Chef Logan & Roberto of Pin & Flour at The Eddy, Oliver Winery

🎙️ This Week on The Tucson Tasty Show: Pin & Flour at The Eddy + Call-In from Oliver Winery!This week, we’re diving into one of Tucson’s hottest culinary experiences as Chef Logan of Pin & Flour at The Eddy Hotel joins us to talk flavor, creativity, and what makes his kitchen tick.
From locally inspired dishes to modern technique, he’s putting something special on every plate.We’re also joined in-studio by the incredible Roberto, the bartender behind the cocktail magic at Pin & Flour. He shares the stories (and a few secrets) behind his signature drinks that are elevating Tucson’s cocktail scene.
Plus, we head to wine country—virtually—with a special call-in from Oliver Winery, where we explore their unique Midwest varietals and how they’re making their way onto Arizona tables.If you love great food, inspired drinks, and passionate people, this episode is one to savor.
🎧 Now streaming on iHeartRadio, Spotify, and Apple Podcasts!

Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.

Episode Transcript

Speaker 1 (00:03):
Amids the ancient rooms of a forgotten civilization, a mysterious temple.
Paul saints with an otherworldly energy. The guardian of this
Taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power.

Speaker 2 (00:21):
He doesn't just taste food, he summons.

Speaker 1 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food.
Wesley Source and the Tucson Tasty Show.

Speaker 2 (00:36):
What's Up, Tucson, Welcome back to the Tucson Tasty Show,
your weekly ride through the flavors, makers, and food stories
shaping our city. I'm your host, Wesley Source, and today
it's We're gonna have a great day. We have Chef
Logan of the Eddie. We have our illustrious executive Chef

(00:58):
of the Tucson Tasty Show, Jeff Christian Padilla, our co host,
and the secret ingredient to thank you so much for that, Chef.
And this show is brought to you by Verraro Premium Beef,
Tucson Family Food Project, Local First Arizona Pertillo's Hot Dog
SOCCA Southern the Southern Arizona Art and Cultural Alliance, and

(01:20):
they are dedicated to creating, preserving, and advancing the Arts,
and don't forget to join the Tucson Tasty Show membership program.
We're ramping up. We actually just added Union restaurant Reforma,
so you got to go check out what their secret
menu item is. I'm super excited about having them as

(01:41):
a partner with the Tucson Tasti Show. But you can
check all of that out at the tastyshow dot com.
Go to membership page and you can sign up to
only ten dollars a month gets you access to all
the top restaurants in Tucson. You also get that secret
menu item and all you have to do is tag us,
tag the restaurant, and every ten items that you purchase,

(02:02):
guess what, you get a twenty five dollars gift card
and it's to a random, random restaurant in town. So
so grab that. And you can also grab one of
the Vera Earl Premium Beef Tasty Show Boxes, which is
a hand selected ranch to table cuts. You get five
pounds of ground beef, you get two select items, you

(02:23):
get two surprise items, and you get some of that
amazing beef snacks, which have you tried the beef snacks yet?
Chef Bedia. I have not tried the beef snacks yet. No,
you have to rectify that because well you had the
hot dog, right, Yeah.

Speaker 3 (02:36):
The hot dog was great. Yeah, flavor profile was awesome.
That snap on the casing as well, natural casing, natural casings.

Speaker 2 (02:44):
Yeah, that's the one. Yeah, A big fan of ver
Earl Beef. So awesome. I mean, we're gonna be doing
a tour down there hopefully this month, and which is
really exciting because we're gonna we're gonna go meet the
cows and then uh, and then we're gonna go cook
the cows. But if you want to join us, definitely

(03:05):
reach out to us at the on the tastyshow dot com.
That's the tastyshow dot com.

Speaker 3 (03:11):
Uh.

Speaker 2 (03:12):
This segment of the show is brought to you by
Viral Premium Beef, obviously your official protein uh and of
unforgettable meals. All right, so let's dive into this chef logan.

Speaker 4 (03:27):
Hey, Hey, good morning everybody. How you doing today? Good?

Speaker 2 (03:29):
Excellent, Great to have you on the show. You're you're
a two. You're becoming a Tuson legend. If you're not
already a Tuson legend, I would say, but you're over
in pin and Flower and that's at the Eddie and
that's River and in Campbell.

Speaker 4 (03:43):
Right, yeah, River and campbellot quarter quarter mile north of
the intersection, just past the church on the right hand side. Awesome,
see the big Eddie sign and go across the bridge. Yeah,
you'll see it.

Speaker 2 (03:52):
And you're you're bringing something to this concept that it
hasn't been done at any other of the Eddie concept, right,
and any concepts are part of the Hilton.

Speaker 4 (04:05):
Yeah, we're a Hilton branded We're a Tapestry branded Hilton.
We're the only one in Arizona, so eclectic boutique, a
smaller hotel, you know, only one hundred and six rooms.
Got to have kind of a fun story to be
a Tapestry edition Hilton. So we pay homage to our owner,
Jim O'Connell. His grandfather was an Irish immigrant. They moved
to Montana Helena but great falls and we're bakers during

(04:29):
the gold Rush at the turn of the twentieth century,
so we paid a lot of homage to baking breakfast, pastries,
our dinner rolls, anything that comes out of the oven today.
So you know, we have a lot of emphasis on
our roots to our culture to chef the table. Anybody
that comes in, that's our guests. You know, we like
to tell the story, come out and bring them free bread,

(04:50):
you know, and give our style hospitality.

Speaker 2 (04:54):
Complimentary bread, right yeah yeah, oh yeah yeah, complimentary.

Speaker 4 (04:58):
We walk it out, you know, we make you feel
a part of it, the team so awesome.

Speaker 2 (05:01):
And then your bread are you still getting it from
your local source here in Tucson?

Speaker 4 (05:07):
Yep, yep. And we also bacon house as well, so
oh nice. Yeah yeah, we kind of all ventured on
a little bit and challenged myself and get into the
bacon realm.

