June 16, 2025 • 57 mins
🔥 This Week on The Tucson Tasty Show! 🔥
We’re turning up the heat with the culinary dreamers behind Hot Stove Circuit and industry coach Adam Lamb!
Tune in as we explore how these innovative chefs are transforming kitchens, empowering hospitality professionals, and igniting passion across the food world.
From mentorship to mindset, this episode is a must-listen for chefs, foodies, and anyone hungry for inspiration.
🎙️ Expect behind-the-line stories, bold advice, and a taste of what’s next in the culinary world.🍴 Don’t miss this 🔥 high-energy conversation only on The Tucson Tasty Show – where Tucson flavor meets national talent!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
We’re turning up the heat with the culinary dreamers behind Hot Stove Circuit and industry coach Adam Lamb!
Tune in as we explore how these innovative chefs are transforming kitchens, empowering hospitality professionals, and igniting passion across the food world.
From mentorship to mindset, this episode is a must-listen for chefs, foodies, and anyone hungry for inspiration.
🎙️ Expect behind-the-line stories, bold advice, and a taste of what’s next in the culinary world.🍴 Don’t miss this 🔥 high-energy conversation only on The Tucson Tasty Show – where Tucson flavor meets national talent!
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):
Amids the ancient ruins 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. He doesn't just taste food, he summons forgotten
(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:43):
Welcome to the Tucson Tasties Show, Tucson's only food talk
radio show, celebrating the chefs, the stories, the flavors that
make our city and beyond delicious. I'm your host, Wesley Source.
Before we get started, I like to think are amazing sponsors.
That's a very old premium Beef Tucson Family Food Project,
(01:05):
Local First Arizona, Portillo's Hot Dogs in Sokka. Don't forget
to join the Tucson Tasty Show Membership program at the
Tastyshow dot com for exclusive foodie perks, secret menu items,
and VIP event access. And we're here in studio today
with some incredible chefs. It's my pleasure to introduce you
(01:29):
to the hot Stove Circuit. Hot Stove Circuit is just
got done with their first dinner and you know it
was at Whiskey Dell Bach. I hope you got a
chance to join us there. If not, they're going to
be doing another dinner very soon, so definitely go to
the Hot Stove Circuit dot com and check them out
(01:52):
because it's it's gonna be great now. If you can't
remember that, go to the Tasty Show dot com. Go
to the bottom, click on their logo and it'll take
you right to him. We also have Sonora Vira Premium
Beef in studio.
Speaker 3 (02:05):
How you doing today, I'm good.
Speaker 4 (02:06):
Thanks for having me.
Speaker 2 (02:07):
Guys, it's always great when you're here, and that Tasty
Beef is just next level. Now we're almost out of beef,
so we got to hit you up for some more
ground beef. And guys, look, if you haven't had their
ground beef, you got to go to Vepremiumbeef dot com.
Speaker 3 (02:22):
It is next level good.
Speaker 2 (02:24):
The entire cow is twenty one day dry age from
the ground beef to the tenderloin and it gives you
that amazing new mommy flavor you're missing from all the
grocery store beef. So definitely have to check it. Check
it out and just thank you for being an amazing
supporter and supporting us today. Absolutely, and Sonora has become
(02:46):
Ian apparently that one word answer from Ian. We got
to get Ian back in the studio. He is a
lot of fun and his Yeah, but he's very passionate
about the ranching and the sustainable ranching. No hormones right, yes,
that's correct.
Speaker 4 (03:05):
No hormones and antibiotics were sort offined natural and we
do a lot of sustainability work as well. So that's
why he's constantly busy and doesn't get to come in
all the time.
Speaker 2 (03:14):
So I get to fair enough and yeah, no, it's
it's good stuff.
Speaker 3 (03:19):
And so.
Speaker 2 (03:22):
I'm not going to mess up your names. Why don't
we go ahead and start or introduce yourself from my
left and just your name, what you do, and then
well we'll go right through. Thank you up next and Baker,
(03:44):
thank you and thank you for being here today. Go ahead,
Chef Pablo, we know you scratching the plate.
Speaker 5 (03:51):
Yeah, come back in the studio, and my name is Papa Lency.
Some of you guys on me already. I'm a chef
and Cohen are scratching the plate. Basically focus on old
cowboy cuisine and make it really, really fancy and modern
for you and that's what we stick to.
Speaker 2 (04:04):
Awesome and then Ry first time in studio with us,
but good friend of the Tasty show.
Speaker 3 (04:12):
What is this all about? Hi?
Speaker 6 (04:14):
I'm Ry, I'm Ry Whalan. I got started because I
met some chefs at a pitch and we connected really well.
And some of my work spans empowering people with technology
and access to technology. So I'm here to help hot
stove circuit.
Speaker 3 (04:31):
Awesome.
Speaker 2 (04:31):
So who wants to take the question? What is the
hot stove circuit and why is it important to you?
Speaker 3 (04:37):
Guys?
Speaker 7 (04:39):
Okay, So the purpose behind hot Stove is a big
part of obviously local community and it's highlighting local businesses,
local chefs, some chefs that don't get enough visibility or
recognition because they might just be starting up. Or it's
also for business that are just looking to grow, like
(05:01):
del Back, you know, that are just wanting to expand
even more and have their name just be out there more.
The purpose is to work together. This isn't like a competition.
We're not working against each other. We're working together to
create more opportunity for every single one of us. We
want to use it as a referral program as well
to recommend all of these businesses and chefs to other
(05:22):
people that might be looking for stuff like this. So
I would say that's the purpose.
Speaker 3 (05:28):
Thank you.
Speaker 2 (05:28):
And with that, I mean you're Whiskey del Bach for
the dinner, which is just what an incredible backdrop for
any dinner. And if you haven't gone in and seen
or done a tour, you can get those tours.
Speaker 3 (05:43):
You just go to the website.
Speaker 2 (05:44):
It's whiskeydeal Bock dot com. Just google it and just
in case. But it's an incredible place. But they also
just were able to secure the Scotch style whiskey for
the in in America, which is really great because that
that style of whiskey has been only available in Scotland.
(06:08):
And now they have their o to Isle which is
just it's just good and it's a mesquite not pete,
and that is trademarked by them. So I'll just tell
everybody now but it's mosquite not pete, and it's definitely
it's definitely something that's amazing. Now, why don't we talk
about your dishes, Chef Pablo or no, let's start with yours.
(06:31):
Let's start with the the entree and talk about what
you what you made?
Speaker 7 (06:36):
Okay, so I mean a shrimp carpot show, which I'm sorry,
shrimp what shrimp carp pod show? Traditionally they use beef.
It's very thinly sliced it. Yeah, so you have to
like raw shrimp.
Speaker 3 (06:54):
That's something that you would eat.
Speaker 7 (06:56):
I'm not gonna lie.
Speaker 4 (06:56):
I'm I'm highly intrigued right now. I'm not gonna lie.
I'm also like at the same time, like, I mean,
obviously I have to be like why why no beef?
But but I'm highly intrigued. I'm gonna have to find
you switch it up a little bit. You know, that's adventurous.
Speaker 7 (07:13):
I've made it before and I really liked it, and
it's also like a big like fan favorite for me,
and I just wanted to kind of do a little
twist to it at a little bit more local flavors.
So I did do a child the bean prickly pear
of sauce with lime to cook the shrimp in it.
Speaker 4 (07:32):
Yeah, we're geting almost like like a ce VJ. Carpus.
Speaker 7 (07:34):
Yeah there, that is exactly like a fancier you know,
bit into it. And then just to add a little
freshness to it, a little tossed the rougule of salad
with a vinegar on top.
Speaker 4 (07:47):
That sounds phenomenal.
Speaker 3 (07:49):
So are you slicing it really thin? Because you actually have.
Speaker 7 (07:53):
To pound it. Yeah, you have to pound it so
because even if you try slicing it, you're not gonna
get the thinness that you want because the texture, it'sficult
to slice it thin lea, So you pound it really
really until he gets really thin slice of it.
Speaker 2 (08:07):
But it's it's nice and twists up on the fork nicely.
Speaker 7 (08:11):
Yeah.
Speaker 2 (08:12):
Yeah, and then all the fresh all the fresh flavors
and that it's a nice What are we pairing with that?
Speaker 7 (08:19):
So del Beak has a signature cocktail, so Prickly pair
signature cocktail. So it's a nice little combination of flavors.
You know it's gonna pair well because they're those flavors
are just mashing together. So yeah, that's what that was
what we used.
Speaker 2 (08:35):
Awesome, that's a good start to any dinner and wild
what's the next what's the next course?
Speaker 5 (08:44):
I think it's me actually wonderful.
Speaker 4 (08:46):
So this is.
Speaker 5 (08:50):
I'm pretty sure it is one of the cool things
about this dishes. I really want to make it like
hard on me because it's vegan.
Speaker 2 (09:00):
I everyone sorry.
Speaker 5 (09:05):
I wanted to show what the atmosphere tastes like with
a vegan base. So what I basically did was this
fire roast carrots and literally just let the sugar developing itself,
incorporate just a tiny bit of a massa towards like
a nine carrot to massa makeup roast, and then dry
(09:29):
out chiot squash and then rehydrate it into a vegetable
like colorado, and then it sided with a corn really
cool corn dish. Actually, it's basically you extract all the
corn milk out of a roasted corn and you get
a liquid corn starch that you build up from and
(09:52):
that's our corn sauce that you'd see around the plate
and actually kind of ties it really well together. But
with all those components actually being on the plate, what
you can actually taste is the campfire and the air
around it. And that was my goal, because I want
you to be able to taste the wood barrels that
were dancing around you, the earth itself, and the fire
(10:15):
that it came from. So that's what I want you
to actually take from it, is that food can be
heated up on different platforms and I use a fire
for mine.
Speaker 3 (10:26):
Awesome. Now that's absolutely incredible.
Speaker 4 (10:29):
What do you think I think that people forget that
sometimes food is art and I was like very artistic,
not only in the way that you made it, but
even in your description right now, it was just like
almost poetic. So that was really cool.
Speaker 2 (10:46):
Now we are missing a couple of the group, but
can anybody speak to the other dishes?
Speaker 3 (10:53):
And then.
Speaker 5 (10:55):
I do know that it was a chef Padias. Quailed
dish was like very very very well thout out of them,
so I was I was like super happy to see
his like his apparents down and his dish there too
as well.
Speaker 2 (11:08):
Yes, Quail right, it's just they're so tasty.
Speaker 4 (11:15):
I've actually never had Quail.
Speaker 2 (11:17):
Well, we'll fix that. Sounds like a tasty outdoors needs
to come and hang out.
Speaker 3 (11:23):
A little bit.
Speaker 7 (11:23):
There you go.
Speaker 4 (11:24):
I'm down with that, Ben.
Speaker 6 (11:28):
We also had samplings of a box lunch, which was
focused on a grain based to go lunch. It was light, enjoyable,
so we focused on making the food from all sorts
of palettes, from vegan to meat based.
Speaker 2 (11:43):
We're gonna talk about that a little bit more after
the break, don't forget to join the Tucson Tasty Show
membership program at the Tastyshow dot Com exclusive foodie perks,
secret menu items and VIP access. Now, today's guests are
incredible and we'll be right back after the short From
our sponsors and again, those are Via Earl Premium Beef,
(12:03):
Tuson Familyfood Project and SOCCA Local First Arizona Portillo. Hello,
this is Wesley's source with the Tucson Tasty Show.
Speaker 3 (12:16):
With every tasty bite.
