If you’re expecting some hot sex stories in this article, you’re going to be disappointed. There’s no sex here. This is all about food. The stories are from folks remembering their first taste of a certain food that impacted their palate and life.
That bite! That rush of flavor! That WOW! As a foodie, I’m sure you can relate.
We asked local chefs, food writers, restaurant owners, food photographers, and friends to share that experience. Because the responses are rich in detail…and because foodies love to talk about food…this is a two-part article.
Some of the “firsts” in this article are from an early age. Others happened later in life when one had developed a palate or cred in the kitchen. Some occurred on the job while others were a simple twist of fate.
Devon Sanner
Executive Chef, Ventana Canyon Club and Lodge and Co-owner, Zio Peppe
“I remember the first time I had Macanese food… Janos Wilder and I were in Chicago representing Tucson at a tourism trade fair in January 2016. Tucson had just garnered the City of Gastronomy designation from UNESCO the previous month, joining Macao and some two dozen other cities globally with that designation. Macao had previously only been on my radar as a setting for a couple of James Bond movies (bonus points if you can name them without Googling).
“In the bits of time when we weren’t preparing or sampling thousands of portions of tepary bean salad with cholla buds, we were determined to eat well in one of the world’s great food cities, taking in Eataly and Blackbird and the requisite Chicago dog.
“I had reached out to Tim Graham, a phenomenal chef under whom I had staged years prior when he was running the kitchen at Tru. He said there was a great, quirky little space where we could eat Luso-Asian/Macanese cuisine. The place was called Fat Rice. The vibe was playful. Menus were stylized as mini graphic novels. The kitchen was open and featured counter seating in addition to some regular tables and communal seating. The music playlist was international hipster (not at all meant in a pejorative way). The food was revelatory — intense flavor combinations that hit all over the palate.
“The food of Macao is the confluence of Chinese/Cantonese cuisine (just a short ferry ride from Hong Kong) and the Portuguese colonial influence that brought spices, ingredients, and techniques from the Philippines, western India, coastal southern and western Africa, Brazil, and of course the Iberian Peninsula. Dim sum fat rolled rice noodles with crazy umami-rich XO sauce; Galinha à Africana — spicy barbecued chicken with coconut, piri-piri, olives, and lemons; Arroz Carregado Frito — a pressed coconut rice cake deep fried to crispy perfection; and then there was the flavor bomb to rule them all — Porco Balichang Tamarindo.
“Sweet, sour, spicy, funky, gratuitously rich intoxicatingly aromatic, Porco Balichang Tamarindo is a dish with which I instantly fell in love, and I love to prepare for folks with adventurous palates. Salt-cured pork belly braised in a sauce with a Goan-influenced masala spice blend, pork stock, palm sugar, tamarind, and balichão, a piquant shrimp paste with rice wine and chiles, served with pineapple, coconut rice, and cilantro. It’s beyond funky — like Stankonia levels of funky… and I love it!
“A few years later when I had the opportunity to attend the International Gastronomy Forum in Macao with chefs from two dozen other Cities of Gastronomy, among my only regrets was that we didn’t have enough free time to venture out to Macanese restaurants or street vendors on our own for more discoveries of gems like these.”
Renee Kreager
Owner of Renee’s Tucson
“I remember the first time I had the Chinois Salad from Wolfgang Puck’s. The colors and perfectly cared-for ingredients were evident from the moment the plate was set before me.
“I fell in love with the bright, tangy, crisp, crunchy, and hits of spicy — the best spicy from ginger and mustard forward vinaigrette. Everything in this salad matters and is treated as such. From the Napa cabbage and roasted chicken to those creamy black sesame toasted cashews, radicchio, and everything in between.
“I ordered this in Las Vegas where we are all presented with excellent, exciting, and indulgent dining options. This salad though, I make sure to enjoy at least once every trip — it’s perfection in preparation. This is what I adore and what makes it memorable for me.”
And then there are tastes from childhood.
Susan Tomber Fulton
Owner of Gourmet Girls Gluten-free Bakery/Bistro
“It was 1962 at the Seattle World’s Fair, I was 11 years old, and my sister was eight years old. Way back in the ‘50s, well before the term was coined, our parents — especially my father — were foodies. My father particularly loved elaborate desserts and anything featuring veal.
“We were strolling through the International Food Pavilion at the fair and discovered Belgian Waffles with Strawberries and Whipped Cream. Oh Lord, what absolute heaven! That first day we stood there and all ordered a second helping after devouring the first. We spent three days at the fair and every day hit that booth at least once. Pure bliss — such a happy memory!”
