March 24, 2025 • 57 mins
📢 This Week on The Tucson Tasty Show! 🎙️🌵We’re excited to have guest co-host Tom Moulton from Southern Arizona Attractions Alliance, sharing insights on the best experiences in the region!Plus, we welcome Chef Ramon Delgado of Hacienda Del Sol, who takes us behind the scenes of his culinary journey and the incredible dishes you can savor at this iconic Tucson destination. 🍽️🔥🎧 Don’t miss this delicious episode celebrating Tucson’s vibrant food and attractions!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Amiss the ancient rooms of a forgotten civilization, a mysterious temple.
Paul states, 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 3 (00:39):
Welcome to the Tucson Tasty Show for brought to you
by SOCCA, the Southern Arizona Art and Cultural Alliance. SOCCA
is dedicated to creating, preserving and advancing the arts. I'm
your host, Wesley Source, and this is the Tucson Tasty Show.
Thank you to all of our amazing sponsors. That's Vera
Oral Premium Beef, Tucson Family Food Project, Britillo's hot Dogs,
(01:02):
Local First Arizona and of course Soka. Don't forget the
friend follow, like, subscribe, share and repeat on all the socials.
But more importantly, go to the Tastyshow dot com and
check out our membership program. With our membership program, you
unlock secret menu items at all your favorite restaurants in town,
and you can earn twenty five dollars gift cards as well.
(01:22):
So that's the tastyshow dot com. Today we have an
amazing show lined up for you. We have Chef Ramon
from Hacienda del Sol here in studio.
Speaker 2 (01:32):
How you doing today, Chef terrific.
Speaker 3 (01:33):
Thank you, Leslie, thank you so much for coming in. Yeah,
great to be here, it's our honor. We also have
Tom from s Triple A that's the Southern Arizona Attractions
Alliance and yeah, so how you doing.
Speaker 4 (01:50):
Good morning again, thank you very much for inviting me.
Speaker 3 (01:53):
Of course, thank you for being here. We had some
technical difficulties, but you know what, we just roll.
Speaker 2 (01:58):
With it right. Absolutely, you're suck in a kitchen? Yes,
what do you have?
Speaker 3 (02:05):
And uh, you know we have so we have you
in the studio today. We want to talk to you
about your chef journey. You have worked everywhere in Tucson.
I think is there a kitchen that you haven't been to?
Speaker 5 (02:18):
Well, mostly with corporate, the hotels at the hospitality, yes, absolutely,
I love the Marriot's, you know, Western's only hotels. I
mean those have been my employers and the great memories
and I hope you know, we did a good job
there with those places. I definitely learned a lot and
I enjoy my time being there.
Speaker 3 (02:40):
I'll be honest, Hase and Soul is one of our
favorites to go to for brunch. Uh and you reminded
me of that when you opened up. We have some
really cool tasty bites. In the next segment, we're going
to talk about it there, but.
Speaker 6 (02:54):
I can't wait.
Speaker 5 (02:55):
Yea, absolutely, we just said, by the way, we just
celebrated and the Chinese New Year, by the way, Year
of the Serpent, and so we did that an Allegorica
brunch and the theme menu with some Asian food, some
some really really tasty that the core everything was beautiful.
People welcome that they thought it was a bit different,
but nonetheless of brunch. So we had about two hundred
(03:16):
guests enjoying themselves.
Speaker 2 (03:18):
It was fun. So we always try to incredible. We
always try to, you know, kind.
Speaker 5 (03:21):
Of stay with whatever's going on in town, if you will.
Speaker 3 (03:25):
Fair and and the brunch it just it does hit
the spot. I'm not really a breakfast person, so I
do like brunch because I have a lot of other
options other than the typical breakfast item.
Speaker 5 (03:36):
I always always go for brunch absolutely seven days a week.
Speaker 3 (03:41):
But then the grill at Haciendadel Soul is a very
elevated experience and we always enjoy that as a date
night for sure. But more importantly, you know, what is
your How did you become the executive chef of Hassan
Well enough?
Speaker 5 (04:00):
I was back in late nineteen ninety late nineteen ninety
I was working for lows Menana the time, and I
got a call. I was kind of trying to see
what else was out there in town. I had just
moved in from California, and I met up with Chef
Albert Hall, which became my mentor at the time, so
he was looking for a banquet chef for a Sienno
(04:22):
the Soul. So I was there for from nineteen ninety
seven all the way to two thousand and one, when
I moved on to Indian Gaming. I opened Desert Diamond
Casinos and I was with them for about ten and
a half years or so, opening the two major casinos
here in town and too so on, and that was
a lot of fun.
Speaker 2 (04:41):
But again, going back, coming back.
Speaker 5 (04:42):
To a Sienna the Soul was something that I kind
of never thought about, but it worked out. I mean
there was the opportunity opened, and I thought, what a
great way just to kind of cycle again circle, going
back to the same place.
Speaker 2 (04:56):
And it's just the same passion ownerships that they have.
Speaker 5 (05:00):
I mean that they really had been able to keep
up the place, and more so now it has expanded.
Speaker 1 (05:04):
Now we have a.
Speaker 5 (05:05):
Bigger resort and it's just beautiful, beautiful, the passion you
can see there. The grill always a year after years,
always recognized one expectator. We just try to stay with
the trends and please people every which we can.
Speaker 2 (05:20):
We can.
Speaker 3 (05:22):
We love, Yeah, we love the whole resort, the whole
feel of the resort. And we actually had there. We
got to stay in one of the new rooms and
they had a hour on the back patio. It was wild,
but you know, it was really cool. It was just
a really cool environment to be out and in.
Speaker 5 (05:40):
It really is a matter of fact that just a
few weeks ago they just recently acquired another house there
adhescent to the property. So now that's the room number
ninety nine I believe now out of the resort. But
this is a beautiful property. It's just gorgeous that they
just finished our decorating. Everything is upscaled very again and
(06:01):
so welcoming.
Speaker 2 (06:02):
And it's a whole house.
Speaker 5 (06:03):
That's a whole house, yes, and now for corporate events
bridal suite, uh, you know, family get togethers et cetera.
Absolutely ready for for you to come in and check
it out.
Speaker 3 (06:13):
Absolutely, and we will soon. Yeah, we'll definitely have to
get out there and check that out.
Speaker 2 (06:18):
A whole house at all.
Speaker 5 (06:22):
Right, sitting on al Caldo Road right next to this
is our main entrance to the resort.
Speaker 3 (06:27):
And then so tell us a little bit about your background.
I mean, you didn't just wake up one day and
we're an executive chef and so how did that?
Speaker 2 (06:36):
How did that start for you?
Speaker 5 (06:37):
It was yeah, no, Well I was born at Mosios
in Norda, Mexico, and I was I'm the youngest of
eleven children, so I got to I got to see
my mom doing a lot of cooking as always been
like a cliche right where you you grew up and
helping grandma stir in the pod and then helping out
in the kitchen. Uh, that was me more or less,
but none of the intentions for me to think that
(06:58):
I was gonna fell in love with cooking. You know
that the passion wasn't there, and I wasn't aware, not
until later on in life. I moved to Palm Springs, California,
and I was following a brother by the way, and
one time or another he was working at the different
restaurants at the time I was working, going to high
school and working at a car wash of places, you know,
and it's always hungry, just grubbing out those cars work.
(07:24):
So my brother invited me to go work at the
restaurant that he was working at the time, of course
as a diswatcher, you know, and helping out prep, cook
and whatnot, and luck we'll have it like anything again.
And this business where somebody didn't show up, One of
the cooks on the line didn't show up, and the
manager asked me to go in. And ever since I
fell in love with the mechanics of being in the
(07:45):
line and just kind of putting food together. It has
been a good career life for me. After that, I
just wanted to learn more. I was there for, you know,
spend a few months. I asked the manager what is
the best place that I could work? What he says,
the best resort in town is a Marriott rancho Os
Palma's Resort in Rancho Mirage, California. So I said, well
that's where I want to be, and so I stayed
(08:08):
with Marriott for about five eight years, I think learning.
I went through a Marriott cooking school through them.
Speaker 3 (08:15):
The Marria Corporation Culinary School.
Speaker 5 (08:17):
Yes, correct, yes, this is where they give you a
huge binder with everything. I mean basically you learn how
to fry an over easy egg, how to poach an egg,
to how to obviously fabricate meat, how to butcher all
sorts of cuts and everything.
Speaker 2 (08:31):
So everything is.
Speaker 5 (08:34):
Systematic, if you will. So you learn and you have
to check in with every single chef. So it was
very what is it a mentorship? Like you know with
people if you have the inclination that the chef that
really push you. So I really enjoyed my time with
Marriott and Palm Springs was It was fun.
Speaker 2 (08:51):
And when I finished with them, I moved.
Speaker 5 (08:53):
To to to sin Arizona. Also I wanted to be
at the best place, so I moved into Los Manana
Canyon Resort. I was there as a banquet chefs asier
if you will. I was basically in charge of all
the soups, consumers and stocks for the Mentana room at
the time, and I was just under Stephen Schultz here,
(09:13):
one of the great chefs in town here.
Speaker 3 (09:16):
So he became a good friend. And he's over the
Wild Garlic now that is correct. Yeah, he's been earning
that restaurant quite successfully. He moved to the Lodgerntanna Canyon,
so that's where I follow him because he wanted me,
you know, the best help he could get, and he said, that's.
Speaker 2 (09:31):
You, my friend.
Speaker 5 (09:32):
So we had a good partnership for about five years.
After that, he wanted to open his own restaurants and
that's what he did.
Speaker 1 (09:39):
Ah.
Speaker 5 (09:40):
That's when I late nineties, went to and I found
a job and as the end of the soul. After that,
a mentor chef Albert Hall, he somebody was looking for
a you know, basically a executive chef to open Desert
Amon Casinos, and he said that I was ready.
Speaker 1 (09:56):
He was.
Speaker 5 (09:57):
He had he wanted to open as his own restaurant,
A Casion, if you remember that beautiful restaurant. So at
the time he says, I think, Ramon, I think you're ready,
And he got me through and I applied and I
got the position as executive chef for desert time in casinos.
We opened the first one in two thousand and one
in Sawarita. A few years later we opened a second
(10:17):
one by the airport, and it was just a great,
great learning experience. We had over seventy five cooks and
about sixteen chefs working under me twenty four to seven
the restaurants everywhere, We opened every concept that you can imagine.
It was a great, great learning experience.
Speaker 3 (10:36):
Yeah, when we lived out in Rancho Serta, we don't
live out there anymore, but that was the Gavi. It was, Hey,
you want to go out for dinner, Yeah, let's go,
because there's not a lot out there.
Speaker 5 (10:48):
No, no, necessarily no, but we had everybody from Green
Valley and down, I mean, coming to the Gavid restaurant.
That was quite successful. We were very proud of that restaurant.
Speaker 3 (10:58):
So Tom tell me, you know, that's a lot of
really incredible stuff. And I don't want to just glance
over it. I'm not, but I want to ask Tom,
what do you have coming up in the near future
for Tucsan.
Speaker 4 (11:12):
Well, first of all, it's a great honor being on
the show, and with Chef Ramon, I know, certainly a
lot of the chefs that you were talking about, and
being on the board of the City of Astronomy, I've
had an opportunity to meet some of our wonderful chefs
here and their camaraderie is second to none. Having been
(11:35):
in San Antonio, I thought that was pretty cool. But
you know, I have an opportunity, I think, you know,
to be part of tourism and the Tucson Rodeo and
the Tucson Rodeo Parade is probably the biggest news right
now because they're celebrating their hundredth anniversary.
Speaker 3 (11:51):
Hundredth anniversary and when is that again, Well, the rodeo
kids have it off.
Speaker 4 (11:57):
Yeah, the rodeos first on the fifteenth, and then the
Prey is on the twentieth. You know, so I think
you got really you know, back to back weekends for
the for the rodeo, yep, and you know it's the
first PRC a rodeo that takes place on the circuit.
And then of course you know the Preye with it
started downtown and uh, and a wonderful opportunity. The largest
(12:22):
non motorized parade in the United States. And but they
have some special things that are going on.
Speaker 3 (12:30):
Beautiful and I can't wait to hear a little bit
more about it in the next segment. Thank you to
all of our amazing sponsors. We'll be right back after
this short break. Stay Tasty, Tusun. Hello, this is Wesley's
source with the two Sun Tasty Show. With every Tasty
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Speaker 7 (13:15):
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(13:35):
make sure every child in our community has access to
nourishing 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.
Speaker 3 (13:48):
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It's your backstage pass to Tucson's best kept culinary secrets.