Speaker 2 (05:14):
So oh, we definitely have to get him in for
a baking demonstration then for sure, yes, yes, And so
let's talk about you really quick. You know, what is
what is your story? Why did you become a chef?

Speaker 4 (05:29):
You know, I feel that there's certain times and places
where the industry chose you. I actually was in school
at the U of A to be an electrical engineer.
That's the path I chose. I was still a chef
at the time, but I wanted to do something else.
I was in my mid twenties, but I grew up
on a ranch op I kuld peek on my mom
and Dad's a grade. We had about forty acres. We
did cows, livestock, geese, goats, anything, you know. We stiled

(05:54):
them off the slaughter. And my first job, well, my
second job. My first job was pulling targets. Second job
was a cook at in Suites on Saint Mary's in Iten,
and I actually drove by there the other day. It's
apartment complex now no longer a hotel, which was kind
of interesting. I was doing bone in New York strip
stakes on a bone saw and I had this deja

(06:17):
vus about sixty ninety seconds. I just couldn't snap out
of it, and I was just going back to the
ranch thing about how I grew up, and I was like,
you know, here I am full circle at about the
age of eighteen nineteen just cutting down these stakes, and
you know, I felt right at home doing it. Brought
me right back to the ranch and never really looked back.

Speaker 3 (06:35):
So you know, I'm actually a big fan of how
you put it, like, I didn't choose the chef life.

Speaker 2 (06:41):
The chef life chose me, right, yeah.

Speaker 4 (06:43):
Yeah, And it's you know, it's you make your jump offs,
and you know I've tried to do other things. I
pulled transmissions, I've landscaped, and you know, I've always come
back and it's I'll never change again, you know. It's
it's a beautiful industry to be in, especially in this
gem of a city.

Speaker 3 (06:59):
So yeah, most definitely. I have a very similar story.
I mean, I was going to school for surgical technology.
Then I realized, like I like working in kitchens. You know,
the the culture, the camaraderie, the community and everything is
just yeah, there's nothing else like it.

Speaker 4 (07:16):
Yeah, and you know, the people that you meet, you know,
the relationships that you come across, you know last a lifetime.
You know, it's money comes and goes, you know, situation
comes and goes, hard times come and go. But your
brethren and those people that are in your community and culture,
you know, they stick right by you. And you know,
and that's de sound for sure. So it's it's beautiful
to be a part of that.

Speaker 2 (07:38):
Yeah, I agree.

Speaker 3 (07:39):
Tucson's community with the with all the chefs, it's it's
very unique and compared to any other cities that I've
cooked at before as well.

Speaker 4 (07:46):
So right, yeah, I mean, and that's interesting to hear
how you venture and you take these travels and you know,
you still come back to a spot that you know
is you're prideful, It's it's your home. You know, you
come back to it and it's you know, it's it's
nice to hear your story as well, you coming back
and being with family and you know, taking on the
challenges that you have yourself. So it's awesome, it's definitely.

Speaker 2 (08:08):
I can definitely appreciate that. And so when when you
started your chef journey, where did you start that?

Speaker 4 (08:16):
It was an in sweet hotel, it was a Marriott.
You know, I actually started off in front of house
for about a year. I was serving tables, doing room service,
and my first summer hit and I was like, I
can't do this. I took on a dish washing gig
to get myself through the first summer and season hit.
There was you know a cook that in show up
and Chef looked at me as your time to shine logan.

Speaker 2 (08:38):
He was like, let's do this.

Speaker 4 (08:40):
So you're closing the kitchen, you're running the line. And
that was that.

Speaker 2 (08:44):
And then as you've progressed, where else have you sharpened
your skills?

Speaker 4 (08:50):
You know, I've done the circuit here in town I've
done a lot of different things. I think that well,
I know that one of the strongest positions that I've
been in where I've learned from was up in dub
Mountain Gallery Golf Club Carlton Ritz traveling between the two
as a chef take cuisine up there, and that's where
I met Roberto Okay, and he's traveled with me since

(09:11):
you know, just the high volume membership, the challenges that
you have to do between you know, several different outlets
and making sure that everything's in a running fashion has
really bolstered me in the sense of functionality and what
it takes, you know, in property management and those types
of deals. But as far as my culinary skill set,
you know, I'm working with some of the funner chefs,

(09:31):
you know from twenty ten, Ryan Clark, Marcus van Winden,
Eric Coottolano. Some of these guys I have traveled out
of town now, but you know, they are kind of
militant guys that you know, made sure you were working,
honed in on your skill set and not goofing off
and you know, really focused. And I think those guys,
you know, and it's hard times, challenges, difficult plates to

(09:52):
maneuver and to execute. But you know, you your nerves
become steel and you get past it, and you know,
it becomes fun. You become a part of culture and
you make it lively again, you know, once you get
out of those aspects, you know. So Lodge in the
Desert was another one for sure. I did a catering
that was called Chef Sheeg where I worked with Chef
Wendy for a while. You have been everywhere and you know,

(10:13):
doing the catering and the nuances of going into people's
homes and cooking with them in their kitchen and talking
with them about what you've done as a chef and
teaching them in their homes and that you know, nice
point setting. I think has probably been my strongest skill
set and working with people, cooking for people, teaching them
how to cook, whether if it's in their own home

(10:33):
or in my kitchen, whether it's in my home. So
I mean it's a broad spectrum of a lot of
different things that I've done.

Speaker 2 (10:40):
Sure, And what would be one thing that you could
share with young aspiring chefs to help them on their
path and not.

Speaker 4 (10:51):
Lose faith, own it from the beginning and stay in control.

Speaker 2 (10:58):
Yeah, most definitely.

Speaker 3 (10:59):
I mean, that's one of my favorite questions actually at
every interview is like, yeah, like, what would you tell
someone that's, you know, wants to get to your position?
And my favorite answer that I've heard and kept is
learn from your mistakes so you could make new ones,
you know.