Sometimes that first bite is out of pure necessity and a little bit of curiosity.
Anthony “Rocco” DiGrazia
Owner of Rocco’s Little Chicago
“My eating-out budget when I started college at the University of Illinois was pretty much nonexistent, but it seemed like I could probably scrounge about 10 bucks a week if my (illegal) beer intake could suffer.
“There was a Vietnamese spot next to a guitar store I liked to peruse, and one day I bravely entered to see exactly what this cuisine was all about. Turns out the only things I could afford were the fresh spring rolls and an iced coffee. Turns out that was a good thing. The coffee was strong, sweet, milky, and explosively caffeinated and completely at odds with the weak brew my mom made daily. I instantly loved it! The spring rolls looked oddly see-thru but the fresh herbal flavors, delicate texture, and the amazing peanut dipping sauce were mind-blowing.
“Next up, was a place called Biet Nana, a Middle Eastern takeout spot with like three seats inside. Counting my pennies, I could afford something called a falafel sandwich. It was completely foreign in flavor profile but immediately comfort food good. I’d had many a gyro but this was way more interesting! The crispy spiced chickpea balls were perfectly complimented by the creamy tahini sauce. The slice of purple pickled turnip added a crispy texture and an acid touch to every bite.
“These places became staples when I could afford them, and were stepping stones to other amazing food in the small but vibrant college town.”
Being a photographer can offer the highs and lows of first flavors.
Jim Harris
J. Martin Harris Photography
“Before they closed, I used to do food photography for El Berraco, that submarine-themed seafood place owned by Benjamin Galaz, of BK Sonoran Dogs and Tacos fame.
“I’ve never been a real fan of some tarter cheeses. One day on a shoot, I was shooting a salad with what looked to be half-inch diameter mozzarella cheese balls. Of course, being a huge fan of Italian food, I picked one up, threw the entire thing in my mouth, and started chewing.
“It took a few seconds to register. All of a sudden, something didn’t quite add up. You know that feeling when you put something in your mouth expecting a taste, and it’s not that? It was a revelation! The sun came out, the clouds broke up, and the birds started singing. It was one of the greatest cheeses I’ve ever tasted!
“Now, I can’t get enough goat cheese — goat cheese cheesecake, goat cheese crumbles on a burger, etc. It’s now my favorite cheese, and I look for any dish that contains goat cheese.”
Jackie Alpers
Food writer, photographer, and chef
“I knew I had to include a recipe for Mountain Oysters in my Unofficial Yellowstone Cookbook because the delicacy utilizes a part of the cow that would otherwise go to waste. I was trepidatious about actually eating them, but I trusted Chef Obadiah (Obie) Hindman, who is the executive chef at the famed Mountain Oyster Club, to initiate me and provide the recipe for the cookbook. Obie is an amazing chef and they tasted a lot better than I expected… but once was enough for me.”
Karyn Zoldan
Food writer and long-time friend
“Decades ago, I was a civil servant in Los Angeles. Our office makeup was a motley crew of diversity. We were big on potlucks for birthdays, promotions, and the last Fridays of the month. It was probably 1975 when I first tasted sushi at these potlucks. And since most of my coworkers were not an adventurous foodie like me, I was often invited to take home the leftovers in a Tupperware container. When sushi restaurants became popular — I slid right in without any hesitation.”
Good manners might also come into play.
Carolyn Neithammer
Local Author and Food Writer
“When” I was growing up, I never had dessert at Thanksgiving because I was sure I didn’t like pumpkin pie and I for sure didn’t like mincemeat. In about 1970, I was living in the Rancho Linda Vista community in Oracle. The single folks ate dinner together about five nights a week. The women cooked and the men cleaned up (yeah, I know).
“One of the women was an interesting artist and a good cook, and she once made a real down-home meal of meatloaf, baked potatoes, and vegetables. She had scoured out a garbage can lid and made a pumpkin pie in it.
“That night, the feeling around the table was so loving, just everything you’d want in a community. So, when she brought out the pumpkin pie I could NOT say ‘I don’t like that.’ So, I ate it. OMG. It was so delicious. And for the last 50 years, I have not gotten enough pumpkin pie and always manage to sneak an extra piece.”
Vanessa Moon
Consulting LLC/sole proprietor AFDO process authority
“Around 1995, I had recently gotten married, and my new mother-in-law, Sato (from Japan) suggested we have dinner as a family since we had eloped in Las Vegas. She wanted to get to know my parents better and suggested a place on Golf Links Road and Harrison Road. I want to say it was called the Japanese Kitchen (or something along those lines). It was my first time trying Japanese food or sushi for that matter.
