June 23, 2025 • 57 mins
🌟 New Episode Alert! 🌟
This week on The Tucson Tasty Show, we're diving into two incredible local businesses making big waves in the Tucson culinary scene!🎙️
First, we chat with Jen from Dedicated GF Bakery, a true innovator in the gluten-free world. Hear how she turned a personal need into one of Tucson’s go-to spots for delicious, inclusive baked goods that everyone can enjoy—gluten-free or not!
🍻 Then, we sit down with Erika & Todd from Button Brew House, the dynamic duo behind one of Tucson’s most beloved craft breweries.
From bold beers to building community, they’re brewing up something special in every pour.
Whether you're a foodie, beer lover, or supporter of local entrepreneurs, this is a flavorful episode you won’t want to miss!
🎧 Listen now on iHeartRadio or wherever you get your podcasts!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
This week on The Tucson Tasty Show, we're diving into two incredible local businesses making big waves in the Tucson culinary scene!🎙️
First, we chat with Jen from Dedicated GF Bakery, a true innovator in the gluten-free world. Hear how she turned a personal need into one of Tucson’s go-to spots for delicious, inclusive baked goods that everyone can enjoy—gluten-free or not!
🍻 Then, we sit down with Erika & Todd from Button Brew House, the dynamic duo behind one of Tucson’s most beloved craft breweries.
From bold beers to building community, they’re brewing up something special in every pour.
Whether you're a foodie, beer lover, or supporter of local entrepreneurs, this is a flavorful episode you won’t want to miss!
🎧 Listen now on iHeartRadio or wherever you get your podcasts!
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 rooms of a forgotten civilization, a mysterious temple.
Paul saints with an otherworldly energy. The guardian of this
taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, He summons forgotten
(00:24):
flavors and a weakens dormant passions. Behold the Wizard of Food.
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:40):
Welcome to the Tucson Tasty Show, Tucson's tastiest hour on air.
I'm your host, Wesley Sours and we're here with Ray
from Portillo's Hot Dogs. How are you doing today, Ray,
I'm doing great with good see you again. Thanks for
jumping on the show with us him and being here
in studio today. Unfortunately, Chef Christian had to actually step away.
(01:02):
He had some family stuff happened, but you know our
he'll be back next week. But he is. He's our
new co host, and he was the CDC over at
the Flying Fee and that's the chef to cuisine or
the restaurant manager, so he was in charge of ordering
(01:22):
and everything else. And it's it's really great to have
him on the show. And we've got a special special
show for you today and we've got dedicated and we
also have Button Brew House coming in Jen. How you
doing today, I'm good?
Speaker 3 (01:42):
How are you today?
Speaker 2 (01:43):
Good? And special thank you to our sponsors Vierle Premium Beef,
Tucson Family Food Project, Local First Arizona, Pertillo's hot Dogs
and of course Sokka Southern, the Southern Arizona Art and
Cultural Alliance. If you haven't gotten your tickets yet, you
need to get your tickets to their newest event. Just
go to Soka dot org go to events Culinary Events
(02:04):
and this is an event that you don't want to
miss and it's over at the La Paloma Western La Poloma.
They had to double check with producer Tina for fact checking.
And don't forget the Tucson Tasty Show. Membership is live
at the tastyshow dot Com on lock secret menu items,
(02:24):
exclusive gifts, early access to events, and grab your very
earl Premium Beef Tasty Show Box while you're at it
as well. Just go to the shop and click on
the Tasty Show Box. That'll take you over their website
and they'll deliver it right to your front door. You
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of special cuts. You also get two surprise cuts and
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it's anything from a brisket burger to some of their
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So it's only ninety nine dollars a month and you
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How do you beat that? So proud today we're proudly
(03:07):
powered by viral premium beef Taste Taste the Difference at
the local makers. Producer Tina helped me out with the
script today, So good luck everyone, but let's get right
into it. Please, Welcome to the show. Jennifer of Dedicated.