(14:09):
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Speaker 8 (14:15):
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Speaker 3 (14:53):
Welcome to the Tucson Tasties Show, brought to you by SOKKA,
Southern Arizona Art and Cultural Alliance DEDI it's creating, preserving
and at dancing the arts. And now it's time for
more tasty bites with your host, Wesley Source. Welcome back
to the Tucson Tasty Show, brought to you by SOCCA.
(15:15):
The Southern Arizona Art and Cultural Alliance is dedicated to creating,
preserving and advancing the arts. I'm your host, Wesley Source,
and this is the Tucson Tasty Show. Thank you to
all of our amazing sponsors. That's Verral Premium Beef, Tucson
Family Food Project, SOCCA, Local First Arizona Pertillo's hot Dogs.
(15:35):
Don't forget to friend, follow, like, share and repeat, and
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where you're gonna get all the updates and all the
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and be able to check those out before the even air.
Speaker 2 (15:55):
So check it out.
Speaker 3 (15:57):
That's the tucsontastyshow dot com membership. Now we're here in
studio with Chafe or Chaef Chaef that's a new one
for me, Chef Ramone and UH and we have Tom
from UH as Triple A the Southern Arizona Attraction Alliance, not.
Speaker 2 (16:20):
The Triple A but the S Triple A.
Speaker 3 (16:22):
S Triple A. Yes, and we're talking about your your
history Chef and UH and talking about how you got
to where you're now. Now you're back at hase Andel
Soul and you're creating all the things. So what is
your overall culinary philosophy when it comes to the food
(16:43):
and what is what? What do you typically lean towards
as far as food.
Speaker 5 (16:48):
Styles, Well, no matter what, it's an American cuisine.
Speaker 2 (16:51):
That's that.
Speaker 5 (16:51):
I think that's what we want to develop and I
always be proud of that. I mean an American cuisine
to me is always a little bit of a amgamation
of a lot of cultures and and the backgrounds. Right,
everybody brings their best food, the best recipes, whatever they
comfort into them, especially.
Speaker 2 (17:08):
Here in Tusona and the Southwest.
Speaker 5 (17:09):
I mean we have a crossroads between Native American cuisine,
Mexican cuisine and Cowboy cuisine as I call it, you know,
just the Western the big cookouts and door cooking, something
that I always loved.
Speaker 3 (17:22):
And that's why Tucson is the best Mexican food in America.
Speaker 2 (17:27):
I think so.
Speaker 5 (17:27):
Absolutely. Yes, there's a lot of denominations in Tuson. I mean,
we well know nowadays worldwide where we are designated by
the City of Unesco as the City of Astronomy. What
makes me proud and happy is that everybody, all the
chefs that I talk to, that they're very into that.
I mean, it's not like a gimmicky things, it's really
they feel that the passion that they know that representing
(17:50):
something that when you have guests coming into your restaurants,
you really showcase the City of Astronomy.
Speaker 2 (17:56):
What we have to offer.
Speaker 3 (17:57):
It's definitely a cultural definitely, it's it's definitely what brings
two song together as a culture. And uh, everybody is
so approachable and so willing to help and interact with
each other. Collaboration is huge here.
Speaker 5 (18:11):
Absolutely, and of course a cend the soul. We have
it at Terrasa Patio, we have a menu for breakfast
and lunch. We have a section representing the City of Astronomy.
So you somebody who was coming from Europe, somebody was
coming from from some other parts of the world.
Speaker 2 (18:27):
Uh, they come to our property.
Speaker 5 (18:29):
Resort, and then we have a good array of you know,
taste bold flavors, you know, from a mixed from Mexican
cuisine to a cowboy cuisine and to a Native American cuisine.
Even so, and a fution of both always is always present.
Speaker 3 (18:44):
Yes, And then what is this is a question that
we have to ask all the chefs. What is one
thing that you need in your home kitchen.
Speaker 5 (18:52):
My home kitchen, I think we always have a bacon
bits from Costco. I think that's always you can throw
them anywhere, and the breakfast for dinner, I mean absolutely,
so they're readily available, absolutely, and a sharp.
Speaker 2 (19:06):
Knife you have to have it.
Speaker 3 (19:07):
And a sharp knife and bacon bits. That one's actually
your first time the red knife. If everybody keeps talking
about sharp knives, and that's definitely something that's really important,
and knife etiquette is really important, making sure that you're.
Speaker 2 (19:19):
Yes, and the kitchens we're pretty proud.
Speaker 5 (19:21):
I mean there's about forty cooks and personnel going in
and out of the kitchens. So yes, we follow protocol.
Every time it's a blade comment reaching behind you. You
have to have those things otherwise you can encounter a
pretty bad accident.
Speaker 2 (19:35):
Yes, yeah, so we're well aware of where we are.
Speaker 3 (19:38):
And then absolutely yeah, I can only imagine somebody not
you know, running through the kitchen with improper Yeah. But
tell me, so you did bring a couple of tasty
bites in for us. Tell us what you brought in
to talk about today?
Speaker 2 (19:55):
Well, meaning a minute early in the morning.
Speaker 5 (19:57):
Uh, you know, basically, we thought what a better way
to showcase our breakfast, which we did a beautiful spiced
apple and pears butter. But that's what's on top. Below
is a beautiful French dose by the way, that's what
we brought you, Just a nice breoach French dose and
spice with lots of cinnamon and apple would smoke bacon.
(20:21):
So I thought I was gonna be a good representation
for your morning, right, and as well, I've brought you
some some incredibly local beautiful fresh ruit just the sweetest
that you can think of, a lot of berries, melons
and and everything is through.
Speaker 4 (20:36):
I have to be careful with this one.
Speaker 2 (20:39):
This is really yeah of goodies. Well, refreshing. I thought that.
Speaker 5 (20:46):
I just thought it would be a good I don't
know if it's bringing you a steak this early in
the morning would have been.
Speaker 3 (20:51):
If there's never a wrong time for steak, especially not
vera Earl premium beef steaks. Let me tell you that's
thatami flavor all the other beef.
Speaker 2 (21:01):
Grass fed beef is quite something.
Speaker 3 (21:03):
Absolutely, it's grass fed, grain finish, but correct. Yes, you
can taste the love that goes into their cows.
Speaker 5 (21:08):
Yes, I met the owner sunday, the great people. They Yes,
they put a lot of passion into the product.
Speaker 3 (21:13):
Yes, but they're one of our sponsors, so we have
to just throw that out there every one.
Speaker 2 (21:17):
What I know the products.
Speaker 3 (21:18):
So in fact, I had to write into or we
wrote into our latest agreement when we get renegotiated. When
we moved over to iHeart, I get ten pounds of
ground beef every month to make sure that we always
have ground beef for the house.
Speaker 2 (21:33):
But it's also just it's so good.
Speaker 5 (21:37):
But you tell you what you can ask them. I'll
grind him myself that when you get at stakes that
you can you can negotiate that one.
Speaker 2 (21:43):
That's very step.
Speaker 3 (21:45):
But yeah, so you have a lot of local partnership partnerships.
Speaker 2 (21:51):
Meaning events coming up. If you will.
Speaker 3 (21:53):
Events with the food sourcing you you definitely bring.
Speaker 5 (21:58):
In meat, yeah, bro Lyne. Yes, for especially local Arizona
Schambrock foods. We have Vesta and Peddlar songs. There are
local companies Pivot produce, those are Lestias.
Speaker 2 (22:12):
Absolutely. We we always try.
Speaker 5 (22:14):
To partner with with somebody who share the again that
what it means to be proud of what you what
you're producing, if you will, Oh, most definitely.
Speaker 3 (22:24):
All right, let's try. We're doing a bite of Brioch
French toast.
Speaker 5 (22:31):
Yeah, in this case this with with the apples. Those
are honey crisp, but I love honey cooked with those
that they really keep a nice, nice texture. And then
we had some barlet pears, so we combine those two.
We're not quite delicious. It hits, it hits. It's not
overly sweet. It's a little bit sweet, but it's not
(22:52):
overly so.
Speaker 2 (22:53):
And some people like that.
Speaker 5 (22:53):
I mean, I like to obviously to enhance it with
the with the maple syrup if you will, absolutely, but
some people they just love.
Speaker 2 (23:00):
It just like that.
Speaker 3 (23:01):
Because I know I'm not a big feet person. Yes,
I don't like cake, so this is perfect.
Speaker 2 (23:08):
I mean, I'm quite happy that I brought the right
food item.
Speaker 3 (23:12):
Then I think anything that you would have brought in
would have been amazing. But so you can get this
at brunch. And you guys pretty much have brunch every
every day of the.
Speaker 2 (23:21):
Week, every Sunday, no, no, no, every Sunday.
Speaker 5 (23:23):
Yes, we go from a Sundays at ten am to
two pm. Absolutely, and we wait. What we do is
that we have a for example, upcoming, we have a
Marti Dras theme brunch. We will have a Saint Patrick's
theme brunch and appropriate dates if you will, So whatever
files closest to that date, then that's when we have
that particular theme of food and has people come and
(23:46):
to enjoy that because they know what a better way
to just to take care of the festivities by by
going to brunch, and we we definitely help them enhance that.
And let's not forget Mother's Day on Easter Sunday brunch
that's in for us are coming great, great events that
we host.
Speaker 2 (24:03):
Absolutely.
Speaker 3 (24:04):
Now a question on the bacon, Now, there's a lot
of debate on whether you should cook bacon in a
pan or in an oven. What is your favorite way
to cook bacon?
Speaker 5 (24:13):
I like it in the oven right now, and of
course for your home. I mean now, the air fryers.
They're absolutely terrific pieces of cooking equipment. I do recommend
buying the largest one that you can get your hands on,
by the way, because before you know it, you say,
I need a bigger air fryer. However, and that any
commercial kitchen, the way he's done is always you put
(24:36):
you cook your bacon in the oven, no matter what,
for space and for volume.
Speaker 4 (24:41):
I just bought the double Ninja air fryer. Well, I
can cook two things at one time.
Speaker 2 (24:49):
So this company now will send you one just for
saying that.
Speaker 3 (24:55):
I don't mind the Ninja one. But the insta pot
one is like the it is. But the reason why
is because it has a cage in it that rotates,
and when you're when you're doing an air frier, you
have to have the rotation to make sure that it's
hitting all the areas. That's why they tell you that
it beeps so you can take it out and shake it.
(25:17):
This one does all of it, and it and it
does a rotissary chicken too.
Speaker 1 (25:21):
It's wild, but I.
Speaker 5 (25:22):
Don't know those non commercial cooking equipment. I mean that
they're pretty innovative, and why not. I mean they take
advantage of them. Absolutely, I still stick with the gas
range for a professional cookie understood.
Speaker 3 (25:33):
Yes, And you know Alton Brown hates air friars, but
if you have to have an air fier, he was like,
get one that rotates. So that's why we got the
one we got.
Speaker 2 (25:42):
I should have consulted you first.
Speaker 3 (25:45):
I am not a chef. The chef is sitting next
to you, and I will continue saying that I'm not
a chef, but I probably went on TV sometimes. But
uh so, we've got about a minute left. How can
everybody get our reservations? How can everybody get involved with
Hassi ended?
Speaker 1 (26:03):
Also?
Speaker 5 (26:03):
Absolutely, I think you mentioned it before. You know Valentine's
Day is around the corner, so one you got to remember.
Make reservations please through open table for the Grill restaurant
or TERRASA will be welcoming you.
Speaker 2 (26:15):
We're ready for you right now.
Speaker 5 (26:17):
We're welcoming guests for the Gem Show of course, and
then up coming as as Tom said, you know the
two Sun's Fiesta Loos Baccos, so all those extra guest
tourists coming into town. We love to have them because
we love to showcase Tucson and the Grill and our
property of course our resorts. The end of the Soul
Valentine Day specials, we will have a prefixed menu from
(26:39):
Friday of February fourteen, and then on Saturday as well,
and then somebody forgot completely to do what they were
supposed to do. We'll be also having a delicious Valentine's
prefixed menu on Sunday as well. Oh we have Valentine's
very romantic Sunday Brunch as well. So all that is
you can find out reservations through Open.
Speaker 2 (26:59):
Table, Open Tan. Just give us a call as well.
We can set you up perfect well.
Speaker 3 (27:03):
Thank you so much for joining us today at the
Tucson Tasty Show. Thank you to all for amazing sponsors,
and as always, stay tasty Tucson. Hello, this is Wesley's
(27:32):
source with the Tucson Tasty Show. With every Tasty bite
from Veepremiumbeef dot Com, you get Premium beefflavor from the
amazing ground beef to the melt in your mouth Ribbi Steaks.
