May 5, 2025 • 57 mins
🔥 New Episode Alert!
🍷🍽️This week on The Tucson Tasty Show, we’re turning up the heat with Cookin' With Cort and sipping on perfection from Page Springs Cellars!
🍇🔥 Get ready for an epic culinary adventure as we dive into Cort’s bold flavors and pair them with Arizona’s finest wines.
🍷✨ Expect mouthwatering recipes, expert wine pairings, and a few surprises along the way!
🎙️🍽️ Don’t miss this delicious fusion of food, wine, and fun.
📅 Tune in & taste the magic!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
🍷🍽️This week on The Tucson Tasty Show, we’re turning up the heat with Cookin' With Cort and sipping on perfection from Page Springs Cellars!
🍇🔥 Get ready for an epic culinary adventure as we dive into Cort’s bold flavors and pair them with Arizona’s finest wines.
🍷✨ Expect mouthwatering recipes, expert wine pairings, and a few surprises along the way!
🎙️🍽️ Don’t miss this delicious fusion of food, wine, and fun.
📅 Tune in & taste the magic!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
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Transcript
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 3 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:37):
Welcome to the Tucson Tasty Show, brought to you by SOAKA.
The Southern Arizona Art and Cultural Alliance SOCCA is dedicated
to creating, preserving, and advancing the arts, and we're proud
to have them as our presenting sponsor. A huge thank
you to all of our sponsors who make this show possible.
That's Vera Earl Premium Beef, Tucson Family Food Project, Local
(00:58):
First Arizona, Tillo's hot Dogs, and of course, Sokka. Before
we dive in, don't forget to visit the Tastyshow dot com.
That's where you can listen to past episodes, discover exclusive content,
and best of all, join the Tucson Tasty Show. Membership
program members on lock secret menu items, score exclusive rewards.
(01:19):
And even a surprise restaurant gift card. And we also
have an exclusive dinner or dining experience coming up. We're
hosting a one night only private din dinner with Chef
Yanos at Studio Yanos. We're also going to be recording
the TV show and that's April sixteenth. There's only twelve
(01:40):
seats available and this incredible. It's an incredible multi course meal,
all drinks, gratuity and an intimate evening of incredible food.
Be a part of the show. Head to the tastyshow
dot com to reserve your spot today. We have a
fantastic lineup for you. First jumping in as a guest
(02:00):
co host is Sonora from vera Earl Premium Beef. How
you doing today?
Speaker 4 (02:05):
I am doing great. Thanks for having me.
Speaker 2 (02:07):
Thanks for coming back into the show. We've been missing you.
We always have everybody listens better or more when you're
on the show. You have such great insight. Thank you
for being here.
Speaker 4 (02:18):
Absolutely.
Speaker 2 (02:19):
Later in the show, we'll be chatting with Grey Gotterman
from Laramie the Sellers, who's going to talk about their
big wins at the Governor's Cup this year. But first
we're diving into Southern comfort food with a caterer who's
making big waves, and that's Chef Court Smith of Cooking
with Court.
Speaker 5 (02:39):
How you doing, I'm doing so good. I'm so happy
to be here.
Speaker 2 (02:42):
Thank you so much for being here in studio with us.
This segment of the Tucson Tasty Show is brought to
you by Vera Earl Premium Beef, bringing you that ranch
to table quality you can taste. So Courtney, Eric Court,
Welcome to the Tucson Tasty Show. You're known for incredible
Southern comfort dishes. Tell us how did you get started
(03:03):
in the culinary world.
Speaker 5 (03:05):
So, I have always loved food since I was a kid.
I've always been the foodie. Like Green Eggs and Ham
was always my favorite book. Like all the movies I
could remember as a child, my favorite part was always
the food scene. I would watch Food Network growing up,
Like I've just been obsessed with food, and I always
became the person to prepare, like the gatherings, like I
(03:30):
make the food for everyone. And then in twenty nineteen,
it was kind of like I was at a basically
like a transition in my life where I wasn't happy
doing what I was doing, So I started working with
the friends dad who owned a catering business, and he
taught me some things, and then that kind of slowed
down and I just needed some money, so I started
kind of doing my own thing on the side, and
(03:52):
literally that's where it took off. I posted one meal
on Instagram. I started doing meal preps. That's where I
first started doing, was meal preps. People want the convenience,
so it kind of blew up from there, and then
I was also working a part time job and then
I was like, you know what, The Instagram page was
taking off, and people wanted not the healthy food, they
wanted the food I was preparing for my family and friends.
(04:15):
So I was like, you know what, let.
Speaker 6 (04:16):
Me let me just right.
Speaker 5 (04:19):
So I was like, let me just give it a shot.
And it started off kind of slow at first, but
then it kind of just took off. And so from
that I went to just doing lunch specials, running all
around Tucson, like delivering food in my one bedroom apartment,
like just kind of trying to make my rent. To
be honest, like it was, I was trying to pay
my bills and I was using my skill to get there.
(04:41):
And then pandemic hit had to take a little break
and worked at a warehouse, which I hated for six
weeks until I was like, what can I do to
get back into this, you know, making food for people?
And so I came up with a concept of soul
Food Sundays, which is basically like just a day that
(05:01):
in the African americanmmunity, we prepare a big meal.
Speaker 7 (05:05):
And I think in every community that's yeah, ye, I
don't know, it's like a really big thing to like
get together and have a comforting meal.
Speaker 5 (05:15):
And then the pandemic times people were stuck in house,
I would offer like I would deliver deliver a contact
list delivery and so I leave it at the door
and that was that. And then slowly that transition to
like me being a caterer. People like, oh, well, can
you cook for this party? And I was like okay,
like let's make this transition. So I transitioned to fully
(05:39):
catering and now I offer pop ups around town. I
have collaborations with some organizations that I do soul food Sundays,
soul food Wednesdays, and I also have a Taco Tuesday.
Now I don't only just do soul food, but I
do Mexican food. I do honestly, whatever the customer wants.
Speaker 2 (05:58):
So yeah, all all food heels in some way or another.
So definitely it's yeah, and it's Tucson food. I don't know.
Tucson food for me is that's my comfort food. But
that's because I grew up here, right and I but
then my grandparents are from Kentucky, so you know, I
(06:19):
also have that influence. It's definitely a fun time. But
you know that family meal is really where it's happening,
and that's you know, that coming together and it doesn't
matter what's happening in the house exactly, it's just a
moment to come together and enjoy a meal and break
bread and really, you know, get centered for the rest
of the week. Or we try to have dinner every
(06:41):
day we're at home. We everybody has to come to
the table to eat.
Speaker 6 (06:45):
No exactly.
Speaker 5 (06:46):
And so what I realized too with bringing the whole
soul food sunding thing is there's a lack thereof in Tucson,
which is soul food cuisine. A lot of people don't
even know what it is, to be honest, I so
I find joy and educating people like this is what
I grew up on my Granny's from East Texas, like
these are the meals that I was raised on, and
(07:08):
also giving people because we have a lot of transplants here.
They come here and they're like, where do you guys
get soul food? So it's nice that I can be
that for them because there's not a lot of options
out here.
Speaker 2 (07:19):
I think there's two places offhand that I can think of,
one that's really good and one that's okay.
Speaker 5 (07:24):
So definitely, so it's nice that I can get that consistency.
You know, they know what to expect when they're going
to get a plate for me.
Speaker 2 (07:30):
I always I always look at the grits and the greens.
Those are the two things I look at. If you
can if you can execute greens properly, and then the
grits so they're not either overcooked or undercooked, and then
adding those flavors in and kind of you know, no, And.
Speaker 5 (07:51):
That's my favorite thing. It's like when the transplants come
and they they're ordering food for me and they're like,
so where are you from, And I'm like Tucson and
they give me this look like we'll see if you're not. Yeah,
Like like we'll see if the food is good. And
so they go eat the food and then they come
back and they're like it was amazing, Like it was
so good. I'm so happy I found someone who could
(08:14):
make call of greens like exactly, exactly.
Speaker 2 (08:19):
No, then I agree one percent. What would be one
thing that you absolutely have to order every time somebody
calls in, like, you have to order this with your
meal because you just need this food.
Speaker 5 (08:32):
So it has to be the macaroni and cheese, the
baked macaroni and cheese. Oh no, which I brought today
because that is like.
Speaker 2 (08:40):
Is that what you had that at the Saver event
right with Socca? And we were very excited to be
there and be a supporter of Saver as well as
their supporter of us our savor Socca. And uh so
you had you're you brought that mac and cheese at home?
Speaker 6 (08:57):
Yes, I did.
Speaker 8 (08:58):
You're for surprise excited like mac and cheese one.
Speaker 2 (09:03):
Yeah.
Speaker 5 (09:04):
Everyone loves the macaroni and cheese. Sometimes they get double
like that's so during the holiday season on Thanksgiving and
I offer like a taken bake type of thing. So
I have people who've been ordering this macaroni and cheese
for years, like it's a tradition in their household to
get cooking with cort macaroni and cheese.
Speaker 8 (09:21):
So I mean, I think that's a test ofment to
your skills, your recipes, your food right there, that not
only are people returning, yes, but they're returning and for
holidays like that is a that's a big thing, you know.
Speaker 4 (09:34):
I mean, that's that's important. So that's that's awesome. I'm
even more excited to try it.
Speaker 5 (09:39):
I have so many loyal customers who were with me
when I was running around town for doing lunch specials,
so it's like it's nice to see them with me
on this journey. The qualities still remain the same because
they're still absolutely coming back awesome.
Speaker 2 (09:53):
Gordon Ramsay's favorite dish outside of beef Wellington is mac
and cheese. But it's it's mom's mac and cheese. And
there's been lots of chefs that have tried to make
his mac and cheese or make him mac and cheese,
and it's always funny to see his reactions. We were
watching one of the new episodes of Kitchen Nightmares last night,
and it was actually a English gastropub in Galveston, Texas.
(10:17):
No Austin Texas, someplace in Texas. There's too many places
to anyways, No, it was a good episode, but they
were they were overdoing the everything and like the Scotch
egg and stuff and they tried to give him mac
and cheese and all kinds of stuff and it was
just like, please stop.
Speaker 5 (10:38):
It's one of those things like either it's really good
or it's really not.
Speaker 6 (10:41):
It could go either way.
Speaker 2 (10:43):
He took a picture of the Scotch egg and send
it to his mom and was like, can you identify
this dish? And I don't know what the response was,
but I'm sure it wasn't great, but it was a
really cool episode and yeah, anyway, sorry, So we've got
about a minute and a half left. What are some
(11:05):
of the challenges and rewards of being a caterer in Tucson.
Speaker 5 (11:09):
So the challenges at this current moment are that I'm
kind of doing this by myself, so it's a lot
of work doing all of it, from the shopping to
the promotion, just playing every role of my business right now.
That has to be the most challenging. The rewarding part
is just seeing everyone's reaction and basically just this year
(11:31):
has been so great, so many opportunities have been presented
to me. So it's like all this work from all
these years, I'm starting to finally see some of the
fruit from you know, the tree type of situation. So
that is like what motivates me is basically fulfilling the
need that is needed in Tucson. Like absolutely, it's fulfilling
(11:51):
that for people and it makes me happy.
Speaker 2 (11:54):
Thank you so much, And this segment is brought to
you by Viral Premium Beef. Thank you for being an
amazing sponsor. Thank you for being here in the studio today.