Speaker 2 (12:17):
From vee Premiumbeef dot Com, you get premium beef flavor
from the amazing ground beef to the melt in your
mouth Ribbi steaks. Every ounce is exceptionally aged for more
than twenty one days, giving vera Earl Premium Beef exceptional
premium beef flavor. Order online at Vepremiumbeef dot Com. Again,
that's ve Premiumbeef dot Com.
Speaker 3 (12:42):
Hi.
Speaker 8 (12:42):
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 child's educational outcome. Together, we can make sure every
(13:03):
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 Tucson.
Speaker 2 (13:15):
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
(13:38):
dot com and discover what you've been missing.
Speaker 3 (13:41):
Stay Tasty. Tucson.
Speaker 9 (13:42):
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metaphysical nonprofit. We're here to inspire, uplift and give back
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Speaker 7 (13:57):
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Speaker 3 (14:15):
The preset that sets the record street, You're going to
be hearing a lot of things coming at you.
Speaker 2 (14:20):
It says easy as making us the number one preset.
Speaker 5 (14:24):
This just made my whole day more efficient.
Speaker 2 (14:26):
Download the free iHeartRadio app today and listen to KNST everywhere.
Welcome to the Tucson Tasties Show, brought to you by SOKA,
Southern Arizona Art and Cultural Alliance dedicated to creating, preserving
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
(14:49):
the Tucson Tasty Show, Tucson's only food talk radio. Thank
you to our amazing sponsors. That's Viral Premium Beef, Tucson
Family Food Project, Local First, Arizona, Pertillo's Hot and Soka
proud supporters of the Tucson Show. And without you, we
wouldn't be able to do this, So thank you, chefs,
let's talk about food. We have hot Stove Circuit here
(15:13):
in the studio. We also have Sonora of Viral Premium Beef.
That's Vepremiumbeef dot Com. Hi again, guys, and you know,
we're super excited to have you in studio as always.
I mean, you're so much fun and the audience loves
you because we always get more listeners every time you're
on the show, so you just need to be here
all the time.
Speaker 4 (15:33):
Maybe, Oh, I thank you. I mean I appreciate that,
but you know, I don't know. I just like coming
in and hearing about all the chefs and the projects
going on in town. There's so much stuff that people
don't know about out there, you know, myself included. And
every time I come in here, I learn something new.
So it's always exciting to hear it.
Speaker 2 (15:49):
We're excited as well. So let's talk about hot soave circuit.
And so we're finishing up with the Bento box style
grain meal.
Speaker 3 (15:58):
Please finish the description of that.
Speaker 6 (16:00):
Ry Oh, and it was designed to, you know, show
how you can make a to go meal that feels
good in your body. It's nutritious and it doesn't leave
you feeling heavy, and it was also plated in a
box ready to go to show just the portability, and
(16:22):
that was the focus of Hot Stove Circuit. Where it
differentiates is it, let's each chef plate the way that
they're going to plate. So you build that relationship with
the chef. You get to understand what they're doing, understand
what it's like to work with them, and even hear
their back their story. So it's like going to five
six different restaurants all at the same time.
Speaker 3 (16:41):
Right, exactly, incredible.
Speaker 2 (16:43):
Yes, all right, now, why don't we talk about the
dessert because that's the finale, right and we have Chef
Suka in the studio.
Speaker 3 (16:53):
We can move that mic down a little bit. Thank you.
Speaker 2 (16:55):
And chefs Suco is the best pastry chef in Tucson.
Speaker 3 (17:00):
If you don't know about her, you need to.
Speaker 2 (17:03):
She's also involved with City of Gastronomy along with Chef Pablo,
and are all three of you ambassadors for City of Gastronomy.
Speaker 3 (17:11):
That's awesome.
Speaker 2 (17:13):
The power that's in this room right now, I mean,
the creative culinary power is awesome. Yes, thank you. Producer
Tina is definitely gesturing off camera, thank you for distraction.
The distraction, but Chefsuka, I have had your creations multiple
times at multiple gut chefs, our gut dinners, and that's
(17:36):
the gastronomic unit of Tucson. But I am really excited
for what you're going to create, and it's I know
it's not it's a surprise. Nobody can talk about it yet,
But why don't you tell a little bit about your
background and why you're involved with the hot stove circuit.
Speaker 10 (17:58):
I'm from Japan, very next to Covid City. Coved is
the Covid Beef like five day across Valguviv and that's
where I'm from, and I CA I was working as
(18:18):
pre school teacher eleven years in Japan, and I wanted
to be a director of the pre school. So I
came to America to see Americans education. And then one
time I worked to Japan and then I decided to
(18:41):
get married and then came to Tucson and then living
about eighteen years here, and.
Speaker 7 (18:51):
I was.
Speaker 10 (18:53):
Making desert like Japanese French style at home for my
family our friends a long time when I lazy my kids,
and I was posting social media my creation stuff. And
(19:14):
then that Tucson's Chef Deprive me a lot of good comments.
And then after my children is lazy good age, and
I decide to do more learning of the desert stuff.
(19:34):
And then I started to make a wedding cake and
birthday cake, any celebration cake. Now I'm working at my
customer may cake and confection stuff and also learning from
(19:57):
Cargino Dessault and I have a have a great executive
chef and wonderful petry executive chef and there are they
are very open to teaching me and lots of skill
and how to prey up. And I'm also part of
(20:20):
that good dinner. I see all the wonderful creation and
then I'm learning from everybody and I can directly ask
them how how I can do? You know, how which
my imagination? How can I build under prey? And then
(20:41):
they always support me to answer. So I think it's great,
wonderful to two chefs.
Speaker 2 (20:49):
Yes, definitely, collaboration is the underlying U story with any
of the chefs in Tucson, and that's why we love them.
Speaker 3 (20:58):
All of you.
Speaker 2 (20:59):
And tell me what is one ingredient that you love
to work with more than anything else?
Speaker 3 (21:08):
The hard questions I know.
Speaker 10 (21:10):
This time is corroborating with whiskey, the walk whiskey. So
I am planning to use different kind of of whiskey
on a prey and also use two some heritage ingredient ingredient.
Speaker 2 (21:33):
Yes, yes, awesome, we're really looking forward to that. So
I would post that our question to the rest of
the chefs here as well. What is one ingredient that
you love to work with more than any other ingredient?
Speaker 5 (21:44):
One kind of whiska because whiskey is pretty important to me,
but I think past that, it would actually be uh,
that'll be the ember, the fire Ember, because I can
make a lot of food taste crazy with with just that.
Speaker 2 (21:59):
Yes, yeah, no, that's crazy. What is what would be
a technique uh.
Speaker 3 (22:03):
That you're using?
Speaker 5 (22:05):
Oh, honestly, just raw like okay, for example, just just
just make a fire and get a nice bed of
a bit of coals and just throw your raw vegetables
on her and and and see what happens, or and
and and tomahawk vial.
Speaker 3 (22:20):
Pretty dude, I will do a cat. I would do
cave tomahawks all day.
Speaker 5 (22:26):
Ye seriously, that's the.
Speaker 3 (22:27):
Best thing to write out of your entire life, just
right on the coals.
Speaker 4 (22:30):
And then.
Speaker 5 (22:31):
I will show you how it's done. But yeah, because
like cooking without luxury is is a thing and and
and I can show you how it's done.
Speaker 3 (22:39):
That sounds pretty luxurious.
Speaker 2 (22:40):
Like just just watching and smelling that, I don't know,
that's like next bring it to your table. So, uh
we I think we need to set up a cooking
with the Tasty show for that we won't be able
to do to my kitchen. But I have a big backyard,
I think, so or we can go out to the
ranch and uh maybe just be hosted.
Speaker 4 (22:59):
I wouldn't complain about that one, and I please, So.
Speaker 7 (23:08):
That's kind of hard. I wouldn't say I have like
an actual ingredient, but I like to try new ingredients
as much as I can, to challenge myself and to
just learn about them. That's what I would say, because
I think that sometimes we can like feel like we
(23:30):
can perfect something and it's too up to a standard.
I know that we're our worst critics and we're like
that could have been better, you know. But I think
also outside of that, it's kind of like not losing
that inspiration of wanting to continue to create. So it's
like what else can I try to try something new?
So I don't.
Speaker 3 (23:49):
Know, also exciting and ry.
Speaker 2 (23:51):
I mean, I know you're not a chef, but what
is one ingredient that you love working with? Because I
have my ingredients that I love working with.
Speaker 3 (23:58):
For sure.
Speaker 6 (24:00):
I really like corn because it's so versatile. You can
use it as a base, you can.
Speaker 3 (24:05):
Pound it in.
Speaker 2 (24:05):
Sorry, there was a gift that just flashed through my head.
Decided to kickle a little bit.
Speaker 6 (24:09):
Sorry, And and it's it's great.
Speaker 3 (24:13):
Actually, this this summer we grew corn and beans. Oh,
that's really cool.
Speaker 6 (24:20):
And then we use the the corn husks and one
of them we just put as as Pablo mentioned, just
on fire and let that cook up inside of the husk.
And it's so fun to work with ingredients like that. Wow,
that'd be an interesting flavor. I've accidentally, you know, like
you have Tamali's and you're trying to you know, roast
them a little bit or you know, cook them up
(24:41):
because you've you've steamed them back to life, you know,
so many times, and then you're like, I don't want
to heat this one back up that way. I'm putting
it on a grill, and you know, and you try
all kinds of chef Danny Perez. Actually he was like,
you just take it out and put it in a
pan with oil and it gives it a nice texture
cron and yeah, and he uses those over at the
(25:03):
Arizona Sands Club with and they're from Charle So they're
from Chef.
Speaker 2 (25:09):
No Carlotta, Chef Carlotta. Thank you producer Tina for the winds. Yes,
and they're really really good. So but if you get
a chance, if you don't know what the Arizona Sands
Club is, check it out.
Speaker 3 (25:27):
And that is actually where you can get vera oral
premium beef.
Speaker 4 (25:32):
Well, yes you can. Danny's got us rotating on the menu.
So they the Arizona Sandsburger is going to be a
one of our patties. They serve a rabbi tenderloin sirloin.
They've done short ribs, so they're a great partner to
work with. I would also encourage you to check them out.
Speaker 2 (25:49):
Yeah, his ancho rubbed sirloin takes it to the next
level because you know, typically I go for that New
York strip or that that oh gosh gone rabbi and
rebby I don't know beef, but he does this intro
erupt on that sirloin, and it just comes together so
(26:11):
incredibly and it's so juicy, and it's you can definitely
tell that it's.
Speaker 3 (26:14):
That vera Earl Premium Beef.
Speaker 2 (26:16):
And so for those who are for those who are listening,
if you love discovering hidden food gems like this, join
our membership program at the Tastyshow dot com for exclusive
secret menu itams, VIP access to events. We're super excited
to have everybody in the studio and we'll be right
back after the short break. Again, thank you to all
(26:38):
of our sponsors. That's Viral Premium Beef, Tucson Family Food Project,
Local First Arizona, Pertillo's hot Dogs, Sokka for making this
show possible.
Speaker 3 (26:46):
Stay Tasty.
Speaker 2 (26:57):
Hello, this is Wesley Source with the Tucson Tasty Show.
Every Tasty bite from Vepremiumbeef dot Com, you get premiumbefflavor
from the amazing ground beef to the melt in your
mouth Ribi steaks. Every ounce is exceptionally 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,
(27:20):
that's VE premiumbef dot com.
Speaker 8 (27:25):
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
(27:45):
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 (28:00):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret menu.
Speaker 3 (28:07):
Items from our partner restaurants.
Speaker 2 (28:09):
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 and discover what you've been missing.
Speaker 3 (28:24):
Stay tasty. Tucson.