Every ounce is exceptionally aged for more than twenty one
days giving Verra Earl Premium Beef Exceptional Premium Beef Flavor.
Order online at VEE Premiumbeef dot com. Again, that's ve
(27:55):
Premiumbeef dot com.
Speaker 1 (27:59):
Hi.
Speaker 7 (28:00):
I'm Stephen Kodoroblis, founder of the Tucson Family Food 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
(28:22):
nourishing 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
Ay Tucson.
Speaker 3 (28:33):
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
(28:56):
and discover what you've been missing. Stay Tasty Tucson.
Speaker 8 (29:00):
Our 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
(29:22):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 3 (29:39):
Welcome to the Tucson Tasties Show, brought to you by Soka,
Southern Arizona 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. The Tucsontasti Show is brought to
(30:00):
you by Sokka, the Southern Arizona Art and Cultural alliance
is dedicated to creating, preserving, and advancing the arts. I'm
your host, Wesley Source and this is the Tucson Tasty Show.
Thank you to Chef Ramon and for coming into the show.
Speaker 6 (30:17):
Today.
Speaker 3 (30:17):
We have another amazing guest for you. We have Crispin
the co owner of stax Over in the oor Velly Marketplace.
We still have Tom of s Triple A here in
studio and if you haven't gotten one of his maps,
I think they just got updated and we always have
(30:37):
a couple and the maps show you everywhere you don't
know about in Tucson, so you can go check them
all out. And you also have the little book with
some really cool stuff and yeah, is there anything you
want to add to that?
Speaker 4 (30:53):
Tom, Well, when you're here in town visiting the Gem
and Mineral Show or upcoming Tucson a rodeo parade or rodeo,
please take out just a few minutes and visit what
there is to do in Tucson, because I think you'll
be extremely surprised of the variety of things, especially the
(31:14):
attractions while you're visiting Tucson.
Speaker 3 (31:17):
Absolutely, and if you have any questions on where you
should be going to eat, definitely check out the tastyshow
dot com, scroll through all of our stuff, find a
chef that you love, and go check it out. Because
the local chef community here is just absolutely incredible and
we appreciate you supporting local chick fil a in those
other great area. Hey, Patillo's Hot Talks absolutely incredible, if
(31:39):
you want to go check them out. They're over on
Broadway and Alvernon. But Mama Luis's has some Killers Joe
special and we're talking something that will change your life
or opinion about Italian food if you don't like it,
so definitely go check it out. And the third Generation menu,
it's almost like a secret at the bottom of the menu.
(32:00):
Got to check out the Guido Alfredo at Mamalais's. Who
in their right mind would put smoked pulled pork on Alfredo?
Michael Elafonte, that's who, and he does it really well,
so definitely check it out. And he's probably the only
chef that's actually gotten me to willingly eat kale. I
(32:21):
just want to throw that out. It's really good. But
we're talking about stacks. Stacks, tell us about the concept
and tell us how did you how did you come
up with the concept.
Speaker 9 (32:32):
First of all, thanks for having me today. Yeah, so
Stax Book Club. We are an independent bookstore and coffee bar.
We're about twenty two hundred square feet total. It's really
pretty evenly divided between about four thousand to five thousand
books depending on the time of the year. We carry
a lot of locally made products and goods, so most
of our non book merch is sourced right here from
the community. So we have local makers that you know.
(32:53):
We go through a process of kind of bringing in
the things that we're excited about and kind of giving
them an opportunity to showcase their products, and then we
bring what we consider to be some of the best
of Tucson coffee to our customers. We have a full
service coffee boar. We do coffee, we do lattes, we
do any especial drink you can think of. Plus a
great team menu from my tea company. And then yeah,
(33:15):
locally made pastries every single day.
Speaker 3 (33:18):
Where are you getting the pastries from?
Speaker 9 (33:19):
We are currently working with the Village Bakehouse in Oora
Valley as well. We'vefect yeah, we've parted with a couple
of different folks over the course the first eighteen months
or so and just kind of find that sweet spot
of bringing something that we know is amazing and kind
of makes sense for where we are.
Speaker 3 (33:34):
Fair enough, and the concept of books and coffee, I
mean that one's it's it's it's something that's just it
makes sense. I mean you're sitting down, you're drinking coffee,
you're enjoying a good book, you're enjoying company, and the
atmosphere that you bring to the coffee house is just
next level and it's it's it's it's impressive and I
(33:54):
appreciate the atmosphere that when I when I walked in,
and that's why we invited you on the show. Immediately
I was like, nope, yeah, you got to come to
the show and tell us about what you're doing. And
you do have a lot of local engagement, which is
really amazing. And do you do any special hosting there
at the SAX location.
Speaker 9 (34:14):
Yeah, we are running. On any given week, we have
three to four different events going on. We do host
book clubs. We are a book club by nature, a
place where you can come and gather and talk about books.
I think that's sort of the I'm surely you're talking
about what we wanted to do with the space was
it's not a library, it's not the bookstore that you
traditionally walk through and it's quiet and you browse books,
(34:37):
and that's sort of the end of the experience. It
really is meant to be a social gathering spot. So
we want you to come and order a coffee or
a glass of wine or a beer and browse the shelves,
find somewhere company to sit, strike up a conversation with
either an old fern or a new friend. It's really
about the energy that kind of comes into the space.
So whether you're a reader today or not, we hope
that you come in. There's tasty beverages, there's tasty food.
(35:00):
Eventually something will catch your eye, someone will mention a
book to you, and you too can become a reader
with us. But in terms of event planning, yeah, we
do at least one book discussion a month. Those can
be anywhere between twelve and forty people, which is kind
of a lot. Yeah, it can kind of get to
be a lot at times. We're not in the business
(35:21):
of telling people we don't want to talk books with them, though,
so we do our best to kind of manage some
of those bigger ones. We started to schedule duplicate conversations
of books that we know are going to be popular,
and we're actually kind of taking the discussion series on
the road. We have a couple off site pop ups
coming down. We have one this coming today actually at
Tucson hop Shop, and we have another one in March
(35:44):
at Tucson hop Shop as well. So we're kind of
getting outside of our Ore Valley bubble to help bring
what we do up north to other parts of Tucson
that don't get the opportunity to maybe make the cruise
up Oracle Road quite as often as they'd like.
Speaker 3 (35:59):
Fair enough, and so tell me with the so it's
more than just a coffeehouse because you can get a beer,
or you can get and you can get wine. And
I'm sure you're working with some really cool wineries. What
do you have as far as offerings.
Speaker 9 (36:14):
Yeah, So we try to do everything as local to
the state as we can. So we work with two
different vineyards, one out of Cottonwood called four to eight
and then another one out of Wilcox called Murkin. Sorry
just blanked there for a second. So we try to
keep them in you pretty pretty tight. We have you know,
White Red Rose we have a sparkling We kind of
(36:34):
try to hit all the bases, but keeping it as
local as we can. Same with the beer. We have
a small but nice selection of beer from from Toedo
Brewing down in down in the Wilcox area.
Speaker 2 (36:47):
We also have lived another show actually oh nice.
Speaker 9 (36:50):
Yeah, So I Sal the owner and I go way back.
We actually worked together fifteen years ago on a different project.
So it's kind of like a small Tucson world coming
together when we So we also buy our milk from
his dairy down there. So again trying to keep everything
as local as we possibly can.
Speaker 3 (37:06):
Absolutely, absolutely, And how can people get a hold of
you guys? Is what are the hours?
Speaker 9 (37:13):
Yeah, We're open every single day seven am to eight pm,
special hours based on events. So check out our website
s tax booklub dot com. Find us on social media
at Stax book Club, a Z on Instagram and Facebook.
Speaker 4 (37:26):
Yeah.
Speaker 2 (37:27):
Wonderful.
Speaker 3 (37:28):
And then so I wanted to talk about one drink
that you guys. I walked in and I was like,
I don't know what I want. I probably shouldn't have
any more coffee, but I want to order something to
try it. And it came in a what I would
call a short whiskey glass culture. Yeah, and it was
it was really it was really amazing. I mean it
(37:49):
hit there was cold foam, there was espresso, and then
there was soda water or was it tonic sonic? Yeah,
it's tonic and then Rosemary. And I was like, there's
no way that this is all working together. And the
way that it tied together. Now is that a unique
drink to you?
Speaker 9 (38:08):
Yeah, So we we do a quote like i'd say quarterly,
it's maybe not quarterly. Seasonally is maybe a better way
to say. We do a seasonal menu a couple times
throughout the year. We try to think about, you know,
what makes sense for the season. Tonic, especially when it
gets warm outside. We like the idea of that sparkling.
Speaker 4 (38:27):
You know.
Speaker 9 (38:27):
I think there's a lot of other places in Tucson
that are sort of branching out into these more adventurous
coffee drinks, and we love to see people coming in
and be willing to Yeah, kind of take the faith
that we've tested this enough times to get the mix
of components there just right. But yeah, we have a
great team that you know, we sit down and we
kind of think about what that mean you should look
(38:49):
like start pulling in ingredients and then do a lot
of testing. It's a lot of extra coffee during those
testing weeks. But yeah, we try to try to find
things that the more adventurous palate will enjoy. But also,
you know, if you're just trying to come in for
you know, more traditional beverage, we've got those two.
Speaker 3 (39:05):
Would you have ever thought that rosemary and coffee would
go together?
Speaker 2 (39:08):
Tom never?
Speaker 7 (39:09):
Never?
Speaker 4 (39:11):
But I live in Oral Valley.
Speaker 1 (39:12):
There you go.
Speaker 2 (39:13):
Now I have a new place to go to.
Speaker 3 (39:16):
And uh and and you've got to try one of
the our one of the more adventurous coffees. Now, not
only is it, it's really refreshing. And I would say
that it's an every day or everyday coffee for me,
like I could, I could order that every day and
I'm good. I love Tonic though, so you know it's
(39:37):
I mean, it's it's good. I thought that it would
be more like the Italian sodas that you can find,
but you are. But you definitely, uh did did some
really good stuff there, and we definitely appreciate you in
the community and getting involved. Now, Uh, there's some cool,
cool stuff coming up. You've got You've got a couple
of events that you're gonna be at.
Speaker 9 (39:57):
Yeah, so we've we've got a couple of things we're
doing in store. We're also so really prepping for the
two Sun Festival Books, which is in March, second weekend
in March. I believe, whish I had the date's memorize
that don't but it will be at the U of
A on the U of A Mall in March. It's
like the biggest party. I think it's the third biggest
book festival in the country. And so we will be
(40:19):
there both Saturday and Sunday that week open to close.
We've got about twenty two I think we're gonna be
probably about twenty six authors that will be stopping by
to sign books at our tent. Throughout that event. We'll
have a bunch of new fun merch that'll be debuting there,
We'll have tons of books to sell and mostly just
really be trying to talk to as many people as
we can about what we do up north and get
(40:40):
folks up there.
Speaker 3 (40:41):
Absolutely, and that's March fifteenth through the sixteenth, and that
is at the U of A Mall. Right, if you
don't know where the Uba Mall is, you go down
to the U of A on Campbell and there's a
big metal sculpture and it goes right through to Old Maine.
That's where it's gonna be.
Speaker 9 (40:58):
Yeah, the big big Ras basically from Campbell right now
in the middle of the campus.
Speaker 2 (41:03):
That's awesome.
Speaker 3 (41:03):
And I would say that it's the biggest book festival
in the United States, but I don't know. There's probably
bigger ones.
Speaker 2 (41:10):
It's it is big.
Speaker 9 (41:13):
It's big.
Speaker 5 (41:14):
Yeah.
Speaker 3 (41:14):
Pretty good weather, yeah, no, And it's good weather. It's
better weather for it in March here than it is
anywhere else. I'm still waiting for the the snow forecast
to come in because we are getting to you know,
we're getting into February and it's snowed every year. But
we'll see what happens towards the end of the year.
Thank you for joining us today at the Tucson Tasty Show.
(41:35):
Thank you Tom for being here, Thank you Crispin for
being here. And we're going to take a short break.
We'll be right back and we're going to have Mike
from Harbottle and as always, stay Tasty Tucson. Hello, this
(41:56):
is Wesley Source with the Tucson Tasty Show. With every
Tasty bite from me epremiumbef dot com. You get premiumbefflavor
from the amazing ground beef to the melt in your
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
than twenty one days, giving verra or Ol Premium Beef
exceptional premium beef flavor. Order online at ve premiumbef dot com. Again,
(42:18):
that's ve Premiumbeef dot com.
Speaker 7 (42:24):
Hi, 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
(42:44):
make sure every child in our community has access to
nourishing 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 3 (42:58):
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
(43:20):
and discover what you've been missing. Stay tasty Tucson.