And before we head out, are you a local business
looking to get in front of thousands thousands of engaged
food lovers advertised with the Tucson Tasty Show and let
the let us tell your story. Visit the Tastyshow dot
(12:18):
com to learn more about our customs. Up next, we'll
talk about what makes Southern cuisine so special and how
Chef Court is bringing that flavor to Tucson. Stick around
and stay tasty Tucson. Hello, this is Wesley's source with
(12:48):
the Tucson Tasty Show. With every Tasty bite from me
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 verra or Ol Premium Beef Exceptional
Premium Beef Flavor. Order online at ve Premiumbeef dot com. Again,
(13:10):
that's ve Premiumbef dot com. Hi.
Speaker 9 (13:15):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(13:39):
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 2 (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. What 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 10 (14:15):
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Speaker 6 (14:22):
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Speaker 10 (14:23):
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Speaker 2 (14:48):
Welcome to the Tucson Tasty 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, Wes Lee Source. Welcome
back to the Tucson Tasty Show. Brought to you by Sokka.
(15:09):
The Southern Arizona Art and Cultural Alliance is dedicated to grading, preserving,
and advancing the arts. We're here in studio with Sonora
from Vial Premium Beef and Chef Court from Cooking with Court,
and we're having a fun time here in studio and
Sonora was just about to tell us how to order
(15:30):
a quarter of a cow. So why don't we talk
about that really quick?
Speaker 4 (15:34):
Yeah?
Speaker 8 (15:34):
Sure, So for anybody that knows us, we do have
a storefront down in Sonoita. You can order from us online.
You can leave with a pound of ground beef. You
can order a pound of ground beef. But we also
do everything all the way up. You can actually go
all the way up to a whole cow if you
really wanted, if you have the space. But unlike a
lot of traditional ranch to table programs where you pre
buy a share essentially you and you kind of just
(15:59):
get that based on hang weight and a price per pound,
we do ours a little bit different. They're more like packages.
So they're a set package and you get the same
amount of steaks every time you order it, the same weight,
and so we kind of built them so that you
don't get one hundred pounds of ground beef if that's
not what you're looking for. You know you're going to
get so many pounds of Rabbi's. You know you're gonna
(16:20):
get so many pounds in New York's. And instead of
buying a shared that is you know, six months out,
you order it and we can have it built up
within twenty four to forty eight hours, depending on the
size of the package.
Speaker 2 (16:32):
So, and it's that mommy flavor you're missing from all
your other meat or beef. You're a grocery store beef
and just don't take our word for it. Go to
Vepremiumbeef dot com and order today. It's the best changing,
life changing.
Speaker 4 (16:51):
I mean, I'm not gonna say yeah it is.
Speaker 8 (16:53):
I mean I'm biased, but it is like it's twenty
one day dry age, sway dry aging the entire carcass.
So everything including our ground beef, is dry aged, and
so it brings out a more intense beefy flavor. Some
people say it's butterier, butterier or nuttier in flavor.
Speaker 2 (17:08):
I would say nuttier.
Speaker 4 (17:10):
He likes to use that umami word.
Speaker 2 (17:12):
Well, it's it's something that my chefs.
Speaker 4 (17:14):
It is true. It is true.
Speaker 8 (17:16):
But but anyways, and then it's all high choice or
prime as well. So and then we're also hormone and
ambiotic free. We're verified natural, so we kind of do everything.
It's all grass raised grain finish, so you do get
more of that marbling inside of it. You know, I
always tell people fat equals flavor, so all that internal
fat not only helps with the tender tenderness, but it's
also flavor there. And then combine that with a dry
(17:38):
aging and I'm not gonna lie like you will get spoiled, but.
Speaker 2 (17:41):
Well it's easier for your body to process because you
don't have all that extra stuff. And I mean you
do really have a really cool website as well, and
look at that.
Speaker 4 (17:52):
He's awesome.
Speaker 2 (17:54):
And by now is how I go get on here?
And then you have that those beefs nacks as well,
the jerky and everything we do.
Speaker 4 (18:03):
Yeah, we have hot dogs, I do.
Speaker 8 (18:06):
Yeah, that's that's our new hopefully it's our March Madness launches.
We have new hot dogs coming in. We're calling them
stadium dogs or quarter pound dog so they're nice and
big and again it's so it's going to be not
only are they made with twenty one day dry age
(18:26):
ground beef. They are all chuck hot dogs, so it's
not trimmings, it's not anything else. It is literally the
equivalent of chuck roast in a hot dog that's been
dry age for three weeks. Like you, the flavor is
just top notch. Like you, guys can be so excited
when we get them in.
Speaker 2 (18:41):
And just really quickly. I do want to say thank
you so much for supporting the the Masonic Charities recently.
You donated to the Baked Steak and what an incredible
flavor on that baked steak. They didn't know what to
do with it, honestly, but and and that was that
was incredible. I did a whole video. You got to
(19:03):
go to YouTube and check out the Tasty Show five
to two. Oh. We did a walk through on how
to make baked steak and talking about southern Southern cuisine.
That is a comfort food for sure. Have you ever
done a baked steak.
Speaker 6 (19:16):
Court I'm not too sure. I do smothered steak.
Speaker 5 (19:20):
I don't know if that's it's similar.
Speaker 2 (19:22):
So you get a tougher piece of beef. And I
asked for top round from vera Earl and they said no, no,
would you give us instead?
Speaker 8 (19:33):
Yeah.
Speaker 2 (19:36):
It was like, okay, we're gonna upgrade this a bit.
And you know what, incredible flavor. But you bread the
out or your you flower the outside, you fry it.
I always like using olive oil because I like the
flavor of all oil. But it's a healthier oil as
well because of the mego threes and everything else. We
can we can do a rabbit hole in that, but
we're not going to. But and then once you have
(19:58):
everything seered up on the outside, you're just searing it up.
So lock everything in and then you take it. You
put it in a big pan. Usually you do enough
portions for the whole family. You pour gravy between everything
you put in the oven, and you forget about it
because that's what's for dinner.
Speaker 6 (20:14):
Let it fall apart, right and.
Speaker 2 (20:16):
Then once once you pull it out, you put it
over the top of mashed potatoes. You scoop that gravy
is the next level gravy.
Speaker 11 (20:24):
Now.
Speaker 2 (20:25):
One thing that I forgot to do is when I
did the walkthrough, was you gotta cover it. Definitely cover
it when you're put it in there, because you don't
want anything to evaporate. But yeah, I'm my mouth is
watering and thinking about it again, so definitely definitely need
to check that out. So you brought some tasty bites
in for us, and why don't we go through what
(20:48):
that is? Why you brought it in, Why it's your favorite?
Speaker 5 (20:51):
Okay, So I brought my baked macaroni and cheese. This
is my number one cellar. Everyone enjoys it.
Speaker 6 (20:59):
I enjoy it.
Speaker 5 (21:00):
It's a recipe that my granny taught me how to make.
Throughout the years, I've tweaked it and added my own
little things, so now it's like, Okay, I can make
this in my sleep. This is the macaroni and cheese
that everyone loves. So I wanted you guys to try it.
Speaker 2 (21:15):
Thank you.
Speaker 4 (21:16):
I'm so excited.
Speaker 2 (21:17):
Well let's get some forks out and some plates so
we can make everybody at home listening jealous and anybody
that's watching on YouTube jealous as well.
Speaker 6 (21:28):
I think it's still warm too.
Speaker 2 (21:30):
Oh perfect. We don't judge on temperature ever, because we
want to make sure that it's even for sure.
Speaker 8 (21:41):
I just I just got to say while she's prepping this,
like you know it's going to be a good baked
mac and cheese. When you've got that nice like slightly burnt,
kind of caramelized cheese on top cheeses.
Speaker 4 (21:52):
That's to me, that's so big.
Speaker 8 (21:54):
Like there's so many times that you get mac and
cheese and it's just I don't know, like you can
make on the stove top, but there's something about when
you finish it like that that's you.
Speaker 4 (22:05):
Yeah, I'm just really excited, as you can tell.
Speaker 2 (22:08):
You know, I'm gonna say, you know, one of the
things that we always put in our spaghetti sauce or
try to anyways, is the knucklebones from from the cow
because it gives you that or the marrow melts into
the sauce and everything just gives you that that extra
layer of flavor. But you have marrow bones as well.
(22:29):
I would actually roast those and and use it as butter.
Speaker 1 (22:33):
Uh.
Speaker 2 (22:34):
And you also do you do the fat right? You
sell the fat?
Speaker 4 (22:42):
We do, yes, well we sell sew it.
Speaker 2 (22:44):
See it there it is. I always the finished product
is is tallow and it's the my favorite way of
making donuts or anything else because it's the original way
is with the beef tallow uh. And uh, you should
try with popcorn, uh, beef tellow popcorn uh? And then
(23:06):
or bacon bacon popcorn.
Speaker 4 (23:08):
Used grease bacon.
Speaker 2 (23:11):
Yeah, all right, so we got this mac and cheese. Now,
this is one of my favorite things and definitely like
this is what everybody needs to like try when they
when they call you. So let's check this out, O.
Speaker 4 (23:28):
Show good thank you.
Speaker 2 (23:32):
You're using quite a few different cheeses in there, Cheddar.
I'm not gonna list them out.
Speaker 8 (23:39):
Uh.
Speaker 6 (23:41):
Is he really gonna that good?
Speaker 4 (23:43):
It's got like a little bit of tang to it.
That's good Swiss. No, all right, this is a secret
recipe obviously.
Speaker 2 (23:58):
Well it's obviously.
Speaker 6 (23:58):
I just love when some Yes, I'll give you that
for sure. Extra mmm, oh this is really good. Thank you.
Speaker 4 (24:08):
I can see this being such a good bite for me. Again.
Speaker 8 (24:12):
I don't have Southern comfort food very often, but when
I do, I love like to get a little bit
of everybody.
Speaker 6 (24:18):
Yeah, my best friend is that same way.
Speaker 5 (24:20):
She gets a bite of her macaroni, a bite of
her beans, a bite of the corn bread, like the
macaroni and cheese with the sweet potatoes. That that's so good,
the sweet with the savory. I've always been the one
that don't. I don't like when food.
Speaker 2 (24:37):
You know, I'm gonna call out right now that you
know Gordon Ramsay needs to try this maxazine because this
is good. This is really good.
Speaker 6 (24:45):
Thank you so much.
Speaker 2 (24:46):
I don't know if he ever will, but you know
I can say that he needs to.
Speaker 8 (24:50):
Yeah.
Speaker 5 (24:51):
So one of my goals this year is actually to
get it and basically in small delis and small grocery stores.
I would love to do like the take and bait
concept that I do for Thanksgiving, but have it available
year round so people can go grab it when they
want a quick dinner or they have a dinner party
(25:11):
or whatever the case may be. But just making it
available for taking bakes year round. So that's something that
I really want to get into.
Speaker 2 (25:22):
It's just so good. That's how you know good food, right,
I mean, that's how I listen when I'm feeding everybody.
Once I've served, all the food's out, and everybody just
as quiet. It happens at every party.
Speaker 6 (25:36):
And I'm just looking at around like so what do
you think, yep?
Speaker 2 (25:43):
Or or we're nice to serve everybody, And I'm still
in the kitchen trying to clean up or do something,
and I'm like I'm just listening and everything just goes quiet.
I'm like, yep, there it is.
Speaker 4 (25:51):
That's all you know.
Speaker 6 (25:53):
I'm glad you guys enjoy it.
Speaker 2 (25:54):
This is really incredible. Thank you so much. And again
we have about a minute left, so tell us how
can everybody get a hold of you? How can everybody
experience this?
Speaker 5 (26:05):
Okay, So you can find me on Instagram and Facebook
cooking with Court co O K I n W T
c O RT and I also will be at brick
Box March sixteenth for Soul Food Sunday as well as
Playground on March twenty six for soul Food Wednesdays with
Blacks Friday.
