The Latest
Smokey Mo brings a passion for Kansas-City style ‘cue
Smoky Mo pitmaster and partner Ocie Davis knows a thing or two about Kansas City-style barbecue. And that knowledge…
Private & Semi-Private Dining Rooms: 27 Spots for Parties Big & Small
Graduation is around the corner and event spaces are already booking up. We gathered a list of private dining rooms…
New Q: Locally-owned “BBQ Shack” to open on 22nd St. just east of Kolb
Local catering company R & R Family Kitchen announced plans to expand their brick-and-mortar space with a restaurant called BBQ Shack. The…
Cinco De Mayo Fiesta at Blanco Tacos + Tequila
Fiesta now, siesta mañana. At least, that’s our plan for this year’s Cinco De Mayo fiesta at Blanco…
From Cocoa Bean to Chocolate Bar: Origins & Processes of Chocolate
The “From Cocoa Bean to Chocolate Bar: Origins & Processes of Chocolate” class is being hosted by the Tucson…
We caught up with Austin chef (and native Tucsonan) Kevin Fink in anticipation of his “Ignite Agave” appearance
Austin chef Kevin Fink has grown into one of the biggest names in the culinary industry; and he’s from Tucson. The former…
Dante’s Fire’s Ken Foy stoking new flames with fresh menu updates, new partner
Dante’s Fire perpetually smolders, nice and warm, on the backburner of Tucsonans’ “where-should-we-eat-dinner-tonight?” minds. Starting this month, the midtown…
Agave Heritage Dinner at Hotel Congress (MENU)
The Copper Hall inside Hotel Congress is hosting the Agave Heritage Dinner from 6:30 – 9…
Cacao now: La Indita’s iconic mole now features house roasted and ground cacao beans
Maria Garcia remembers her dad gushing over her mole when she was 12 years old. “My father said, ‘nobody…
Nine On The Line
Nine on the Line: Dominique Stoller from HUB Ice Cream Factory
Dominique Stoller began her kitchen career fateful Valentine’s Day. While Stoller was working in a front-of-house position at Tavolino Ristorante Italiano,…
Nine on the Line: Chef Mateo Otero from Rollies Mexican Patio
A Tucson native, Mateo Otero began his culinary career at the University of Arizona at the age of 14. Influenced…
Nine on the Line: Chef “La Fufi” Fulvia Steffenone from Caffe Milano
Although chef “La Fufi” Fulvia Steffenone has only been in Tucson for five years, her culinary roots run deep…
Nine on the Line: Chef Adrian Castillo from Cielos at Lodge on the Desert
Chef Adrian Castillo began his culinary career at the Art Institute of Tucson while washing dishes at Lodge on…
Nine on the Line: Chef Ivor Cryderman from Ten55 Brewing and Sausage House
Ivor Cryderman was raised in the kitchen alongside his chef father. With the love of cuisine instilled young, he…
Nine on the Line: Chef John “JP” Pratt from Tohono Chul Garden Bistro
Tohono Chul Garden Bistro executive chef John “JP” Pratt started his culinary career via classes with Ms. Krinke during…
Nine on the Line: Chef Curtis Wright of Time Market
Chef Curtis Wright grew up cooking and hunting with his family. Venison, quail, rabbit, elk, and javelina were normal…
Nine on the Line: Chef Steven Schultz of Wild Garlic Grill
Wild Garlic Grill executive chef Steven Schultz’ fine-dining background stretches back for decades. Schultz earned his Advanced Diploma Ecole De…
Nine on the Line: Keith Parker of Zona 78
Zona 78 executive chef Keith Parker began his culinary career with fast food. It all started at Church’s Chicken and transitioned to…
Events
Events Calendar
april, 2019
