22 February, 2020, 22:50

Kyle Nottingham

Fresh fig at the farmers market (Flickr/erban)

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

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

Summer items at Prep & Pastry (Credit: Jackie Tran)

Donuts and a touch more sophistication with summer menu updates at Prep & Pastry

How much will Prep & Pastry change now that chef-partner Kyle Nottingham has joined the team? With the new menu, it seems…

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…

Miraval Arizona Resort & Spa executive chef Kyle Nottingham at a Pop-Up Tucson event (Credit: Jackie Tran)

Miraval executive chef Kyle Nottingham to join Commoner & Co., Prep & Pastry team

Ares Collective, the team behind Prep & Pastry and Commoner & Co., announced Miraval…

Utilizing the salsa bar at Tacos Apson (Credit: Jackie Tran)

We asked chefs: What’s your favorite taco in Tucson?

“What’s your favorite taco in Tucson?” We asked 16 Tucson chefs this question and let them answer as briefly or…

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…

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

We asked chefs: What do you enjoy most about being a chef?

“What do you enjoy most about being a chef?” We asked 15 Tucson chefs this question and let them answer…

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