Speaker 2 (26:25):
Well, what I can say is that brick Box is
one of our partners membership programs, so everybody needs to
check out break Box. They are downtown and what a
better excuse than to go down and get some good
soul food and some of their incredible drinks. They're doing
some really fun stuff down there and their support.
Speaker 5 (26:47):
From it's just I'm thankful that they gave me the space.
Speaker 2 (26:51):
To thank you, O Case my Food, thank you so
much for joining us in the two Suntacey show up. Next,
we're going to talk to another culinary expert and as always,
stay tasted the Tucson.
Speaker 11 (27:14):
Hello.
Speaker 2 (27:15):
This is Wesley's source with the Tucson Tasty Show. With
every tasty bite from vepremiumbef 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 ear ol Premium Beef
exceptional premium beef flavor. Order online at vee premiumbef dot com. Again,
(27:38):
that's ve Premiumbeef dot com.
Speaker 9 (27:43):
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 face,
family's nutrition and a child's educational outcome. Together, we can
(28:03):
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 2 (28:16):
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. 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
(28:39):
dot com and discover what you've been missing. Stay Tasty Tucson.
Speaker 10 (28:43):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a 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
(29:06):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (29:21):
Welcome to the Tucson Tasties Show. Brought to you by SOCCA,
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
(29:42):
the Tucson Tasty Show. I'm your host, Wesley's Source. The
Tucson Tasty Show is brought to you by SOCA. The
Southern Arizona Art and Cultural Alliance is dedicated to creating, preserving,
and advancing the arts. This segment of the Tucson Tasty
Show is brought to you by via Oral Premium Beef,
delivering high quality ranch to table, flavor and get your
Vero Premium Beef. We also have the Tasty Show Premium
(30:04):
Beef subscription box and you can find that at Vero
ur Ve Premium Beef. Go to buy now, scroll down
and it's a great subscription box. It's only ninety nine
dollars a month. You get ground beef, you get some
select cuts, you get surprise cuts, and then you get
a beef snack. What's better than that for only ninety
nine dollars delivered to your front door. If you're in
(30:27):
the Tucson area and if you're outside of the Tucson area.
They'll figure out shipping with you.
Speaker 4 (30:34):
Absolutely, we'll get it to you one way or another.
Speaker 2 (30:36):
And thank you for being on the show. Today. We
have some really special guests and wine makers here in studio.
We have Gail, Gail and Eric of Paid Springs. Paid
Springs is in one of the northern avas in Arizona
and we're excited to have them on the show. Finally,
you guys are yes, thank you so much for being
(30:59):
here and tell me what what is. Let's start with
what Page Brings is and why it's so important to
the Arizona wine culture.
Speaker 12 (31:11):
Well, I mean, I don't know, I want to blow
my own horn, but maybe I'll back up just a
little bit and say, you know, we farm our wineries
up near Sedona.
Speaker 2 (31:19):
In the Very Valley, which is a new ava.
Speaker 12 (31:22):
But we also farm on the other side of the
mountains from Wilcox, so we're actually near Portal. Not many
people have heard of Portal, but in the center of
the Chirokawa Mountains there's a little canyon called Whitetail Canyon.
We're farming grapes at about fifty five hundred feet there,
so super high elevation cooler, and we bring our grapes
up to our winery near Sedona and refrigerated trucks from there,
(31:43):
so we're kind of also southeastern.
Speaker 2 (31:45):
Okay, interesting, I love it well, and what an incredible
area to grow grow grapes. I mean, it's a really
unique environment and the altitude really does a lot of
different things to the grapes as well.
Speaker 12 (31:57):
Yeah, you know, it's funny. People tend to think, you know,
the classic cliches of Arizona's too hot and too dry
to do what we do, but really it's about elevation.
I used to make wine in California, and the places
that I sour scrapes from, like Passer Roblaze, were actually
in the end of the season monsoons. They were drier
than here, and they were in the summer is just
(32:19):
as warm. And actually our biggest challenge is because we're
in higher elevations, we get cool nights, warm days, and
the cool nights can lead to frost in the spring.
So actually and monsoons are a big liability. So our
two biggest issues are actually rain and freeze, the exact
opposite of heat and dryness.
Speaker 2 (32:37):
So what was the inspiration behind becoming a wine maker
and the paid springs.
Speaker 12 (32:47):
At some point, I want to make sure I introduced
Gale because she's she's done, She's created some really new
things after we started this. But I basically I went
to Prescott College in Prescott and I started teaching there,
and my background was all in ecology, and it was
in fact, you have to do an undergrad thesis to
graduate from Presco College, almost like you're in grad school,
(33:07):
and all of my work was on restoration. Ecology was
actually about rivers. So it's the idea of for me.
My project was if you come across a damaged river
and I restored for us. I started a business doing this,
how do you know what to restore it to? And
back then everybody was like plant cottwoods and willows and
that's what everybody did. And I said, well, you know,
there's also sycamores and alders and all these other things.
(33:28):
How do we figure out how to restore it to
that was actually natural? So I started correlating river types.
You know how steep it is with the types of material,
is how much water it's elevation, with the types of
forests that should be restored there. And it turns out
that was the perfect segue into wine making because really
what we do now is, for instance, we grow Surrah
(33:49):
in four different vineyards. Every one of them is completely
different because the soils are different, the geology is different,
the climate's different. So really wine is kind of this
expression of a landscape bottle, just like you know beef,
when you try beef from different places and somebody does beef, well,
it's kind of it's eating grass or forage in a
certain area and then you taste that completely different than
(34:11):
something that's mass produced or homogenized. Wines are the same way, absolutely.
Speaker 8 (34:15):
Right, Yeah, absolutely, I think this is great because so
many people like so I'm an agg major and so
like listening to you speak right now, so many people
think that you're just producing the end product, like wine
is wine, and yes it maybe it tastes different because
it's blended differently, or yeah, well well they were grown
in this region, but they don't understand like you just said,
I mean, each individual vineyard, yes, may may have all
(34:36):
of these different things to go into it, whether it's
growing the vines all the way to the finished product,
to the flavor of the grapes, produce everything, but it
all starts with that original location.
Speaker 4 (34:45):
So that was it was really cool to hear you
get into that.
Speaker 12 (34:47):
Yeah. Second I saw a good beef, I was like, okay,
I can relate to this. Well, you know what you
go to. I traveled a lot. I traveled a lot
in Europe and they have you know, they have these appellations,
these plate name places for cheeses, for meats, and it's
not just wine. We have it for wine in our country.
But again, and they even often, like I spent some
(35:08):
time in the south west of France, and they would
mark their cheeses seasonally too, so because they knew the
forage was different in the spring than the summer, and
then the fall and the cheeses would taste different. So
that's all those things started to inform me about how
the things that we do really were these these conduits
and were these spokespeople for places and for here it's
(35:30):
Arizona and wherever we happen to be in Arizona, which
I think is really cool.
Speaker 2 (35:34):
Absolutely, And with growing wine and or growing grapes.
Speaker 12 (35:40):
Well, you're right, though I call myself a wine grower.
That was a great slip of the tongue. That's totally true.
Speaker 2 (35:46):
But I mean it's definitely you know, they have the
acid in the in the soil as well as just
the different types of soil and everything else. And what
has been your mot or what was what's been your
absolute best success when trying to grow grape and what's
been your absolute worst?
Speaker 12 (36:02):
Well, I'm gonna okay, I'm gonna use this as the
segue I mentioned a minute ago. So you know it's vintage.
You know, why do we have vintages on wine?
Speaker 8 (36:09):
Right?
Speaker 12 (36:10):
I tell people, does anybody know why we have a vintage?
And I go into a room there and why wine
is the only thing with a vintage? And they go, no, no,
Bourbon has vintage. I said, no, it doesn't. Bourbon has
how long it was aged. It doesn't have a birth year, right,
And a vintage is a berth here which is this typifies?
This tells you that in this year you captured everything
that was that year. The rainfall like this last summer
(36:33):
was super hot. Two years ago we got a ton
of rain et cetera, et cetera, and those when you
taste those wines, you get those different things. Absolutely, But
there's also cultural practices, you know, and you could have
people within the same region with pretty similar ecology, but
then how you treat things can nudge things and guide
them in different ways. And that's that's my lead into
Gale being here, which is really cool because she's got
(36:55):
a project called von de Fie and it's a project
at our place where everything, all the farming, the wine growing,
all the harvesting, all of the wine making, and all
the sales is all done by women only. And so
that's one of the reasons I asked her to come
along because nobody else is doing anything like this and
it's I think it's special and kind of unique.
Speaker 13 (37:15):
Well, and to add to Eric about vintages, your question
is that we started our first vintage in twenty twenty
and two thousand and then twenty twenty was just perfect,
like you were saying, like there's just some seasons that
it's just the growing season was really great.
Speaker 2 (37:34):
Twenty twenty was a great year to drink heavily.
Speaker 13 (37:39):
What year is then, but we were able to use
the wild yeast and make a co fermentation. Twenty one
was not so great weatherwise, so we were not able
to use the wild yeast, and then twenty two we
were frosted completely and lost all of our grapes, so
we do not have a vintage at all. So it is,
(38:00):
you know, everything, just like you were saying, starts in
the ground and the earth and your farming practices.
Speaker 2 (38:05):
And it's a story of Arizona. Yeah, absolutely, and when
done properly, it's a love letter to everybody that enjoys
the wine. You're hired, So you got it there. Before
we try some of your wine and we can go
into into that, I want to call you out on
one thing really quickly, and your apple wine. You've got
(38:28):
to talk about your apple wine because this is how
you guys got on my radar. And this isn't something
that's new. This is something that we've been we had
from years ago. So tell us a little bit about that.
Speaker 12 (38:42):
Well, you know, back to your first question, which is
how did you get into this. My very first kind
of semi professional wines were made from apples. And back
to the story of being along rivers. When I used
to do restoration work along rivers, invariably you'd be on
public lands. I mostly did frustration for forest service things
like that, and you end up on these public lands
(39:04):
and you fight old, old homesteads that were never privatized
and they were always orchard. So I started making wines
from these old airloom apples, and I remember the first
time I made one of those, I was like, oh
I first time I popped it and drank and my
eyes were closed. It reminded me exactly of the place
where I harvested those apples. So I got into wine
making by kind of abandoned apples. And later, just down
(39:27):
the road from us, John McCain's orchard that Sidney McCain
still OANs the place and they share it with their neighbors,
the Harpers, we started making wines from that orchard, and
so we harvest apples and I make them in the
same way I did thirty years ago.
Speaker 2 (39:40):
Incredible and they're just awesome. Yeah, some of my favorite actually,
So you can take that. So tell us about what
you've got. We've got about two minutes left.
Speaker 12 (39:48):
Okay, well, which we just came from our Calibri vineyard,
which is in the Cherikawa Mountains outside of Portal, and
we cracked gals doing the clans right now. So she's
not drinking at this week and so they here's what
I drank for dinner last night, Just one glass this is.
This is a white wine called Roussan from that vineyard
so high elevation, and Roustan is a grape not known
(40:09):
by most people. It's grown in this it originates from
the south of France, and to me, it's got all
these wonderful It's not like a chardonnay per se, but
it has all the richness and we can share this one.
Oh actually, that's right, you're not drinking. See I forget immediately,
so I'm so used to drinking with my wife. But anyway, cheers,
cheers to Arizona. Great to meet you all.
Speaker 2 (40:30):
Thank you.
Speaker 8 (40:31):
Clink.
Speaker 12 (40:31):
We're doing this sideways style and drinking out drinking out
of styrofoam right now. But uh yeah, so this is.