Speaker 9 (28:25):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
to Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(28:48):
for your next gathering or even workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (29:02):
Welcome to the Tucson Tasties Show, brought to you by
SOCCA Southern Arizona Art and Cultural Alliance dedicated to creating, preserving,
and edvancing the arts. And Now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
(29:22):
the Tucson Tasty Show, the tastiest show in town. I'm
Wesley Source, your host. Thank you to our amazing sponsors.
It's verra Old Premium Beef, Tucson Family Food Project, Local
First Arizona, Pertillo's hot Dogs, and of course Soka. Now
if you don't know what Tucson Family Food Project is.
You definitely have to go online to Tucsonfamilyfoodproject dot org
(29:45):
check them out or check them out on the Instagram
or their Instagram page. Steve the the CEO or the
chief executive. Yeah, the executive officer, is absolutely incredible. His
whole goal is to provide food for children in need,
and he does an amazing job. In fact, he does
(30:07):
a meal a week for a family of four and
he does it for four dollars.
Speaker 4 (30:14):
Wow, that's impressive.
Speaker 3 (30:16):
Very right.
Speaker 2 (30:17):
He used to work at a very big store that
I won't mention, but he you know, he learned how
to order and get all of that dialed in, and
then he's going and getting all the fresh ingredients so
that kids can learn how to cook for themselves. And
he does four portions to make sure that there's no
food competition in the house. So he's making those meals.
(30:39):
I'd love to get him connected to you guys actually
over at Viral Premium Beef.
Speaker 4 (30:43):
Yeah, No, that'd be great. We would love to talk
to him.
Speaker 3 (30:45):
Awesome.
Speaker 2 (30:46):
And you know, just even if we just hang out
and we do videos with him, you know, that's that'd
be good.
Speaker 3 (30:52):
Right, but really great guy.
Speaker 2 (30:55):
And you can actually donate directly on the website, and
even if it's twenty dollars, I mean that feeds a
family or five family, So definitely go check them out.
And thank you to all of our listeners for doing that.
Now we're in studio with hot Stove Circuit and we
have Sonora of via Oral Premium Beef. Sonora from Sonoita.
(31:19):
Yes that is me and it's the only way you
don't get them mixed up. But and you guys have
some really cool things coming out. Did you get those
hot dogs in?
Speaker 4 (31:28):
Yes, we did actually get those hot dogs in. We
launched them right at the end of March Madness, so
you guys can definitely come check them out. And it's
all twenty one day Drive Chuck hot Dogs. So ironically enough,
we were just recently having a conversation in the studio
about hot dogs and what's in them, and I was
sitting here thinking, I know exactly what's in ours, so
(31:50):
can't complain.
Speaker 2 (31:52):
And what I love about your hot dogs and everything
that you make at from Viral Premium Beef is you
can pronounce all the gradients.
Speaker 3 (32:00):
You don't have to go get a dictionary to figure
out what they are.
Speaker 4 (32:03):
Yes, absolutely, I want my ingredient lists as short and
natural as possible.
Speaker 3 (32:08):
And there natural casing as well, right, so.
Speaker 4 (32:11):
We actually have a natural casing and we do have
a collagen casing. So it's the most close to like
your typical skinless dog. And so we made those into
quarter pound stadium dogs because why not, you know, go
big or go home.
Speaker 2 (32:24):
And they have that pop and that snap and and
and that's the biggest thing is with those.
Speaker 3 (32:28):
Hot dogs, you have you have to have that texture.
Otherwise it's sausage.
Speaker 4 (32:32):
Yes, yeah, I don't even know about sausage. It's just
mosthi if it doesn't have texture though, So you gotta
have a little bit of texture.
Speaker 2 (32:37):
Fair enough, all right, So let's talk about, you know,
what's what's next with a hot stove circuit because you
you definitely have you brought together a mastermind of chefs.
Speaker 3 (32:49):
And you let's let's talk about where we're going next.
Speaker 6 (32:56):
So our intention is to continue bringing in new talent
and and part of what also happens is there's some
mentorship between the chefs and and different experiences and backgrounds.
So are we're working on collaborations with other organizations, and
if you check out hot stove Circuit dot buzz, you
(33:16):
can see what events are coming up and sign up
for emails.
Speaker 2 (33:23):
She can sign up for the email on hotsove Circuit
dot com buzz buzz dot buzz like buzz all right,
so it's hot stove Circuit dot b use z and
uh again that's hot Stove Circuit dot buzz and uh
definitely go check it out.
Speaker 3 (33:44):
And we're gonna have some pictures. We got producer to producer.
Speaker 2 (33:47):
Teina is gonna be in there doing pictures, which is
really exciting. She's got a new camera that she's gonna
be using, and we're also gonna get some video. We'll
we'll cut that up and we'll have some really cool
stuff on the Tasty Show website. So definitely go to
the Tasty Show dot com and check it out. So
where are you looking at next?
Speaker 6 (34:06):
I think through the summer we're going to explore some
partnerships and try to do a wine tour and some
interesting pairings with wine and food.
Speaker 3 (34:14):
Very cool.
Speaker 2 (34:18):
Sorry, so many things I can't talk about. I'm like
trying not to talk about them. There's some really cool
stuff with that.
Speaker 3 (34:23):
And there is Arizona wine is incredible and it's definitely
under estimated a lot.
Speaker 2 (34:33):
And you know, you talk to somebody that is firmly
in you know, California wine country and they're like, there's
no other wine or French and then you go, well,
just try this, and they're usually blown away.
Speaker 3 (34:45):
And you know, just a couple or a couple of
weeks ago.
Speaker 2 (34:47):
I guess it's been four weeks five weeks now, but
Governor's Cup was held and Governor's Cup is the statewide
competition for the wineries. Twisted Union down in Sonoita one
with their Bake Sale, which is a port style wine
and it's it's really good. It's not coinly sweet like
you typically think of with like a tanny port which
(35:09):
is good, but it's definitely refreshing and would go really
well with any pastry, uh that you're putting or putting down.
So we're really excited to explore the different wines that
are available in Arizona.
Speaker 6 (35:23):
Absolutely, and and just getting a chance to go to
some of those locations and seeing the terrain.
Speaker 3 (35:28):
It's just research. I do the air quotes research.
Speaker 2 (35:35):
What would you say, uh, some of your favorite wineries
in Uh, let's give them some plugs here.
Speaker 5 (35:44):
With Snorin Wines. That was one of the one that
was that the Global Chef's Dinner along with Dobok. They're amazing.
Speaker 3 (35:54):
Yep.
Speaker 6 (35:55):
I like I like Rune because it's a fun. It's
a fun spot to go to.
Speaker 3 (35:59):
It's really fun. Yeah, and they do the wild yeast
fermentation so they just let it grow, which is really
cool too.
Speaker 6 (36:05):
It's really an experience out there.
Speaker 2 (36:07):
And then they have all the trails out I don't
know all right, so definitely go check out, you know.
Speaker 3 (36:11):
So, No, it's not that far away.
Speaker 2 (36:12):
They're not that far away from me because I live
literally like down the road. But for everybody else in Tucson,
maybe we can have a landing, you know. Everybody comes
to my house and then we go for my house. Yes,
we stop by Viral Premium beef or no, we go
out and wine taste and then we end at the
ranch for the Tomahawk stakes.
Speaker 4 (36:33):
I'm down, but only if I get to come to
the wine part too.
Speaker 2 (36:37):
Sounds like a plan awesome, So you know, definitely check
that out. Now it's it's hot Stove Circuit Dot buzz
b u z Zy and you've got some really cool
partnerships coming out, and we're definitely helping you with that
because the Tuson tacI Show is a proud partner with
you guys as well, So anything that we can do
to help get you guys recognition and push it out.
(37:01):
Now with the Whiskey del Bach dinner, they're doing pairings
as well, right, So what are some of the pairings
that you're looking for from the whiskey, Like the Trump
Carpatrio's that's gonna be interesting to pair a whiskey to that.
Speaker 7 (37:21):
Yeah, I think that, like the when I decided the
cocktail is kind of like honoring the smokings of the
whiskey but also bringing out the fruitiness and like flavor
of the prickly pear, and I think that's just gonna
go very well together. I mean, we have the the
last cocktail, which is gonna pair with Shugos dessert, which
(37:41):
is we're trying to make it more of like a
coffee based cocktail, more like an Irish coffee, but with
del back whiskey, and then I know we're gonna have
a little bit I mean during our cocktail hour, we also.
Speaker 3 (37:52):
Not a whiskey like espresso partini.
Speaker 7 (37:55):
Kind of a little different, but it's pretty similar. But
I think the intention that we all thought about as
the chefs is like, obviously Delbik is a huge highlight
of this dinner and we wanted to honor it, and
we'll also like work with the whiskey so that it
goes very well with the food. So there was a
(38:16):
lot of intention behind it. And you know, we had
Alfredo b our mixologists for cocktail houror he came up
with an incredible you know, old fashion and also with
the with the other cocktail for the dessert. Like again,
a lot of intention, a lot of representation and making
sure that we're honoring everybody that's participating, you know.
Speaker 5 (38:35):
So yeah, one of the cool things about this, this
whole movement is that it's it's a circulation of talent
across many platforms, Like, yeah, we're using our food platform
as a showcase, but around it, we're actually showing every
element that is included in that dinner is part of
(38:57):
Two's on itself, whether it be the artists who's playing
music or whatever medium that is around. But also part
of the table where the glass where like all that
stuff is is is a part of Tucson's businesses. So
we're using Tucson as an organic because we really need
to to circulate and expose new talent all the time,
(39:18):
because like that's that's our story too.
Speaker 2 (39:20):
So yeah, yeah, well chefs, we've got about two minutes left.
Speaker 3 (39:25):
So what does everybody need to know about? Uh? What's
the mice? Are yours dueling mics?
Speaker 7 (39:32):
So I think that the biggest thing here. It's an
experience that hasn't been brought to you yet. You know,
it's rare where you get to have a dinner party
or a dinner experience done publicly like this. These are
typically private events and secondly, multiple chefs in one space
that are highlighting their specific talents, you know. So I
(39:53):
think that's very special and more than anything, it's an
experience that you want to really be immersed into to
fully get the idea of what we're trying to put out.
There also an opportunity to network, to connect, to learn
about like Hey, I am having a wedding like or
I am gonna need some people to cook for me,
or I need tables, I need chairs, I need Lynnen,
(40:13):
I need a table scape like this is the opportunity
that you want to take to get to know the
people that are participating so that they can grow their business.
It stays in Tucson. We're helping the economy. We're being
very intentional about who we bring in so that people
really know what Tucson is made of.
Speaker 6 (40:30):
Too awesome, and I think we keep seeing that people
apply their talent, their vision, their idea, and this whole
thing from the beginning to where it is now has
been a sharing of ideas and a process and a refinement.
Sometimes it's putting something out there and saying maybe and
then trying it again and continuing to grow and share.
Speaker 3 (40:53):
And keep seeing that awesome.
Speaker 2 (40:54):
Well, thank you chef so much for joining us today
on the Tucson Tasty Show. What an incredible adventure you
guys have embarked on and what an incredible community you're
building around yourselves. And thank you to your team for
coming in today. When we come back, we're gonna have
an incredible chef. He's from across the country, So definitely
(41:15):
stay tuned and as always, stay tasty Tucson. Hello, this
is Wesley's source with the Tucson Tasty Show. With every
Tasty bite from Vee Premiumbeef dot Com, you get Premium
(41:36):
beefflavor from the amazing ground beef to the melt in
your mouth Ribbi Steaks. Every ounce is exceptionally aged for
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Exceptional Premium Beef Flavor. Order online at Vepremiumbeef dot com. Again,
that's ve Premiumbeef dot Com.