Speaker 8 (43:24):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
to 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
(43:47):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 3 (44:00):
Welcome back to the Tucson Tasty Show. The Tucson Tasty
Show is brought to you by SOCCA. The Southern Arizona
Art and Cultural Alliance is dedicated to creating preserving and
advancing the arts. I'm your host, Wesley Source and this
is the Tucson Tasty Show. Thank you for joining us today,
and thank you to all of our amazing sponsors. That's
verra O Premium Beef. You can find them at Vepremiumbeef
(44:21):
dot com. Local First, Arizona, Tucson Family Food Project, Pertillo's
hot Dogs and Socca. Don't forget to friend, follow, like, subscribe,
share and repeat. You can find us on Facebook, Instagram,
really anywhere. Just look for the Tucson Tasty Show and
we'll pop up YouTube and that's how you're gonna be
able to see all the cool videos that we have
(44:44):
and check out all the tasty food. In the studio,
we've got Mike from Harbottle back in the studio. How
you doing today, Mike? How you doing, Mike?
Speaker 6 (44:53):
I'm doing great. Good morning.
Speaker 3 (44:55):
It helps if I turn on your mic. You're with
Harbottle Brewing Company and the home of the Americant Gurkin
Home with the Pickle Beer, and you've got some you've
got some really other other great beer as well. And
you're located over there in Pelverti and Aho. Yes, and
you were you were a two time host of the
(45:17):
food truck Food Fights rode to Snoop Dogg Arizona Bowl,
which was a wild ride and super excited to you know,
get it planned out better this year. Excuse me, but
tell us about tell us a little bit about what
you guys do at Harrbottle.
Speaker 6 (45:36):
So we we really try to focus on on a
couple of different aspects of beer.
Speaker 4 (45:41):
One.
Speaker 6 (45:41):
I love to drink beer, so you'll find that none
of our beers are wildly high in alcohol. We usually
cap things around seven percent, which is still pretty high
by a lot of standards. But it's one thing I
enjoy being able to have more than a pint and
then go okay, well I got it. I got to
stop drinking now.
Speaker 3 (46:01):
So I do.
Speaker 6 (46:03):
I do usually keep things towards the five six percent range.
Some of that is out of necessity. We have a
pretty small system, so if I want to make high
alcohol beer, then I need to make smaller batches to
get to get the gravity, and I need to make
a higher alcohol beer. But I really enjoy We've always
been about brewing classic styles. In fact, that's a book
(46:25):
I read as a as a homebrewer. A lot of
homebrewers no written by a very famous homebrewer, and just
kind of going through that book brewing literally classic styles
of beer. That's how I kind of cut my teeth
on brewing because it was easy to go, Okay, well
let me get a porter. Now I'll brew a porter,
kind of compare the two. And so really we were
just we're very I don't want to say we're not
(46:46):
a mundane brewery, but we just love sticking with the
classic styles. And then all of a sudden, you know,
American Gurkin comes out of nowhere and kind of just
throw a wrench at all of that, and now we're
doing all kinds of crazy stuff.
Speaker 3 (46:58):
And that's it's a sour base, right it is.
Speaker 6 (47:00):
Yeah, it starts off as a goza. It's like a
salty sour, and.
Speaker 3 (47:05):
That's a it's a really unique flavor to have just
as a base. And it's you actually have one that's
really uh really on the sour side, but Brett.
Speaker 6 (47:16):
The Brett Savage, So that there's there's two different kind
of well, it's three different schools of thought when it
comes to sours. And I used to be strictly barrel
age sours are the only real sours, you know. I
used to there's a very a very famous like beer
scientist that always kind of likened the kettle sour, which
is what our sour is now the gurkin to microwaving
(47:41):
a steak, and he's like, you can, you can microwave
a steak and it'll get it done, but you're not
gonna get all that delicious, you know, melanoid and characteristics
from it. Put it on a grill and really making
that steak shine. And so for me, I know, I'm
just saying it, I kind of want to cry a
little bit, but that was kind of my school of
(48:01):
thought for so many years. Like so, Brett Savage is
a barrel age sour. It actually barrel aged for five years, okay,
and to me that was like the only sour beer
there could be. You know, it has to be barrel aged.
And then you know, I grew up a little bit
and realized, you know, there's a lot of really cool
flavors you can get out of doing kettle sours and
that kind of stuff. But the Brett Savage is aptly
named for being it's it's a savage beer. It is
(48:24):
aggressive and I know you've tried it, yes, it's it's
a very aggressive.
Speaker 2 (48:28):
I mean it hits.
Speaker 3 (48:29):
I mean it literally makes you pucker. Yeah, it's probably
the first time I've ever tasted something that's on the
sour spectrum that I met, like, oh, give me a break,
that's not sour.
Speaker 1 (48:37):
Yeah, yeah, no, it hits though.
Speaker 6 (48:38):
Yeah, it's beyond sour too, because the Brett is a
type of yeast that shoes pretend of Micey's and so
that Brett is funky and a lot of the descriptors
come they say horse, blanket, sweaty goat, barnyard. These are
all descriptors. So it's not really selling it when you
tell people this, like oh, let me get a let
me get a pint to that, Like, have you ever
(48:59):
had brett before?
Speaker 4 (49:00):
Oh?
Speaker 6 (49:00):
No, it's fine. I'm like you should taste it first.
We don't try to discourage people. We want them to
know what they're about to get into because.
Speaker 3 (49:07):
It's a very aggressive and that's not the base for
the American girkin.
Speaker 6 (49:11):
No, so that one is, like I said, a barrel
age sour American girkin. We do a process called kettle souring,
so quite literally, we in the boil kettle we add bacteria,
healthy bacteria, primarily Lactobacillus, which is the same bacteria found
in yogurt. In fact, our bacteria is cultured from yogurt.
So it's about twelve different strains of lacto bicillus that
(49:34):
we're getting out of yogurt and inaculating our wort with that,
and then it sits warm in a kettle for about
twenty four to forty eight hours about one hundred degrees
and that just allows that bacteria to thrive and it
starts to eat those sugars and produce a lot of
lactic acid and make it nice and tart, and then
we boil it and kills off the bacteria and then
(49:55):
we just you know, pitch yeast as we normally would
and ferment it out the sour wort.
Speaker 3 (50:00):
So it's like sour dough. I mean, that's very similar
to sour dough bread.
Speaker 6 (50:03):
It's very similar process.
Speaker 1 (50:04):
Yeah.
Speaker 6 (50:04):
Yeah.
Speaker 3 (50:06):
And then and then with the pickles, now you're using
you're using a local pickle producer and here in Arizona Roa.
Speaker 1 (50:13):
Yeah.
Speaker 6 (50:13):
So we the more this beer grew, the more we
knew we wanted to reach out to someone locally, so
you know, shout out to missus Clein's pickles up in Phoenix.
They were awesome to work with. I emailed them out
of the blue and just kind of told them, I say, hey,
I'm a I'm a small brewery and Tucson, and we
make this beer. And we were buying pickles from restaurant depot.
It's five gallon buckets of the time, and they're fine,
(50:35):
they don't really taste great, but it's a beer. And
so I told them like, look, I'm just buying these
these pickles from restaurant depot and I want to work
with someone local. And didn't know that they were local.
I've been buying their pickles for years and when I
googled local pickles, they popped up and and they responded
back with an email within five minutes, and I'm like, heck, yes,
let's do this. They sent their rep down the very
(50:57):
next day bringing his samples, and then next weekend we
got invited to go up to missus clients and tour
the facility and see how they make pickles. And so now, yeah,
they make a brine for us that they package up
and sound to us and we that's been a great
relationship there. Awesome pickles and my favorite pickles actually and
(51:17):
the only people I know that make a really good
spicy deal pickle. Yeah, that's not sweet, it's just spicy deal.
Speaker 3 (51:23):
All right, Well, we have to definitely try I think
we've tried those before, but yeah, yeah, no, definitely tasty
on the American gurkin. And then you have a couple
of different flavors. You have the spicy gurkin, you have
the kool Aid girkin, but then you have the original,
the original. Yes, And did you bring anything in for
(51:44):
us today?
Speaker 6 (51:45):
I did so, nothing crazy today. I think I thought
would keep it a little bit simpler. So going back
to classic styles, I brought our check style pilsner into.
Speaker 3 (51:52):
Okay, all right, and tell us about how I mean, well,
you're looking at a beer. There's to be like a base, right,
There's a base that every beer has, and it's what
three ingredients? Four ingredients.
Speaker 6 (52:06):
So traditionally, yeah, beer was three ingredients. It was it
was water, hops and barley. There was kind of the
German brewers called that the Rhine Heights. That was the
German purity law, which sounds bad, but it's just talking
about beer being three ingredients and being beer.
Speaker 3 (52:21):
They're talking about beer, not yes, And so.
Speaker 6 (52:25):
That German purity law was only those three ingredients were
allowed to be brood and.
Speaker 3 (52:28):
Beer, and it's still standing as well.
Speaker 4 (52:31):
It is.
Speaker 6 (52:31):
And so years later Louis Pastor would discover yeast is
a real thing, and so technically now four ingredients including yeast.
Back then they just thought, you know, I used this
magic stick and I stir the beer and it turns
an alcohol. They didn't realize that stick was covered in
yeast and they were just inoculating each batch with the
same yeast over over again. So yeah, so every beer
(52:53):
starts off with your what they call a base malt,
which is going to be like a pale two row
or a pilsner malt. And pretty much all beer is
made with barley is gonna be your base. I mean,
there are other ingredients you use, oat, sweet rye, but
mainly barley, and it's gonna be roasted at various levels.
So like your lightest being like a pilsner malt, and
so that's what obviously you use making a pilsner. It's
(53:15):
a very very light, it's just a golden light straw
colored grain. And then you can, you know, two row
is roasted a little bit more, has a little more
color and it gives a little more red hues, but
still very pale. And then you get into you know,
different types of munich malt and Vienna malts which are
higher roasted. Still now you start introducing like nice little
red notes. And then you move into your your caramel
(53:38):
malts or your crystal malts, which are roasted even higher,
and they'll start offering like deep reds and that kind
of color. And then you move into your you know,
your roasted barley, your chocolate malts, and your black malt,
where you get that really nice like black coffee, dark
chocolate notes, and it's like that's pretty much, you know,
that's that's your palette of colors to work with when
(53:59):
you're making beer for the most part.
Speaker 3 (54:01):
All right, so where would this one fall in? And
we get about a minute minute left, all.
Speaker 6 (54:05):
Right, so in less than a minute, so this beer
starts off very traditional. Everything about this beer is traditional.
We use a floor malted German pilsner malt, which is
about ninety percent of the grain bill. Then we color
it with just a little hint of some munich malt,
just to give a little bit of depth to it,
not much. And then what's called dextrin malt, which is
(54:27):
still a pilsner malt, but it has a lot of
residual sugar left behind, so it adds a little more body,
a little more head of retention, gives nice lacing down
the glass, and it kind of just kind of rounds
out the beer overall. And then classic German hops. We
use Checksaws hops in this beer, so a very nice
classic check style hop and that's it. It's a kind
of a no frills, just delicious pilsner.
Speaker 3 (54:48):
We're gonna crack one of those open and try that out.
But you can go down to Aha and Pelverty and
try one for yourself. You got to check them out.
A hard bottle brewing company. When Mike's down there, he's
the one with the big beard. Yeah, hard to miss.
And of course, as we go into the end of
(55:12):
the show, thank you to all of our amazing sponsors,
Thank you for joining us today on the Tucson Tasty Show.
Thank you to our special guests, and thank you Vera
Earl Premium Beef, Local First, Arizona, Tucson Family Food Project,
Pertillo's hot Dogs, and Soaka don't forget to friend, follow, like, subscribe,
repeat our share, and repeat Thank you for tuning in
(55:34):
the Tucson Tasty Show. Remember to save every delicious bite
and keep those taste buds excited. We'll see you soon
and steady Tasty Tucson. Hello, this is Wesley Source with
the Tucson Tasty Show. With every tasty bite from v
(55:54):
Epremiumbeef dot Com, you get premium beef flavor from the
amazing ground Beef, the melt in your mouth Ribi steaks.
Every ounce is exceptionally aged for more than twenty one days,
giving verra or Ol Premium Beef exceptional premium beef flavor.
Order online at ve Premiumbeef dot com. Again, that's ve
premiumbef dot com.
Speaker 4 (56:18):
Hi.
Speaker 7 (56:18):
I'm Stephen Coodoroblis, 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
(56:42):
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 3 (56:52):
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
(57:15):
and discover what you've been missing. Stay Tasty Tucson.