Speaker 4 (11:18):
Right, Yeah, you know, I guess I gotta play on
that is mistakes aren't mistakes unless you perceived them to be.
You know that I've had many. My Chimney serious As
was a mis mistake in the beginning, and that mistake
has rowed with me for about twelve years now. Nice
hasn't changed.

Speaker 2 (11:36):
And if you missed it, don't worry. There's gonna be
lots of other dinners with Hot So Circuit Studio Yanos
was amazing. We sold out the all the seats we had,
We got it filmed and it was a blast. So
look for that episode very soon on all of the
TV stations that we're on, and you can check that

(11:57):
out at the Tastyshow dot com. That's the Taste Dshow
dot Com. We'll be right back. Stay Tasty, Tucson. Hello,
this is Wesley's source with the Tucson Tasty Show. With
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(14:56):
the arts. And now it's time for more tasty bites
with your our host, Wesley Source. Welcome back to the
Tucson and Tasty Show. I'm your host, Wesley's Source, and
we're here in studio with executive chef of the Tucson
Tasty Show, Christian Bidia. How are you doing doing good?

(15:17):
How are you good? Glad you made it this morning?
Too happy to be here and tomorrow we've got an
amazing event. If you don't have tickets yet. It's going
to be out at the Desert Diamond Casino at the
in sir Rita, and that is Meet the Chefs, and

(15:37):
the Meet the Chefs is how they select who's going
to go up against the current reigning Iron Chef of Tucson,
which is uh Anthony from Oban. And yeah, he threw
down the gauntlet last year. In fact, it was so close.
There are rumors that Chef ken Foy is going to

(16:00):
be participating to try to win back that third title.
So I mean just rumors. We'll find out tomorrow. So
definitely got it soon, stay tuned for that. And Cheff Logan,
you're actually going to be participating in that.

Speaker 4 (16:14):
Yep, I am competing this year. Definitely, second year in
a row, will be in it. So you gotta bring
that heat, got to yep, got to bring that too
on heat this year.

Speaker 2 (16:25):
Yeah.

Speaker 3 (16:25):
Actually, I think we're gonna be there co hosting hosting, so.

Speaker 2 (16:30):
We'll be we'll be doing some live streaming. We might
have a table. I haven't decided yet, but we'll figure
it out at least chairs, right, Yeah, and everybody needs
to come and say hi, it's actually really it's really cheap.
This year. It's only twenty five dollars to attend, so
you can get tickets for twenty five bucks and you
get you get a ton of samples. There's also gonna
be some wines there and hope or hopefully we get

(16:53):
a nice, nice representation of southern Arizona, because that's that's
what what I'm looking for when I go out to
these events, right, is local wines and local food and
local talent. And then speaking of talent, you brought somebody
into the show. Why don't you go and introduce them.

Speaker 4 (17:11):
Yeah, this is Roberto Kelly. He's our banker, captain and
lead bartender at the Eddie Hotel and Pin and Flower.
I wanted to bring him in to go over some
of the drinks specials that we have at the Eddy,
So lots of fun stuff that I like to pair
with the food and there's just a lot of vibrancy
behind our craft drinks. So Roberto take it away.

Speaker 7 (17:30):
Hello, good morning, thanks for having us this morning.

Speaker 4 (17:33):
My name is Roberto.

Speaker 7 (17:34):
I've been working with Chef Logan for about five six
years now and been in the industry for eight years,
so fairly new and yeah, we have a lot of
drinks that we can pair up with Chef Logan's entrees
on the menu Tuesday Margarita's.

Speaker 4 (17:52):
Every Thursday.

Speaker 7 (17:53):
We have a deal going on with Tito's where if
you come in and buy something with Tito's, it'll offer
a dollar donation to Autism Awareness, Is that right?

Speaker 4 (18:01):
Autism Awareness and the Community Food Bank.

Speaker 7 (18:03):
Okay, Yeah, And we have nice banquet's there, the banquet
rooms that have the lot to do with the Montana
each town there. We got Helena Bute and Grape Falls.

Speaker 2 (18:18):
Awesome and with uh, you're creating signature drinks for for
that right.

Speaker 7 (18:27):
Yeah, I kind of follow. Our food beverage director creates
them exactly and then we just make it happen. Pair
them up with all the entrees.

Speaker 4 (18:35):
What's your favorite one to make? I love the hot
cross buns.

Speaker 2 (18:38):
All right, let's talk. Let's talk through the structure of
that drink.

Speaker 7 (18:42):
So it's a it's a spicier margarita, this fresh lime juice.
We use a Blanco minilagro tequila. We use a blood
orange liqueur and that's basically and at the heen rim nice.

Speaker 2 (19:00):
Yeah. Yeah, sounds like Mexican candy really.

Speaker 7 (19:03):
Yeah, candy and a cup.

Speaker 4 (19:06):
Yeah, and all of our drinks, you know, work off
of the baker's motif and have kind of these fun
bread names behind them. So Riverta, I want you give
us a couple of them.

Speaker 7 (19:16):
Of which one's chef drink there. Okay, So we have
the overworked, underproofed and that's just a fun grapefruit sprits drink.
It comes with the Pampa Moose, the Italian Prosecco. We
have the flower Power and that's just your basic prickly
pear mule. Another fun one is our muffin New It's

(19:37):
a little bit of a step up from old fashion.
That's coming with the whistle Pig, the orange Baitters, the
peel and the fancy Luxardo cherry.

Speaker 3 (19:47):
These these are the most adorable names, by the way.

Speaker 2 (19:51):
Whistle Pig, which one, it's just the six year rye.
That's nice, yeah, and it's it's well rounded yeah. And then, uh,
tell us when you're creating these cocktails, I mean, what
is it about the cocktails that gets you excited? I mean,
you're behind the bar, somebody's ordering to drink, and where's

(20:14):
your passion? I mean, what is it that gets you
up every morning to go in and make these drinks
for everyone.