Speaker 8 (41:58):
Hi, I'm Stephen Kodoroblis 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
(42:18):
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 Tucson.
Speaker 2 (42:31):
Hey, Tucson, Ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret.
Speaker 3 (42:39):
Menu items from our partner restaurants.
Speaker 2 (42:41):
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 and discover what you've been missing. Stay tasty.
Speaker 9 (42:57):
Tucson Smart Project Collective the world's for 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 session, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
(43:18):
back to your community. Rent our event space. It's perfect
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 2 (43:32):
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, Wesley Source. Welcome back to
the Tucson Tasty Show. I'm your host, Wesley Source. We're
(43:53):
here in studio. We have a special call in guest.
Now we have Chef Adam. Chef Adam, how are.
Speaker 3 (44:00):
You doing today?
Speaker 11 (44:01):
I'm doing great. Brother.
Speaker 2 (44:03):
Hey, thank you so much for joining us today and
taking the time to be on the show. And I'm
really excited to connect with you. You do a lot,
but you do it from North Carolina.
Speaker 11 (44:15):
Yeah, Actsville.
Speaker 2 (44:18):
And let's talk about your you know, your journey is
a chef because you know, the more I learned about you,
the more incredible it is. And that's what the Tucson
Tasty Show is about. We're storytellers. So let's talk about
why you became a chef and kind of kind of
your chef journey.
Speaker 11 (44:37):
Sure, I guess I have to go all the way back,
as most of us do to you know, fifteen years old,
you know, kind of strange from my dad. He was
a college professor and kept hearing all these great stories
about you know, what an amazing professor he was. Why
he was touching and my experience was totally different. And
one of the things I knew he did is every
day for lunch we go down to you know, the
local restaurant on Indianapolis Boulevard, the Big Wheel Restaurant, and
(45:01):
he would chat up the servers and you know, make
him laugh and whatever. So I got a job there
washing dishes because I wanted to experience who my father
was outside of our relationship. What I didn't count on
was the fact that there was going to be a
Friday night when I was walking past the kitchen doors
and there were two women that worked in the kitchen.
One was, you know, a large woman, her name was
Artillia White, with a gold tooth in the front of
(45:22):
her mouth, and she'd sit there in the path and
be talking to people through the window, you know, back
when there was a natural wheel in the window. And
her compatriot was, you know, as as thin as Artillia
was wide and as non talkative as she wasn't talking.
And so this one Friday, I had a armful of
plates and into the service station and the door swung
open and I looked in and there was like, I
(45:44):
don't know, man, it was like it was magic in
that moment, Like there were pans banging, there was steam,
there was all this action going on, and these two
women were dancing between one another without a word in
this the only thing, you know. I reflected on it later,
I called it the the dream of the dance, Like
how good it can be in a high pressure situation
and be there and it blew me away. You know,
(46:07):
I didn't know what it was, but I said, you know,
I want to get me some So, you know, I
started working my way up. You know, we lived outside
of Chicago, between Gary and calum At City, a place
called Haim in Indiana, and so I figured if I
could continue to get jobs like geographically and also skill wise,
kind of jump up, jump up, at one point I'd
be in Chicago as an executive chef. You know. That
(46:27):
didn't necessarily work. It was a very securuitous route, and
throughout my career I was always kind of you know.
I came up through the eighties and nineties at the
height of you know, the booka of you know, that
perfect perfect storm of you know, celebrity chefs and and
Kitchen Confidential and the Food Network coming up, and I
(46:50):
started looking around. I'm like, I don't know what this
is anymore. So I started asking the question, and the
question was two chefs, give them equal skill sets. Why
would cooks follow one and not the other. And they
would say, oh, it's because he's a leader, he's a
truly like that doesn't tell me anything, like I need
to know there are ways of being that I can
actually emulate, right, because you know it's easy model something
(47:11):
if you know what that is. But when they talk
about something so subjective as leadership, and so you know,
two thousand and eight, I'm in Canada in a deep
relationship with a Canadian woman. I didn't have a job
because I didn't get a work from Mint. So I
thought to myself, the one thing I do, like I know,
I'll do a podcast, as if I knew what doing
(47:32):
a podcast was at all in two thousand and eight.
You know, they were handful of geeks, but it was,
you know, this incredibly expansive experience of like learning, having
to learn, being forced to learn. I mean, I had
a beat up Acest laptop and a USB mike.
Speaker 4 (47:46):
It was.
Speaker 11 (47:46):
It started out as a drunken love letter back to
this crew that I had worked with for a year
and a half and would now separate it from. And
we tried all kinds of different stuff, but you know
that that Sunday morning and Sunday afternoon, I get these
spoke Oh man, I'm so crazy. But then I started
thinking about my original question. I thought, maybe there's something here.
And so I've been doing Chef Life for Adio ever
since and still trying to essentially answer that same question.
(48:06):
And I guess I would say that, you know, it's
been my journey, but I also recognized that journey also
that a lot of other people are on that journey.
So I don't pretend to be anybody who knows any more,
but I do recognize that I'm just a little bit
ahead the curve just because I've had put an amazing
experience talking to so many chefs and food entrepreneurs, and
you know, I've done restaurants, hotels, resorts, multi entertainment complexes.
(48:32):
I opened up as the executive chef. But the very
first movie theater that had an actual true restaurant in
it in Boca Raton, Florida. It was the movie com premiere.
And that was the longest place I was ever at
a job because I could never figure it out. It
took us like two years before we even figured out
what the hell we were doing. But by year three,
I could tell you exactly what was going to get
(48:53):
eaten on that Friday night based on the movie that
was showing. I mean, it was incredible and I was like,
for me, it was at a great mental stimul So
I guess I would say that, you know, my entry
into the into the conor industry in the hostel the
industry was never really about any particular idea of some
type of cuisine that I wanted or or seeing myself
as you know, Charlie Trotter and these guys that that
(49:14):
I was so close to geographically, But it was all
about you know, relationship and connection. It's like, you know, uh,
I'm home on the I'm home on the it of
Miss Toys now. And so that's continued to be kind
of my juice. And now what that's turned into is
I've become full time h coach for chefs. I specifically
(49:36):
coach around leadership. You know, we can we can call
it career advancement, but it's always going to come down
to those couple of things that like what are your
core values where you see yourself, how do you show
up in the world, And it usually turns into this
really really interesting metamorphosis where for me in my career
because I was so good, I didn't even think it
was a thing, right, I just wanted from job to job,
the job a job. And it wasn't until someone reflected
(49:58):
that back to me, like, you know, nobody can do
what you like, what and like. So when you recognize
that you have a superpower, then it's like, okay, so
what responsibility comes with that? Well, because there's other people
watching you, there's other people who are reflecting on you.
They want to see who you show up to be,
you know, in stressful moments, and then they'll just party
run on top of that. And so it took a while,
and not again, not as a responsibility, but you know,
(50:21):
nobody teaches leadership in culinary school, nobody really Yet at
some point in every chef's career, if he's good, she's
going to end up with a set of keys. Well,
I don't care how good you are, you know, sourcing
product or building stuff on a plate. If you can't
hold the team together, if you can't create kind of
an environment that people really really want to come to
(50:43):
work and grow in and are valued, you're gonna be
there by yourself. And I've been in those stricts. It
ain't easy let me tell you.
Speaker 2 (50:53):
Absolutely, And so what would you say the biggest challenge
that you typically see in the kitchen with that an
aspiring chef, a teue chef that's looking to advance, or
even an executive chef that's finding those challenges.
Speaker 11 (51:08):
I think the first place I would say is, you know,
you don't know what you don't know, Like, because you're good,
you think that it will carry you, and I always
find it. It's as a coach. It's so much easier
for me because I have a fresh perspective and I'm
coming in from the outside. But for most of us,
(51:29):
you know, we're siloed in that facility for twelve to
eighteen hours a day. You know, we don't see our
friends or our family, we don't even see other chefs.
So certain behaviors are tolerated, especially if you're good. If
you're good, there's all kinds of like really really crappy
things that you can get away with for a while.
But the point being is that you know, at this
(51:55):
moment where I was dressing down a dishwasher in my
office and he fell to the floor in tears, like
he was so shocked by my reaction that it stun
me so much that I had to like immediately bend
down and pick him up, and I was like, oh
my God, Like I couldn't believe that I had just
done that. So to be that unaware because you're kind
(52:19):
of convinced of your own press release, I think is
a place where all of us have been and it's
only until something like that happens that we have an
opportunity to see ourselves outside of the context of our
skill and ability.
Speaker 3 (52:33):
How insightful. Yeah, right, and then incredible.
Speaker 2 (52:38):
So we've got about three minutes left, so let's talk
about your upcoming and what you're going to be doing
here in the near future.
Speaker 11 (52:46):
Yeah, so, thank you very much. Getting ready to launch
my very first, very first leadership boot camp, never been
done before. It's basically a culmination of thirty years. I
have eight seats and it's just of beta program. I'm
putting together everything I ever learned, breaking it down into
small bits and pieces so that someone who shows up
and says, hey, you know, I know, I don't know.
(53:08):
I'm willing. And the other thing that I to talk
about is my podcast, which in the fall we're going
to be bringing a Tucson We're going to go on
a six city tour in the fall, and so Chef
Life Radio is very very very excited to come.
Speaker 2 (53:22):
Yeah, and we'll it should be fun for sure, and
we can't get And what are you looking to do
with with that tour? I mean, are you are you
looking to do more presentation style or are you looking
for Oh no, no, no, soul.
Speaker 3 (53:37):
Of the city.
Speaker 11 (53:38):
Yeah, we're going to do We're going to do a
couple live events, add some chefs to come on the show.
We'll sell some tickets for some charity, but it's basically
livestream and recorded for the podcast and the future date.
But it's an opportunity for us to get together as
a community and you know, kind of be in tolidarity
with one another because I know it's been tough there
(53:59):
last year, you know, you know, the industry was ropped
by a couple losses and I'm always really like really
sensitive to that, having been you know, really really close
to a couple of nights. But this idea of you know,
now more than ever, we need to come together.
Speaker 2 (54:15):
Yeah, no, absolutely, And so we got about a minute left.
So how can everybody get a hold of you?
Speaker 11 (54:21):
Well, I have a huge presence on LinkedIn and Chef
Adam Lamb. You can get me at the podcast which
is uh chef lif Radio dot com ye or Chef
Life Coaching dot com either one of those two, or
you could just email me or text doesn't matter A
two eight four zero seven.
Speaker 3 (54:40):
Three three five nine One more time.
Speaker 11 (54:43):
A two eight four zero seven three three five perfect.
Speaker 3 (54:46):
Don't forget uh.
Speaker 2 (54:47):
I got joined the Tucson Tasty Show. Membership program at
the Tastyshow dot com for exclusive perks, secret menu items
and VIP invites and mark your calendars. Iron Chef Tucson
Meet the Chef's happen May eighteenth at Desert Diamondserita. Get
your tickets now at Iron Chef Tucson dot com. Thanks again,
(55:07):
Thank you again for joining us today. What an amazing
story of passion, skill and service through food. That's it
for this week. In today's episode, Stay Tasty Tucson. Hello,
this is Wesley's source with the Tucson Tasty Show. With
every Tasty bite from Vepremiumbef dot Com, you get premiumbefflavor
(55:32):
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 vee premiumbef dot com. Again,
that's ve Premiumbeef dot com.
Speaker 8 (55:53):
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
(56:13):
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 (56:26):
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
(56:48):
dot com and discover what you've been missing.