Speaker 8 (57:18):
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
(57:41):
for your next gathering or even workshop visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet
Amiss the ancient rooms of a forgotten civilization, a mysterious temple.
Paul states, 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 3 (00:39):
Welcome to the Tucson Tasty Show for brought to you
by SOCCA, the Southern Arizona Art and Cultural Alliance. SOCCA
is dedicated to creating, preserving and advancing the arts. I'm
your host, Wesley Source, and this is the Tucson Tasty Show.
Thank you to all of our amazing sponsors. That's Vera
Oral Premium Beef, Tucson Family Food Project, Britillo's hot Dogs,
(01:02):
Local First Arizona and of course Soka. Don't forget the
friend follow, like, subscribe, share and repeat on all the socials.
But more importantly, go to the Tastyshow dot com and
check out our membership program. With our membership program, you
unlock secret menu items at all your favorite restaurants in town,
and you can earn twenty five dollars gift cards as well.
(01:22):
So that's the tastyshow dot com. Today we have an
amazing show lined up for you. We have Chef Ramon
from Hacienda del Sol here in studio.
Speaker 2 (01:32):
How you doing today, Chef terrific.
Speaker 3 (01:33):
Thank you, Leslie, thank you so much for coming in. Yeah,
great to be here, it's our honor. We also have
Tom from s Triple A that's the Southern Arizona Attractions
Alliance and yeah, so how you doing.
Speaker 4 (01:50):
Good morning again, thank you very much for inviting me.
Speaker 3 (01:53):
Of course, thank you for being here. We had some
technical difficulties, but you know what, we just roll.
Speaker 2 (01:58):
With it right. Absolutely, you're suck in a kitchen? Yes,
what do you have?
Speaker 3 (02:05):
And uh, you know we have so we have you
in the studio today. We want to talk to you
about your chef journey. You have worked everywhere in Tucson.
I think is there a kitchen that you haven't been to?
Speaker 5 (02:18):
Well, mostly with corporate, the hotels at the hospitality, yes, absolutely,
I love the Marriot's, you know, Western's only hotels. I
mean those have been my employers and the great memories
and I hope you know, we did a good job
there with those places. I definitely learned a lot and
I enjoy my time being there.
Speaker 3 (02:40):
I'll be honest, Hase and Soul is one of our
favorites to go to for brunch. Uh and you reminded
me of that when you opened up. We have some
really cool tasty bites. In the next segment, we're going
to talk about it there, but.
Speaker 6 (02:54):
I can't wait.
Speaker 5 (02:55):
Yea, absolutely, we just said, by the way, we just
celebrated and the Chinese New Year, by the way, Year
of the Serpent, and so we did that an Allegorica
brunch and the theme menu with some Asian food, some
some really really tasty that the core everything was beautiful.
People welcome that they thought it was a bit different,
but nonetheless of brunch. So we had about two hundred
(03:16):
guests enjoying themselves.
Speaker 2 (03:18):
It was fun. So we always try to incredible. We
always try to, you know, kind.
Speaker 5 (03:21):
Of stay with whatever's going on in town, if you will.
Speaker 3 (03:25):
Fair and and the brunch it just it does hit
the spot. I'm not really a breakfast person, so I
do like brunch because I have a lot of other
options other than the typical breakfast item.
Speaker 5 (03:36):
I always always go for brunch absolutely seven days a week.
Speaker 3 (03:41):
But then the grill at Haciendadel Soul is a very
elevated experience and we always enjoy that as a date
night for sure. But more importantly, you know, what is
your How did you become the executive chef of Hassan
Well enough?
Speaker 5 (04:00):
I was back in late nineteen ninety late nineteen ninety
I was working for lows Menana the time, and I
got a call. I was kind of trying to see
what else was out there in town. I had just
moved in from California, and I met up with Chef
Albert Hall, which became my mentor at the time, so
he was looking for a banquet chef for a Sienno
(04:22):
the Soul. So I was there for from nineteen ninety
seven all the way to two thousand and one, when
I moved on to Indian Gaming. I opened Desert Diamond
Casinos and I was with them for about ten and
a half years or so, opening the two major casinos
here in town and too so on, and that was
a lot of fun.
Speaker 2 (04:41):
But again, going back, coming back.
Speaker 5 (04:42):
To a Sienna the Soul was something that I kind
of never thought about, but it worked out. I mean
there was the opportunity opened, and I thought, what a
great way just to kind of cycle again circle, going
back to the same place.
Speaker 2 (04:56):
And it's just the same passion ownerships that they have.
Speaker 5 (05:00):
I mean that they really had been able to keep
up the place, and more so now it has expanded.
Speaker 1 (05:04):
Now we have a.
Speaker 5 (05:05):
Bigger resort and it's just beautiful, beautiful, the passion you
can see there. The grill always a year after years,
always recognized one expectator. We just try to stay with
the trends and please people every which we can.
Speaker 2 (05:20):
We can.
Speaker 3 (05:22):
We love, Yeah, we love the whole resort, the whole
feel of the resort. And we actually had there. We
got to stay in one of the new rooms and
they had a hour on the back patio. It was wild,
but you know, it was really cool. It was just
a really cool environment to be out and in.
Speaker 5 (05:40):
It really is a matter of fact that just a
few weeks ago they just recently acquired another house there
adhescent to the property. So now that's the room number
ninety nine I believe now out of the resort. But
this is a beautiful property. It's just gorgeous that they
just finished our decorating. Everything is upscaled very again and
(06:01):
so welcoming.
Speaker 2 (06:02):
And it's a whole house.
Speaker 5 (06:03):
That's a whole house, yes, and now for corporate events
bridal suite, uh, you know, family get togethers et cetera.
Absolutely ready for for you to come in and check
it out.
Speaker 3 (06:13):
Absolutely, and we will soon. Yeah, we'll definitely have to
get out there and check that out.
Speaker 2 (06:18):
A whole house at all.
Speaker 5 (06:22):
Right, sitting on al Caldo Road right next to this
is our main entrance to the resort.
Speaker 3 (06:27):
And then so tell us a little bit about your background.
I mean, you didn't just wake up one day and
we're an executive chef and so how did that?
Speaker 2 (06:36):
How did that start for you?
Speaker 5 (06:37):
It was yeah, no, Well I was born at Mosios
in Norda, Mexico, and I was I'm the youngest of
eleven children, so I got to I got to see
my mom doing a lot of cooking as always been
like a cliche right where you you grew up and
helping grandma stir in the pod and then helping out
in the kitchen. Uh, that was me more or less,
but none of the intentions for me to think that
(06:58):
I was gonna fell in love with cooking. You know
that the passion wasn't there, and I wasn't aware, not
until later on in life. I moved to Palm Springs, California,
and I was following a brother by the way, and
one time or another he was working at the different
restaurants at the time I was working, going to high
school and working at a car wash of places, you know,
and it's always hungry, just grubbing out those cars work.
(07:24):
So my brother invited me to go work at the
restaurant that he was working at the time, of course
as a diswatcher, you know, and helping out prep, cook
and whatnot, and luck we'll have it like anything again.
And this business where somebody didn't show up, One of
the cooks on the line didn't show up, and the
manager asked me to go in. And ever since I
fell in love with the mechanics of being in the
(07:45):
line and just kind of putting food together. It has
been a good career life for me. After that, I
just wanted to learn more. I was there for, you know,
spend a few months. I asked the manager what is
the best place that I could work? What he says,
the best resort in town is a Marriott rancho Os
Palma's Resort in Rancho Mirage, California. So I said, well
that's where I want to be, and so I stayed
(08:08):
with Marriott for about five eight years, I think learning.
I went through a Marriott cooking school through them.
Speaker 3 (08:15):
The Marria Corporation Culinary School.
Speaker 5 (08:17):
Yes, correct, yes, this is where they give you a
huge binder with everything. I mean basically you learn how
to fry an over easy egg, how to poach an egg,
to how to obviously fabricate meat, how to butcher all
sorts of cuts and everything.
Speaker 2 (08:31):
So everything is.
Speaker 5 (08:34):
Systematic, if you will. So you learn and you have
to check in with every single chef. So it was
very what is it a mentorship? Like you know with
people if you have the inclination that the chef that
really push you. So I really enjoyed my time with
Marriott and Palm Springs was It was fun.
Speaker 2 (08:51):
And when I finished with them, I moved.
Speaker 5 (08:53):
To to to sin Arizona. Also I wanted to be
at the best place, so I moved into Los Manana
Canyon Resort. I was there as a banquet chefs asier
if you will. I was basically in charge of all
the soups, consumers and stocks for the Mentana room at
the time, and I was just under Stephen Schultz here,
(09:13):
one of the great chefs in town here.
Speaker 3 (09:16):
So he became a good friend. And he's over the
Wild Garlic now that is correct. Yeah, he's been earning
that restaurant quite successfully. He moved to the Lodgerntanna Canyon,
so that's where I follow him because he wanted me,
you know, the best help he could get, and he said, that's.
Speaker 2 (09:31):
You, my friend.
Speaker 5 (09:32):
So we had a good partnership for about five years.
After that, he wanted to open his own restaurants and
that's what he did.
Speaker 1 (09:39):
Ah.
Speaker 5 (09:40):
That's when I late nineties, went to and I found
a job and as the end of the soul. After that,
a mentor chef Albert Hall, he somebody was looking for
a you know, basically a executive chef to open Desert
Amon Casinos, and he said that I was ready.
Speaker 1 (09:56):
He was.
Speaker 5 (09:57):
He had he wanted to open as his own restaurant,
A Casion, if you remember that beautiful restaurant. So at
the time he says, I think, Ramon, I think you're ready,
And he got me through and I applied and I
got the position as executive chef for desert time in casinos.
We opened the first one in two thousand and one
in Sawarita. A few years later we opened a second
(10:17):
one by the airport, and it was just a great,
great learning experience. We had over seventy five cooks and
about sixteen chefs working under me twenty four to seven
the restaurants everywhere, We opened every concept that you can imagine.
It was a great, great learning experience.
Speaker 3 (10:36):
Yeah, when we lived out in Rancho Serta, we don't
live out there anymore, but that was the Gavi. It was, Hey,
you want to go out for dinner, Yeah, let's go,
because there's not a lot out there.
Speaker 5 (10:48):
No, no, necessarily no, but we had everybody from Green
Valley and down, I mean, coming to the Gavid restaurant.
That was quite successful. We were very proud of that restaurant.
Speaker 3 (10:58):
So Tom tell me, you know, that's a lot of
really incredible stuff. And I don't want to just glance
over it. I'm not, but I want to ask Tom,
what do you have coming up in the near future
for Tucsan.
Speaker 4 (11:12):
Well, first of all, it's a great honor being on
the show, and with Chef Ramon, I know, certainly a
lot of the chefs that you were talking about, and
being on the board of the City of Astronomy, I've
had an opportunity to meet some of our wonderful chefs
here and their camaraderie is second to none. Having been
(11:35):
in San Antonio, I thought that was pretty cool. But
you know, I have an opportunity, I think, you know,
to be part of tourism and the Tucson Rodeo and
the Tucson Rodeo Parade is probably the biggest news right
now because they're celebrating their hundredth anniversary.
Speaker 3 (11:51):
Hundredth anniversary and when is that again, Well, the rodeo
kids have it off.
Speaker 4 (11:57):
Yeah, the rodeos first on the fifteenth, and then the
Prey is on the twentieth. You know, so I think
you got really you know, back to back weekends for
the for the rodeo, yep, and you know it's the
first PRC a rodeo that takes place on the circuit.
And then of course you know the Preye with it
started downtown and uh, and a wonderful opportunity. The largest
(12:22):
non motorized parade in the United States. And but they
have some special things that are going on.
Speaker 3 (12:30):
Beautiful and I can't wait to hear a little bit
more about it in the next segment. Thank you to
all of our amazing sponsors. We'll be right back after
this short break. Stay Tasty, Tusun. Hello, this is Wesley's
source with the two Sun Tasty Show. With every Tasty
(12:50):
Bite from d E Premiumbeef dot Com, you get premium
beef flavor from the amazing ground beef to the melt
in your mouth Ribbi Steaks. Every ounce is exceptionally 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.
Speaker 7 (13:15):
Hi. 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
(13:35):
make sure every child in our community has access to
nourishing 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.
Speaker 3 (13:48):
Hey, Tucson, 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. 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.
(14:09):
Sign up today at the Tastyshow dot com and discover
what you've been missing. Stay Tasty Tucson.
