast: Play in new window | Download (Duration: 53:16 — 73.2MB)

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!

Podcast: Play in new window | Download (Duration: 28:50 — 26.4MB)

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!

Podcast: Play in new window | Download (Duration: 53:44 — 49.2MB)

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!

Podcast: Play in new window | Download (Duration: 19:23 — 17.8MB)

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

Podcast: Play in new window | Download (Duration: 16:15 — 14.9MB)

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

Podcast: Play in new window | Download (Duration: 15:59 — 14.6MB)

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

Podcast: Play in new window | Download (Duration: 17:43 — 16.2MB)

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

Podcast: Play in new window | Download (Duration: 17:05 — 15.6MB)

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

Podcast: Play in new window | Download (Duration: 16:38 — 15.2MB)

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

Podcast: Play in new window | Download (Duration: 16:20 — 15.0MB)