14 December, 2019, 04:55

we asked chefs

Sichuan Cold Noodles at Panda House (Credit: Jackie Tran)

We ask chefs: “what’s your favorite noodle dish?”

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

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…

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…

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…

Alinea Restaurant in Chicago (Photo courtesy of Alinea on Facebook)

We asked chefs: Which restaurant in the world do you find the most inspiring?

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

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