Speaker 8 (14:15):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift, and give back
to 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
(14:38):
for your next gathering or even workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 3 (14:53):
Welcome to the Tucson Tasties Show, brought to you by SOKKA,
Southern Arizona Art and Cultural Alliance DEDI it's creating, preserving
and at dancing the arts. And now it's time for
more tasty bites with your host, Wesley Source. Welcome back
to the Tucson Tasty Show, brought to you by SOCCA.
(15:15):
The Southern Arizona Art and Cultural Alliance is dedicated to creating,
preserving and advancing the arts. I'm your host, Wesley Source,
and this is the Tucson Tasty Show. Thank you to
all of our amazing sponsors. That's Verral Premium Beef, Tucson
Family Food Project, SOCCA, Local First Arizona Pertillo's hot Dogs.
(15:35):
Don't forget to friend, follow, like, share and repeat, and
check out the website. That's the Tastyshow dot com. That's
where you're gonna get all the updates and all the
cool new things happening. If you sign up for the membership,
you'll get early access to the TV episodes as well
and be able to check those out before the even air.
Speaker 2 (15:55):
So check it out.
Speaker 3 (15:57):
That's the tucsontastyshow dot com membership. Now we're here in
studio with Chafe or Chaef Chaef that's a new one
for me, Chef Ramone and UH and we have Tom
from UH as Triple A the Southern Arizona Attraction Alliance, not.
Speaker 2 (16:20):
The Triple A but the S Triple A.
Speaker 3 (16:22):
S Triple A. Yes, and we're talking about your your
history Chef and UH and talking about how you got
to where you're now. Now you're back at hase Andel
Soul and you're creating all the things. So what is
your overall culinary philosophy when it comes to the food
(16:43):
and what is what? What do you typically lean towards
as far as food.
Speaker 5 (16:48):
Styles, Well, no matter what, it's an American cuisine.
Speaker 2 (16:51):
That's that.
Speaker 5 (16:51):
I think that's what we want to develop and I
always be proud of that. I mean an American cuisine
to me is always a little bit of a amgamation
of a lot of cultures and and the backgrounds. Right,
everybody brings their best food, the best recipes, whatever they
comfort into them, especially.
Speaker 2 (17:08):
Here in Tusona and the Southwest.
Speaker 5 (17:09):
I mean we have a crossroads between Native American cuisine,
Mexican cuisine and Cowboy cuisine as I call it, you know,
just the Western the big cookouts and door cooking, something
that I always loved.
Speaker 3 (17:22):
And that's why Tucson is the best Mexican food in America.
Speaker 2 (17:27):
I think so.
Speaker 5 (17:27):
Absolutely. Yes, there's a lot of denominations in Tuson. I mean,
we well know nowadays worldwide where we are designated by
the City of Unesco as the City of Astronomy. What
makes me proud and happy is that everybody, all the
chefs that I talk to, that they're very into that.
I mean, it's not like a gimmicky things, it's really
they feel that the passion that they know that representing
(17:50):
something that when you have guests coming into your restaurants,
you really showcase the City of Astronomy.
Speaker 2 (17:56):
What we have to offer.
Speaker 3 (17:57):
It's definitely a cultural definitely, it's it's definitely what brings
two song together as a culture. And uh, everybody is
so approachable and so willing to help and interact with
each other. Collaboration is huge here.
Speaker 5 (18:11):
Absolutely, and of course a cend the soul. We have
it at Terrasa Patio, we have a menu for breakfast
and lunch. We have a section representing the City of Astronomy.
So you somebody who was coming from Europe, somebody was
coming from from some other parts of the world.
Speaker 2 (18:27):
Uh, they come to our property.
Speaker 5 (18:29):
Resort, and then we have a good array of you know,
taste bold flavors, you know, from a mixed from Mexican
cuisine to a cowboy cuisine and to a Native American cuisine.
Even so, and a fution of both always is always present.
Speaker 3 (18:44):
Yes, And then what is this is a question that
we have to ask all the chefs. What is one
thing that you need in your home kitchen.
Speaker 5 (18:52):
My home kitchen, I think we always have a bacon
bits from Costco. I think that's always you can throw
them anywhere, and the breakfast for dinner, I mean absolutely,
so they're readily available, absolutely, and a sharp.
Speaker 2 (19:06):
Knife you have to have it.
Speaker 3 (19:07):
And a sharp knife and bacon bits. That one's actually
your first time the red knife. If everybody keeps talking
about sharp knives, and that's definitely something that's really important,
and knife etiquette is really important, making sure that you're.
Speaker 2 (19:19):
Yes, and the kitchens we're pretty proud.
Speaker 5 (19:21):
I mean there's about forty cooks and personnel going in
and out of the kitchens. So yes, we follow protocol.
Every time it's a blade comment reaching behind you. You
have to have those things otherwise you can encounter a
pretty bad accident.
Speaker 2 (19:35):
Yes, yeah, so we're well aware of where we are.
Speaker 3 (19:38):
And then absolutely yeah, I can only imagine somebody not
you know, running through the kitchen with improper Yeah. But
tell me, so you did bring a couple of tasty
bites in for us. Tell us what you brought in
to talk about today?
Speaker 2 (19:55):
Well, meaning a minute early in the morning.
Speaker 5 (19:57):
Uh, you know, basically, we thought what a better way
to showcase our breakfast, which we did a beautiful spiced
apple and pears butter. But that's what's on top. Below
is a beautiful French dose by the way, that's what
we brought you, Just a nice breoach French dose and
spice with lots of cinnamon and apple would smoke bacon.
(20:21):
So I thought I was gonna be a good representation
for your morning, right, and as well, I've brought you
some some incredibly local beautiful fresh ruit just the sweetest
that you can think of, a lot of berries, melons
and and everything is through.
Speaker 4 (20:36):
I have to be careful with this one.
Speaker 2 (20:39):
This is really yeah of goodies. Well, refreshing. I thought that.
Speaker 5 (20:46):
I just thought it would be a good I don't
know if it's bringing you a steak this early in
the morning would have been.
Speaker 3 (20:51):
If there's never a wrong time for steak, especially not
vera Earl premium beef steaks. Let me tell you that's
thatami flavor all the other beef.
Speaker 2 (21:01):
Grass fed beef is quite something.
Speaker 3 (21:03):
Absolutely, it's grass fed, grain finish, but correct. Yes, you
can taste the love that goes into their cows.
Speaker 5 (21:08):
Yes, I met the owner sunday, the great people. They Yes,
they put a lot of passion into the product.
Speaker 3 (21:13):
Yes, but they're one of our sponsors, so we have
to just throw that out there every one.
Speaker 2 (21:17):
What I know the products.
Speaker 3 (21:18):
So in fact, I had to write into or we
wrote into our latest agreement when we get renegotiated. When
we moved over to iHeart, I get ten pounds of
ground beef every month to make sure that we always
have ground beef for the house.
Speaker 2 (21:33):
But it's also just it's so good.
Speaker 5 (21:37):
But you tell you what you can ask them. I'll
grind him myself that when you get at stakes that
you can you can negotiate that one.
Speaker 2 (21:43):
That's very step.
Speaker 3 (21:45):
But yeah, so you have a lot of local partnership partnerships.
Speaker 2 (21:51):
Meaning events coming up. If you will.
Speaker 3 (21:53):
Events with the food sourcing you you definitely bring.
Speaker 5 (21:58):
In meat, yeah, bro Lyne. Yes, for especially local Arizona
Schambrock foods. We have Vesta and Peddlar songs. There are
local companies Pivot produce, those are Lestias.
Speaker 2 (22:12):
Absolutely. We we always try.
Speaker 5 (22:14):
To partner with with somebody who share the again that
what it means to be proud of what you what
you're producing, if you will, Oh, most definitely.
Speaker 3 (22:24):
All right, let's try. We're doing a bite of Brioch
French toast.
Speaker 5 (22:31):
Yeah, in this case this with with the apples. Those
are honey crisp, but I love honey cooked with those
that they really keep a nice, nice texture. And then
we had some barlet pears, so we combine those two.
We're not quite delicious. It hits, it hits. It's not
overly sweet. It's a little bit sweet, but it's not
(22:52):
overly so.
Speaker 2 (22:53):
And some people like that.
Speaker 5 (22:53):
I mean, I like to obviously to enhance it with
the with the maple syrup if you will, absolutely, but
some people they just love.
Speaker 2 (23:00):
It just like that.
Speaker 3 (23:01):
Because I know I'm not a big feet person. Yes,
I don't like cake, so this is perfect.
Speaker 2 (23:08):
I mean, I'm quite happy that I brought the right
food item.
Speaker 3 (23:12):
Then I think anything that you would have brought in
would have been amazing. But so you can get this
at brunch. And you guys pretty much have brunch every
every day of the.
Speaker 2 (23:21):
Week, every Sunday, no, no, no, every Sunday.
Speaker 5 (23:23):
Yes, we go from a Sundays at ten am to
two pm. Absolutely, and we wait. What we do is
that we have a for example, upcoming, we have a
Marti Dras theme brunch. We will have a Saint Patrick's
theme brunch and appropriate dates if you will, So whatever
files closest to that date, then that's when we have
that particular theme of food and has people come and
(23:46):
to enjoy that because they know what a better way
to just to take care of the festivities by by
going to brunch, and we we definitely help them enhance that.
And let's not forget Mother's Day on Easter Sunday brunch
that's in for us are coming great, great events that
we host.
Speaker 2 (24:03):
Absolutely.
Speaker 3 (24:04):
Now a question on the bacon, Now, there's a lot
of debate on whether you should cook bacon in a
pan or in an oven. What is your favorite way
to cook bacon?
Speaker 5 (24:13):
I like it in the oven right now, and of
course for your home. I mean now, the air fryers.
They're absolutely terrific pieces of cooking equipment. I do recommend
buying the largest one that you can get your hands on,
by the way, because before you know it, you say,
I need a bigger air fryer. However, and that any
commercial kitchen, the way he's done is always you put
(24:36):
you cook your bacon in the oven, no matter what,
for space and for volume.
Speaker 4 (24:41):
I just bought the double Ninja air fryer. Well, I
can cook two things at one time.
Speaker 2 (24:49):
So this company now will send you one just for
saying that.
Speaker 3 (24:55):
I don't mind the Ninja one. But the insta pot
one is like the it is. But the reason why
is because it has a cage in it that rotates,
and when you're when you're doing an air frier, you
have to have the rotation to make sure that it's
hitting all the areas. That's why they tell you that
it beeps so you can take it out and shake it.
(25:17):
This one does all of it, and it and it
does a rotissary chicken too.
Speaker 1 (25:21):
It's wild, but I.
Speaker 5 (25:22):
Don't know those non commercial cooking equipment. I mean that
they're pretty innovative, and why not. I mean they take
advantage of them. Absolutely, I still stick with the gas
range for a professional cookie understood.
Speaker 3 (25:33):
Yes, And you know Alton Brown hates air friars, but
if you have to have an air fier, he was like,
get one that rotates. So that's why we got the
one we got.
Speaker 2 (25:42):
I should have consulted you first.
Speaker 3 (25:45):
I am not a chef. The chef is sitting next
to you, and I will continue saying that I'm not
a chef, but I probably went on TV sometimes. But
uh so, we've got about a minute left. How can
everybody get our reservations? How can everybody get involved with
Hassi ended?
Speaker 1 (26:03):
Also?
Speaker 5 (26:03):
Absolutely, I think you mentioned it before. You know Valentine's
Day is around the corner, so one you got to remember.
Make reservations please through open table for the Grill restaurant
or TERRASA will be welcoming you.
Speaker 2 (26:15):
We're ready for you right now.
Speaker 5 (26:17):
We're welcoming guests for the Gem Show of course, and
then up coming as as Tom said, you know the
two Sun's Fiesta Loos Baccos, so all those extra guest
tourists coming into town. We love to have them because
we love to showcase Tucson and the Grill and our
property of course our resorts. The end of the Soul
Valentine Day specials, we will have a prefixed menu from
(26:39):
Friday of February fourteen, and then on Saturday as well,
and then somebody forgot completely to do what they were
supposed to do. We'll be also having a delicious Valentine's
prefixed menu on Sunday as well. Oh we have Valentine's
very romantic Sunday Brunch as well. So all that is
you can find out reservations through Open.
Speaker 2 (26:59):
Table, Open Tan. Just give us a call as well.
We can set you up perfect well.
Speaker 3 (27:03):
Thank you so much for joining us today at the
Tucson Tasty Show. Thank you to all for amazing sponsors,
and as always, stay tasty Tucson. Hello, this is Wesley's
(27:32):
source with the Tucson Tasty Show. With every Tasty bite
from Veepremiumbeef dot Com, you get Premium beefflavor from the
amazing ground beef to the melt in your mouth Ribbi Steaks.
