Jacqueline “Jacki” Kuder is one of the new-ish owners of Kingfisher Bar and Grill, which is celebrating its 30th anniversary this month (September 2023).
Though she took a bit of a hiatus from the culinary industry, she worked as a chef at several Tucson institutions like Old Pueblo Grille and Janos before heading to the University of Arizona and spending some time suffering in the corporate world before returning to her passion — good food, great people, and hospitality.
1 . WHAT WAS THE FIRST DISH YOU HAD THAT CHANGED YOUR PERSPECTIVE OF FOOD?
For my 13th birthday, I was treated to The Marquesa restaurant at the Scottsdale Princess, which was a five-diamond restaurant that closed about 15 years ago. I had a five-course meal, including all kinds of new-to-me ingredients —squab, duck, wild boar — which was all just an explosion of new and interesting flavors. Then, some special desserts, one of which had a blown sugar apple, and the other had a teeny tiny edible Salvador Dali painting on it. I was never shy about trying new flavors as a kid, but that experience and meal really showed me that food can be elevated into something more. It created a lifelong curiosity and interest in food for me.
2. WHAT IS ONE TOOL YOU USE THAT YOU WOULD RECOMMEND TO EVERYONE?
A great, sharp, chef’s knife. I personally prefer a Global knife — they’re durable and relatively affordable, and I like the feel and weight, but everyone has their own preferences. You don’t need to spend a lot of money on an expensive knife, just get a solid, sturdy one and keep it sharp. That’s the only tool you need, outside of a dry, clean kitchen towel.
3. WHAT WAS THE FIRST DISH YOU REMEMBER COOKING?
Biscuits and gravy. My dad taught me how to make it from scratch when I was about eight years old. Drop biscuits, bacon fat roux with lots of breakfast sausages, spices, and cream. He let me run wild with the spices, which was super fun for a kid. It’s still my go-to for comfort breakfast food.
4. WHAT CONCEPT, INGREDIENT, OR FOOD TREND ARE YOU EXPERIMENTING WITH OR ENJOYING THESE DAYS?
Really trying to figure out how to put some caviar on the menu. We’re working with a producer who does sustainable, humanely produced caviar, and it’s just a fun ingredient that you don’t find much in Tucson. Hopefully, we can find a way to incorporate it into our fall menu in a creative and unexpected way.
5. WHO WOULD YOU MOST LIKE TO COOK OR EAT DINNER WITH?
Living — Chef José Andrés, because he’s really working to change the world with the way he thinks about food and works to help underserved communities and areas struck by disaster. That’s important to me, supporting local communities and those in need. Deceased — Anthony Bourdain. Since we’re resurrecting people from the dead, I’ll assume we can teleport to Hanoi to have some bun cha. I did a charcoal drawing of the late, great chef which now graces our dining room as Patron Saint Anthony.
6. WHAT CITY, OTHER THAN TUCSON, IS YOUR FAVORITE PLACE TO EAT?
No hesitation, San Francisco.
7. SPEAKING IN JUNK FOOD TERMS, WHAT IS YOUR FAVORITE GUILTY PLEASURE?
I confess to nothing, other than demolishing a bag of tortilla chips and jarred queso at midnight… probably more often than is healthy!
8. WHICH THREE TUCSON RESTAURANTS DO YOU FREQUENT THE MOST, ASIDE FROM YOUR OWN?
Sushi Zona, Le Rendez-Vous, and… not sure if you can classify it as a restaurant, but The Bayhorse Tavern is down the street and has frozen pizza.
9. WITH A FIGURATIVE ELECTRIC CHAIR IN YOUR IMMEDIATE FUTURE, WHAT IS YOUR LAST MEAL?
My great-great aunt Helen, who was basically my acting grandmother, made the best damn pot roast with mashed potatoes and gravy I’ve ever had in my life. I’ve never been able to perfectly recreate it, and it brings back comforting memories of good food and family, which seems like it would be a good thing to think about before going to the electric chair.
30th Anniversary Celebration
Get your reservations in soon for Saturday, September 16 because Kingfisher is celebrating 30 years with dining specials. In addition to the restaurant’s regular dinner menu, they’re celebrating with $1 off all oysters on the half-shell, select bottles of wine for $30, and some extra-special dinner specials.
Reservations are highly recommended, so give them a call at (520) 323-7739 or visit kingfishertucson.com. Kingfisher is located at 2564 E. Grant Rd.
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