17 September, 2019, 02:42

Travis Peters

Boiled Fish in Chili Oil at China Bamboo (Credit: Jackie Tran)

We Ask Chefs: what is your favorite chili pepper?

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

Travis Peters of The Parish takes gold in national berry recipe contest

We’re berry proud of The Parish owner-chef Travis Peters for his victory at the California Giant Berry Farms 2019…

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…

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…

Fried Chicken Wings and Waffle at the Parish (Photo courtesy of the Parish)

We asked chefs: What Tucson dish are you most addicted to?

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

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