Coralie Satta

Plate from Kyle Nottingham of Commoner & Co. and Prep & Pastry for the Art of Plating (Credit: Jackie Tran)

We asked chefs: What one dish best represents your identity?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Farmer's Market Vegetables

We asked chefs: What culinary trend would you like to see advance in 2019?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

(Photo courtesy of Riley Chandler)

We asked chefs: What kind of music do you play in the restaurant kitchen?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

David Chang and Anthony Bourdain in an episode of No Reservations (Image courtesy of Travel Channel)

We asked chefs: Who is your favorite figure in the food world?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Magdalena Big Cheese Squash at DOWNTOWN Kitchen + Cocktails (Credit: Jackie Tran)

We asked chefs: What’s your favorite autumn ingredient?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

We asked chefs: What’s your favorite thing to eat after a long shift?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Brussels Sprouts at Reilly Craft Pizza & Drink (Credit: Jackie Tran)

We asked chefs: What’s the one dish you can’t take off your menu?

“We Asked Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

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