This is harvested and fermented last year. I'm sorry now
twenty three, not last year anymore, and uh and then
aged in older oak barrels so it doesn't get super
oaky because we really like the idea of you tasting
the grape in the.
Speaker 2 (40:51):
Place better absolutely and it definitely encompasses that. Thank you
so much for joining us and telling us your story,
and we'll definitely have to have you back on the
show and join the Tusun Tasty Show membership program at
the Tastyshow dot com. You can advertise with us reach
out reach thousands of engaged food lovers. Email me directly
(41:12):
at Wesleysource at the Tastyshow dot com. Grab your seat
for Studio Yanos Dinner on April sixteenth, Only twelve available seats. Huge.
Thank you to our guests and sponsors, and as always,
stay tasty Tucson. Hello, this is Wesley's Source with the
(41:41):
Tucson Tasty Show. With every Tasty bite from Meepremiumbeef 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 vera earl
Premium Beef exceptional Premium beef flavor. Order online at ve
premiumbef dot com. Again, that's ve Premiumbeef dot Com.
Speaker 9 (42:08):
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
(42:28):
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 2 (42:41):
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. 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
(43:04):
dot com and discover what you've been missing. Stay Tasty. Tucson.
Speaker 10 (43:08):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a 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
(43:31):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 2 (43:44):
Welcome back to the Tucson Tasty Show. I'm Wesley Source,
your host. This segment is brought to you by Local
First Arizona, supporting independent restaurants and food businesses throughout the state. Greg,
Welcome to the show. Greg. Your the head wine maker
over at Laramie Sellers and you're also the owner of
Laramia Sellers.
Speaker 11 (44:04):
How you doing fantastic? Thanks for having me on again. Yes,
I'm the owner of Laramie to Sellers and you say
executive winemaker. I do collaborate with Rob Hemlman on the
wine making side of things. But we had exciting nights
Saturday night at the announcement the Art Gala where the
Governor's Cup awards were announced.
Speaker 2 (44:23):
And what are the governor Cups? For everybody that's listening.
Speaker 11 (44:26):
In the Governor's Cup is an annual wine competition. It's
for Arizona wineries and wines and it's modeled after La
Los Angeles, a competition, international competition. It is held, the
judging takes place, The judging is alden blind, takes place
behind closed doors. The judges are all people from the
(44:48):
wine business, some of the yays, wine professionals, wine retail
shop owners, restaurant tours, et cetera. And this is a
big deal. This is a big deal for Arizona wine makers.
We always get excited about it.
Speaker 2 (45:00):
How does uh, how does one How does the judging happen?
I mean, there's got to be a lot of different
wines to uh, to experience. I think there's over one
hundred and forty different wineries in Arizona the last time
I counted, and they changed yes.
Speaker 11 (45:15):
And of course not all of them, not all of
them compete in the competition with those that do, and
are many different wines. It is organized chaos, as I
understand it. Each there are various tasting panels, six or
eight tasting panels. There are dozens of people involved in
the judging of the wine. And again they're they're tasting
all the wines blind, and they're they're tasting wines in
(45:37):
particular categories, comparing them. They do have an opportunity to
compare notes and then their favorite wines at each Each
from each panel are considered for the overall winner, which
is the Governor's Cup that is the top award for
the entire entire thing.
Speaker 2 (45:55):
And then uh so which which Labia wines won awards.
Speaker 11 (45:59):
This year we did very well. We won a best
in class, best in category for our p and noir,
our Rousson and our Vermentino, our Sangiovese one of silver,
and our twenty three sons Rose one of bronze. And
I'm very pleased with that, and I'm most pleased with
the Pina noir. Pina noir is a riety. It has
(46:21):
no business being grown in Arizona. It's a variety that
needs cool weather to show it us best in the glass.
We use a technique called crop forcing to delay fruits
at and harvest, and this postpones the critical last month
of ripening much later in the year. Instead of experiencing
that last critical month of ripening in July, that happens
in October and it's much cooler. This allows us to
(46:41):
produce a cool climate style of pan noir. Now that
our pino one best in class, that's not really a
big deal, small class, only only up against a few ones.
What I'm very proud of though, is that it made
it to the final round of judging for the Governor's
Cup Top award. A pina noir bride has no business
being grown here was considered for the top spot in
the whole competition. I am extremely proud of that.
Speaker 2 (47:06):
Congratulations, and that is a testament to what LARAMIEA Sellers
is and what you've been able to accomplish here. Now,
your vineyard is in kind of a unique place out
in Wilcox, in the Wilcox area, can you tell us
a little bit about that, because.
Speaker 11 (47:28):
The area location matters at Terroir is the French word
for what the location offers to a wine and I
think I've got one of the best spots in the
state to grow wine grapes. We're just a little bit
higher than most the other vineyards nearby and that makes
us a tiny bit less prone to those troublesome light
spring frosts. But the soil is sandy loam and the
(47:50):
site has a very gradual slope to the southwest. The
wine the vines are just very happy in this location,
and I think it's a fantastic place to grow wine, grape.
Speaker 2 (48:00):
And beautiful and beautiful out there as well.
Speaker 11 (48:03):
Oh it's it's a gorgeous spot and I do love
having visitors. And if you're interested in coming down and
spings some time with my tastream is not open unless
you reach out to me ahead of time. But do
contact me through our website. That's the best way to
reach out to me, or simply google the number for
the for the winery and give me a call or
send me a text message. I love having visitors, but
I do need a little bit of advanced notice.
Speaker 2 (48:25):
What is uh, what is the website?
Speaker 11 (48:29):
Our website is lerremetasellers dot com. L A r A
M I T a c E L l A r
s dot com.
Speaker 2 (48:37):
Wonderful and uh, we definitely need to schedule some time
to come out there and really do kind of a
walk and talk around the vineyard and do some full
videos and stuff.
Speaker 11 (48:48):
That would be awesome. Hey, I would like to share
a few thoughts before we leave here on the winners
of the top spots. These are you know, friends and colleagues,
and I want to give them a shout out.
Speaker 2 (49:00):
That's okay, So.
Speaker 11 (49:03):
My friends Tom and Teresa Sia of follow us and
I always pronounced that wrong. I apologize on follow us
as supposed to write a rhyme with envelope. They they've
been my friends much longer than they've had winery. Tom
is formally educated, Yeah by College where they have, you know,
the premiere wine and viticulture program in the state. And
(49:28):
Tom was also a member of my Amateur Winemaker Club
long before I had my vineyard of winery. And he's
doing some great things. His Triplet which is a GSM
blend one Top Spot and one Best Read, and the
Governor's Cup, which is the top award and is a
lovely GSM with notes of you know, red fruit and
(49:48):
fascinating floral quality as well. And Tom has been collaborating
with James Callahan of Ruin for several years now and
he's picked up some of his habits and his wine
making style with native or natural fermentations. Oh wow, the
other winners were Rubrics. Rubrics is kind of new player
to the to the scene.
Speaker 8 (50:07):
Uh.
Speaker 11 (50:07):
Corey Turnbull is the principal there owner and the winemaker.
He was formerly with Page Springs and uh he's been
he's been a major player in the winemaking scene up
north for for a number of years, but Rubrics is
kind of a new newer brand. The Rose Los Millick's
uh pable Uh. The one of the principals there, Pablo
Milliic of F and B Restaurant in Scottsdale. There Rose
(50:31):
took the top Rose spot and the top dessert spot
went to Twisted Union Bake Sale, and I had a
chance to talk with the ladies. I call him the
ladies the principal owners are. They're primarily women and as
primarily woman owned adventure. The gross Cup Dessert is a
just delicious dessert wine and it's a mix of serendipity
and UH and alchemy. They had some issues with with
(50:54):
the wine and they blended something else in and they like,
you know, sometimes wines make themselves. Sometimes they're a bit
of intervention, and they intervened in the most wonderful way
possible and make it delicious dessert wine. So that's I
think all of all those deserve all the credit, all
the the good kudos that they that they got from
winning these top spots, So good for them.
Speaker 2 (51:13):
We did have an opportunity to try the baked baked
steak or baked steak. What am I saying baked sale sale?
And I like a baked steak sale rather than a
bake baked sale personally, but that's because I don't like
cake very much. But maybe that's where my brain was going.
But no, the the bake sale, we had an opportunity
(51:35):
to try that, and I've got to say, you know,
they they did really well with it as a fortified
or it's a fortified wine, it's port style and they
definitely balanced it out. And I would almost say that
they might have gotten an inspiration from Padre Kino at Lairmida.
Speaker 11 (51:54):
Well maybe so. It is one of our trademarks, is
we we managed to bring the It's important if you
have a sweet wine to have enough brightness, enough acidity
to balance the sugar. Think for example, for of a
late season reasoning, a late season German reasoning. They have
they have sweetness, but they also have that lovely acdity
and you kind of need that acidity. And that's that's
(52:15):
something we've tried to do with our port style Podrachino
wine and it's something I think that they've achieved as well.
With the bake sale.
Speaker 2 (52:21):
Absolutely absolutely and couldn't be more proud of all the
wineries in Tucson or in Tucson, in Arizona. And some
of these are wineries came out of the California San
Diego competition with some metals. Did you win anything out there?
Speaker 11 (52:40):
Well, you know, I have not entered anything this year
in competitions out of state, but I know that a
number of my peers have done quite well. We might
we might next year enter some of the out of
state competitions as well. And I think I think one
thing that occurs to me is, you know, ten years ago,
twenty years ago, there were some great wines coming out
(53:02):
of Arizona, but there were some kind of sketchy lines too. Today,
almost everyone I sample as I travel around the state
sampling wines from my peers, they're all just fantastic. It's
very very unusual get a bad Arizona wine these days.
And I'm really so proud of where we come with
this industry over the last fifteen or twenty years.
Speaker 2 (53:23):
Absolutely absolutely, And you know, we're very fortunate to live
very close to one of the avas down there in Sonoita,
and you know, it's it's just it's great to pop
down there. It's a great way to relax and just
kind of enjoy company and get out of get out
of town for a little bit without having to really,
(53:44):
you know, go on a trip. It's definitely a day
trip and you can detinally check it out.
Speaker 11 (53:51):
If any of your Tucson listeners have not been to
Sonoia in Eligin, there's no excuse they need to go.
It's a short drive, it's a fantastic place to spend
a Sunday afternoon and there's just no reason not to
go down there. And if I would like to add though,
that a lot of their grapes come from our vineyards
to Willcocks, So they're doing some great things at Senoia,
but a lot of the fruit they're working with is
(54:12):
actually coming from our vineyards.
Speaker 2 (54:14):
And you know it's if anybody doesn't even know where
to start, they can always reach out to the Tucsontasi Show.
We're happy to do tours down into Sanoita or anywhere
else with the wines or food. But definitely check it out.
So we have about a minute left, so tell us
what's next, What's what's coming up soon for Laramie to sell.
Speaker 11 (54:39):
We are stretching our wings a little bit. You'll be
the first to hear this, one of the first to
hear this. We are introducing a new second label, which
is Jump Jumping Toy Beverages. Under the second label, we're
going to have less expensive wines. We're going to have
honeywines or meads fighters right now, we have We've just
last week we received our first batch of apple juice,
(55:00):
locally sourced from locally sourced to apples, and I'm really
excited about that. Not quite sure where we're gonna go stylistically,
maybe a sider, maybe a wine. I'm still trying to
still trying to decide where to go. But the second
label is for fun, experimentation, fun everyday ones, less expensive wines,
and I'm really excited about that. We're also making investments
(55:21):
in the linery and increasing the number of premium wines,
ultra premium wines that we have. For example, we're getting
ready to release our first reserve, Sarah, and this is
the result of a lot of work.