Speaker 3 (56:51):
Stay tasty Tucson.
Speaker 9 (56:53):
Spart Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
to Tuson. 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
(57:16):
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 (57:25):
The preset that sets the record Strait.
Speaker 3 (57:28):
It's just made my whole day more efficient.
Speaker 2 (57:30):
Download the free iHeartRadio app today and listen to K
and st everywhere.
Speaker 8 (57:36):
You can be productive in more ways than one.
Speaker 3 (57:39):
At work, I love that I can catch up on
what's going on right at my desk. Listen on kN
st Am seven nineteen
Amids the ancient ruins 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. He doesn't just taste food, he summons forgotten
(00:24):
flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:43):
Welcome to the Tucson Tasties Show, Tucson's only food talk
radio show, celebrating the chefs, the stories, the flavors that
make our city and beyond delicious. I'm your host, Wesley Source.
Before we get started, I like to think are amazing sponsors.
That's a very old premium Beef Tucson Family Food Project,
(01:05):
Local First Arizona, Portillo's Hot Dogs in Sokka. Don't forget
to join the Tucson Tasty Show Membership program at the
Tastyshow dot com for exclusive foodie perks, secret menu items,
and VIP event access. And we're here in studio today
with some incredible chefs. It's my pleasure to introduce you
(01:29):
to the hot Stove Circuit. Hot Stove Circuit is just
got done with their first dinner and you know it
was at Whiskey Dell Bach. I hope you got a
chance to join us there. If not, they're going to
be doing another dinner very soon, so definitely go to
the Hot Stove Circuit dot com and check them out
(01:52):
because it's it's gonna be great now. If you can't
remember that, go to the Tasty Show dot com. Go
to the bottom, click on their logo and it'll take
you right to him. We also have Sonora Vira Premium
Beef in studio.
Speaker 3 (02:05):
How you doing today, I'm good.
Speaker 4 (02:06):
Thanks for having me.
Speaker 2 (02:07):
Guys, it's always great when you're here, and that Tasty
Beef is just next level. Now we're almost out of beef,
so we got to hit you up for some more
ground beef. And guys, look, if you haven't had their
ground beef, you got to go to Vepremiumbeef dot com.
Speaker 3 (02:22):
It is next level good.
Speaker 2 (02:24):
The entire cow is twenty one day dry age from
the ground beef to the tenderloin and it gives you
that amazing new mommy flavor you're missing from all the
grocery store beef. So definitely have to check it. Check
it out and just thank you for being an amazing
supporter and supporting us today. Absolutely, and Sonora has become
(02:46):
Ian apparently that one word answer from Ian. We got
to get Ian back in the studio. He is a
lot of fun and his Yeah, but he's very passionate
about the ranching and the sustainable ranching. No hormones right, yes,
that's correct.
Speaker 4 (03:05):
No hormones and antibiotics were sort offined natural and we
do a lot of sustainability work as well. So that's
why he's constantly busy and doesn't get to come in
all the time.
Speaker 2 (03:14):
So I get to fair enough and yeah, no, it's
it's good stuff.
Speaker 3 (03:19):
And so.
Speaker 2 (03:22):
I'm not going to mess up your names. Why don't
we go ahead and start or introduce yourself from my
left and just your name, what you do, and then
well we'll go right through. Thank you up next and Baker,
(03:44):
thank you and thank you for being here today. Go ahead,
Chef Pablo, we know you scratching the plate.
Speaker 5 (03:51):
Yeah, come back in the studio, and my name is Papa Lency.
Some of you guys on me already. I'm a chef
and Cohen are scratching the plate. Basically focus on old
cowboy cuisine and make it really, really fancy and modern
for you and that's what we stick to.
Speaker 2 (04:04):
Awesome and then Ry first time in studio with us,
but good friend of the Tasty show.
Speaker 3 (04:12):
What is this all about? Hi?
Speaker 6 (04:14):
I'm Ry, I'm Ry Whalan. I got started because I
met some chefs at a pitch and we connected really well.
And some of my work spans empowering people with technology
and access to technology. So I'm here to help hot
stove circuit.
Speaker 3 (04:31):
Awesome.
Speaker 2 (04:31):
So who wants to take the question? What is the
hot stove circuit and why is it important to you?
Speaker 3 (04:37):
Guys?
Speaker 7 (04:39):
Okay, So the purpose behind hot Stove is a big
part of obviously local community and it's highlighting local businesses,
local chefs, some chefs that don't get enough visibility or
recognition because they might just be starting up. Or it's
also for business that are just looking to grow, like
(05:01):
del Back, you know, that are just wanting to expand
even more and have their name just be out there more.
The purpose is to work together. This isn't like a competition.
We're not working against each other. We're working together to
create more opportunity for every single one of us. We
want to use it as a referral program as well
to recommend all of these businesses and chefs to other
(05:22):
people that might be looking for stuff like this. So
I would say that's the purpose.
Speaker 3 (05:28):
Thank you.
Speaker 2 (05:28):
And with that, I mean you're Whiskey del Bach for
the dinner, which is just what an incredible backdrop for
any dinner. And if you haven't gone in and seen
or done a tour, you can get those tours.
Speaker 3 (05:43):
You just go to the website.
Speaker 2 (05:44):
It's whiskeydeal Bock dot com. Just google it and just
in case. But it's an incredible place. But they also
just were able to secure the Scotch style whiskey for
the in in America, which is really great because that
that style of whiskey has been only available in Scotland.
(06:08):
And now they have their o to Isle which is
just it's just good and it's a mesquite not pete,
and that is trademarked by them. So I'll just tell
everybody now but it's mosquite not pete, and it's definitely
it's definitely something that's amazing. Now, why don't we talk
about your dishes, Chef Pablo or no, let's start with yours.
(06:31):
Let's start with the the entree and talk about what
you what you made?
Speaker 7 (06:36):
Okay, so I mean a shrimp carpot show, which I'm sorry,
shrimp what shrimp carp pod show? Traditionally they use beef.
It's very thinly sliced it. Yeah, so you have to
like raw shrimp.
Speaker 3 (06:54):
That's something that you would eat.
Speaker 7 (06:56):
I'm not gonna lie.
Speaker 4 (06:56):
I'm I'm highly intrigued right now. I'm not gonna lie.
I'm also like at the same time, like, I mean,
obviously I have to be like why why no beef?
But but I'm highly intrigued. I'm gonna have to find
you switch it up a little bit. You know, that's adventurous.
Speaker 7 (07:13):
I've made it before and I really liked it, and
it's also like a big like fan favorite for me,
and I just wanted to kind of do a little
twist to it at a little bit more local flavors.
So I did do a child the bean prickly pear
of sauce with lime to cook the shrimp in it.
Speaker 4 (07:32):
Yeah, we're geting almost like like a ce VJ. Carpus.
Speaker 7 (07:34):
Yeah there, that is exactly like a fancier you know,
bit into it. And then just to add a little
freshness to it, a little tossed the rougule of salad
with a vinegar on top.
Speaker 4 (07:47):
That sounds phenomenal.
Speaker 3 (07:49):
So are you slicing it really thin? Because you actually have.
Speaker 7 (07:53):
To pound it. Yeah, you have to pound it so
because even if you try slicing it, you're not gonna
get the thinness that you want because the texture, it'sficult
to slice it thin lea, So you pound it really
really until he gets really thin slice of it.
Speaker 2 (08:07):
But it's it's nice and twists up on the fork nicely.
Speaker 7 (08:11):
Yeah.
Speaker 2 (08:12):
Yeah, and then all the fresh all the fresh flavors
and that it's a nice What are we pairing with that?
Speaker 7 (08:19):
So del Beak has a signature cocktail, so Prickly pair
signature cocktail. So it's a nice little combination of flavors.
You know it's gonna pair well because they're those flavors
are just mashing together. So yeah, that's what that was
what we used.
Speaker 2 (08:35):
Awesome, that's a good start to any dinner and wild
what's the next what's the next course?
Speaker 5 (08:44):
I think it's me actually wonderful.
Speaker 4 (08:46):
So this is.
Speaker 5 (08:50):
I'm pretty sure it is one of the cool things
about this dishes. I really want to make it like
hard on me because it's vegan.
Speaker 2 (09:00):
I everyone sorry.
Speaker 5 (09:05):
I wanted to show what the atmosphere tastes like with
a vegan base. So what I basically did was this
fire roast carrots and literally just let the sugar developing itself,
incorporate just a tiny bit of a massa towards like
a nine carrot to massa makeup roast, and then dry
(09:29):
out chiot squash and then rehydrate it into a vegetable
like colorado, and then it sided with a corn really
cool corn dish. Actually, it's basically you extract all the
corn milk out of a roasted corn and you get
a liquid corn starch that you build up from and
(09:52):
that's our corn sauce that you'd see around the plate
and actually kind of ties it really well together. But
with all those components actually being on the plate, what
you can actually taste is the campfire and the air
around it. And that was my goal, because I want
you to be able to taste the wood barrels that
were dancing around you, the earth itself, and the fire
(10:15):
that it came from. So that's what I want you
to actually take from it, is that food can be
heated up on different platforms and I use a fire
for mine.
Speaker 3 (10:26):
Awesome. Now that's absolutely incredible.
Speaker 4 (10:29):
What do you think I think that people forget that
sometimes food is art and I was like very artistic,
not only in the way that you made it, but
even in your description right now, it was just like
almost poetic. So that was really cool.
Speaker 2 (10:46):
Now we are missing a couple of the group, but
can anybody speak to the other dishes?
Speaker 3 (10:53):
And then.
Speaker 5 (10:55):
I do know that it was a chef Padias. Quailed
dish was like very very very well thout out of them,
so I was I was like super happy to see
his like his apparents down and his dish there too
as well.
Speaker 2 (11:08):
Yes, Quail right, it's just they're so tasty.
Speaker 4 (11:15):
I've actually never had Quail.
Speaker 2 (11:17):
Well, we'll fix that. Sounds like a tasty outdoors needs
to come and hang out.
Speaker 3 (11:23):
A little bit.
Speaker 7 (11:23):
There you go.
Speaker 4 (11:24):
I'm down with that, Ben.
Speaker 6 (11:28):
We also had samplings of a box lunch, which was
focused on a grain based to go lunch. It was light, enjoyable,
so we focused on making the food from all sorts
of palettes, from vegan to meat based.
Speaker 2 (11:43):
We're gonna talk about that a little bit more after
the break, don't forget to join the Tucson Tasty Show
membership program at the Tastyshow dot Com exclusive foodie perks,
secret menu items and VIP access. Now, today's guests are
incredible and we'll be right back after the short From
our sponsors and again, those are Via Earl Premium Beef,
(12:03):
Tuson Familyfood Project and SOCCA Local First Arizona Portillo. Hello,
this is Wesley's source with the Tucson Tasty Show.
Speaker 3 (12:16):
With every tasty bite.
Speaker 2 (12:17):
From vee Premiumbeef dot Com, you get premium beef flavor
from the amazing ground beef to the melt in your
mouth Ribbi steaks. Every ounce is exceptionally aged for more
than twenty one days, giving vera Earl Premium Beef exceptional
premium beef flavor. Order online at Vepremiumbeef dot Com. Again,
that's ve Premiumbeef dot Com.
Speaker 3 (12:42):
Hi.
Speaker 8 (12:42):
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 child's educational outcome. Together, we can make sure every
(13:03):
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 Tucson.
Speaker 2 (13:15):
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
(13:38):
dot com and discover what you've been missing.
Speaker 3 (13:41):
Stay Tasty. Tucson.