You prefer Jen Okay Jen and your gluten free bakery
(03:31):
and coffee shop located over there on Speedway, right next
to Unscrewed.
Speaker 3 (03:38):
Yeah, right there.
Speaker 2 (03:39):
And one of my favorites. I actually was a frequent
flyer for a long time as I was misdiagnosed with
Celiac disease. So definitely a huge service. There's only two
places in Tucson, and Dedicated is definitely one of our
favorite bakeries.
Speaker 3 (03:56):
Oh thank you.
Speaker 2 (03:57):
Absolutely tell us a little bit about what you're doing
there and what's the story behind dedicated.
Speaker 4 (04:03):
Yeah, so we're one hundred percent gluten free bakery. We
also do allergy sensitive or allergy friendly, so for my
customers that are also dairy intolerant or they have to
watch the soy intake or I've got nut allergy people
that are coming in right now, so we kind of
see them all and we do our best to serve
them what you know, like what they're wanting.
Speaker 3 (04:25):
Right. So, We've got a full bakery.
Speaker 4 (04:27):
Case with banana bread, muffins, cupcakes, we make a cake
every day. We have mini pies in the case. We
also do a bunch of different sandwiches. We've been featuring
our Lucky Day sandwich, which we still have, which is
a corn beef ruben.
Speaker 3 (04:43):
With Sara kraut and yeah, so sasty. Yeah.
Speaker 4 (04:47):
And then we've also been having our a I think
what it's called right now. It's the Hammy Bree and
it has ham and green apple and bree cheese, and
so that's been really popular this year.
Speaker 2 (05:00):
To green apple bree cheese and what.
Speaker 4 (05:04):
Yeah right, Yeah, it sounds great together.
Speaker 2 (05:12):
The only thing that I can think of to add
to that, like my mind immediately goes to that and
I've got to shout out to my my friend Steve
from I'd Smoke that Barbecue. He does a honey Mesquite
smoked honey siracha and just drizzle right over the top,
like over the moon. I would just tie everything to
(05:33):
get anyways, yep, yep, but I use that on every
everything except for my hair. But but yeah, I know
it's really good and you can get that from I'd
Smoke that Dash Barbecue. I'd smoke that Dash Barbecue dot
com and and he does it by the gallon. That's
(05:55):
how popular this stuff is. So yeah, it's good stuff.
But but yes, so Bree smoked I'm sorry, three green
apples ham and that's one of your most popular sandwiches
right now.
Speaker 3 (06:11):
Yeah, loving it?
Speaker 2 (06:13):
Yeah, I can't. I can't imagine why. That sounds incredible.
So what sparked the idea of creating one hundred percent
gluten free bakery right here in Tucson.
Speaker 3 (06:24):
Well, so I'm not the original creator of it, so
it was.
Speaker 4 (06:27):
It's actually about ten years that Dedicated has been open,
and about five years ago I purchased it.
Speaker 3 (06:33):
During the middle of the pandemic. I was very brave.
Speaker 4 (06:36):
I had some life changes and I had to figure
out what I was going to do to support my family.
I'm a single mom of three kids, and I needed
to have a flexible schedule.
Speaker 3 (06:45):
And I knew a bunch about.
Speaker 4 (06:47):
Food allergies because I've got a kid with a corn
allergy that I was raising and have been raising and
it's really challenging to meet that corn allergy. And so
it put us in a community of other moms raising
kids with food allergies, which made me have to learn
about a lot of different food allergies, including us people
with celiac and gluten free and and so that's kind
(07:09):
of how it started for me. And then I saw
it was, you know, up and available, and the owner
current owner was leaving and wanted to be done with it.
Speaker 3 (07:17):
And I was like, great, I know about this.
Speaker 4 (07:19):
I'm probably the only one that can manage to know
about this and come in and be like, yep, I
know what to do here, I know how to make
gluten free.
Speaker 3 (07:27):
Like I got this. So I took it over.