“Two unexpected things happened: my mom thought the green wasabi was avocado and I took a chunk of ginger thinking it was salmon. We laughed pretty hard and made it a tradition to warn others about the deceiving looks of certain items.
“I may not be married to her son any longer but we still enjoy eating sushi together. She showed me how to eat it, how to use chopsticks, how to pronounce nigiri names, and how to say thank you — Arigatou gozaimasu. I say thank you to her for introducing me to such a wonderful world of Japanese cuisine and culture.”
Traveling often brings new tastes into our lives.
Shane Reiser
Head Foodie at Tucson Foodie
“I remember the first time I had Mie Goreng. It was a big deal for me because not only was it my introduction to Indonesian food, but it was also the first time I experienced any cuisine I considered “exotic” at the time.
“Growing up in the Midwest, I had a pretty limited food range — mostly Italian and barbecue. It wasn’t until I turned 21 that I began traveling and discovered the world of food. Before that, I hadn’t tried any Japanese, Indian, or Thai cuisine. The only Chinese food I knew was the standard Americanized strip mall variety. Even my Mexican food was limited to ground beef burritos from a Midwestern strip mall restaurant.
“I first had Mie Goreng at a restaurant in Wellington, New Zealand. After the first bite, I knew I had to travel to Indonesia before heading back to the U.S. As it turns out, Indonesian food is even better in Indonesia.
“From that moment, I embarked on an epic quest for food adventures, trying every new flavor and ingredient I could find. That’s when I became a foodie. And now, look at me — it’s my profession, even though I have no formal culinary education and limited restaurant experience. That dish opened my eyes and changed the course of my life.
“One of my primary motivations for taking over Tucson Foodie is to help others experience the same. Food has so much to offer — it’s a gateway to discovering not just new flavors, but entire cultures, people, art, music, ways of living, and even spiritual perspectives.”
Bradner Lawrence
Co-owner of Tucson Food Tours
“The first time I tried A5-certified Kobe beef at the Jean Georges Steakhouse at the Aria in Las Vegas I was completely wowed. It is one of the few restaurants in the U.S. to have this and it just melted in my mouth. I didn’t even want to chew — I wanted to keep the flavor on my tongue as long as I could.
“I thought about it how good it was the rest of the night, and woke up the next day thinking about it. There’s only one other thing in life that can do that (wink). Some people might be hesitant because of the cost, but what price do you put on the best-tasting thing you’ve had in your life?”
CJ Hamm
Owner/Executive Chef of Hammbone’s and co-owner of Mulligan’s
“I would say I was a fairly adventurous eater in my formative years. However, we were lower middle class or worse for the better part of my childhood. That, coupled with my parents being pretty set in their ways when it came to the food they ate, I wasn’t exposed to many ethnic cuisines that were not mainstream in the ‘80s and early ‘90s (think Egg Foo Young for example).
“Fast forward to 1999: I was on my own for the first time in my life, living in San Diego, and broadening my horizons when it came to dining out. I was trying every single thing I could get my hands on that my palate was unfamiliar with. Amongst the afternoons of microbrews, fish tacos, Indian food, and ceviches, I was in a full-fledged discovery period.
“One evening, I found myself at a Thai place named, Spice. I didn’t know what to expect — didn’t know what to order. So, I asked the server to order her favorite appetizer and entrée for me. She arrived with the oddest-looking ‘salad’ I have ever seen. I asked what it was, and she told me, Papaya salad or Som Tam.
“I thought to myself, ‘Fruit salad? Really?’ I dove right in. The explosion of different tastes, textures, and sensations was mind-blowing. The sweetness from the palm sugar, the tartness from the papaya, the saltiness from the soy, the spiciness from the Thai chiles, the umami (a term I wasn’t even familiar with at the time), and the funk from the fish sauce was a complete experience all on its own. I was floored, baffled, and confused, but also felt euphoria. It is still one of my favorite dishes to this day.
“She brought me a Pork Kaeng Kari for my entrée and it had the exact same effect on me as the salad. I was and forever will be in love with Thai food.”
Stay tuned for part two of “My First Time”
I too, have fond memories of first tastes: a sandwich packed with sun-dried tomatoes in Chicago, capers on Dover Sole at El Conquistador, and refried beans in Santa Barbara (those were a bit of a turn-off but I love them now).
I look forward to many more.
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