Speaker 7 (20:22):
My passion is just for them to enjoy it.

Speaker 4 (20:25):
Yeah.

Speaker 7 (20:25):
I like when they hear it, like, hey, this is
the best marguerite I've ever had. Oh I've never tried
the hot Cross buns. This is awesome. It's my favorite
drink now, So that's where the passion comes in.

Speaker 2 (20:38):
Awesome. All right, Well, thank you very much for sharing
with us. Now, Chef Logan, you said you brought in
some tasty bites. Why don't we walk through some tasty bites?

Speaker 4 (20:48):
All right? Well, so on our baker's motif today, I
did when it's super early, did our granola, got mustash Cashew's,
you know, rolled it and got some nice of gava
in there are some of our local honeys, and there
nice complexities behind it that go well with coffee in
the morning, cinnamon, ginger, lots of fun stuff. There's actually
a little bit of we ale in there that I

(21:11):
cook in, so lots of fun flavors. Just reminds me
of something, you know, on the ranch when I would
be waking up going to school, and just something you
know you need to get in your belly to get going.
So something I wanted to bring in and share with
you guys. Those are having a couple of cups there,
and then I have our cast iron carnitas burrito for
you guys to share this morning. That's something that you know,

(21:33):
I just grew up watching my parents cook on cast iron.
I've you know, never, it's always been in my kitchen,
cooking on cast irons, just you know, something romantic behind
it that you know, I just keep alongside there with me.
And something a little bit different. This is something my
mom would also send me to school with, is blue
corn pancakes with Minton jalapeno. So something a little bit different,

(21:55):
little something Southwest, a little savory, a little sweet. So yeah,
so we got some fun stuff to t right out
for us today. I think we'll start off with the
blue corn pancakes.

Speaker 2 (22:04):
Blue corn pancakes. Have you ever had blue corn and pancakes?

Speaker 3 (22:07):
I have not, but I have had corn pancakes and
they are fudging amazing.

Speaker 2 (22:13):
Let me just say that, and I'm going to take
the microphone away from you before you say anything else.
But so with blue blue corn pancakes, what's the difference
between a blue corn and pancake and a jackcake? Because
the jackcakes are kind of you know what I would
consider a pancake, but it's cornbread.

Speaker 4 (22:35):
Right well, I mean not too much of a difference there.
Besides that is blue, got it.

Speaker 2 (22:42):
Well, thank you for your your gloves. You really didn't
need to do that. We're keeping everything sanitary in here
for sure. Oh yeah, food safety right now. Well he's
taking taking or getting all that set up for us,
and thank you for doing that, chef. We get a
couple really great events coming up, so you definitely have

(23:02):
to go to the Tasty Show dot com go to events.
You can also subscribe subscribe to the Tasty to our
email list and we'll email you events as they come up,
which is a really good way of keeping in touch
and keeping that engaged with all the events and too

(23:23):
some because there's so many, especially this time of year,
I feel like there's a lot more than there usually is,
I would.

Speaker 3 (23:30):
Say, so, you know, being part of the Tasty Show
now and actually like having some traction in Tucson, you know,
with my career, I'm hearing of just events like coming
up almost every weekend. Really yes, yeah, yeah, but yeah,
I'm excited.

Speaker 2 (23:50):
I mean it's great being a.

Speaker 4 (23:51):
Part of this.

Speaker 2 (23:52):
So well, thank you and we're excited to have you
as a part of it as well. So the blue
corn pancakes.

Speaker 4 (24:00):
All right, what passes over? So we also have our
in house strawberry and BlackBerry compote, and we have our
gaave garnished with a little bit of our granola that
we made this morning.

Speaker 2 (24:17):
There we go yummy. So the uh, what kind of
nuts are in the uh.

Speaker 4 (24:27):
A plethora? Okay, we have walnut papitas, cashews, pistachio almonds,
candy pecans.

Speaker 2 (24:38):
That's actually not a bad idea. You know. We could
just pop that open and uh, you guys have room
service at that as well.

Speaker 4 (24:45):
Oh yeah, we have been room dining. You see a
lot of that, a lot of that during breakfast.

Speaker 2 (24:50):
So and uh the syrup.

Speaker 4 (24:54):
Just like that who's a nector? Yep?

Speaker 2 (25:00):
I kind of want to make okay ooh oh there's
that spice nice. I want to make like breakfast talcos
out of these.

Speaker 4 (25:09):
That was you know, actually what I was thinking as
I was finishing up this morning, packing up like all right,
breakfast tal because you know, and that kind of play case.
You know, sometimes you make a mistake or do something
you know completely different, and then you come up with
a whole totally different idea, you know, and that's the
beauty behind what we do, right Christian, this culinary world
is you know, yeah, you kind of designed something, you
end up in a whole completely different place than what
you thought originally in the beginning.

Speaker 3 (25:31):
So yeah, like you know, when you and I met,
I was talking about how you're limited as far as
your imagination goes.

Speaker 4 (25:39):
No, Yeah, imagination is key, definitely, And you know, the
blue corn is something that I'm transitioning into and several
of my menu items across the board, so definitely looking
forward to that.

Speaker 2 (25:54):
That is really that is really good. The blue corn
comes through, but it's not overpowering, you know, it's it's
it's a really amazing balance. It does have that little
bit of spice to it, but it's not it's just
in the background. So it's a highlight note. And that
is really good. The compout or compote delicious, again, really
well balanced. It's not overly sweet. There's a lot of

(26:15):
times when you get a compote and you go, wow,
that's diabetes. It's definitely not this and it shouldn't be either, right, I.

Speaker 4 (26:25):
Mean, And there's multitudes behind, you know, the way that
you want to design a dish you know, BlackBerry being white.