Speaker 4 (07:30):
It was really slow in the beginning, and it's just
grown and grown and we're yeah, we've been busy.
Speaker 2 (07:36):
So yeah, and you dialed in, you know some of
the recipes and stuff too. So yeah, it's it's you've
done amazing stuff with the gluten free stuff, and and
it's not just about being gluten free, it's about creating
incredible food that happens to be gluten free.
Speaker 4 (07:54):
Right, So our goal is to make sure that you
can't tell it's gluten free.
Speaker 2 (07:58):
Awesome, and you do a great job. Let's talk a
little bit more about how you're creating that. Do you
have your own flower blends? Are you bringing in anything
that's really innovative.
Speaker 4 (08:11):
Yeah, so we have been creating our own flower blends
for the history of Dedicated. So we have our perfect
flower blend, which is like your all purpose flour, which
we use for we use for basically like muffins and
cake and like you at home. And then we have
a bread flour blend that we specifically blend for our bread.
And then we also have some some items that are
like really specific, so we're blending the flowers kind.
Speaker 3 (08:35):
Of as we go, like sourdough.
Speaker 4 (08:37):
Like sour dough is a really unique item where we're
kind of blending it as we go, and we're always
bringing in new things. We're always looking to see how
can we can challenge ourselves, how can we create something
really new and different. So soda bread is something that
continues to challenge us.
Speaker 3 (08:51):
Every year, and we have we feel like.
Speaker 4 (08:54):
We've done better this year than last year, but we
also feel like there's going to continue to be room
for improvement. Soda bread only come out at Saint Patrick's Day,
It's only right here, So we're constantly challenging ourselves. Our
biggest challenge for this summer, which is when we do
all of our really innovative baking, is going.
Speaker 3 (09:09):
To be biscuits. So yeah, hang tight for that one.
We're gonna you know, we're gonna have.
Speaker 4 (09:14):
So if you're around and we have fails, we'll ask
you to try them. We'll be like, hey, can you
give us feedback so that you know, because we're you know,
we're actually in it, like we're baking from scratch every day,
and you know, so sometimes stuff goes awry.
Speaker 2 (09:27):
Right of course, Baking is is quite the culinary art
for sure, and part of that is is the chemical
makeup of it, and bakery or bakers. I've always referred
to them as our as our chemists, because I mean,
(09:47):
if you get just a little piece off your everything
kind of goes awry, so it takes a lot more. Uh,
everything has to be that much well more dialed in right.
Speaker 4 (09:58):
Right, it's very precise baking.
Speaker 3 (10:00):
Yeah you can.
Speaker 4 (10:01):
Yeah, you want to make sure there's measurements are exact,
otherwise you could end up with something like a brick, right.
Speaker 2 (10:07):
And and that's one of the things I love about
cooking food because if you do a little sprinkle of this,
a little bit of sprinkle of that, and it works,
and then sometimes you know it doesn't work, you know,
and and you just just just a little bit. I
think making pasta. I attempted to make gluten free pasta
when I was when I had when I was eating
(10:27):
gluten free, and it was a disaster every time I
tried to do it, But it was better than what
we had available, right, because we were trying to do
that egg noodle, and that egg noodle just needs that
stretchiness and that stretchiness comes from the gluten. So how
do you create that without having the gluten? So we tried.
(10:48):
I tried making it my hand and cutting it. I tried.
I tried the pasta machines, and then I think the
one that we have a pasta press, and it worked
okay because it was pushing all the all the ingredients together.
But have you ever tried to do pasta.
Speaker 4 (11:05):
I've never tried to do pasta. I just kind of
stay away from it. It seems really challenging to me.
I'm like, yeah, I'll.
Speaker 3 (11:11):
Just let the people what they're doing in the pasta. Yeah.
Speaker 2 (11:16):
Yeah. And there's some really good gluten free pastas that
are coming out of Italy, so that's good too. And
what would be one thing that you would say that
everybody has to try that a lot of people miss
on the menu.