Speaker 2 (55:32):
Thank you so much for joining us today on the
Tucson Tasty Show. We'll see you next time on the show.
So definitely check out that's Larimita dot com and get
your wines there, Stay Tasty, Tucson. Hello, this is Wesley
Source with the Tucson Tasty Show. With every tasty bite
(55:54):
from Vepremiumbeef dot Com, you get premium beef flavor from
the amazing ground beef to 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 9 (56:18):
Hi. 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
(56:38):
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 2 (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 10 (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. 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
(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 3 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:37):
Welcome to the Tucson Tasty Show, brought to you by SOAKA.
The Southern Arizona Art and Cultural Alliance SOCCA is dedicated
to creating, preserving, and advancing the arts, and we're proud
to have them as our presenting sponsor. A huge thank
you to all of our sponsors who make this show possible.
That's Vera Earl Premium Beef, Tucson Family Food Project, Local
(00:58):
First Arizona, Tillo's hot Dogs, and of course, Sokka. Before
we dive in, don't forget to visit the Tastyshow dot com.
That's where you can listen to past episodes, discover exclusive content,
and best of all, join the Tucson Tasty Show. Membership
program members on lock secret menu items, score exclusive rewards.
(01:19):
And even a surprise restaurant gift card. And we also
have an exclusive dinner or dining experience coming up. We're
hosting a one night only private din dinner with Chef
Yanos at Studio Yanos. We're also going to be recording
the TV show and that's April sixteenth. There's only twelve
(01:40):
seats available and this incredible. It's an incredible multi course meal,
all drinks, gratuity and an intimate evening of incredible food.
Be a part of the show. Head to the tastyshow
dot com to reserve your spot today. We have a
fantastic lineup for you. First jumping in as a guest
(02:00):
co host is Sonora from vera Earl Premium Beef. How
you doing today?
Speaker 4 (02:05):
I am doing great. Thanks for having me.
Speaker 2 (02:07):
Thanks for coming back into the show. We've been missing you.
We always have everybody listens better or more when you're
on the show. You have such great insight. Thank you
for being here.
Speaker 4 (02:18):
Absolutely.
Speaker 2 (02:19):
Later in the show, we'll be chatting with Grey Gotterman
from Laramie the Sellers, who's going to talk about their
big wins at the Governor's Cup this year. But first
we're diving into Southern comfort food with a caterer who's
making big waves, and that's Chef Court Smith of Cooking
with Court.
Speaker 5 (02:39):
How you doing, I'm doing so good. I'm so happy
to be here.
Speaker 2 (02:42):
Thank you so much for being here in studio with us.
This segment of the Tucson Tasty Show is brought to
you by Vera Earl Premium Beef, bringing you that ranch
to table quality you can taste. So Courtney, Eric Court,
Welcome to the Tucson Tasty Show. You're known for incredible
Southern comfort dishes. Tell us how did you get started
(03:03):
in the culinary world.
Speaker 5 (03:05):
So, I have always loved food since I was a kid.
I've always been the foodie. Like Green Eggs and Ham
was always my favorite book. Like all the movies I
could remember as a child, my favorite part was always
the food scene. I would watch Food Network growing up,
Like I've just been obsessed with food, and I always
became the person to prepare, like the gatherings, like I
(03:30):
make the food for everyone. And then in twenty nineteen,
it was kind of like I was at a basically
like a transition in my life where I wasn't happy
doing what I was doing, So I started working with
the friends dad who owned a catering business, and he
taught me some things, and then that kind of slowed
down and I just needed some money, so I started
kind of doing my own thing on the side, and
(03:52):
literally that's where it took off. I posted one meal
on Instagram. I started doing meal preps. That's where I
first started doing, was meal preps. People want the convenience,
so it kind of blew up from there, and then
I was also working a part time job and then
I was like, you know what, The Instagram page was
taking off, and people wanted not the healthy food, they
wanted the food I was preparing for my family and friends.
(04:15):
So I was like, you know what, let.
Speaker 6 (04:16):
Me let me just right.
Speaker 5 (04:19):
So I was like, let me just give it a shot.
And it started off kind of slow at first, but
then it kind of just took off. And so from
that I went to just doing lunch specials, running all
around Tucson, like delivering food in my one bedroom apartment,
like just kind of trying to make my rent. To
be honest, like it was, I was trying to pay
my bills and I was using my skill to get there.
(04:41):
And then pandemic hit had to take a little break
and worked at a warehouse, which I hated for six
weeks until I was like, what can I do to
get back into this, you know, making food for people?
And so I came up with a concept of soul
Food Sundays, which is basically like just a day that
(05:01):
in the African americanmmunity, we prepare a big meal.
Speaker 7 (05:05):
And I think in every community that's yeah, ye, I
don't know, it's like a really big thing to like
get together and have a comforting meal.
Speaker 5 (05:15):
And then the pandemic times people were stuck in house,
I would offer like I would deliver deliver a contact
list delivery and so I leave it at the door
and that was that. And then slowly that transition to
like me being a caterer. People like, oh, well, can
you cook for this party? And I was like okay,
like let's make this transition. So I transitioned to fully
(05:39):
catering and now I offer pop ups around town. I
have collaborations with some organizations that I do soul food Sundays,
soul food Wednesdays, and I also have a Taco Tuesday.
Now I don't only just do soul food, but I
do Mexican food. I do honestly, whatever the customer wants.
Speaker 2 (05:58):
So yeah, all all food heels in some way or another.
So definitely it's yeah, and it's Tucson food. I don't know.
Tucson food for me is that's my comfort food. But
that's because I grew up here, right and I but
then my grandparents are from Kentucky, so you know, I
(06:19):
also have that influence. It's definitely a fun time. But
you know that family meal is really where it's happening,
and that's you know, that coming together and it doesn't
matter what's happening in the house exactly, it's just a
moment to come together and enjoy a meal and break
bread and really, you know, get centered for the rest
of the week. Or we try to have dinner every
(06:41):
day we're at home. We everybody has to come to
the table to eat.
Speaker 6 (06:45):
No exactly.
Speaker 5 (06:46):
And so what I realized too with bringing the whole
soul food sunding thing is there's a lack thereof in Tucson,
which is soul food cuisine. A lot of people don't
even know what it is, to be honest, I so
I find joy and educating people like this is what
I grew up on my Granny's from East Texas, like
these are the meals that I was raised on, and
(07:08):
also giving people because we have a lot of transplants here.
They come here and they're like, where do you guys
get soul food? So it's nice that I can be
that for them because there's not a lot of options
out here.
Speaker 2 (07:19):
I think there's two places offhand that I can think of,
one that's really good and one that's okay.
Speaker 5 (07:24):
So definitely, so it's nice that I can get that consistency.
You know, they know what to expect when they're going
to get a plate for me.
Speaker 2 (07:30):
I always I always look at the grits and the greens.
Those are the two things I look at. If you
can if you can execute greens properly, and then the
grits so they're not either overcooked or undercooked, and then
adding those flavors in and kind of you know, no, And.
Speaker 5 (07:51):
That's my favorite thing. It's like when the transplants come
and they they're ordering food for me and they're like,
so where are you from, And I'm like Tucson and
they give me this look like we'll see if you're not. Yeah,
Like like we'll see if the food is good. And
so they go eat the food and then they come
back and they're like it was amazing, Like it was
so good. I'm so happy I found someone who could
(08:14):
make call of greens like exactly, exactly.
Speaker 2 (08:19):
No, then I agree one percent. What would be one
thing that you absolutely have to order every time somebody
calls in, like, you have to order this with your
meal because you just need this food.
Speaker 5 (08:32):
So it has to be the macaroni and cheese, the
baked macaroni and cheese. Oh no, which I brought today
because that is like.
Speaker 2 (08:40):
Is that what you had that at the Saver event
right with Socca? And we were very excited to be
there and be a supporter of Saver as well as
their supporter of us our savor Socca. And uh so
you had you're you brought that mac and cheese at home?
Speaker 6 (08:57):
Yes, I did.
Speaker 8 (08:58):
You're for surprise excited like mac and cheese one.
Speaker 2 (09:03):
Yeah.
Speaker 5 (09:04):
Everyone loves the macaroni and cheese. Sometimes they get double
like that's so during the holiday season on Thanksgiving and
I offer like a taken bake type of thing. So
I have people who've been ordering this macaroni and cheese
for years, like it's a tradition in their household to
get cooking with cort macaroni and cheese.
Speaker 8 (09:21):
So I mean, I think that's a test ofment to
your skills, your recipes, your food right there, that not
only are people returning, yes, but they're returning and for
holidays like that is a that's a big thing, you know.
Speaker 4 (09:34):
I mean, that's that's important. So that's that's awesome. I'm
even more excited to try it.
Speaker 5 (09:39):
I have so many loyal customers who were with me
when I was running around town for doing lunch specials,
so it's like it's nice to see them with me
on this journey. The qualities still remain the same because
they're still absolutely coming back awesome.
Speaker 2 (09:53):
Gordon Ramsay's favorite dish outside of beef Wellington is mac
and cheese. But it's it's mom's mac and cheese. And
there's been lots of chefs that have tried to make
his mac and cheese or make him mac and cheese,
and it's always funny to see his reactions. We were
watching one of the new episodes of Kitchen Nightmares last night,
and it was actually a English gastropub in Galveston, Texas.
(10:17):
No Austin Texas, someplace in Texas. There's too many places
to anyways, No, it was a good episode, but they
were they were overdoing the everything and like the Scotch
egg and stuff and they tried to give him mac
and cheese and all kinds of stuff and it was
just like, please stop.
Speaker 5 (10:38):
It's one of those things like either it's really good
or it's really not.
Speaker 6 (10:41):
It could go either way.
Speaker 2 (10:43):
He took a picture of the Scotch egg and send
it to his mom and was like, can you identify
this dish? And I don't know what the response was,
but I'm sure it wasn't great, but it was a
really cool episode and yeah, anyway, sorry, So we've got
about a minute and a half left. What are some
(11:05):
of the challenges and rewards of being a caterer in Tucson.
Speaker 5 (11:09):
So the challenges at this current moment are that I'm
kind of doing this by myself, so it's a lot
of work doing all of it, from the shopping to
the promotion, just playing every role of my business right now.
That has to be the most challenging. The rewarding part
is just seeing everyone's reaction and basically just this year
(11:31):
has been so great, so many opportunities have been presented
to me. So it's like all this work from all
these years, I'm starting to finally see some of the
fruit from you know, the tree type of situation. So
that is like what motivates me is basically fulfilling the
need that is needed in Tucson. Like absolutely, it's fulfilling
(11:51):
that for people and it makes me happy.
Speaker 2 (11:54):
Thank you so much, And this segment is brought to
you by Viral Premium Beef. Thank you for being an
amazing sponsor. Thank you for being here in the studio today.
And before we head out, are you a local business
looking to get in front of thousands thousands of engaged
food lovers advertised with the Tucson Tasty Show and let
the let us tell your story. Visit the Tastyshow dot
(12:18):
com to learn more about our customs. Up next, we'll
talk about what makes Southern cuisine so special and how
Chef Court is bringing that flavor to Tucson. Stick around
and stay tasty Tucson. Hello, this is Wesley's source with
(12:48):
the Tucson Tasty Show. With every Tasty bite from me
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 verra or Ol Premium Beef Exceptional
Premium Beef Flavor. Order online at ve Premiumbeef dot com. Again,
(13:10):
that's ve Premiumbef dot com. Hi.
Speaker 9 (13:15):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(13:39):
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 2 (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. What 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 10 (14:15):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift.
Speaker 6 (14:22):
And give back to Tucson.
Speaker 10 (14:23):
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 for your
next gathering or even workshop. Visits Sparkproject Collective dot com
to learn more and discover where creativity and connection meet.