Speaker 2 (26:31):
We'll have more of this right after the break. Stay Tasty. Hello,
this is Wesley's source with the Tucson Tasty Show. With
every Tasty bite from Vpremiumbeef dot Com, you get premium
beef flavor from the amazing ground beef to the melt

(26:52):
in your mouth Ribbi Steaks. Every ounce is exceptionally aged
for more than twenty one days, giving vera or ol
Premium Beef e optional premium beef flavor. Order online at
VE Premiumbeef dot com. Again, that's VE premiumbef dot com. Hi.

Speaker 5 (27:11):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing

(27:34):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.

Speaker 2 (27:44):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com

(28:07):
and discover what you've been missing. Stay Tasty Tucson.

Speaker 6 (28:10):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson for meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect

(28:33):
for your next gathering or even workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.

Speaker 2 (28:42):
How would you like the perfect lush green yard that
your entire neighborhood will env but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible urf experience. This
woman owned company is chaining the game with the effortless
glow by Carla. The cleanest, coolest turf available, no mowing,

(29:05):
no watering, just beautiful green yard that's safe for your
family and pets. Right now, get twenty five percent off,
but act fast ends April thirtieth. Some search is applying
customers only. Is Big Belief off dot com and tell
me you heard about their business on the Tucson Tasty Show.
Welcome back to the Tucson Tasty Show. I'm your host,

(29:25):
Wesley Source and this is Christian Chef Christian our co
host and the secret ingredient, Wesley Killing.

Speaker 4 (29:33):
Thank you.

Speaker 2 (29:36):
This segment is brought to you by Local First Arizona,
championing independent flavor across the state. And now it's time
for the rest of the Tasty Bites from Chef Logan.
Now we're talking about the compote and how it's not
overly sweet, and you were starting to describe why exactly.

(29:57):
Let's talk about that a little bit more so.

Speaker 4 (29:59):
You know, part of the the ideas in my cooking
is that less is more a lot of the time.
You know, I like the natural ingredients that be the
star of the show and just shine through and the
flavor profiles and the palette of taste. So with the
blue corn, everything's you know, a lot subtle, and I
didn't want anything to be over sweet. You know, I
have a little bit of mint, a little bit of
serrano in there, but I wanted it to shine through

(30:23):
and not have something sweet like you were saying. So
I chose BlackBerry compote. You know. It's something that's not
too sweet and something that you know is going to
placate alongside with the other flavors going through in the pancakes.

Speaker 3 (30:32):
So yeah, actually nicely put, because I think a lot
of chefs overcomplicate dishes and nobody really understands how difficult
it is to keep things simple, you know, just let
the ingredients speak for themselves. Yeah, describe themselves, flavor profile

(30:53):
and everything exactly.

Speaker 4 (30:55):
And you know, and I think in you know, the
region that we're in, we have so many ingredients that
we can use subtly, you know, Chichi Pian being one
that you know, the way that you can just articulate
it and use it in a multitude of fashions is
you know, if he can just really dial in, it
really works for you, and it does a lot of
the work in your dishes.

Speaker 2 (31:11):
Absolutely, And then well it's like Bedia, right, I mean
Bedias has you can find ones with nine ingredients. You
can find something with forty ingredients.

Speaker 3 (31:23):
Yeah, definitely, my I mean my Bedia has like eighteen
ingredients in it.

Speaker 2 (31:27):
So yeah, and yeah, there you go. All right, so
you brought something else, let's talk about it and the
structure of the breed or the dish.

Speaker 4 (31:37):
Growing up, you know, a lot of cast iron in
my family's cooking. It's a vessel that's always stuck with me.
And cast iron carnitas is something that I've done since
I was a younger chef in about twenty fourteen or so.
So today I brought it in the form of a
brito because I don't have anything to you know, cook
cast iron in the studio. I don't want a bunch
of grease flying over your nice equipment, So thank you.

Speaker 2 (31:57):
Yeah, of course I also appreciate it.

Speaker 4 (32:01):
So today, you know, I did it in a brito form.
I got it this morning. You know, I got the
nice brand on it for you guys. You know again,
some just nice subtle flavor profiles. I braised the pork,
you know, in more of a tropical style with a
lot of citrus, pineapple, tampico. So yeah, you know, let's
just bust it open. And I'll just go ahead and
open it for you guys. And now we have a

(32:25):
in house smoked charred tomato corn salsa that I've brought
with us for us to taste.

Speaker 2 (32:32):
And you can get this to go like you're rushing
out the door, and you can say, hey, I want
the burrito.

Speaker 4 (32:36):
Chef, and yeah it is. Those business travelers are unrelentless
sometimes dur in the morning. They want their food as
fast as they want their coffee, and we get it done,
all right.

Speaker 2 (32:50):
So I have high standards for pork because I don't
need it very often. In fact, the only pork I
really eat is bacon or Italian sausage. I had just
heard that, yes, on one of your podcasts, and uh,
but all good, let's see what we got mmm.

Speaker 4 (33:11):
So you know again, you know, you got some of
the sweet some of the smokiness, you know, just something
to get you going in the morning when we got
our people going rushing off to their business trips.

Speaker 2 (33:22):
So thank you, chef. So uh comedic relief. I guess
I didn't realize that that's what I was bringing into
the show. But so the flavors are all really balanced
in that the pork you said, it's a slow roast
or slow cooked. We raise it raised in house and

(33:44):
U I mean you can definitely tell that there's some
love that goes into this this food. And I mean
you got the uh green chili's and everything else. I
mean it's median ideas. I mean, I mean I wouldn't
say ideas because this is like the pork is it's perfect.
It's not dry, you know, and like with brazy meats,

(34:04):
that's such a big struggle. Sometimes that's just.

Speaker 4 (34:07):
Overbraized well and you know, and that's one of those
less is more. And if you can you know, hone
in on technique and flavor profiles, if you got you know,
your technique down and let this technique do a lot
of the work for you, then you know it's it's
going to be fruitful. In the end. So and you know,
I throw you know, the nice peppers in there, arugula
and fingling potatoes is what we actually use, you can tell.