Speaker 4 (11:33):
As far as like bitch Goods, I would say the
carrot cake.
Speaker 3 (11:37):
It is amazing. It's amazing.
Speaker 4 (11:40):
Like I've taken the carrot cake to you know, bunches
of different events and parties and I don't say it's
gluten free, and I just slice it up and I'm like,
here have some delicious cake.
Speaker 3 (11:49):
And they're like that's amazing, and I'm like.
Speaker 2 (11:51):
Thank you, Yes, it is absolutely And I do love
your carrot cake because I have had it before. Because
I think I asked that question and that's exactly what
they said. So we'll or more to come with Jennifer
right after this break stay Tasty Tucson. Hello, this is
Wesley's source with the Tucson Tasty Show. With every tasty
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(13:01):
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we're not just helping families, we're building a stronger tuson
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Speaker 2 (13:12):
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and discover what you've been missing. Stay Tasty Tucson.
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business on the Tucson Tasty Show. Welcome back to the
Tucson Tasty Show. I'm your host Wesley Sours and we're
here in studio talking to Dedicated Jen from Dedicated. We
(14:55):
also have Ray Ray. Thank you for coming in and
wing manning today and we love having you as a
guest co host. You're bringing the flavor with that, the
Chicago flavor with Portillo's, and we're always excited about it.
And we were actually just talking about the Chicago Dog.
(15:15):
Now we've been we really have been ramping up the
Chicago dog versus the Sonoran Dog, and they can finally
came to a head last a couple of weeks ago
at Partillo's. If you missed that, definitely go to the
YouTube channel check it out because we're tasting that in Partillo's.
We've got our co host, chef Christian Padilla. I think
(15:40):
he's the He's the one that brought in the Chicago
or the Sonoran Dog and he's from Airmscio, so he's
bringing he's bringing the heat. I mean, it's gonna be
a tall order, you know, but definitely go check that
out at YouTube. That's the Tasty Show five to two oh,
and that's where you'll be able to find all the
other shows that have already aired, and that's where we
(16:04):
put them all. In fact, you could listen to the
show any of the past episodes on any of the
podcast platforms that you can that you you have. I mean,
we're on every single one of them, I'm pretty sure. So,
and if there's one that we're missing, just let us
know and we'll get it up there too. But we
have lots of episodes on there and all the way
back to the beginning, and producer Tina keeps telling me
(16:26):
I can't date down the first shows because they were
a train wreck, but you know she she was like, no,
you got to see how your progression was and where
you are now to compare to anyways, So if you
want to hear some embarrassing stuff, go back and listen
to the first episode. It was fun and it was
only thirty minutes, but it was a great show. That
was Danny Perez from the Arizona Sands Club. Actually that
(16:49):
was our first episode. So tell us about what's new
at Pertillo's.
Speaker 7 (16:54):
What's new at Partillo's. Pertillo's is still brand new to Tucson.
We still feel we're twenty to thirty percent of the
people walk in the door. I've never been there, so
I'm still fill in the newness right now. The strawberry
or lemon cake is just taking off. It's a spring
item for spring and summer, so right around Mother's Day
Easter it comes out. Yep us we have our I
(17:14):
did bring a nice cake for you guys to sample up.
But it is it is fabulous. It is nice and fresh.
You also have we've also introduced the new cakes the
cake shakes with them as well, so we have some
strawberry lemon cake shake with it, Lemon cake shake just
by itself and this is mixed with the vanilla shake
mix and fresh strawberries inside of it. Yeah, just calories
(17:36):
just waiting on you. But it's quite tasty and very tasty.
Speaker 2 (17:40):
And lemon lemon cake. If I was going to pick
a cake, because again I don't like cake, I just
it's something that I don't eat a lot of. But
the Patillo's chocolate cake definitely is if I had to
pick one, It's a chocolate cake. So I'm excited to
try this lemon cake. In a little bit, we'll do
(18:01):
we'll do a live stream I think with it, So
definitely check out the Instagram feed and we'll be on there.