Every ounce is exceptionally aged for more than twenty one
days giving Verra Earl Premium Beef Exceptional Premium Beef Flavor.
Order online at VEE Premiumbeef dot com. Again, that's ve
(27:55):
Premiumbeef dot com.
Speaker 1 (27:59):
Hi.
Speaker 7 (28:00):
I'm Stephen Kodoroblis, founder of the Tucson Family Food 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
(28:22):
nourishing 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
Ay Tucson.
Speaker 3 (28:33):
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
(28:56):
and discover what you've been missing. Stay Tasty Tucson.
Speaker 8 (29:00):
Our 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
(29:22):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 3 (29:39):
Welcome to the Tucson Tasties Show, brought to you by Soka,
Southern Arizona 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. The Tucsontasti Show is brought to
(30:00):
you by Sokka, the Southern Arizona Art and Cultural alliance
is dedicated to creating, preserving, and advancing the arts. I'm
your host, Wesley Source and this is the Tucson Tasty Show.
Thank you to Chef Ramon and for coming into the show.
Speaker 6 (30:17):
Today.
Speaker 3 (30:17):
We have another amazing guest for you. We have Crispin
the co owner of stax Over in the oor Velly Marketplace.
We still have Tom of s Triple A here in
studio and if you haven't gotten one of his maps,
I think they just got updated and we always have
(30:37):
a couple and the maps show you everywhere you don't
know about in Tucson, so you can go check them
all out. And you also have the little book with
some really cool stuff and yeah, is there anything you
want to add to that?
Speaker 4 (30:53):
Tom, Well, when you're here in town visiting the Gem
and Mineral Show or upcoming Tucson a rodeo parade or rodeo,
please take out just a few minutes and visit what
there is to do in Tucson, because I think you'll
be extremely surprised of the variety of things, especially the
(31:14):
attractions while you're visiting Tucson.
Speaker 3 (31:17):
Absolutely, and if you have any questions on where you
should be going to eat, definitely check out the tastyshow
dot com, scroll through all of our stuff, find a
chef that you love, and go check it out. Because
the local chef community here is just absolutely incredible and
we appreciate you supporting local chick fil a in those
other great area. Hey, Patillo's Hot Talks absolutely incredible, if
(31:39):
you want to go check them out. They're over on
Broadway and Alvernon. But Mama Luis's has some Killers Joe
special and we're talking something that will change your life
or opinion about Italian food if you don't like it,
so definitely go check it out. And the third Generation menu,
it's almost like a secret at the bottom of the menu.
(32:00):
Got to check out the Guido Alfredo at Mamalais's. Who
in their right mind would put smoked pulled pork on Alfredo?
Michael Elafonte, that's who, and he does it really well,
so definitely check it out. And he's probably the only
chef that's actually gotten me to willingly eat kale. I
(32:21):
just want to throw that out. It's really good. But
we're talking about stacks. Stacks, tell us about the concept
and tell us how did you how did you come
up with the concept.
Speaker 9 (32:32):
First of all, thanks for having me today. Yeah, so
Stax Book Club. We are an independent bookstore and coffee bar.
We're about twenty two hundred square feet total. It's really
pretty evenly divided between about four thousand to five thousand
books depending on the time of the year. We carry
a lot of locally made products and goods, so most
of our non book merch is sourced right here from
the community. So we have local makers that you know.
(32:53):
We go through a process of kind of bringing in
the things that we're excited about and kind of giving
them an opportunity to showcase their products, and then we
bring what we consider to be some of the best
of Tucson coffee to our customers. We have a full
service coffee boar. We do coffee, we do lattes, we
do any especial drink you can think of. Plus a
great team menu from my tea company. And then yeah,
(33:15):
locally made pastries every single day.
Speaker 3 (33:18):
Where are you getting the pastries from?
Speaker 9 (33:19):
We are currently working with the Village Bakehouse in Oora
Valley as well. We'vefect yeah, we've parted with a couple
of different folks over the course the first eighteen months
or so and just kind of find that sweet spot
of bringing something that we know is amazing and kind
of makes sense for where we are.
Speaker 3 (33:34):
Fair enough, and the concept of books and coffee, I
mean that one's it's it's it's something that's just it
makes sense. I mean you're sitting down, you're drinking coffee,
you're enjoying a good book, you're enjoying company, and the
atmosphere that you bring to the coffee house is just
next level and it's it's it's it's impressive and I
(33:54):
appreciate the atmosphere that when I when I walked in,
and that's why we invited you on the show. Immediately
I was like, nope, yeah, you got to come to
the show and tell us about what you're doing. And
you do have a lot of local engagement, which is
really amazing. And do you do any special hosting there
at the SAX location.
Speaker 9 (34:14):
Yeah, we are running. On any given week, we have
three to four different events going on. We do host
book clubs. We are a book club by nature, a
place where you can come and gather and talk about books.
I think that's sort of the I'm surely you're talking
about what we wanted to do with the space was
it's not a library, it's not the bookstore that you
traditionally walk through and it's quiet and you browse books,
(34:37):
and that's sort of the end of the experience. It
really is meant to be a social gathering spot. So
we want you to come and order a coffee or
a glass of wine or a beer and browse the shelves,
find somewhere company to sit, strike up a conversation with
either an old fern or a new friend. It's really
about the energy that kind of comes into the space.
So whether you're a reader today or not, we hope
that you come in. There's tasty beverages, there's tasty food.
(35:00):
Eventually something will catch your eye, someone will mention a
book to you, and you too can become a reader
with us. But in terms of event planning, yeah, we
do at least one book discussion a month. Those can
be anywhere between twelve and forty people, which is kind
of a lot. Yeah, it can kind of get to
be a lot at times. We're not in the business
(35:21):
of telling people we don't want to talk books with them, though,
so we do our best to kind of manage some
of those bigger ones. We started to schedule duplicate conversations
of books that we know are going to be popular,
and we're actually kind of taking the discussion series on
the road. We have a couple off site pop ups
coming down. We have one this coming today actually at
Tucson hop Shop, and we have another one in March
(35:44):
at Tucson hop Shop as well. So we're kind of
getting outside of our Ore Valley bubble to help bring
what we do up north to other parts of Tucson
that don't get the opportunity to maybe make the cruise
up Oracle Road quite as often as they'd like.
Speaker 3 (35:59):
Fair enough, and so tell me with the so it's
more than just a coffeehouse because you can get a beer,
or you can get and you can get wine. And
I'm sure you're working with some really cool wineries. What
do you have as far as offerings.
Speaker 9 (36:14):
Yeah, So we try to do everything as local to
the state as we can. So we work with two
different vineyards, one out of Cottonwood called four to eight
and then another one out of Wilcox called Murkin. Sorry
just blanked there for a second. So we try to
keep them in you pretty pretty tight. We have you know,
White Red Rose we have a sparkling We kind of
(36:34):
try to hit all the bases, but keeping it as
local as we can. Same with the beer. We have
a small but nice selection of beer from from Toedo
Brewing down in down in the Wilcox area.
Speaker 2 (36:47):
We also have lived another show actually oh nice.
Speaker 9 (36:50):
Yeah, So I Sal the owner and I go way back.
We actually worked together fifteen years ago on a different project.
So it's kind of like a small Tucson world coming
together when we So we also buy our milk from
his dairy down there. So again trying to keep everything
as local as we possibly can.
Speaker 3 (37:06):
Absolutely, absolutely, And how can people get a hold of
you guys? Is what are the hours?
Speaker 9 (37:13):
Yeah, We're open every single day seven am to eight pm,
special hours based on events. So check out our website
s tax booklub dot com. Find us on social media
at Stax book Club, a Z on Instagram and Facebook.
Speaker 4 (37:26):
Yeah.
Speaker 2 (37:27):
Wonderful.
Speaker 3 (37:28):
And then so I wanted to talk about one drink
that you guys. I walked in and I was like,
I don't know what I want. I probably shouldn't have
any more coffee, but I want to order something to
try it. And it came in a what I would
call a short whiskey glass culture. Yeah, and it was
it was really it was really amazing. I mean it
(37:49):
hit there was cold foam, there was espresso, and then
there was soda water or was it tonic sonic? Yeah,
it's tonic and then Rosemary. And I was like, there's
no way that this is all working together. And the
way that it tied together. Now is that a unique
drink to you?
Speaker 9 (38:08):
Yeah, So we we do a quote like i'd say quarterly,
it's maybe not quarterly. Seasonally is maybe a better way
to say. We do a seasonal menu a couple times
throughout the year. We try to think about, you know,
what makes sense for the season. Tonic, especially when it
gets warm outside. We like the idea of that sparkling.
Speaker 4 (38:27):
You know.
Speaker 9 (38:27):
I think there's a lot of other places in Tucson
that are sort of branching out into these more adventurous
coffee drinks, and we love to see people coming in
and be willing to Yeah, kind of take the faith
that we've tested this enough times to get the mix
of components there just right. But yeah, we have a
great team that you know, we sit down and we
kind of think about what that mean you should look
(38:49):
like start pulling in ingredients and then do a lot
of testing. It's a lot of extra coffee during those
testing weeks. But yeah, we try to try to find
things that the more adventurous palate will enjoy. But also,
you know, if you're just trying to come in for
you know, more traditional beverage, we've got those two.
Speaker 3 (39:05):
Would you have ever thought that rosemary and coffee would
go together?
Speaker 2 (39:08):
Tom never?
Speaker 7 (39:09):
Never?
Speaker 4 (39:11):
But I live in Oral Valley.
Speaker 1 (39:12):
There you go.
Speaker 2 (39:13):
Now I have a new place to go to.
Speaker 3 (39:16):
And uh and and you've got to try one of
the our one of the more adventurous coffees. Now, not
only is it, it's really refreshing. And I would say
that it's an every day or everyday coffee for me,
like I could, I could order that every day and
I'm good. I love Tonic though, so you know it's
(39:37):
I mean, it's it's good. I thought that it would
be more like the Italian sodas that you can find,
but you are. But you definitely, uh did did some
really good stuff there, and we definitely appreciate you in
the community and getting involved. Now, Uh, there's some cool,
cool stuff coming up. You've got You've got a couple
of events that you're gonna be at.
Speaker 9 (39:57):
Yeah, so we've we've got a couple of things we're
doing in store. We're also so really prepping for the
two Sun Festival Books, which is in March, second weekend
in March. I believe, whish I had the date's memorize
that don't but it will be at the U of
A on the U of A Mall in March. It's
like the biggest party. I think it's the third biggest
book festival in the country. And so we will be
(40:19):
there both Saturday and Sunday that week open to close.
We've got about twenty two I think we're gonna be
probably about twenty six authors that will be stopping by
to sign books at our tent. Throughout that event. We'll
have a bunch of new fun merch that'll be debuting there,
We'll have tons of books to sell and mostly just
really be trying to talk to as many people as
we can about what we do up north and get
(40:40):
folks up there.
Speaker 3 (40:41):
Absolutely, and that's March fifteenth through the sixteenth, and that
is at the U of A Mall. Right, if you
don't know where the Uba Mall is, you go down
to the U of A on Campbell and there's a
big metal sculpture and it goes right through to Old Maine.
That's where it's gonna be.
Speaker 9 (40:58):
Yeah, the big big Ras basically from Campbell right now
in the middle of the campus.
Speaker 2 (41:03):
That's awesome.
Speaker 3 (41:03):
And I would say that it's the biggest book festival
in the United States, but I don't know. There's probably
bigger ones.
Speaker 2 (41:10):
It's it is big.
Speaker 9 (41:13):
It's big.
Speaker 5 (41:14):
Yeah.
Speaker 3 (41:14):
Pretty good weather, yeah, no, And it's good weather. It's
better weather for it in March here than it is
anywhere else. I'm still waiting for the the snow forecast
to come in because we are getting to you know,
we're getting into February and it's snowed every year. But
we'll see what happens towards the end of the year.
Thank you for joining us today at the Tucson Tasty Show.
(41:35):
Thank you Tom for being here, Thank you Crispin for
being here. And we're going to take a short break.
We'll be right back and we're going to have Mike
from Harbottle and as always, stay Tasty Tucson. Hello, this
(41:56):
is Wesley Source with the Tucson Tasty Show. With every
Tasty bite from me epremiumbef dot com. You get premiumbefflavor
from the amazing ground beef to the melt in your
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
than twenty one days, giving verra or Ol Premium Beef
exceptional premium beef flavor. Order online at ve premiumbef dot com. Again,
(42:18):
that's ve Premiumbeef dot com.