Speaker 2 (34:30):
Yeah, those fingerling potatoes are just a little bit more buttery,
and the crispups so nicely too.

Speaker 4 (34:36):
Yeah. Man, that's one of my favorite things. Yeah.

Speaker 2 (34:38):
So the salsa. Did you try some of the salsa chef? So,
I mean, it's really amazing, and I mean it's just
it's it's well balanced as well. It's not overly spicy,
but it has all the flavors. All the flavors really
come through really well.

Speaker 4 (34:55):
Yeah.

Speaker 2 (34:56):
And you're making that in house, yep.

Speaker 4 (34:58):
And this is when I was really young. There was
a steakhouse in town called McMahon's and one of the
things that I learned was to throw throw you know,
uh withsquite charge bisquite down onto the grill, let it
crisp up and get on fire. And I would use
that to aerate whatever vegetable I'm cooking. So I throw

(35:19):
a mosquite down into my grill, get it blistered up,
and get that going. And then I started grilling abs
the mesquites cooking up from underneath the grates of the grill.

Speaker 2 (35:26):
So it's so good. Yeah, yeah, everything everything about this
is uh, that's a breakfast burrito that I wanted. You know,
this might be the best breakfast burrito I've ever had.

Speaker 4 (35:37):
Nice. Thank you, chef, you appreciate that.

Speaker 2 (35:42):
Sou What what's up next for the Eddie? What do
you have planned events that people can attend? Uh your time?

Speaker 4 (35:51):
We have We've we've been rocking and roll. We've had
lots of fun stuff going on. We have our daily
specials that are still in place. Taco Tuesday that we
pair with the Malagro margarito. You get two tacos for
seven bucks in the margarita. Lots of fun. On Wednesdays
we have live jazz seven bucks seven.

Speaker 2 (36:08):
Bucks, wild a margarita and two tacos for seven bucks.

Speaker 4 (36:14):
Wednesdays we have live jazz and half off bottles around
bottle of wine. So lots, you know, and I do
a nice rocouterie board there. And Thursdays, like how Verberto
was saying, we do martiniz that matter where part of
the revenue and profit goes back to the community food
bank and autism awareness that we paired with titos with

(36:34):
and then on Friday we repair with Barrio Barrio Beer.
We got their blonde and we do a Barrio Burger
for fifteen bucks, So you know, we've been every Friday.
I walk out into our dining room and it's nice
to see that we have more locals than we do
hotel guests up there just hanging out and having fun.

Speaker 2 (36:49):
So it sounds like I'm gonna be hanging out a
lot more at the Eddy. I mean, is at fifteen
bucks for beer and burger? Do you have fries with that?
Or is that a next show up that comes with
the side of course it does.

Speaker 4 (37:01):
Why would or not? Yeah, And we're doing coming up
over the summer. I want to do a bourbon and
brisket special that we roll out every Saturday, and I'm
really looking to pair with ver Earl Beef on that
one to get some of their brisket or you know,
something in on that and that would be something every Saturday,
and we want to get like the I don't know
if it's a whistle pig or something. We'll have a
nice barrel of bourbon on the bar too that we

(37:23):
pour out of. So it's gonna be a lot of
fun coming around for the summer.

Speaker 2 (37:27):
There's a lot of really great distilleries here in town locally,
so okay if you can get them, like Whiskey doll
Bach actually has some really good stuff. But Flying or
Flying Leap does as well.

Speaker 4 (37:38):
Okay, you know those are just two.

Speaker 2 (37:40):
Off or off the top of my head that I
think you could do really well.

Speaker 4 (37:44):
Nice. Nice.

Speaker 2 (37:45):
I don't know if you have them at the at
the Eddie or not.

Speaker 4 (37:49):
Some of them I do not believe that we have yet.
And then right now we have an art fair going
on called Rhapsody and Hues. But two of the artists,
so are our lobbies is covered in art. You know,
a lot of surrealist stuff, a lot of fun stuff
going on to look at. So another way to reach
out to the local community as well. So at the endy, So.

Speaker 2 (38:08):
Do you have any other questions? Uh, Chef Christian.

Speaker 3 (38:12):
Yeah, actually, chef, what is your favorite dish to make?

Speaker 2 (38:17):
And isn't that the most annoying question ever?

Speaker 4 (38:21):
No, it's not. You know, it's okay. So for me,
if it's like in a professional setting, depending on the
time of day, it's probably eggs. Benedict. A lot of
my work background is in breakfast and you know it's fast.
You got to go, go go. But you know, if
you're acclimated to it, it's the finesse points and you

(38:41):
know the beauty behind it is for me a lot
of fun. The napping of the holiday sauce on the
egg I mean that's just glory to me.

Speaker 2 (38:49):
What would be your ideal like, because you can do
a lot with eggs, Benedict, what would be your perfect
eggs Benedict?

Speaker 4 (38:54):
I think my favorite was I did a it was
on a shalove vine and I did a carne asada
eggs bend dicked with a blood orange Holland Dais. That
was a lot of fun to do, very vibrant, you know,
nice purple holidays on how it actually turned out so nice. Yeah,
But you know, if it's dinner time, I think it's
gonna have to be a nice filet mignon and a
red wine mushroom reduction with some chart asparagus and finger

(39:19):
lin potatoes.

Speaker 2 (39:20):
There you go. So we always ask everybody, and you
can both answer for this this question, what's one thing
you need in your kitchen?

Speaker 4 (39:29):
Rebert to I'll let you go first.

Speaker 7 (39:31):
One thing we need in your kitchen.

Speaker 4 (39:34):
When you're at home cooking.

Speaker 7 (39:37):
I'm at home cooking.

Speaker 2 (39:39):
Or at the bar. Yeah, I mean it's what's one
thing that you absolutely need?

Speaker 7 (39:43):
Cast iron skillet, cast iron skille?

