Nine On The Line
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Nine on the Line: Anthony “Rocco” DiGrazia from Rocco’s Little Chicago Pizzeria
Anthony “Rocco” DiGrazia grew up on Chicago’s south side and went to school in Champaign for a degree in anthropology before moving to Tucson in...
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Nine on the Line: The Coronet’s Erika Bostick
While The Coronet’s Erika Bostick originally went to school for animation, she spent a considerable amount of time reading cookbooks and watching cooking shows. Beginning her...
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Nine on the Line: The Dutch Eatery & Refuge Chef Marcus van Winden
The Dutch Eatery & Refuge executive chef Marcus van Winden recognized his passion for food at in early age. After finishing his standard culinary training, Marcus studied under...
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Nine on the Line: Lodge on the Desert Executive Chef David Solorzano
Originally a fine arts major, Lodge on the Desert executive chef David Solorzano discovered his love of the kitchen while working at his uncle’s restaurant The...
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Nine on the Line: Ermanos Craft Beer & Wine Bar Executive Chef Matt Kraiss
As a 17-year-old, Ermanos Craft Beer & Wine Bar executive chef Matt Kraiss didn’t think he was anybody’s pick for a future chef until he met...
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Nine on the Line: Hacienda del Lago Executive Chef Janet Jones
Everybody has to start somewhere. For Hacienda del Lago executive chef Janet Jones, that place was the Burger King at Davis-Monthan Air Force Base. After BK, and following assorted front-of-house positions,...
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Nine on the Line: Chef Riley Chandler of Pop-Up Tucson
Pop-Up Tucson chef Riley Chandler may only be 23 years old, but his popular, underground dinners sell out as if he’s been doing it for decades. Chandler...
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[POPPED] Artisan Popcorn: Local Business Bursts with Growth & Flavor in 2019
January 19 is National Popcorn Day, and Diana and Devin Gillihan, owners of Tucson-based Artisan Popcorn, are probably more excited than most. They have a lot to be...
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