13 November, 2019, 00:38

Devon Sanner

Filet Mignon at PY Steakhouse (Credit: Jackie Tran)

We Ask Chefs: What’s your favorite cut of beef?

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

Chefs plating at a Gastronomic Union of Tucson (GUT) dinner at the Carriage House (Credit: Jackie Tran)

We asked chefs: if money wasn’t a concern, what is the restaurant of your dreams?

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

Drew Burk raising a toast in the kitchen after a Gastronomic Union of Tucson (GUT) dinner at the Carriage House (Credit: Jackie Tran)

We asked chefs: What is your favorite thing about Tucson’s culinary scene?

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

Ray Flores and Don Guerra at Charro del Rey (Credit: Jackie Tran)

We asked chefs: Who would you want to nominate for a James Beard award next year?

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

Charred Sugar Snap Peas at Reilly Craft Pizza & Drink (Credit: Jackie Tran)

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

“What’s your favorite spring ingredient?” We asked Tucson chefs this question and let them answer as briefly or in as…

Photo courtesy of Don Nguyen Knives

We asked chefs: If you were stranded on an island, what would you bring?

“If you were trapped on a desert island, what three kitchen tools would you bring?” We asked 14 Tucson chefs…

Momofuku cookbook (Credit: Devon Sanner)

We asked chefs: What’s your favorite cookbook?

“What is your favorite cookbook?” We asked Tucson chefs this question and let them answer as briefly or in as…

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