Speaker 2 (39:46):
It okay, all right, you're gonna have to explain that
a little bit more off air.

Speaker 4 (39:51):
And for me again, we'll be liquid aminos and nutritional
use are the two things that I cannot cook without
my kitchen.

Speaker 2 (39:58):
That's right. You You talked about that the last time
you were on the show, but that was like last year,
so really excited to have you back in, you know.

Speaker 4 (40:05):
And and for me, that's the healthy side of cooking.
You know, you want you know, your mino's, your fish acids,
all those vitamins that are going to help replenish you.
I'm an active person, so I kind of rely on
a little extra in my cooking and nutritional yeas, you know,
good balance for your guy. Just brain health, blood health
is all over. So you know, just keep it in
repetition and you keep it in your cooking and you feel.

Speaker 2 (40:26):
Good, wonderful. And then so I have to admit, the
one question that I always get is what's your favorite
restaurant in Tucson? And I always respond the same way,
And this is for everybody out there in the world
as well. I don't have a favorite restaurant because we
don't do reviews. We love our all of our restaurants equally,
so you know, if you if you want to see

(40:48):
what our amazing restaurants are, go to the Tastyshow dot com.
Stay Tasty, Tucson. Hello, this is Wesley's source with the
Tucson Tasty Show. With every tasty bite from Vepremiumbeef dot Com,
you get premiumbefflavor from the amazing ground beef to the
melt in your mouth Ribi steaks. Every ounce is exceptionally

(41:11):
aged for more than twenty one days, giving vera or
ol Premium Beef exceptional premium beef flavor. Order online at
Vepremiumbeef dot com. Again, that's VE Premiumbef dot com. Hi.

Speaker 5 (41:26):
I'm Stephen Kodoroblas, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing

(41:49):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.

Speaker 2 (42:00):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com

(42:22):
and discover what you've been missing. Stay Tasty Tucson.

Speaker 6 (42:25):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
the Tucson We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect

(42:48):
for your next gathering or even workshop. Visits Spark project
Collective dot com to learn more and discover where creativity
and connection meet.

Speaker 2 (42:57):
How would you like the perfect love green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible turf experience, this
woman owned company is changing the game with effortless flow
by Carla, the cleanest, coolest turf available, No mowing, no watering,

(43:21):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth. Some starches applying customers only is a
big beliefof dot com and tell me you heard about
their business on the Tucson Tasty Show. Welcome to the
Tucson Tasties Show, brought to you by SOAKA, Southern Arizona

(43:42):
Art and Cultural Alliance dedicated to creating, preserving and advancing
the arts. And now it's time for more tasty bites
with your host Wesley Source. Welcome back to the Tucson
Tasty Show. This is Wesley Source, your host, and we
have a very special guest for you, Ellison, the owner

(44:04):
of Oliver Winery. How are you doing today.

Speaker 8 (44:09):
I'm doing great.

Speaker 2 (44:10):
Thanks for having me, well, thank you for being here.
I know you're calling in from a long distance, but
why don't you tell us a little bit about Oliver Winery.

Speaker 4 (44:20):
Yeah.

Speaker 8 (44:20):
So, Oliver Winery was founded in nineteen seventy two. So
we're in Bloomington, Indiana. It's a beautiful spring day here.
So we're one of the top largest wineries in the
US ranking. I think we're thirty third right now. So
we distribute to more than forty states, and we really

(44:42):
pride ourselves in making unique, flavorful wine that's approachable to
every palette.

Speaker 2 (44:48):
So wonderful and what it would be like a wine
that everybody needs to try from Oliver Winery.

Speaker 8 (44:57):
Yeah, So we just released newest innovation right now is
the Blood Orange Sprits. So it's a perfect summer sipper.
It's part of our refreshingly real fruit Moscato, So it's
a scotto based wine. We never add any artificial flavorings
or coloring, so there's a blood orange extract and then

(45:18):
there's a nice effort vestins, bright tropical citrus flavor. So
it's a great brunch wine, and it's a great summer
sipper for your like pool side summer days as well.

Speaker 2 (45:32):
Absolutely, that sounds refreshing. Blood orange. Why why blood orange?

Speaker 8 (45:38):
Yeah, so it's an Italian spire, Italian inspired sipper or sprits.
So it's got a mellow blood orange flavor and a
bright effort vessence. So it's really it's just a refreshing
tropical So blood orange was kind of a natural, you know,
unique flavor that you can find but maybe not you know,

(46:01):
your common like orange. So it has a good I
kind of think of like when you know, the.

Speaker 2 (46:12):
Balanced flavors.

Speaker 8 (46:14):
Yes, balanced flavors with a little.

Speaker 2 (46:17):
Bit of a city.

Speaker 1 (46:18):
Yeah.

Speaker 2 (46:18):
I love blood orange. It's one of my favorite flavors
because it's not as harsh as an orange or tangerine,
and it has almost grape like elements to it. So
it's definitely a go to for me.

Speaker 4 (46:32):
Yeah.

Speaker 2 (46:33):
Awesome. And what can you tell us a little bit
of the history about the winery or how did how
did the winery get started?

Speaker 8 (46:41):
Yeah, so we were founded in nineteen seventy two by
Professor William Oliver. So he was actually a law professor
in Bloomington, Indiana, and it was kind of started as
a hobby. He kind of started in his garage and.

Speaker 2 (46:55):
The best ones always do, right.

Speaker 8 (46:57):
Yeah, we've grown over the last fifty years. So he
kind of founded it and then his son took over
to kind of grow the business into what it is today.
Really focusing on the customer experience. We have a great
tasting room here and really focusing on high quality, fruit

(47:19):
forward wines that everyone could enjoy.

Speaker 2 (47:23):
So wine for all pellets.

Speaker 8 (47:26):
Yes, all paletts. We like wine in all different styles,
so you know, all styles of wine deserve respect, and
we like to create wines that are for every consumer
to enjoy.