But so Jen from Dedicated, you know, switching gears a
little bit. You have gluten free cake, but it's more
than just that, because with Easter and Mother's Day and
with all the holidays, there's there's an element to what
(18:23):
you can bring to the table that you don't necessarily
you can't get anywhere else. And why don't we talk
about a little bit about that.
Speaker 4 (18:31):
Yeah, So a big focus of what we do it
Dedicated is to help people figure out how to be
inclusive to their food allergy, family members or friends that
are coming.
Speaker 3 (18:41):
Together for their holidays.
Speaker 4 (18:43):
So I when my son was little, I realized that
he was excluded from the family holidays or you know,
friend's birthdays, Like he didn't go to birthdays because he
couldn't he couldn't need anything, and so that made him
feel excluded and isolated. And so that's a really big
part of what Dedicated does, and that's why we do
so much. Like we cover pies, we cover dinner rolls,
(19:05):
we cover bread, we cover whatever holiday thing that you
might need. And we also take like custom orders like
can you make this? This is something that my family
traditionally made. Can you convert this to gluten free? Can
you convert it to dairy free? Yeah, we're gonna give
it a try. And so you know, that's a really
big part of how why Dedicated exists is too so
the people can feel included, yeah, included to the family dinners.
(19:28):
And then also that they can feel included in their
restaurant experience too, right, because if you have Celiac and
you go out to eat a regular restaurant, you have
to pester the waitress, who then has to pester the
shift and then you feel really like an imposition and
we want people to just feel like, yeah, this is
this is okay, this is normal for us, and we're
happy to accommodate you.
Speaker 3 (19:49):
No problem, we got you.
Speaker 2 (19:51):
And I remember when I was eating gluten free because
I was misdiagnosed, you know, I had a card and
I would say, hey, you just can you take a
secon and to read this because it was so difficult
to try to communicate to them all of the different
levels of being able to eat. And it was kind
of a way that I could when we're going out
with family or going out, you know, in a big group,
(20:12):
I could, you know, hey, can you just take a second.
And then I wasn't trying to talk over because then
everybody at the table is looking at you, going, oh,
you're that guy, and it's like come on, but you know,
and you know, even going out to family meals, you know,
I would bring my own food to make sure that
(20:33):
I could eat and then why is he not eating
my food? And uh, it was it wasn't by choice.
That's what my doctors told me I had to do
or you know, suffer the consequences. And uh, and it's
serious because with celiac disease, if you're eating gluten and
you're if you're diagnosed with it, you're getting cancer. You're
(20:54):
getting You're getting more than just uh, you know, uh
an issue going to the bathroom. It's literally, this is
long term impact on my health, causing me problems where
it is uh, it's going to put me in the hospital.
Speaker 4 (21:08):
Right.
Speaker 2 (21:08):
And so it's not it's not a well maybe, no,
it's uh, this is a serious thing.
Speaker 3 (21:17):
No, it's pretty serious.
Speaker 4 (21:19):
I actually a lot of my customers, like you know,
they're regulars. They're going to be super regular, They're going
to come in all the time. They're gonna come in
once a week, twice a week, three times a week.
And a lot of times when they've had a hospital
visit because of their you know, their celiac or their
motives or their currents. Like they've had a hospital visit,
they'll stop by because the hospital food, you know, they'll
(21:41):
stop buying their way home from the hospital and be like,
can I just get a sandwich? I'm like yes, absolutely, yeah.
And they're always like, let me tell you what happened
in the hospital. I'm like, I'm all ears, I'm all
ears for that. Let's talk about it.
Speaker 2 (21:52):
Uh, And and and you know, it's a it's a
it's a hospitality, right, and then we go back to
the hospitality industry, and in the hospitality and industry, if
somebody has that, you know, it's just it's being it's
being nice to somebody. It's being hospitable to them and
taking care of their needs right and doing what you
can to help them out. And and you know what,
the people that I respected the most when I went
(22:13):
out to eat and I went into a restaurant and
I was like, hey, I've got this this issue. Is
this something that you can handle for me? And they said, no,
I don't think we can, you know, respectfully, you know,
and I was like, no, thank you. I really appreciate it.