Speaker 9 (13:42):
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 session, metaphysical readers and classes.
Speaker 7 (13:57):
For spiritual growth.
Speaker 9 (13:58):
Spark Project Collective help you express your authentic self while
giving back to your community. Rent our events space. It's
perfect for your next gathering or your workshop. Visits Spark
Project Collective dot com to learn more and discover where
creativity and connection meet.
Speaker 3 (14:15):
The preset that sets the record street, You're going to
be hearing a lot of things coming at you.
Speaker 2 (14:20):
It says easy as making us the number one preset.
Speaker 5 (14:24):
This just made my whole day more efficient.
Speaker 2 (14:26):
Download the free iHeartRadio app today and listen to KNST everywhere.
Welcome to the Tucson Tasties Show, brought to you by SOKA,
Southern Arizona Art and Cultural Alliance dedicated to creating, preserving
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
(14:49):
the Tucson Tasty Show, Tucson's only food talk radio. Thank
you to our amazing sponsors. That's Viral Premium Beef, Tucson
Family Food Project, Local First, Arizona, Pertillo's Hot and Soka
proud supporters of the Tucson Show. And without you, we
wouldn't be able to do this, So thank you, chefs,
let's talk about food. We have hot Stove Circuit here
(15:13):
in the studio. We also have Sonora of Viral Premium Beef.
That's Vepremiumbeef dot Com. Hi again, guys, and you know,
we're super excited to have you in studio as always.
I mean, you're so much fun and the audience loves
you because we always get more listeners every time you're
on the show, so you just need to be here
all the time.
Speaker 4 (15:33):
Maybe, Oh, I thank you. I mean I appreciate that,
but you know, I don't know. I just like coming
in and hearing about all the chefs and the projects
going on in town. There's so much stuff that people
don't know about out there, you know, myself included. And
every time I come in here, I learn something new.
So it's always exciting to hear it.
Speaker 2 (15:49):
We're excited as well. So let's talk about hot soave circuit.
And so we're finishing up with the Bento box style
grain meal.
Speaker 3 (15:58):
Please finish the description of that.
Speaker 6 (16:00):
Ry Oh, and it was designed to, you know, show
how you can make a to go meal that feels
good in your body. It's nutritious and it doesn't leave
you feeling heavy, and it was also plated in a
box ready to go to show just the portability, and
(16:22):
that was the focus of Hot Stove Circuit. Where it
differentiates is it, let's each chef plate the way that
they're going to plate. So you build that relationship with
the chef. You get to understand what they're doing, understand
what it's like to work with them, and even hear
their back their story. So it's like going to five
six different restaurants all at the same time.
Speaker 3 (16:41):
Right, exactly, incredible.
Speaker 2 (16:43):
Yes, all right, now, why don't we talk about the
dessert because that's the finale, right and we have Chef
Suka in the studio.
Speaker 3 (16:53):
We can move that mic down a little bit. Thank you.
Speaker 2 (16:55):
And chefs Suco is the best pastry chef in Tucson.
Speaker 3 (17:00):
If you don't know about her, you need to.
Speaker 2 (17:03):
She's also involved with City of Gastronomy along with Chef Pablo,
and are all three of you ambassadors for City of Gastronomy.
Speaker 3 (17:11):
That's awesome.
Speaker 2 (17:13):
The power that's in this room right now, I mean,
the creative culinary power is awesome. Yes, thank you. Producer
Tina is definitely gesturing off camera, thank you for distraction.
The distraction, but Chefsuka, I have had your creations multiple
times at multiple gut chefs, our gut dinners, and that's
(17:36):
the gastronomic unit of Tucson. But I am really excited
for what you're going to create, and it's I know
it's not it's a surprise. Nobody can talk about it yet,
But why don't you tell a little bit about your
background and why you're involved with the hot stove circuit.
Speaker 10 (17:58):
I'm from Japan, very next to Covid City. Coved is
the Covid Beef like five day across Valguviv and that's
where I'm from, and I CA I was working as
(18:18):
pre school teacher eleven years in Japan, and I wanted
to be a director of the pre school. So I
came to America to see Americans education. And then one
time I worked to Japan and then I decided to
(18:41):
get married and then came to Tucson and then living
about eighteen years here, and.
Speaker 7 (18:51):
I was.
Speaker 10 (18:53):
Making desert like Japanese French style at home for my
family our friends a long time when I lazy my kids,
and I was posting social media my creation stuff. And
(19:14):
then that Tucson's Chef Deprive me a lot of good comments.
And then after my children is lazy good age, and
I decide to do more learning of the desert stuff.
(19:34):
And then I started to make a wedding cake and
birthday cake, any celebration cake. Now I'm working at my
customer may cake and confection stuff and also learning from
(19:57):
Cargino Dessault and I have a have a great executive
chef and wonderful petry executive chef and there are they
are very open to teaching me and lots of skill
and how to prey up. And I'm also part of
(20:20):
that good dinner. I see all the wonderful creation and
then I'm learning from everybody and I can directly ask
them how how I can do? You know, how which
my imagination? How can I build under prey? And then
(20:41):
they always support me to answer. So I think it's great,
wonderful to two chefs.
Speaker 2 (20:49):
Yes, definitely, collaboration is the underlying U story with any
of the chefs in Tucson, and that's why we love them.
Speaker 3 (20:58):
All of you.
Speaker 2 (20:59):
And tell me what is one ingredient that you love
to work with more than anything else?
Speaker 3 (21:08):
The hard questions I know.
Speaker 10 (21:10):
This time is corroborating with whiskey, the walk whiskey. So
I am planning to use different kind of of whiskey
on a prey and also use two some heritage ingredient ingredient.
Speaker 2 (21:33):
Yes, yes, awesome, we're really looking forward to that. So
I would post that our question to the rest of
the chefs here as well. What is one ingredient that
you love to work with more than any other ingredient?
Speaker 5 (21:44):
One kind of whiska because whiskey is pretty important to me,
but I think past that, it would actually be uh,
that'll be the ember, the fire Ember, because I can
make a lot of food taste crazy with with just that.
Speaker 2 (21:59):
Yes, yeah, no, that's crazy. What is what would be
a technique uh.
Speaker 3 (22:03):
That you're using?
Speaker 5 (22:05):
Oh, honestly, just raw like okay, for example, just just
just make a fire and get a nice bed of
a bit of coals and just throw your raw vegetables
on her and and and see what happens, or and
and and tomahawk vial.
Speaker 3 (22:20):
Pretty dude, I will do a cat. I would do
cave tomahawks all day.
Speaker 5 (22:26):
Ye seriously, that's the.
Speaker 3 (22:27):
Best thing to write out of your entire life, just
right on the coals.
Speaker 4 (22:30):
And then.
Speaker 5 (22:31):
I will show you how it's done. But yeah, because
like cooking without luxury is is a thing and and
and I can show you how it's done.
Speaker 3 (22:39):
That sounds pretty luxurious.
Speaker 2 (22:40):
Like just just watching and smelling that, I don't know,
that's like next bring it to your table. So, uh
we I think we need to set up a cooking
with the Tasty show for that we won't be able
to do to my kitchen. But I have a big backyard,
I think, so or we can go out to the
ranch and uh maybe just be hosted.
Speaker 4 (22:59):
I wouldn't complain about that one, and I please, So.
Speaker 7 (23:08):
That's kind of hard. I wouldn't say I have like
an actual ingredient, but I like to try new ingredients
as much as I can, to challenge myself and to
just learn about them. That's what I would say, because
I think that sometimes we can like feel like we
(23:30):
can perfect something and it's too up to a standard.
I know that we're our worst critics and we're like
that could have been better, you know. But I think
also outside of that, it's kind of like not losing
that inspiration of wanting to continue to create. So it's
like what else can I try to try something new?
So I don't.
Speaker 3 (23:49):
Know, also exciting and ry.
Speaker 2 (23:51):
I mean, I know you're not a chef, but what
is one ingredient that you love working with? Because I
have my ingredients that I love working with.
Speaker 3 (23:58):
For sure.
Speaker 6 (24:00):
I really like corn because it's so versatile. You can
use it as a base, you can.
Speaker 3 (24:05):
Pound it in.
Speaker 2 (24:05):
Sorry, there was a gift that just flashed through my head.
Decided to kickle a little bit.
Speaker 6 (24:09):
Sorry, And and it's it's great.
Speaker 3 (24:13):
Actually, this this summer we grew corn and beans. Oh,
that's really cool.
Speaker 6 (24:20):
And then we use the the corn husks and one
of them we just put as as Pablo mentioned, just
on fire and let that cook up inside of the husk.
And it's so fun to work with ingredients like that. Wow,
that'd be an interesting flavor. I've accidentally, you know, like
you have Tamali's and you're trying to you know, roast
them a little bit or you know, cook them up
(24:41):
because you've you've steamed them back to life, you know,
so many times, and then you're like, I don't want
to heat this one back up that way. I'm putting
it on a grill, and you know, and you try
all kinds of chef Danny Perez. Actually he was like,
you just take it out and put it in a
pan with oil and it gives it a nice texture
cron and yeah, and he uses those over at the
(25:03):
Arizona Sands Club with and they're from Charle So they're
from Chef.
Speaker 2 (25:09):
No Carlotta, Chef Carlotta. Thank you producer Tina for the winds. Yes,
and they're really really good. So but if you get
a chance, if you don't know what the Arizona Sands
Club is, check it out.
Speaker 3 (25:27):
And that is actually where you can get vera oral
premium beef.
Speaker 4 (25:32):
Well, yes you can. Danny's got us rotating on the menu.
So they the Arizona Sandsburger is going to be a
one of our patties. They serve a rabbi tenderloin sirloin.
They've done short ribs, so they're a great partner to
work with. I would also encourage you to check them out.
Speaker 2 (25:49):
Yeah, his ancho rubbed sirloin takes it to the next
level because you know, typically I go for that New
York strip or that that oh gosh gone rabbi and
rebby I don't know beef, but he does this intro
erupt on that sirloin, and it just comes together so
(26:11):
incredibly and it's so juicy, and it's you can definitely
tell that it's.
Speaker 3 (26:14):
That vera Earl Premium Beef.
Speaker 2 (26:16):
And so for those who are for those who are listening,
if you love discovering hidden food gems like this, join
our membership program at the Tastyshow dot com for exclusive
secret menu itams, VIP access to events. We're super excited
to have everybody in the studio and we'll be right
back after the short break. Again, thank you to all
(26:38):
of our sponsors. That's Viral Premium Beef, Tucson Family Food Project,
Local First Arizona, Pertillo's hot Dogs, Sokka for making this
show possible.
Speaker 3 (26:46):
Stay Tasty.
Speaker 2 (26:57):
Hello, this is Wesley Source with the Tucson Tasty Show.
Every Tasty bite from Vepremiumbeef dot Com, you get premiumbefflavor
from the amazing ground beef to the melt in your
mouth Ribi steaks. Every ounce is exceptionally 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,
(27:20):
that's VE premiumbef dot com.
Speaker 8 (27:25):
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
(27:45):
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 (28:00):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret menu.
Speaker 3 (28:07):
Items from our partner restaurants.
Speaker 2 (28:09):
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 and discover what you've been missing.
Speaker 3 (28:24):
Stay tasty. Tucson.
Speaker 9 (28:25):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
to Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(28:48):
for your next gathering or even workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (29:02):
Welcome to the Tucson Tasties Show, brought to you by
SOCCA Southern Arizona Art and Cultural Alliance dedicated to creating, preserving,
and edvancing the arts. And Now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
(29:22):
the Tucson Tasty Show, the tastiest show in town. I'm
Wesley Source, your host. Thank you to our amazing sponsors.