Speaker 2 (14:48):
Welcome to the Tucson Tasty 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, Wes Lee Source. Welcome
back to the Tucson Tasty Show. Brought to you by Sokka.
(15:09):
The Southern Arizona Art and Cultural Alliance is dedicated to grading, preserving,
and advancing the arts. We're here in studio with Sonora
from Vial Premium Beef and Chef Court from Cooking with Court,
and we're having a fun time here in studio and
Sonora was just about to tell us how to order
(15:30):
a quarter of a cow. So why don't we talk
about that really quick?
Speaker 4 (15:34):
Yeah?
Speaker 8 (15:34):
Sure, So for anybody that knows us, we do have
a storefront down in Sonoita. You can order from us online.
You can leave with a pound of ground beef. You
can order a pound of ground beef. But we also
do everything all the way up. You can actually go
all the way up to a whole cow if you
really wanted, if you have the space. But unlike a
lot of traditional ranch to table programs where you pre
buy a share essentially you and you kind of just
(15:59):
get that based on hang weight and a price per pound,
we do ours a little bit different. They're more like packages.
So they're a set package and you get the same
amount of steaks every time you order it, the same weight,
and so we kind of built them so that you
don't get one hundred pounds of ground beef if that's
not what you're looking for. You know you're going to
get so many pounds of Rabbi's. You know you're gonna
(16:20):
get so many pounds in New York's. And instead of
buying a shared that is you know, six months out,
you order it and we can have it built up
within twenty four to forty eight hours, depending on the
size of the package.
Speaker 2 (16:32):
So, and it's that mommy flavor you're missing from all
your other meat or beef. You're a grocery store beef
and just don't take our word for it. Go to
Vepremiumbeef dot com and order today. It's the best changing,
life changing.
Speaker 4 (16:51):
I mean, I'm not gonna say yeah it is.
Speaker 8 (16:53):
I mean I'm biased, but it is like it's twenty
one day dry age, sway dry aging the entire carcass.
So everything including our ground beef, is dry aged, and
so it brings out a more intense beefy flavor. Some
people say it's butterier, butterier or nuttier in flavor.
Speaker 2 (17:08):
I would say nuttier.
Speaker 4 (17:10):
He likes to use that umami word.
Speaker 2 (17:12):
Well, it's it's something that my chefs.
Speaker 4 (17:14):
It is true. It is true.
Speaker 8 (17:16):
But but anyways, and then it's all high choice or
prime as well. So and then we're also hormone and
ambiotic free. We're verified natural, so we kind of do everything.
It's all grass raised grain finish, so you do get
more of that marbling inside of it. You know, I
always tell people fat equals flavor, so all that internal
fat not only helps with the tender tenderness, but it's
also flavor there. And then combine that with a dry
(17:38):
aging and I'm not gonna lie like you will get spoiled, but.
Speaker 2 (17:41):
Well it's easier for your body to process because you
don't have all that extra stuff. And I mean you
do really have a really cool website as well, and
look at that.
Speaker 4 (17:52):
He's awesome.
Speaker 2 (17:54):
And by now is how I go get on here?
And then you have that those beefs nacks as well,
the jerky and everything we do.
Speaker 4 (18:03):
Yeah, we have hot dogs, I do.
Speaker 8 (18:06):
Yeah, that's that's our new hopefully it's our March Madness launches.
We have new hot dogs coming in. We're calling them
stadium dogs or quarter pound dog so they're nice and
big and again it's so it's going to be not
only are they made with twenty one day dry age
(18:26):
ground beef. They are all chuck hot dogs, so it's
not trimmings, it's not anything else. It is literally the
equivalent of chuck roast in a hot dog that's been
dry age for three weeks. Like you, the flavor is
just top notch. Like you, guys can be so excited
when we get them in.
Speaker 2 (18:41):
And just really quickly. I do want to say thank
you so much for supporting the the Masonic Charities recently.
You donated to the Baked Steak and what an incredible
flavor on that baked steak. They didn't know what to
do with it, honestly, but and and that was that
was incredible. I did a whole video. You got to
(19:03):
go to YouTube and check out the Tasty Show five
to two. Oh. We did a walk through on how
to make baked steak and talking about southern Southern cuisine.
That is a comfort food for sure. Have you ever
done a baked steak.
Speaker 6 (19:16):
Court I'm not too sure. I do smothered steak.
Speaker 5 (19:20):
I don't know if that's it's similar.
Speaker 2 (19:22):
So you get a tougher piece of beef. And I
asked for top round from vera Earl and they said no, no,
would you give us instead?
Speaker 8 (19:33):
Yeah.
Speaker 2 (19:36):
It was like, okay, we're gonna upgrade this a bit.
And you know what, incredible flavor. But you bread the
out or your you flower the outside, you fry it.
I always like using olive oil because I like the
flavor of all oil. But it's a healthier oil as
well because of the mego threes and everything else. We
can we can do a rabbit hole in that, but
we're not going to. But and then once you have
(19:58):
everything seered up on the outside, you're just searing it up.
So lock everything in and then you take it. You
put it in a big pan. Usually you do enough
portions for the whole family. You pour gravy between everything
you put in the oven, and you forget about it
because that's what's for dinner.
Speaker 6 (20:14):
Let it fall apart, right and.
Speaker 2 (20:16):
Then once once you pull it out, you put it
over the top of mashed potatoes. You scoop that gravy
is the next level gravy.
Speaker 11 (20:24):
Now.
Speaker 2 (20:25):
One thing that I forgot to do is when I
did the walkthrough, was you gotta cover it. Definitely cover
it when you're put it in there, because you don't
want anything to evaporate. But yeah, I'm my mouth is
watering and thinking about it again, so definitely definitely need
to check that out. So you brought some tasty bites
in for us, and why don't we go through what
(20:48):
that is? Why you brought it in, Why it's your favorite?
Speaker 5 (20:51):
Okay, So I brought my baked macaroni and cheese. This
is my number one cellar. Everyone enjoys it.
Speaker 6 (20:59):
I enjoy it.
Speaker 5 (21:00):
It's a recipe that my granny taught me how to make.
Throughout the years, I've tweaked it and added my own
little things, so now it's like, Okay, I can make
this in my sleep. This is the macaroni and cheese
that everyone loves. So I wanted you guys to try it.
Speaker 2 (21:15):
Thank you.
Speaker 4 (21:16):
I'm so excited.
Speaker 2 (21:17):
Well let's get some forks out and some plates so
we can make everybody at home listening jealous and anybody
that's watching on YouTube jealous as well.
Speaker 6 (21:28):
I think it's still warm too.
Speaker 2 (21:30):
Oh perfect. We don't judge on temperature ever, because we
want to make sure that it's even for sure.
Speaker 8 (21:41):
I just I just got to say while she's prepping this,
like you know it's going to be a good baked
mac and cheese. When you've got that nice like slightly burnt,
kind of caramelized cheese on top cheeses.
Speaker 4 (21:52):
That's to me, that's so big.
Speaker 8 (21:54):
Like there's so many times that you get mac and
cheese and it's just I don't know, like you can
make on the stove top, but there's something about when
you finish it like that that's you.
Speaker 4 (22:05):
Yeah, I'm just really excited, as you can tell.
Speaker 2 (22:08):
You know, I'm gonna say, you know, one of the
things that we always put in our spaghetti sauce or
try to anyways, is the knucklebones from from the cow
because it gives you that or the marrow melts into
the sauce and everything just gives you that that extra
layer of flavor. But you have marrow bones as well.
(22:29):
I would actually roast those and and use it as butter.
Speaker 1 (22:33):
Uh.
Speaker 2 (22:34):
And you also do you do the fat right? You
sell the fat?
Speaker 4 (22:42):
We do, yes, well we sell sew it.
Speaker 2 (22:44):
See it there it is. I always the finished product
is is tallow and it's the my favorite way of
making donuts or anything else because it's the original way
is with the beef tallow uh. And uh, you should
try with popcorn, uh, beef tellow popcorn uh? And then
(23:06):
or bacon bacon popcorn.
Speaker 4 (23:08):
Used grease bacon.
Speaker 2 (23:11):
Yeah, all right, so we got this mac and cheese. Now,
this is one of my favorite things and definitely like
this is what everybody needs to like try when they
when they call you. So let's check this out, O.
Speaker 4 (23:28):
Show good thank you.
Speaker 2 (23:32):
You're using quite a few different cheeses in there, Cheddar.
I'm not gonna list them out.
Speaker 8 (23:39):
Uh.
Speaker 6 (23:41):
Is he really gonna that good?
Speaker 4 (23:43):
It's got like a little bit of tang to it.
That's good Swiss. No, all right, this is a secret
recipe obviously.
Speaker 2 (23:58):
Well it's obviously.
Speaker 6 (23:58):
I just love when some Yes, I'll give you that
for sure. Extra mmm, oh this is really good. Thank you.
Speaker 4 (24:08):
I can see this being such a good bite for me. Again.
Speaker 8 (24:12):
I don't have Southern comfort food very often, but when
I do, I love like to get a little bit
of everybody.
Speaker 6 (24:18):
Yeah, my best friend is that same way.
Speaker 5 (24:20):
She gets a bite of her macaroni, a bite of
her beans, a bite of the corn bread, like the
macaroni and cheese with the sweet potatoes. That that's so good,
the sweet with the savory. I've always been the one
that don't. I don't like when food.
Speaker 2 (24:37):
You know, I'm gonna call out right now that you
know Gordon Ramsay needs to try this maxazine because this
is good. This is really good.
Speaker 6 (24:45):
Thank you so much.
Speaker 2 (24:46):
I don't know if he ever will, but you know
I can say that he needs to.
Speaker 8 (24:50):
Yeah.
Speaker 5 (24:51):
So one of my goals this year is actually to
get it and basically in small delis and small grocery stores.
I would love to do like the take and bait
concept that I do for Thanksgiving, but have it available
year round so people can go grab it when they
want a quick dinner or they have a dinner party
(25:11):
or whatever the case may be. But just making it
available for taking bakes year round. So that's something that
I really want to get into.
Speaker 2 (25:22):
It's just so good. That's how you know good food, right,
I mean, that's how I listen when I'm feeding everybody.
Once I've served, all the food's out, and everybody just
as quiet. It happens at every party.
Speaker 6 (25:36):
And I'm just looking at around like so what do
you think, yep?
Speaker 2 (25:43):
Or or we're nice to serve everybody, And I'm still
in the kitchen trying to clean up or do something,
and I'm like I'm just listening and everything just goes quiet.
I'm like, yep, there it is.
Speaker 4 (25:51):
That's all you know.
Speaker 6 (25:53):
I'm glad you guys enjoy it.
Speaker 2 (25:54):
This is really incredible. Thank you so much. And again
we have about a minute left, so tell us how
can everybody get a hold of you? How can everybody
experience this?
Speaker 5 (26:05):
Okay, So you can find me on Instagram and Facebook
cooking with Court co O K I n W T
c O RT and I also will be at brick
Box March sixteenth for Soul Food Sunday as well as
Playground on March twenty six for soul Food Wednesdays with
Blacks Friday.
Speaker 2 (26:25):
Well, what I can say is that brick Box is
one of our partners membership programs, so everybody needs to
check out break Box. They are downtown and what a
better excuse than to go down and get some good
soul food and some of their incredible drinks. They're doing
some really fun stuff down there and their support.
Speaker 5 (26:47):
From it's just I'm thankful that they gave me the space.
Speaker 2 (26:51):
To thank you, O Case my Food, thank you so
much for joining us in the two Suntacey show up. Next,
we're going to talk to another culinary expert and as always,
stay tasted the Tucson.