And you know, I and I would go to someplace
else for find, you know, something else to eat and
(22:33):
for sure.
Speaker 7 (22:34):
So it's very it's very interesting. I was talking to
Jennet before he came in. It's very dedicated, is very
it's a very good move again from the inclusion state
gluten was as I was saying, I've been in food
industry for so many years. As gluten first came up,
it was more of like a feeling you thought a
lot of people were just being choosen, you know, chosen why.
(22:54):
I just wanted to choose to be gluten free, and it
was just a movement, but it was more than that.
It was more than that. And again a lot of
people from just a regular state, we take it for
granted what we can really eat on a regular basis,
and you don't. You know, there's people that are sitting
right next to you that probably couldn't. And with the
dedicated being all inclusive, you can still have a cake
there and everybody can eat. It's it's a very great move,
very great move.
Speaker 2 (23:15):
Let them eat cake. So let's talk about the cake.
So you brought something in for us to try today.
What was what'd you bring in?
Speaker 4 (23:24):
So? I brought the carrot cake and I brought it
with a traditional cream cheese frosting.
Speaker 2 (23:28):
So you know, obviously I know frosting on the planet.
Speaker 4 (23:31):
Yeah, so obviously this is not going to be dairy free,
but we do make a dairy free cream cheese, but
this one has a traditional cream cheese frosting which is
actually made of cream cheese and butter like old like
your grandma used to make, and so it has it
doesn't have any nuts.
Speaker 3 (23:43):
It doesn't have any braasins.
Speaker 4 (23:46):
It's just straight up carrot cake and cream cheese frosting,
and it's beautifully paired and it's Yeah, it's very well
balanced cake as far as the food pallet goes. And
I think you guys are really going to enjoy it.
Speaker 2 (23:57):
So when you're when you're looking at building a cake,
because it has to be area, it's fluffy, it's moist,
and I've seen some really bad gluten free cakes in
my time, But what is the what does that process
look like? Because every time I hear about bakers that
that cook or do one hundred percent gluten free, it's
(24:19):
again chemistry. I mean, there's it's this mixture and you
have to make it sure that it's weighed perfectly and everything.
And so what do you mind sharing a little bit
of your process. You don't have to talk about specific
measurements or anything.
Speaker 3 (24:32):
But yeah, yeah, so we're gonna start.
Speaker 4 (24:35):
For us, we start with our perfect flour and our
Perfect Flower Blend has brown rice flour, certified gluten free
oat flour, and then potato starch. So we have to
have something like potato starch to stabilize the product so
once it rises in the oven, we have to create
stability to hold it upright. And then this cake also
has egg to help it have a little bit of
(24:55):
elasticity because you're missing your gluten, and then also again
to help it stay up. So both of those things
are going to be really important and gluten free. And
then rice brown rice flour has some really interesting components
where it works like you would think rice would, right,
So like it's going to suck the moisture out of everything,
which is why you find gluten free food to be crumbly.
(25:16):
And so we have to then add a little bit
of extra moisture bag. So we're going to be doing
that by adding a little bit more egg, a little
bit more oil. And so that's kind of how we're
accommodating that. I can tell you that what a lot
of people do is they add more butter, which is
not a good move because you end up with a
really dense cake. Well, it's going to be dense and oily,
(25:37):
and what you don't want is an oily cake. So yeah,
that's that's kind of how we accommodate that. You know,
we greater our carrots, we you know, we add a
little bit.
Speaker 2 (25:46):
Of fresh ingredients. What that makes food taste good. Stop.
Speaker 8 (25:51):
Yeah, I know.
