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!

 

Podcast: Play in new window | Download (Duration: 54:45 — 37.6MB)