It's verra Old Premium Beef, Tucson Family Food Project, Local
First Arizona, Pertillo's hot Dogs, and of course Soka. Now
if you don't know what Tucson Family Food Project is.
You definitely have to go online to Tucsonfamilyfoodproject dot org
(29:45):
check them out or check them out on the Instagram
or their Instagram page. Steve the the CEO or the
chief executive. Yeah, the executive officer, is absolutely incredible. His
whole goal is to provide food for children in need,
and he does an amazing job. In fact, he does
(30:07):
a meal a week for a family of four and
he does it for four dollars.
Speaker 4 (30:14):
Wow, that's impressive.
Speaker 3 (30:16):
Very right.
Speaker 2 (30:17):
He used to work at a very big store that
I won't mention, but he you know, he learned how
to order and get all of that dialed in, and
then he's going and getting all the fresh ingredients so
that kids can learn how to cook for themselves. And
he does four portions to make sure that there's no
food competition in the house. So he's making those meals.
(30:39):
I'd love to get him connected to you guys actually
over at Viral Premium Beef.
Speaker 4 (30:43):
Yeah, No, that'd be great. We would love to talk
to him.
Speaker 3 (30:45):
Awesome.
Speaker 2 (30:46):
And you know, just even if we just hang out
and we do videos with him, you know, that's that'd
be good.
Speaker 3 (30:52):
Right, but really great guy.
Speaker 2 (30:55):
And you can actually donate directly on the website, and
even if it's twenty dollars, I mean that feeds a
family or five family, So definitely go check them out.
And thank you to all of our listeners for doing that.
Now we're in studio with hot Stove Circuit and we
have Sonora of via Oral Premium Beef. Sonora from Sonoita.
(31:19):
Yes that is me and it's the only way you
don't get them mixed up. But and you guys have
some really cool things coming out. Did you get those
hot dogs in?
Speaker 4 (31:28):
Yes, we did actually get those hot dogs in. We
launched them right at the end of March Madness, so
you guys can definitely come check them out. And it's
all twenty one day Drive Chuck hot Dogs. So ironically enough,
we were just recently having a conversation in the studio
about hot dogs and what's in them, and I was
sitting here thinking, I know exactly what's in ours, so
(31:50):
can't complain.
Speaker 2 (31:52):
And what I love about your hot dogs and everything
that you make at from Viral Premium Beef is you
can pronounce all the gradients.
Speaker 3 (32:00):
You don't have to go get a dictionary to figure
out what they are.
Speaker 4 (32:03):
Yes, absolutely, I want my ingredient lists as short and
natural as possible.
Speaker 3 (32:08):
And there natural casing as well, right, so.
Speaker 4 (32:11):
We actually have a natural casing and we do have
a collagen casing. So it's the most close to like
your typical skinless dog. And so we made those into
quarter pound stadium dogs because why not, you know, go
big or go home.
Speaker 2 (32:24):
And they have that pop and that snap and and
and that's the biggest thing is with those.
Speaker 3 (32:28):
Hot dogs, you have you have to have that texture.
Otherwise it's sausage.
Speaker 4 (32:32):
Yes, yeah, I don't even know about sausage. It's just
mosthi if it doesn't have texture though, So you gotta
have a little bit of texture.
Speaker 2 (32:37):
Fair enough, all right, So let's talk about, you know,
what's what's next with a hot stove circuit because you
you definitely have you brought together a mastermind of chefs.
Speaker 3 (32:49):
And you let's let's talk about where we're going next.
Speaker 6 (32:56):
So our intention is to continue bringing in new talent
and and part of what also happens is there's some
mentorship between the chefs and and different experiences and backgrounds.
So are we're working on collaborations with other organizations, and
if you check out hot stove Circuit dot buzz, you
(33:16):
can see what events are coming up and sign up
for emails.
Speaker 2 (33:23):
She can sign up for the email on hotsove Circuit
dot com buzz buzz dot buzz like buzz all right,
so it's hot stove Circuit dot b use z and
uh again that's hot Stove Circuit dot buzz and uh
definitely go check it out.
Speaker 3 (33:44):
And we're gonna have some pictures. We got producer to producer.
Speaker 2 (33:47):
Teina is gonna be in there doing pictures, which is
really exciting. She's got a new camera that she's gonna
be using, and we're also gonna get some video. We'll
we'll cut that up and we'll have some really cool
stuff on the Tasty Show website. So definitely go to
the Tasty Show dot com and check it out. So
where are you looking at next?
Speaker 6 (34:06):
I think through the summer we're going to explore some
partnerships and try to do a wine tour and some
interesting pairings with wine and food.
Speaker 3 (34:14):
Very cool.
Speaker 2 (34:18):
Sorry, so many things I can't talk about. I'm like
trying not to talk about them. There's some really cool
stuff with that.
Speaker 3 (34:23):
And there is Arizona wine is incredible and it's definitely
under estimated a lot.
Speaker 2 (34:33):
And you know, you talk to somebody that is firmly
in you know, California wine country and they're like, there's
no other wine or French and then you go, well,
just try this, and they're usually blown away.
Speaker 3 (34:45):
And you know, just a couple or a couple of
weeks ago.
Speaker 2 (34:47):
I guess it's been four weeks five weeks now, but
Governor's Cup was held and Governor's Cup is the statewide
competition for the wineries. Twisted Union down in Sonoita one
with their Bake Sale, which is a port style wine
and it's it's really good. It's not coinly sweet like
you typically think of with like a tanny port which
(35:09):
is good, but it's definitely refreshing and would go really
well with any pastry, uh that you're putting or putting down.
So we're really excited to explore the different wines that
are available in Arizona.
Speaker 6 (35:23):
Absolutely, and and just getting a chance to go to
some of those locations and seeing the terrain.
Speaker 3 (35:28):
It's just research. I do the air quotes research.
Speaker 2 (35:35):
What would you say, uh, some of your favorite wineries
in Uh, let's give them some plugs here.
Speaker 5 (35:44):
With Snorin Wines. That was one of the one that
was that the Global Chef's Dinner along with Dobok. They're amazing.
Speaker 3 (35:54):
Yep.
Speaker 6 (35:55):
I like I like Rune because it's a fun. It's
a fun spot to go to.
Speaker 3 (35:59):
It's really fun. Yeah, and they do the wild yeast
fermentation so they just let it grow, which is really
cool too.
Speaker 6 (36:05):
It's really an experience out there.
Speaker 2 (36:07):
And then they have all the trails out I don't
know all right, so definitely go check out, you know.
Speaker 3 (36:11):
So, No, it's not that far away.
Speaker 2 (36:12):
They're not that far away from me because I live
literally like down the road. But for everybody else in Tucson,
maybe we can have a landing, you know. Everybody comes
to my house and then we go for my house. Yes,
we stop by Viral Premium beef or no, we go
out and wine taste and then we end at the
ranch for the Tomahawk stakes.
Speaker 4 (36:33):
I'm down, but only if I get to come to
the wine part too.
Speaker 2 (36:37):
Sounds like a plan awesome, So you know, definitely check
that out. Now it's it's hot Stove Circuit Dot buzz
b u z Zy and you've got some really cool
partnerships coming out, and we're definitely helping you with that
because the Tuson tacI Show is a proud partner with
you guys as well, So anything that we can do
to help get you guys recognition and push it out.
(37:01):
Now with the Whiskey del Bach dinner, they're doing pairings
as well, right, So what are some of the pairings
that you're looking for from the whiskey, Like the Trump
Carpatrio's that's gonna be interesting to pair a whiskey to that.
Speaker 7 (37:21):
Yeah, I think that, like the when I decided the
cocktail is kind of like honoring the smokings of the
whiskey but also bringing out the fruitiness and like flavor
of the prickly pear, and I think that's just gonna
go very well together. I mean, we have the the
last cocktail, which is gonna pair with Shugos dessert, which
(37:41):
is we're trying to make it more of like a
coffee based cocktail, more like an Irish coffee, but with
del back whiskey, and then I know we're gonna have
a little bit I mean during our cocktail hour, we also.
Speaker 3 (37:52):
Not a whiskey like espresso partini.
Speaker 7 (37:55):
Kind of a little different, but it's pretty similar. But
I think the intention that we all thought about as
the chefs is like, obviously Delbik is a huge highlight
of this dinner and we wanted to honor it, and
we'll also like work with the whiskey so that it
goes very well with the food. So there was a
(38:16):
lot of intention behind it. And you know, we had
Alfredo b our mixologists for cocktail houror he came up
with an incredible you know, old fashion and also with
the with the other cocktail for the dessert. Like again,
a lot of intention, a lot of representation and making
sure that we're honoring everybody that's participating, you know.
Speaker 5 (38:35):
So yeah, one of the cool things about this, this
whole movement is that it's it's a circulation of talent
across many platforms, Like, yeah, we're using our food platform
as a showcase, but around it, we're actually showing every
element that is included in that dinner is part of
(38:57):
Two's on itself, whether it be the artists who's playing
music or whatever medium that is around. But also part
of the table where the glass where like all that
stuff is is is a part of Tucson's businesses. So
we're using Tucson as an organic because we really need
to to circulate and expose new talent all the time,
(39:18):
because like that's that's our story too.
Speaker 2 (39:20):
So yeah, yeah, well chefs, we've got about two minutes left.
Speaker 3 (39:25):
So what does everybody need to know about? Uh? What's
the mice? Are yours dueling mics?
Speaker 7 (39:32):
So I think that the biggest thing here. It's an
experience that hasn't been brought to you yet. You know,
it's rare where you get to have a dinner party
or a dinner experience done publicly like this. These are
typically private events and secondly, multiple chefs in one space
that are highlighting their specific talents, you know. So I
(39:53):
think that's very special and more than anything, it's an
experience that you want to really be immersed into to
fully get the idea of what we're trying to put out.
There also an opportunity to network, to connect, to learn
about like Hey, I am having a wedding like or
I am gonna need some people to cook for me,
or I need tables, I need chairs, I need Lynnen,
(40:13):
I need a table scape like this is the opportunity
that you want to take to get to know the
people that are participating so that they can grow their business.
It stays in Tucson. We're helping the economy. We're being
very intentional about who we bring in so that people
really know what Tucson is made of.
Speaker 6 (40:30):
Too awesome, and I think we keep seeing that people
apply their talent, their vision, their idea, and this whole
thing from the beginning to where it is now has
been a sharing of ideas and a process and a refinement.
Sometimes it's putting something out there and saying maybe and
then trying it again and continuing to grow and share.
Speaker 3 (40:53):
And keep seeing that awesome.
Speaker 2 (40:54):
Well, thank you chef so much for joining us today
on the Tucson Tasty Show. What an incredible adventure you
guys have embarked on and what an incredible community you're
building around yourselves. And thank you to your team for
coming in today. When we come back, we're gonna have
an incredible chef. He's from across the country, So definitely
(41:15):
stay tuned and as always, stay tasty Tucson. Hello, this
is Wesley's source with the Tucson Tasty Show. With every
Tasty bite from Vee Premiumbeef dot Com, you get Premium
(41:36):
beefflavor from the amazing ground beef to the melt in
your mouth Ribbi Steaks. Every ounce is exceptionally aged for
more than twenty one days, giving vera earl Premium Beef
Exceptional Premium Beef Flavor. Order online at Vepremiumbeef dot com. Again,
that's ve Premiumbeef dot Com.
Speaker 8 (41:58):
Hi, I'm Stephen Kodoroblis 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
(42:18):
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 Tucson.
Speaker 2 (42:31):
Hey, Tucson, Ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret.