Speaker 2 (47:38):
So wonderful. And then what would be what would be
good pairing with that orange or the blood orange moscato.

Speaker 8 (47:49):
Yeah, so it'd be great for like a brunch kind
of like as a mimosa, you know kind of deal.
So you could do breakfast with it, or it would
be great with like a pad tie or you know,
even a burrito something like that.

Speaker 2 (48:08):
Very good. Yeah, no, I could see that with a
really good toreriso especially here in Tucson, right, And where
can you find Where can we find your wines?

Speaker 3 (48:20):
Yeah?

Speaker 8 (48:20):
So the easiest way to find our wines and stores
is to go to our website, so Oliver Winery dot
com and there's a store locator on there, so you
can plug in, you know where you are and what
wine you're looking for, and it will tell you exactly
where you can find us.

Speaker 2 (48:36):
Awesome. And what was that? What was that website?

Speaker 4 (48:39):
Again?

Speaker 8 (48:41):
It's Oliverwinery dot com.

Speaker 2 (48:43):
Perfect. And then you were connected with the USA Today
event up there in Phoenix And how how did you
guys get connected with the USA Today events?

Speaker 8 (49:02):
I don't know if I know the answer to that question.

Speaker 2 (49:08):
What are what has been one of the most rewarding
things that you've done with the winery recently?

Speaker 8 (49:16):
Yeah? So, I mean I've been here almost ten years,
which is kind of crazy to think about. I started
as a harvest intern actually, and I've kind of grown
into this winemaker role now. So it's just, uh, the
working at Oliver Winery is a great place. We have
really genuine connections with everyone and really making sure that

(49:38):
we have the highest quality. We bring in the highest
quality fruit and then we bottle the highest quality wines.
So it's been great. I'm actually just coming back from
maternity leave, so it's been kind of an interesting spring
for me and my new personal life, plus still working here.
So yeah, that's kind of been my new spring thing

(50:05):
that I've been doing, so getting back into the swing
of things as a new mom.

Speaker 2 (50:10):
So are you guys picking right now or are you
not picking right now?

Speaker 8 (50:15):
You're not picking right now. No, we're in the process
of pruning. So right now we're going through bud break
in our vineyards, so we are pruning and then harvest
season will be in the fall.

Speaker 2 (50:30):
So got it. And then you know, you said that
it's a beautiful spring day where you're at and can
you tell us you know, we're in Tucson right now.
It's seventy one degrees. We have a high of eighty
five today and it's a cooler day. What's the weather
like there for you?

Speaker 8 (50:50):
Yeah, so it's a great spring day. I think the
high today is like seventy ish. It's sunny.

Speaker 2 (50:57):
You know, it sounds terrible.

Speaker 8 (50:59):
Yeah, it's like the perfect perfect weather today for sure.

Speaker 2 (51:03):
Absolutely. And with the winery. Is there anything that you've
got that's up and coming that people should look out for.

Speaker 8 (51:14):
Yeah, definitely the broad orange sprits. And then we also
have two of our new or oliver products are our
Cosmo Berry and our Dreamberry. So they're definitely more of
a unique flavor combinations when you see those. So they're
both based from our Sweet Red Wine, which is a
concord based wine. And then the Cosmo Berry has like

(51:34):
great cranberry flavor with some strawberry and orange. The concord
and the cranberry are really great perry and they complement
each other really well. And then the Dreamberry has lea
che raspberry and lime and chy flavor or not flavor,
but the you know, lea chi fruit is one of

(51:57):
my favorites. It's kind of unique, but it's super delicious too.
So those are kind of two newer products that we have.

Speaker 2 (52:07):
Would you describe that as more acidic or more more
of a sweet flavor when or when you put in
the wine?

Speaker 8 (52:17):
Those are two of our more sweeter wine. So the
lead you flavors, you know, it's super tropical, kind of
a little bit of a floral flavor to the concord
which compliments that well too wonderful.

Speaker 4 (52:35):
And then.

Speaker 2 (52:37):
What would you say, you know, every region that grows uh,
grows grapes or grows wine has their own challenges. What
would you say that some of the challenges are for
you guys.

Speaker 8 (52:51):
Uh, Well, being in the Midwest, you know, we do
get colder winters here and we're not being not on
the West coast, you know, where you're typically gonna find
most wines. We just have there's a little bit of
a different approach that we have to take to get
to make sure we have the highest quality fruit that
arrives here. We bottle and make everything on site. So

(53:16):
it's a unique place being in the Midwest making wine,
but we definitely have mastered making wine in Indiana wonderful.

Speaker 2 (53:27):
And then you said, you have a tasting room. How
can people do we need reservations? Is it just open
to the public and we can walk in. How do
people get the tours and the tasting room experiences?

Speaker 8 (53:45):
Yeah, so we have one of it's like the top
I think we're in the top twenty five tasting rooms
to visit. So that was It's a beautiful campus that
we have here. Anyone's welcome to walk in. We also
you can book things on our website. Again, that's Oliverwinery
dot com. You can reserve picnics, tours, guided tastings on

(54:10):
our website to do that, but while walkins are also welcome,
you can do a personal like a self guided flight
as well.

Speaker 2 (54:19):
Oh very cool. And then what would are well at
the floor is yours? We have about thirty seconds left,
so why didn't you tell us about get some more
plugs in for the winery?

Speaker 6 (54:34):
Yeah?

Speaker 8 (54:34):
So, our Instagram is at Oliver Winery and then again
our websites Oliverwinery dot com. You can find out more
about our story there. We have lots of different wines
for every palette, so we do wine for every consumer
to enjoy Oliver Winery and then Oliverwinery dot com if

(54:54):
you're looking to find out more about us.

Speaker 2 (54:56):
Very cool, so give a follow, like in, subscribe and
check them out on Instagram. Thank you so much Ellison
for joining us on the Tucson Tasty Show and as always,
stay tasty Tucson. Hello, this is Wesley's source with the
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