Speaker 11 (27:14):
Hello.
Speaker 2 (27:15):
This is Wesley's source with the Tucson Tasty Show. With
every tasty bite from vepremiumbef 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 ear ol Premium Beef
exceptional premium beef flavor. Order online at vee premiumbef dot com. Again,
(27:38):
that's ve Premiumbeef dot com.
Speaker 9 (27:43):
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 face,
family's nutrition and a child's educational outcome. Together, we can
(28:03):
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 2 (28:16):
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. 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
(28:39):
dot com and discover what you've been missing. Stay Tasty Tucson.
Speaker 10 (28:43):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a 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
(29:06):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (29:21):
Welcome to the Tucson Tasties Show. Brought to you by SOCCA,
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
(29:42):
the Tucson Tasty Show. I'm your host, Wesley's Source. The
Tucson Tasty Show is brought to you by SOCA. The
Southern Arizona Art and Cultural Alliance is dedicated to creating, preserving,
and advancing the arts. This segment of the Tucson Tasty
Show is brought to you by via Oral Premium Beef,
delivering high quality ranch to table, flavor and get your
Vero Premium Beef. We also have the Tasty Show Premium
(30:04):
Beef subscription box and you can find that at Vero
ur Ve Premium Beef. Go to buy now, scroll down
and it's a great subscription box. It's only ninety nine
dollars a month. You get ground beef, you get some
select cuts, you get surprise cuts, and then you get
a beef snack. What's better than that for only ninety
nine dollars delivered to your front door. If you're in
(30:27):
the Tucson area and if you're outside of the Tucson area.
They'll figure out shipping with you.
Speaker 4 (30:34):
Absolutely, we'll get it to you one way or another.
Speaker 2 (30:36):
And thank you for being on the show. Today. We
have some really special guests and wine makers here in studio.
We have Gail, Gail and Eric of Paid Springs. Paid
Springs is in one of the northern avas in Arizona
and we're excited to have them on the show. Finally,
you guys are yes, thank you so much for being
(30:59):
here and tell me what what is. Let's start with
what Page Brings is and why it's so important to
the Arizona wine culture.
Speaker 12 (31:11):
Well, I mean, I don't know, I want to blow
my own horn, but maybe I'll back up just a
little bit and say, you know, we farm our wineries
up near Sedona.
Speaker 2 (31:19):
In the Very Valley, which is a new ava.
Speaker 12 (31:22):
But we also farm on the other side of the
mountains from Wilcox, so we're actually near Portal. Not many
people have heard of Portal, but in the center of
the Chirokawa Mountains there's a little canyon called Whitetail Canyon.
We're farming grapes at about fifty five hundred feet there,
so super high elevation cooler, and we bring our grapes
up to our winery near Sedona and refrigerated trucks from there,
(31:43):
so we're kind of also southeastern.
Speaker 2 (31:45):
Okay, interesting, I love it well, and what an incredible
area to grow grow grapes. I mean, it's a really
unique environment and the altitude really does a lot of
different things to the grapes as well.
Speaker 12 (31:57):
Yeah, you know, it's funny. People tend to think, you know,
the classic cliches of Arizona's too hot and too dry
to do what we do, but really it's about elevation.
I used to make wine in California, and the places
that I sour scrapes from, like Passer Roblaze, were actually
in the end of the season monsoons. They were drier
than here, and they were in the summer is just
(32:19):
as warm. And actually our biggest challenge is because we're
in higher elevations, we get cool nights, warm days, and
the cool nights can lead to frost in the spring.
So actually and monsoons are a big liability. So our
two biggest issues are actually rain and freeze, the exact
opposite of heat and dryness.
Speaker 2 (32:37):
So what was the inspiration behind becoming a wine maker
and the paid springs.
Speaker 12 (32:47):
At some point, I want to make sure I introduced
Gale because she's she's done, She's created some really new
things after we started this. But I basically I went
to Prescott College in Prescott and I started teaching there,
and my background was all in ecology, and it was
in fact, you have to do an undergrad thesis to
graduate from Presco College, almost like you're in grad school,
(33:07):
and all of my work was on restoration. Ecology was
actually about rivers. So it's the idea of for me.
My project was if you come across a damaged river
and I restored for us. I started a business doing this,
how do you know what to restore it to? And
back then everybody was like plant cottwoods and willows and
that's what everybody did. And I said, well, you know,
there's also sycamores and alders and all these other things.
(33:28):
How do we figure out how to restore it to
that was actually natural? So I started correlating river types.
You know how steep it is with the types of material,
is how much water it's elevation, with the types of
forests that should be restored there. And it turns out
that was the perfect segue into wine making because really
what we do now is, for instance, we grow Surrah
(33:49):
in four different vineyards. Every one of them is completely
different because the soils are different, the geology is different,
the climate's different. So really wine is kind of this
expression of a landscape bottle, just like you know beef,
when you try beef from different places and somebody does beef, well,
it's kind of it's eating grass or forage in a
certain area and then you taste that completely different than
(34:11):
something that's mass produced or homogenized. Wines are the same way, absolutely.
Speaker 8 (34:15):
Right, Yeah, absolutely, I think this is great because so
many people like so I'm an agg major and so
like listening to you speak right now, so many people
think that you're just producing the end product, like wine
is wine, and yes it maybe it tastes different because
it's blended differently, or yeah, well well they were grown
in this region, but they don't understand like you just said,
I mean, each individual vineyard, yes, may may have all
(34:36):
of these different things to go into it, whether it's
growing the vines all the way to the finished product,
to the flavor of the grapes, produce everything, but it
all starts with that original location.
Speaker 4 (34:45):
So that was it was really cool to hear you
get into that.
Speaker 12 (34:47):
Yeah. Second I saw a good beef, I was like, okay,
I can relate to this. Well, you know what you
go to. I traveled a lot. I traveled a lot
in Europe and they have you know, they have these appellations,
these plate name places for cheeses, for meats, and it's
not just wine. We have it for wine in our country.
But again, and they even often, like I spent some
(35:08):
time in the south west of France, and they would
mark their cheeses seasonally too, so because they knew the
forage was different in the spring than the summer, and
then the fall and the cheeses would taste different. So
that's all those things started to inform me about how
the things that we do really were these these conduits
and were these spokespeople for places and for here it's
(35:30):
Arizona and wherever we happen to be in Arizona, which
I think is really cool.
Speaker 2 (35:34):
Absolutely, And with growing wine and or growing grapes.
Speaker 12 (35:40):
Well, you're right, though I call myself a wine grower.
That was a great slip of the tongue. That's totally true.
Speaker 2 (35:46):
But I mean it's definitely you know, they have the
acid in the in the soil as well as just
the different types of soil and everything else. And what
has been your mot or what was what's been your
absolute best success when trying to grow grape and what's
been your absolute worst?
Speaker 12 (36:02):
Well, I'm gonna okay, I'm gonna use this as the
segue I mentioned a minute ago. So you know it's vintage.
You know, why do we have vintages on wine?
Speaker 8 (36:09):
Right?
Speaker 12 (36:10):
I tell people, does anybody know why we have a vintage?
And I go into a room there and why wine
is the only thing with a vintage? And they go, no, no,
Bourbon has vintage. I said, no, it doesn't. Bourbon has
how long it was aged. It doesn't have a birth year, right,
And a vintage is a berth here which is this typifies?
This tells you that in this year you captured everything
that was that year. The rainfall like this last summer
(36:33):
was super hot. Two years ago we got a ton
of rain et cetera, et cetera, and those when you
taste those wines, you get those different things. Absolutely, But
there's also cultural practices, you know, and you could have
people within the same region with pretty similar ecology, but
then how you treat things can nudge things and guide
them in different ways. And that's that's my lead into
Gale being here, which is really cool because she's got
(36:55):
a project called von de Fie and it's a project
at our place where everything, all the farming, the wine growing,
all the harvesting, all of the wine making, and all
the sales is all done by women only. And so
that's one of the reasons I asked her to come
along because nobody else is doing anything like this and
it's I think it's special and kind of unique.
Speaker 13 (37:15):
Well, and to add to Eric about vintages, your question
is that we started our first vintage in twenty twenty
and two thousand and then twenty twenty was just perfect,
like you were saying, like there's just some seasons that
it's just the growing season was really great.
Speaker 2 (37:34):
Twenty twenty was a great year to drink heavily.
Speaker 13 (37:39):
What year is then, but we were able to use
the wild yeast and make a co fermentation. Twenty one
was not so great weatherwise, so we were not able
to use the wild yeast, and then twenty two we
were frosted completely and lost all of our grapes, so
we do not have a vintage at all. So it is,
(38:00):
you know, everything, just like you were saying, starts in
the ground and the earth and your farming practices.
Speaker 2 (38:05):
And it's a story of Arizona. Yeah, absolutely, and when
done properly, it's a love letter to everybody that enjoys
the wine. You're hired, So you got it there. Before
we try some of your wine and we can go
into into that, I want to call you out on
one thing really quickly, and your apple wine. You've got
(38:28):
to talk about your apple wine because this is how
you guys got on my radar. And this isn't something
that's new. This is something that we've been we had
from years ago. So tell us a little bit about that.
Speaker 12 (38:42):
Well, you know, back to your first question, which is
how did you get into this. My very first kind
of semi professional wines were made from apples. And back
to the story of being along rivers. When I used
to do restoration work along rivers, invariably you'd be on
public lands. I mostly did frustration for forest service things
like that, and you end up on these public lands
(39:04):
and you fight old, old homesteads that were never privatized
and they were always orchard. So I started making wines
from these old airloom apples, and I remember the first
time I made one of those, I was like, oh
I first time I popped it and drank and my
eyes were closed. It reminded me exactly of the place
where I harvested those apples. So I got into wine
making by kind of abandoned apples. And later, just down
(39:27):
the road from us, John McCain's orchard that Sidney McCain
still OANs the place and they share it with their neighbors,
the Harpers, we started making wines from that orchard, and
so we harvest apples and I make them in the
same way I did thirty years ago.
Speaker 2 (39:40):
Incredible and they're just awesome. Yeah, some of my favorite actually,
So you can take that. So tell us about what
you've got. We've got about two minutes left.
Speaker 12 (39:48):
Okay, well, which we just came from our Calibri vineyard,
which is in the Cherikawa Mountains outside of Portal, and
we cracked gals doing the clans right now. So she's
not drinking at this week and so they here's what
I drank for dinner last night, Just one glass this is.
This is a white wine called Roussan from that vineyard
so high elevation, and Roustan is a grape not known
(40:09):
by most people. It's grown in this it originates from
the south of France, and to me, it's got all
these wonderful It's not like a chardonnay per se, but
it has all the richness and we can share this one.
Oh actually, that's right, you're not drinking. See I forget immediately,
so I'm so used to drinking with my wife. But anyway, cheers,
cheers to Arizona. Great to meet you all.
Speaker 2 (40:30):
Thank you.
Speaker 8 (40:31):
Clink.
Speaker 12 (40:31):
We're doing this sideways style and drinking out drinking out
of styrofoam right now. But uh yeah, so this is.
This is harvested and fermented last year. I'm sorry now
twenty three, not last year anymore, and uh and then
aged in older oak barrels so it doesn't get super
oaky because we really like the idea of you tasting
the grape in the.
Speaker 2 (40:51):
Place better absolutely and it definitely encompasses that. Thank you
so much for joining us and telling us your story,
and we'll definitely have to have you back on the
show and join the Tusun Tasty Show membership program at
the Tastyshow dot com. You can advertise with us reach
out reach thousands of engaged food lovers. Email me directly
(41:12):
at Wesleysource at the Tastyshow dot com. Grab your seat
for Studio Yanos Dinner on April sixteenth, Only twelve available seats. Huge.