Speaker 7 (42:24):
Hi, 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
(42:44):
make sure every child in our community has access to
nourishing 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 3 (42:58):
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
(43:20):
and discover what you've been missing. Stay tasty Tucson.
Speaker 8 (43:24):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
to 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
(43:47):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 3 (44:00):
Welcome back to the Tucson Tasty Show. The Tucson Tasty
Show is brought to you by SOCCA. The Southern Arizona
Art and Cultural Alliance is dedicated to creating preserving and
advancing the arts. I'm your host, Wesley Source and this
is the Tucson Tasty Show. Thank you for joining us today,
and thank you to all of our amazing sponsors. That's
verra O Premium Beef. You can find them at Vepremiumbeef
(44:21):
dot com. Local First, Arizona, Tucson Family Food Project, Pertillo's
hot Dogs and Socca. Don't forget to friend, follow, like, subscribe,
share and repeat. You can find us on Facebook, Instagram,
really anywhere. Just look for the Tucson Tasty Show and
we'll pop up YouTube and that's how you're gonna be
able to see all the cool videos that we have
(44:44):
and check out all the tasty food. In the studio,
we've got Mike from Harbottle back in the studio. How
you doing today, Mike? How you doing, Mike?
Speaker 6 (44:53):
I'm doing great. Good morning.
Speaker 3 (44:55):
It helps if I turn on your mic. You're with
Harbottle Brewing Company and the home of the Americant Gurkin
Home with the Pickle Beer, and you've got some you've
got some really other other great beer as well. And
you're located over there in Pelverti and Aho. Yes, and
you were you were a two time host of the
(45:17):
food truck Food Fights rode to Snoop Dogg Arizona Bowl,
which was a wild ride and super excited to you know,
get it planned out better this year. Excuse me, but
tell us about tell us a little bit about what
you guys do at Harrbottle.
Speaker 6 (45:36):
So we we really try to focus on on a
couple of different aspects of beer.
Speaker 4 (45:41):
One.
Speaker 6 (45:41):
I love to drink beer, so you'll find that none
of our beers are wildly high in alcohol. We usually
cap things around seven percent, which is still pretty high
by a lot of standards. But it's one thing I
enjoy being able to have more than a pint and
then go okay, well I got it. I got to
stop drinking now.
Speaker 3 (46:01):
So I do.
Speaker 6 (46:03):
I do usually keep things towards the five six percent range.
Some of that is out of necessity. We have a
pretty small system, so if I want to make high
alcohol beer, then I need to make smaller batches to
get to get the gravity, and I need to make
a higher alcohol beer. But I really enjoy We've always
been about brewing classic styles. In fact, that's a book
(46:25):
I read as a as a homebrewer. A lot of
homebrewers no written by a very famous homebrewer, and just
kind of going through that book brewing literally classic styles
of beer. That's how I kind of cut my teeth
on brewing because it was easy to go, Okay, well
let me get a porter. Now I'll brew a porter,
kind of compare the two. And so really we were
just we're very I don't want to say we're not
(46:46):
a mundane brewery, but we just love sticking with the
classic styles. And then all of a sudden, you know,
American Gurkin comes out of nowhere and kind of just
throw a wrench at all of that, and now we're
doing all kinds of crazy stuff.
Speaker 3 (46:58):
And that's it's a sour base, right it is.
Speaker 6 (47:00):
Yeah, it starts off as a goza. It's like a
salty sour, and.
Speaker 3 (47:05):
That's a it's a really unique flavor to have just
as a base. And it's you actually have one that's
really uh really on the sour side, but Brett.
Speaker 6 (47:16):
The Brett Savage, So that there's there's two different kind
of well, it's three different schools of thought when it
comes to sours. And I used to be strictly barrel
age sours are the only real sours, you know. I
used to there's a very a very famous like beer
scientist that always kind of likened the kettle sour, which
is what our sour is now the gurkin to microwaving
(47:41):
a steak, and he's like, you can, you can microwave
a steak and it'll get it done, but you're not
gonna get all that delicious, you know, melanoid and characteristics
from it. Put it on a grill and really making
that steak shine. And so for me, I know, I'm
just saying it, I kind of want to cry a
little bit, but that was kind of my school of
(48:01):
thought for so many years. Like so, Brett Savage is
a barrel age sour. It actually barrel aged for five years, okay,
and to me that was like the only sour beer
there could be. You know, it has to be barrel aged.
And then you know, I grew up a little bit
and realized, you know, there's a lot of really cool
flavors you can get out of doing kettle sours and
that kind of stuff. But the Brett Savage is aptly
named for being it's it's a savage beer. It is
(48:24):
aggressive and I know you've tried it, yes, it's it's
a very aggressive.
Speaker 2 (48:28):
I mean it hits.
Speaker 3 (48:29):
I mean it literally makes you pucker. Yeah, it's probably
the first time I've ever tasted something that's on the
sour spectrum that I met, like, oh, give me a break,
that's not sour.
Speaker 1 (48:37):
Yeah, yeah, no, it hits though.
Speaker 6 (48:38):
Yeah, it's beyond sour too, because the Brett is a
type of yeast that shoes pretend of Micey's and so
that Brett is funky and a lot of the descriptors
come they say horse, blanket, sweaty goat, barnyard. These are
all descriptors. So it's not really selling it when you
tell people this, like oh, let me get a let
me get a pint to that, Like, have you ever
(48:59):
had brett before?
Speaker 4 (49:00):
Oh?
Speaker 6 (49:00):
No, it's fine. I'm like you should taste it first.
We don't try to discourage people. We want them to
know what they're about to get into because.
Speaker 3 (49:07):
It's a very aggressive and that's not the base for
the American girkin.
Speaker 6 (49:11):
No, so that one is, like I said, a barrel
age sour American girkin. We do a process called kettle souring,
so quite literally, we in the boil kettle we add bacteria,
healthy bacteria, primarily Lactobacillus, which is the same bacteria found
in yogurt. In fact, our bacteria is cultured from yogurt.
So it's about twelve different strains of lacto bicillus that
(49:34):
we're getting out of yogurt and inaculating our wort with that,
and then it sits warm in a kettle for about
twenty four to forty eight hours about one hundred degrees
and that just allows that bacteria to thrive and it
starts to eat those sugars and produce a lot of
lactic acid and make it nice and tart, and then
we boil it and kills off the bacteria and then
(49:55):
we just you know, pitch yeast as we normally would
and ferment it out the sour wort.
Speaker 3 (50:00):
So it's like sour dough. I mean, that's very similar
to sour dough bread.
Speaker 6 (50:03):
It's very similar process.
Speaker 1 (50:04):
Yeah.
Speaker 6 (50:04):
Yeah.
Speaker 3 (50:06):
And then and then with the pickles, now you're using
you're using a local pickle producer and here in Arizona Roa.
Speaker 1 (50:13):
Yeah.
Speaker 6 (50:13):
So we the more this beer grew, the more we
knew we wanted to reach out to someone locally, so
you know, shout out to missus Clein's pickles up in Phoenix.
They were awesome to work with. I emailed them out
of the blue and just kind of told them, I say, hey,
I'm a I'm a small brewery and Tucson, and we
make this beer. And we were buying pickles from restaurant depot.
It's five gallon buckets of the time, and they're fine,
(50:35):
they don't really taste great, but it's a beer. And
so I told them like, look, I'm just buying these
these pickles from restaurant depot and I want to work
with someone local. And didn't know that they were local.
I've been buying their pickles for years and when I
googled local pickles, they popped up and and they responded
back with an email within five minutes, and I'm like, heck, yes,
let's do this. They sent their rep down the very
(50:57):
next day bringing his samples, and then next weekend we
got invited to go up to missus clients and tour
the facility and see how they make pickles. And so now, yeah,
they make a brine for us that they package up
and sound to us and we that's been a great
relationship there. Awesome pickles and my favorite pickles actually and
(51:17):
the only people I know that make a really good
spicy deal pickle. Yeah, that's not sweet, it's just spicy deal.
Speaker 3 (51:23):
All right, Well, we have to definitely try I think
we've tried those before, but yeah, yeah, no, definitely tasty
on the American gurkin. And then you have a couple
of different flavors. You have the spicy gurkin, you have
the kool Aid girkin, but then you have the original,
the original. Yes, And did you bring anything in for
(51:44):
us today?
Speaker 6 (51:45):
I did so, nothing crazy today. I think I thought
would keep it a little bit simpler. So going back
to classic styles, I brought our check style pilsner into.
Speaker 3 (51:52):
Okay, all right, and tell us about how I mean, well,
you're looking at a beer. There's to be like a base, right,
There's a base that every beer has, and it's what
three ingredients? Four ingredients.
Speaker 6 (52:06):
So traditionally, yeah, beer was three ingredients. It was it
was water, hops and barley. There was kind of the
German brewers called that the Rhine Heights. That was the
German purity law, which sounds bad, but it's just talking
about beer being three ingredients and being beer.
Speaker 3 (52:21):
They're talking about beer, not yes, And so.
Speaker 6 (52:25):
That German purity law was only those three ingredients were
allowed to be brood and.
Speaker 3 (52:28):
Beer, and it's still standing as well.
Speaker 4 (52:31):
It is.
Speaker 6 (52:31):
And so years later Louis Pastor would discover yeast is
a real thing, and so technically now four ingredients including yeast.
Back then they just thought, you know, I used this
magic stick and I stir the beer and it turns
an alcohol. They didn't realize that stick was covered in
yeast and they were just inoculating each batch with the
same yeast over over again. So yeah, so every beer
(52:53):
starts off with your what they call a base malt,
which is going to be like a pale two row
or a pilsner malt. And pretty much all beer is
made with barley is gonna be your base. I mean,
there are other ingredients you use, oat, sweet rye, but
mainly barley, and it's gonna be roasted at various levels.
So like your lightest being like a pilsner malt, and
so that's what obviously you use making a pilsner. It's
(53:15):
a very very light, it's just a golden light straw
colored grain. And then you can, you know, two row
is roasted a little bit more, has a little more
color and it gives a little more red hues, but
still very pale. And then you get into you know,
different types of munich malt and Vienna malts which are
higher roasted. Still now you start introducing like nice little
red notes. And then you move into your your caramel
(53:38):
malts or your crystal malts, which are roasted even higher,
and they'll start offering like deep reds and that kind
of color. And then you move into your you know,
your roasted barley, your chocolate malts, and your black malt,
where you get that really nice like black coffee, dark
chocolate notes, and it's like that's pretty much, you know,
that's that's your palette of colors to work with when
(53:59):
you're making beer for the most part.
Speaker 3 (54:01):
All right, so where would this one fall in? And
we get about a minute minute left, all.
Speaker 6 (54:05):
Right, so in less than a minute, so this beer
starts off very traditional. Everything about this beer is traditional.
We use a floor malted German pilsner malt, which is
about ninety percent of the grain bill. Then we color
it with just a little hint of some munich malt,
just to give a little bit of depth to it,
not much. And then what's called dextrin malt, which is
(54:27):
still a pilsner malt, but it has a lot of
residual sugar left behind, so it adds a little more body,
a little more head of retention, gives nice lacing down
the glass, and it kind of just kind of rounds
out the beer overall. And then classic German hops. We
use Checksaws hops in this beer, so a very nice
classic check style hop and that's it. It's a kind
of a no frills, just delicious pilsner.
Speaker 3 (54:48):
We're gonna crack one of those open and try that out.
But you can go down to Aha and Pelverty and
try one for yourself. You got to check them out.
A hard bottle brewing company. When Mike's down there, he's
the one with the big beard. Yeah, hard to miss.
And of course, as we go into the end of
(55:12):
the show, thank you to all of our amazing sponsors,
Thank you for joining us today on the Tucson Tasty Show.
Thank you to our special guests, and thank you Vera
Earl Premium Beef, Local First, Arizona, Tucson Family Food Project,
Pertillo's hot Dogs, and Soaka don't forget to friend, follow, like, subscribe,
repeat our share, and repeat Thank you for tuning in
(55:34):
the Tucson Tasty Show. Remember to save every delicious bite
and keep those taste buds excited. We'll see you soon
and steady Tasty Tucson. Hello, this is Wesley Source with
the Tucson Tasty Show. With every tasty bite from v
(55:54):
Epremiumbeef dot Com, you get premium beef flavor from the
amazing ground Beef, the melt in your mouth Ribi steaks.
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Speaker 4 (56:18):
Hi.
Speaker 7 (56:18):
I'm Stephen Coodoroblis, 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
(56:42):
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 3 (56:52):
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
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(57:15):
and discover what you've been missing. Stay Tasty Tucson.
Speaker 8 (57:18):
Spark Project Collective the world's first tattoo, body piercing and
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(57:41):
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