Speaker 3 (42:39):
Menu items from our partner restaurants.
Speaker 2 (42:41):
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 and discover what you've been missing. Stay tasty.
Speaker 9 (42:57):
Tucson Smart Project Collective the world's for 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 session, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
(43:18):
back to your community. Rent our event space. It's perfect
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 2 (43:32):
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, Wesley Source. Welcome back to
the Tucson Tasty Show. I'm your host, Wesley Source. We're
(43:53):
here in studio. We have a special call in guest.
Now we have Chef Adam. Chef Adam, how are.
Speaker 3 (44:00):
You doing today?
Speaker 11 (44:01):
I'm doing great. Brother.
Speaker 2 (44:03):
Hey, thank you so much for joining us today and
taking the time to be on the show. And I'm
really excited to connect with you. You do a lot,
but you do it from North Carolina.
Speaker 11 (44:15):
Yeah, Actsville.
Speaker 2 (44:18):
And let's talk about your you know, your journey is
a chef because you know, the more I learned about you,
the more incredible it is. And that's what the Tucson
Tasty Show is about. We're storytellers. So let's talk about
why you became a chef and kind of kind of
your chef journey.
Speaker 11 (44:37):
Sure, I guess I have to go all the way back,
as most of us do to you know, fifteen years old,
you know, kind of strange from my dad. He was
a college professor and kept hearing all these great stories
about you know, what an amazing professor he was. Why
he was touching and my experience was totally different. And
one of the things I knew he did is every
day for lunch we go down to you know, the
local restaurant on Indianapolis Boulevard, the Big Wheel Restaurant, and
(45:01):
he would chat up the servers and you know, make
him laugh and whatever. So I got a job there
washing dishes because I wanted to experience who my father
was outside of our relationship. What I didn't count on
was the fact that there was going to be a
Friday night when I was walking past the kitchen doors
and there were two women that worked in the kitchen.
One was, you know, a large woman, her name was
Artillia White, with a gold tooth in the front of
(45:22):
her mouth, and she'd sit there in the path and
be talking to people through the window, you know, back
when there was a natural wheel in the window. And
her compatriot was, you know, as as thin as Artillia
was wide and as non talkative as she wasn't talking.
And so this one Friday, I had a armful of
plates and into the service station and the door swung
open and I looked in and there was like, I
(45:44):
don't know, man, it was like it was magic in
that moment, Like there were pans banging, there was steam,
there was all this action going on, and these two
women were dancing between one another without a word in
this the only thing, you know. I reflected on it later,
I called it the the dream of the dance, Like
how good it can be in a high pressure situation
and be there and it blew me away. You know,
(46:07):
I didn't know what it was, but I said, you know,
I want to get me some So, you know, I
started working my way up. You know, we lived outside
of Chicago, between Gary and calum At City, a place
called Haim in Indiana, and so I figured if I
could continue to get jobs like geographically and also skill wise,
kind of jump up, jump up, at one point I'd
be in Chicago as an executive chef. You know. That
(46:27):
didn't necessarily work. It was a very securuitous route, and
throughout my career I was always kind of you know.
I came up through the eighties and nineties at the
height of you know, the booka of you know, that
perfect perfect storm of you know, celebrity chefs and and
Kitchen Confidential and the Food Network coming up, and I
(46:50):
started looking around. I'm like, I don't know what this
is anymore. So I started asking the question, and the
question was two chefs, give them equal skill sets. Why
would cooks follow one and not the other. And they
would say, oh, it's because he's a leader, he's a
truly like that doesn't tell me anything, like I need
to know there are ways of being that I can
actually emulate, right, because you know it's easy model something
(47:11):
if you know what that is. But when they talk
about something so subjective as leadership, and so you know,
two thousand and eight, I'm in Canada in a deep
relationship with a Canadian woman. I didn't have a job
because I didn't get a work from Mint. So I
thought to myself, the one thing I do, like I know,
I'll do a podcast, as if I knew what doing
(47:32):
a podcast was at all in two thousand and eight.
You know, they were handful of geeks, but it was,
you know, this incredibly expansive experience of like learning, having
to learn, being forced to learn. I mean, I had
a beat up Acest laptop and a USB mike.
Speaker 4 (47:46):
It was.
Speaker 11 (47:46):
It started out as a drunken love letter back to
this crew that I had worked with for a year
and a half and would now separate it from. And
we tried all kinds of different stuff, but you know
that that Sunday morning and Sunday afternoon, I get these
spoke Oh man, I'm so crazy. But then I started
thinking about my original question. I thought, maybe there's something here.
And so I've been doing Chef Life for Adio ever
since and still trying to essentially answer that same question.
(48:06):
And I guess I would say that, you know, it's
been my journey, but I also recognized that journey also
that a lot of other people are on that journey.
So I don't pretend to be anybody who knows any more,
but I do recognize that I'm just a little bit
ahead the curve just because I've had put an amazing
experience talking to so many chefs and food entrepreneurs, and
you know, I've done restaurants, hotels, resorts, multi entertainment complexes.
(48:32):
I opened up as the executive chef. But the very
first movie theater that had an actual true restaurant in
it in Boca Raton, Florida. It was the movie com premiere.
And that was the longest place I was ever at
a job because I could never figure it out. It
took us like two years before we even figured out
what the hell we were doing. But by year three,
I could tell you exactly what was going to get
(48:53):
eaten on that Friday night based on the movie that
was showing. I mean, it was incredible and I was like,
for me, it was at a great mental stimul So
I guess I would say that, you know, my entry
into the into the conor industry in the hostel the
industry was never really about any particular idea of some
type of cuisine that I wanted or or seeing myself
as you know, Charlie Trotter and these guys that that
(49:14):
I was so close to geographically, But it was all
about you know, relationship and connection. It's like, you know, uh,
I'm home on the I'm home on the it of
Miss Toys now. And so that's continued to be kind
of my juice. And now what that's turned into is
I've become full time h coach for chefs. I specifically
(49:36):
coach around leadership. You know, we can we can call
it career advancement, but it's always going to come down
to those couple of things that like what are your
core values where you see yourself, how do you show
up in the world, And it usually turns into this
really really interesting metamorphosis where for me in my career
because I was so good, I didn't even think it
was a thing, right, I just wanted from job to job,
the job a job. And it wasn't until someone reflected
(49:58):
that back to me, like, you know, nobody can do
what you like, what and like. So when you recognize
that you have a superpower, then it's like, okay, so
what responsibility comes with that? Well, because there's other people
watching you, there's other people who are reflecting on you.
They want to see who you show up to be,
you know, in stressful moments, and then they'll just party
run on top of that. And so it took a while,
and not again, not as a responsibility, but you know,
(50:21):
nobody teaches leadership in culinary school, nobody really Yet at
some point in every chef's career, if he's good, she's
going to end up with a set of keys. Well,
I don't care how good you are, you know, sourcing
product or building stuff on a plate. If you can't
hold the team together, if you can't create kind of
an environment that people really really want to come to
(50:43):
work and grow in and are valued, you're gonna be
there by yourself. And I've been in those stricts. It
ain't easy let me tell you.
Speaker 2 (50:53):
Absolutely, And so what would you say the biggest challenge
that you typically see in the kitchen with that an
aspiring chef, a teue chef that's looking to advance, or
even an executive chef that's finding those challenges.
Speaker 11 (51:08):
I think the first place I would say is, you know,
you don't know what you don't know, Like, because you're good,
you think that it will carry you, and I always
find it. It's as a coach. It's so much easier
for me because I have a fresh perspective and I'm
coming in from the outside. But for most of us,
(51:29):
you know, we're siloed in that facility for twelve to
eighteen hours a day. You know, we don't see our
friends or our family, we don't even see other chefs.
So certain behaviors are tolerated, especially if you're good. If
you're good, there's all kinds of like really really crappy
things that you can get away with for a while.
But the point being is that you know, at this
(51:55):
moment where I was dressing down a dishwasher in my
office and he fell to the floor in tears, like
he was so shocked by my reaction that it stun
me so much that I had to like immediately bend
down and pick him up, and I was like, oh
my God, Like I couldn't believe that I had just
done that. So to be that unaware because you're kind
(52:19):
of convinced of your own press release, I think is
a place where all of us have been and it's
only until something like that happens that we have an
opportunity to see ourselves outside of the context of our
skill and ability.
Speaker 3 (52:33):
How insightful. Yeah, right, and then incredible.
Speaker 2 (52:38):
So we've got about three minutes left, so let's talk
about your upcoming and what you're going to be doing
here in the near future.
Speaker 11 (52:46):
Yeah, so, thank you very much. Getting ready to launch
my very first, very first leadership boot camp, never been
done before. It's basically a culmination of thirty years. I
have eight seats and it's just of beta program. I'm
putting together everything I ever learned, breaking it down into
small bits and pieces so that someone who shows up
and says, hey, you know, I know, I don't know.
(53:08):
I'm willing. And the other thing that I to talk
about is my podcast, which in the fall we're going
to be bringing a Tucson We're going to go on
a six city tour in the fall, and so Chef
Life Radio is very very very excited to come.
Speaker 2 (53:22):
Yeah, and we'll it should be fun for sure, and
we can't get And what are you looking to do
with with that tour? I mean, are you are you
looking to do more presentation style or are you looking
for Oh no, no, no, soul.
Speaker 3 (53:37):
Of the city.
Speaker 11 (53:38):
Yeah, we're going to do We're going to do a
couple live events, add some chefs to come on the show.
We'll sell some tickets for some charity, but it's basically
livestream and recorded for the podcast and the future date.
But it's an opportunity for us to get together as
a community and you know, kind of be in tolidarity
with one another because I know it's been tough there
(53:59):
last year, you know, you know, the industry was ropped
by a couple losses and I'm always really like really
sensitive to that, having been you know, really really close
to a couple of nights. But this idea of you know,
now more than ever, we need to come together.
Speaker 2 (54:15):
Yeah, no, absolutely, And so we got about a minute left.
So how can everybody get a hold of you?
Speaker 11 (54:21):
Well, I have a huge presence on LinkedIn and Chef
Adam Lamb. You can get me at the podcast which
is uh chef lif Radio dot com ye or Chef
Life Coaching dot com either one of those two, or
you could just email me or text doesn't matter A
two eight four zero seven.
Speaker 3 (54:40):
Three three five nine One more time.
Speaker 11 (54:43):
A two eight four zero seven three three five perfect.
Speaker 3 (54:46):
Don't forget uh.
Speaker 2 (54:47):
I got joined the Tucson Tasty Show. Membership program at
the Tastyshow dot com for exclusive perks, secret menu items
and VIP invites and mark your calendars. Iron Chef Tucson
Meet the Chef's happen May eighteenth at Desert Diamondserita. Get
your tickets now at Iron Chef Tucson dot com. Thanks again,
(55:07):
Thank you again for joining us today. What an amazing
story of passion, skill and service through food. That's it
for this week. In today's episode, Stay Tasty Tucson. Hello,
this is Wesley's source with the Tucson Tasty Show. With
every Tasty bite from Vepremiumbef dot Com, you get premiumbefflavor
(55:32):
from the amazing ground beef to the melt in your
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
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Premium Beef Flavor. Order online at vee premiumbef dot com. Again,
that's ve Premiumbeef dot com.
Speaker 8 (55:53):
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
(56:13):
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 (56:26):
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
(56:48):
dot com and discover what you've been missing.
Speaker 3 (56:51):
Stay tasty Tucson.
Speaker 9 (56:53):
Spart Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
to Tuson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
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(57:16):
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 (57:25):
The preset that sets the record Strait.
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