Thank you to our guests and sponsors, and as always,
stay tasty Tucson. Hello, this is Wesley's Source with the
(41:41):
Tucson Tasty Show. With every Tasty bite from Meepremiumbeef 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 vera earl
Premium Beef exceptional Premium beef flavor. Order online at ve
premiumbef dot com. Again, that's ve Premiumbeef dot Com.
Speaker 9 (42:08):
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
(42:28):
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 2 (42:41):
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. 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
(43:04):
dot com and discover what you've been missing. Stay Tasty. Tucson.
Speaker 10 (43:08):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a 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
(43:31):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 2 (43:44):
Welcome back to the Tucson Tasty Show. I'm Wesley Source,
your host. This segment is brought to you by Local
First Arizona, supporting independent restaurants and food businesses throughout the state. Greg,
Welcome to the show. Greg. Your the head wine maker
over at Laramie Sellers and you're also the owner of
Laramia Sellers.
Speaker 11 (44:04):
How you doing fantastic? Thanks for having me on again. Yes,
I'm the owner of Laramie to Sellers and you say
executive winemaker. I do collaborate with Rob Hemlman on the
wine making side of things. But we had exciting nights
Saturday night at the announcement the Art Gala where the
Governor's Cup awards were announced.
Speaker 2 (44:23):
And what are the governor Cups? For everybody that's listening.
Speaker 11 (44:26):
In the Governor's Cup is an annual wine competition. It's
for Arizona wineries and wines and it's modeled after La
Los Angeles, a competition, international competition. It is held, the
judging takes place, The judging is alden blind, takes place
behind closed doors. The judges are all people from the
(44:48):
wine business, some of the yays, wine professionals, wine retail
shop owners, restaurant tours, et cetera. And this is a
big deal. This is a big deal for Arizona wine makers.
We always get excited about it.
Speaker 2 (45:00):
How does uh, how does one How does the judging happen?
I mean, there's got to be a lot of different
wines to uh, to experience. I think there's over one
hundred and forty different wineries in Arizona the last time
I counted, and they changed yes.
Speaker 11 (45:15):
And of course not all of them, not all of
them compete in the competition with those that do, and
are many different wines. It is organized chaos, as I
understand it. Each there are various tasting panels, six or
eight tasting panels. There are dozens of people involved in
the judging of the wine. And again they're they're tasting
all the wines blind, and they're they're tasting wines in
(45:37):
particular categories, comparing them. They do have an opportunity to
compare notes and then their favorite wines at each Each
from each panel are considered for the overall winner, which
is the Governor's Cup that is the top award for
the entire entire thing.
Speaker 2 (45:55):
And then uh so which which Labia wines won awards.
Speaker 11 (45:59):
This year we did very well. We won a best
in class, best in category for our p and noir,
our Rousson and our Vermentino, our Sangiovese one of silver,
and our twenty three sons Rose one of bronze. And
I'm very pleased with that, and I'm most pleased with
the Pina noir. Pina noir is a riety. It has
(46:21):
no business being grown in Arizona. It's a variety that
needs cool weather to show it us best in the glass.
We use a technique called crop forcing to delay fruits
at and harvest, and this postpones the critical last month
of ripening much later in the year. Instead of experiencing
that last critical month of ripening in July, that happens
in October and it's much cooler. This allows us to
(46:41):
produce a cool climate style of pan noir. Now that
our pino one best in class, that's not really a
big deal, small class, only only up against a few ones.
What I'm very proud of though, is that it made
it to the final round of judging for the Governor's
Cup Top award. A pina noir bride has no business
being grown here was considered for the top spot in
the whole competition. I am extremely proud of that.
Speaker 2 (47:06):
Congratulations, and that is a testament to what LARAMIEA Sellers
is and what you've been able to accomplish here. Now,
your vineyard is in kind of a unique place out
in Wilcox, in the Wilcox area, can you tell us
a little bit about that, because.
Speaker 11 (47:28):
The area location matters at Terroir is the French word
for what the location offers to a wine and I
think I've got one of the best spots in the
state to grow wine grapes. We're just a little bit
higher than most the other vineyards nearby and that makes
us a tiny bit less prone to those troublesome light
spring frosts. But the soil is sandy loam and the
(47:50):
site has a very gradual slope to the southwest. The
wine the vines are just very happy in this location,
and I think it's a fantastic place to grow wine, grape.
Speaker 2 (48:00):
And beautiful and beautiful out there as well.
Speaker 11 (48:03):
Oh it's it's a gorgeous spot and I do love
having visitors. And if you're interested in coming down and
spings some time with my tastream is not open unless
you reach out to me ahead of time. But do
contact me through our website. That's the best way to
reach out to me, or simply google the number for
the for the winery and give me a call or
send me a text message. I love having visitors, but
I do need a little bit of advanced notice.
Speaker 2 (48:25):
What is uh, what is the website?
Speaker 11 (48:29):
Our website is lerremetasellers dot com. L A r A
M I T a c E L l A r
s dot com.
Speaker 2 (48:37):
Wonderful and uh, we definitely need to schedule some time
to come out there and really do kind of a
walk and talk around the vineyard and do some full
videos and stuff.
Speaker 11 (48:48):
That would be awesome. Hey, I would like to share
a few thoughts before we leave here on the winners
of the top spots. These are you know, friends and colleagues,
and I want to give them a shout out.
Speaker 2 (49:00):
That's okay, So.
Speaker 11 (49:03):
My friends Tom and Teresa Sia of follow us and
I always pronounced that wrong. I apologize on follow us
as supposed to write a rhyme with envelope. They they've
been my friends much longer than they've had winery. Tom
is formally educated, Yeah by College where they have, you know,
the premiere wine and viticulture program in the state. And
(49:28):
Tom was also a member of my Amateur Winemaker Club
long before I had my vineyard of winery. And he's
doing some great things. His Triplet which is a GSM
blend one Top Spot and one Best Read, and the
Governor's Cup, which is the top award and is a
lovely GSM with notes of you know, red fruit and
(49:48):
fascinating floral quality as well. And Tom has been collaborating
with James Callahan of Ruin for several years now and
he's picked up some of his habits and his wine
making style with native or natural fermentations. Oh wow, the
other winners were Rubrics. Rubrics is kind of new player
to the to the scene.
Speaker 8 (50:07):
Uh.
Speaker 11 (50:07):
Corey Turnbull is the principal there owner and the winemaker.
He was formerly with Page Springs and uh he's been
he's been a major player in the winemaking scene up
north for for a number of years, but Rubrics is
kind of a new newer brand. The Rose Los Millick's
uh pable Uh. The one of the principals there, Pablo
Milliic of F and B Restaurant in Scottsdale. There Rose
(50:31):
took the top Rose spot and the top dessert spot
went to Twisted Union Bake Sale, and I had a
chance to talk with the ladies. I call him the
ladies the principal owners are. They're primarily women and as
primarily woman owned adventure. The gross Cup Dessert is a
just delicious dessert wine and it's a mix of serendipity
and UH and alchemy. They had some issues with with
(50:54):
the wine and they blended something else in and they like,
you know, sometimes wines make themselves. Sometimes they're a bit
of intervention, and they intervened in the most wonderful way
possible and make it delicious dessert wine. So that's I
think all of all those deserve all the credit, all
the the good kudos that they that they got from
winning these top spots, So good for them.
Speaker 2 (51:13):
We did have an opportunity to try the baked baked
steak or baked steak. What am I saying baked sale sale?
And I like a baked steak sale rather than a
bake baked sale personally, but that's because I don't like
cake very much. But maybe that's where my brain was going.
But no, the the bake sale, we had an opportunity
(51:35):
to try that, and I've got to say, you know,
they they did really well with it as a fortified
or it's a fortified wine, it's port style and they
definitely balanced it out. And I would almost say that
they might have gotten an inspiration from Padre Kino at Lairmida.
Speaker 11 (51:54):
Well maybe so. It is one of our trademarks, is
we we managed to bring the It's important if you
have a sweet wine to have enough brightness, enough acidity
to balance the sugar. Think for example, for of a
late season reasoning, a late season German reasoning. They have
they have sweetness, but they also have that lovely acdity
and you kind of need that acidity. And that's that's
(52:15):
something we've tried to do with our port style Podrachino
wine and it's something I think that they've achieved as well.
With the bake sale.
Speaker 2 (52:21):
Absolutely absolutely and couldn't be more proud of all the
wineries in Tucson or in Tucson, in Arizona. And some
of these are wineries came out of the California San
Diego competition with some metals. Did you win anything out there?
Speaker 11 (52:40):
Well, you know, I have not entered anything this year
in competitions out of state, but I know that a
number of my peers have done quite well. We might
we might next year enter some of the out of
state competitions as well. And I think I think one
thing that occurs to me is, you know, ten years ago,
twenty years ago, there were some great wines coming out
(53:02):
of Arizona, but there were some kind of sketchy lines too. Today,
almost everyone I sample as I travel around the state
sampling wines from my peers, they're all just fantastic. It's
very very unusual get a bad Arizona wine these days.
And I'm really so proud of where we come with
this industry over the last fifteen or twenty years.
Speaker 2 (53:23):
Absolutely absolutely, And you know, we're very fortunate to live
very close to one of the avas down there in Sonoita,
and you know, it's it's just it's great to pop
down there. It's a great way to relax and just
kind of enjoy company and get out of get out
of town for a little bit without having to really,
(53:44):
you know, go on a trip. It's definitely a day
trip and you can detinally check it out.
Speaker 11 (53:51):
If any of your Tucson listeners have not been to
Sonoia in Eligin, there's no excuse they need to go.
It's a short drive, it's a fantastic place to spend
a Sunday afternoon and there's just no reason not to
go down there. And if I would like to add though,
that a lot of their grapes come from our vineyards
to Willcocks, So they're doing some great things at Senoia,
but a lot of the fruit they're working with is
(54:12):
actually coming from our vineyards.
Speaker 2 (54:14):
And you know it's if anybody doesn't even know where
to start, they can always reach out to the Tucsontasi Show.
We're happy to do tours down into Sanoita or anywhere
else with the wines or food. But definitely check it out.
So we have about a minute left, so tell us
what's next, What's what's coming up soon for Laramie to sell.
Speaker 11 (54:39):
We are stretching our wings a little bit. You'll be
the first to hear this, one of the first to
hear this. We are introducing a new second label, which
is Jump Jumping Toy Beverages. Under the second label, we're
going to have less expensive wines. We're going to have
honeywines or meads fighters right now, we have We've just
last week we received our first batch of apple juice,
(55:00):
locally sourced from locally sourced to apples, and I'm really
excited about that. Not quite sure where we're gonna go stylistically,
maybe a sider, maybe a wine. I'm still trying to
still trying to decide where to go. But the second
label is for fun, experimentation, fun everyday ones, less expensive wines,
and I'm really excited about that. We're also making investments
(55:21):
in the linery and increasing the number of premium wines,
ultra premium wines that we have. For example, we're getting
ready to release our first reserve, Sarah, and this is
the result of a lot of work.
Speaker 2 (55:32):
Thank you so much for joining us today on the
Tucson Tasty Show. We'll see you next time on the show.
So definitely check out that's Larimita dot com and get
your wines there, Stay Tasty, Tucson. Hello, this is Wesley
Source with the Tucson Tasty Show. With every tasty bite
(55:54):
from Vepremiumbeef dot Com, you get premium beef flavor from
the amazing ground beef to 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 9 (56:18):
Hi. 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
(56:38):
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 2 (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 10 (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. 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
(57:41):
for your next gathering or even workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet
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