Speaker 4 (25:52):
We actually bring in an actual carrot and we actually
have to put it through the proof food processor and
we grade up. You know, we're doing five pounds Wes
carots at a time. Yeah, and then we're using crushed
pineapple to add a little more moisture and sweetness so
then we can reduce the amount of sugar.
Speaker 3 (26:06):
Right mm hmm.
Speaker 2 (26:07):
Yeah, tasty and I can't wait to try that. We'll
be right back. We're not done yet, everybody, so hold
on through the break. After the break, we're going to
try some of this carrot cake and tell you what
it's like. And as always, stay tasty. Tucson. Hello, this
(26:31):
is Wesley's source with the Tucson Tasty Show. With every
Tasty bite from Veepremiumbeef dot Com, you get premium beef
flavor from the amazing ground beef to the melt in
your mouth Ribbi steaks. Every ounce is exceptionally aged for
more than twenty one days, giving vera or old premium
beef exceptional premium beef flavor. Order online at ve Premiumbeef
(26:53):
dot Com. Again, that's ve Premiumbeef dot Com.
Speaker 5 (26:59):
Hi, Stephen Coodoroblis, founder of the Tucson Family Food Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(27:19):
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 Tucson.
Speaker 2 (27:32):
Ay 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
(27:55):
dot com and discover what you've been missing. Stay Tasty Tucson.
Speaker 6 (28:00):
Collective, the world's first tattoo, body piercing and metaphysical nonprofit.
We're here to inspire, uplift and give back a tu song.
We're meaningful tattoos and unique piercings, massage therapy, soundbed sessions,
metaphysical readers and classes for spiritual growth. Spark Project Collective
helps you express your authentic self while giving back to
your community. Rent our event space. It's perfect for your
(28:23):
next gathering or even workshop. Visits Spark Project Collective dot
com to learn more and discover where creativity and connection meet.
Speaker 2 (28:31):
How would you like the perfect lush green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible turf experience. This
woman owned company is changing the game with the effortless
flow by Carla the cleanest, coolest turf available, No mowing,
(28:54):
no watering, just beautiful green yard that's safe for your
family and pets. Right now get twenty five percent off,
but act fast and April thirtieth is applying. Only they
believe dot com and tell me you heard about their
business on the Tucson Tasty Show. Welcome back to the
Tucson Tasty Show. This segment is made possible by your
friends at Local First Arizona and Sokka supporting small businesses
(29:16):
and creativity in our community. Jen, what's it like running?
Speaker 1 (29:21):
Uh?
Speaker 2 (29:22):
Well, why don't we instead of talking about it, let's
dive into tasting some of this carrot cake. And uh,
for everybody at home, you gotta you gotta look at this.
I mean it, it looks absolutely incredible. Uh and uh,
I'm I'm super excited. Are are you excited? Like like
you can't even wait to sign? And let's get get
(29:44):
your review here.
Speaker 9 (29:45):
Uh.
Speaker 2 (29:45):
Ray, I'm diving in. I'm diving in.
Speaker 7 (29:49):
Oh my gosh, yeah, yes.
Speaker 2 (29:55):
Would you believe that that's schluten free?
Speaker 7 (29:56):
I would not believe this free? Oh my gosh. No,
so moist, so delicate, it's so moist.
Speaker 10 (30:05):
You know.
Speaker 2 (30:05):
I really do love the texture. I'm surprised that I
like the texture of the pineapple so much, but it
brings in that little bit of almost nuttiness that you need.
It's perfect texture. Texture is wise and the balance that
cinnamon right, the cinnamon. I think everybody misses the cinnamon
when they make they're making the carrot cake.
Speaker 3 (30:27):
You can taste it ours it's good.
Speaker 2 (30:31):
And the and the frosting.
Speaker 3 (30:33):
Traditional cream juice frosting.
Speaker 2 (30:35):
I changed my mind. I'm not sharing with you. No,
that is really good. That is really good.
Speaker 1 (30:42):
That is the.
Speaker 2 (30:42):
Producer Tina Is is fighting the cake out of my
hand now, But.
