4 December, 2022, 04:12

Nine on the Line: Chef Mary Steiger of Gourmet Girls Gluten Free Bakery/Bistro

By the time Chef Mary Steiger was seven years old, she knew she wanted to be a baker.

Steiger graduated first in her class at the Scottsdale Culinary Institute and worked as a pastry chef for several bakeries, in addition to owning her own Bed and Breakfast.

When Steiger met Susan Fulton in a business group, the two realized their similar passions for food and began a small catering company together. Soon after, a client requested a gluten-free cake. Steiger and Fulton decided to adopt the gluten-free lifestyle and create Gourmet Girls Gluten Free Bakery/Bistro, which only serves gluten-free products.

1) What was the first dish you had that changed your perspective on food?

My perspective changed when I realized during a home show food demo that food could be art. At that moment I knew I would spend the rest of my life in the culinary field learning and exploring that relationship.

2) What are you eating these days?

A lot of experimenting going on at Gourmet Girls taking gluten free to the next level. Grilled shaved smoked ham topped with eggs, hollandaise sauce, and deep fried kale. Black pepper chocolate cake, salted caramel filling, cream cheese frosting. I do also indulge in all varieties of vegetables and fruits fresh from the Heirloom Farmers Markets.

3) What was the first dish you remember cooking?

Scrambled eggs and toast. I was five years old!

4) What concept, ingredient or food trend does everyone seem to love, but you just can’t stomach?

Foams, blaaaaah.

5) What chef, with us or passed on, would you most like to cook or eat dinner with?

Julia Child, every woman needs a blowtorch! I admire her passion for food and that she got her start somewhat later in life than many chefs today.

6) What city, other than Tucson, is your favorite place to eat?

Sedona, beautiful red rocks to feed your spirit and plenty of fabulous venues to feed your body.

7) Speaking in junk food terms, what is your favorite guilty pleasure?

Homemade grandma’s caramel corn with toasted pecans, and maybe drizzle some chocolate on too please.

8) Top three Tucson restaurants?

Always have a great meal at Agustin Kitchen, love a hearty breakfast at Claire’s Cafe, and local food trucks rock!

9) With a figurative electric chair in your immediate future, what is your last meal?

Fried chicken and bacon waffle with pure maple syrup. Fresh peach ice cream for dessert and I die happy.

Gloria Knott was Tucson Foodie's 2016 journalism and social media intern.