Matt Kraiss

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

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

Pop-Up Tucson chefs Kyle Nottingham and Riley Chandler (Credit: Jackie Tran)

We asked chefs: what’s your advice for an aspiring chef?

“What’s your advice for an aspiring chef?” We asked Tucson chefs this question and let them answer as briefly or…

(flickr/andreajoseph)

We asked chefs: What is your favorite seasoning?

“What’s your favorite seasoning (aside from salt)?” We asked 11 Tucson chefs this question and let them answer as briefly…

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…

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…

Szechuan Chicken Salad at Thunder Canyon Brewstillery (Credit: Jackie Tran)

Behold the updated Thunder Canyon Brewstillery menu overhaul (PHOTOS)

As of Monday, the menu at Thunder Canyon Brewstillery has made the most dramatic menu changes in its history. Not only…

Penca executive chef David Solorzano

Nine on the Line: Lodge on the Desert Executive Chef David Solorzano

Originally a fine arts major, Penca executive chef David Solorzano discovered his love of the kitchen while working at…

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