21 September, 2019, 07:04

Marcus van Winden

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…

We asked chefs: what is your favorite ingredient to grill?

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

The Dutch Eatery & Refuge executive chef and co-owner Marcus van Winden (Credit: Jackie Tran)

10 fun facts about The Dutch Eatery & Refuge

Main Gate Square restaurant The Dutch Eatery & Refuge is celebrating their second anniversary on Wednesday, May 1. To help…

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…

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…

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…

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…

X