Speaker 7 (30:53):
Yeah, that is that is.
Speaker 2 (30:55):
You get this. I like the sweetness from the carrots
as well.
Speaker 3 (31:03):
Mm hmm.
Speaker 2 (31:03):
It definitely comes through. And that's the other balance that
you don't typically get with carrot cake from the grocery store,
you know, and unless you're making it fresh and all
that juice and everything. And then the pineapple, like I
cut pineapple who knew? Who knew that that's what it
would be? And and the texture there, I mean, it's
(31:25):
just absolutely did you Were you the one that used
or that came up with the pineapple? No?
Speaker 4 (31:29):
I think it comes from a humming bird cake. So
a hummingbird cake typically has pineapple and then ginger. But
we've left the gender out just because food allergies, right,
a lot of people, gender can be a challenge for
so if we just left it out, and that's the
same reason we don't put nuts and reasons in it
as we're trying to you know, cover as many people
as we can with delicious cake.
Speaker 2 (31:49):
Yeah, the pineapple fills that for the for the raisins,
because they gived that little bit of that, like I said,
the texture, and then no, it's just it is good. Yeah, no,
I'm not getting that back for sure.
Speaker 10 (32:04):
Never.
Speaker 2 (32:05):
And that's one of the things that I love about
Dedicated is you guys have done a really great job.
So when when we were getting or when I got
a cake or something like that, and I would just
you know, get the carrot cake or something so that
nobody would know because I didn't want to make a
big deal out of it. But you know, there's always
that one kid or me, you know, that was I
can't have I can't have cake, and it's oh, you
(32:27):
can have this cake. Here you go get sugared up.
Let's send you back to your parents.
Speaker 3 (32:32):
Right exactly.
Speaker 2 (32:33):
Yeah, but it's uh, it's definitely it's gone the edge. Okay,
I've got to try to.
Speaker 4 (32:45):
Uh huh, because it's the edge of the cake a
little bit chrispy.
Speaker 9 (32:49):
Yeah yeah, mmmm, that a little bit and it's almost
like caramel, right, that so good boys.
Speaker 2 (33:02):
You know, I would go as far as to say,
you know, let's let's get a cake lineup going and
and have people try like three different cakes and tell
us which one is gluten free?
Speaker 3 (33:11):
Right, Yeah, nope, nope, thank you, thank you.
Speaker 2 (33:15):
And you guys are located over at.
Speaker 4 (33:18):
We're at forty five hundred Speedway, so we're on we're
kind of near your Speedway and Swan, but we're not
right on the corner. We're next to let's see, we're
next to Mama's Pizza and Unscrewed Theater right there, so
much between the two of them.
Speaker 2 (33:31):
And we love Steve. It's Unscrewed and Theater and everybody
over there. They're a lot of fun too. What are
your hours.
Speaker 4 (33:40):
We're open from seven to six Monday through Friday, and
then seven thirty to six on Saturday and seven thirty
three thirty on Sunday.
Speaker 2 (33:47):
Awesome.
Speaker 4 (33:48):
Yeah, so good early morning coffee hours.
Speaker 3 (33:51):
So if you need, yeah, if.
Speaker 4 (33:52):
You need a place to come and have coffee early
in the morning, let's.
Speaker 2 (33:56):
Let's can we talk about your coffee a little bit.
Speaker 4 (33:58):
Yeah, so our beans are roasted by two Song Coffee
or yeah, two Song Coffee roasters. They've been we have
a you know, trade barter relationship with them.
Speaker 3 (34:08):
We've had that for years. They sell our baked goods.
Speaker 4 (34:12):
We we do that, you know, we sell coffee for them,
or we sell they use their beans, sorry, we use
their beans. Our coffee is really good. We do all
of our coffee drinks. They're all hand hand crafted. We're
doing it, you know, the old school away with the
steam and ones and you know, trying to pull.
Speaker 2 (34:29):
It just right and you know, actually pull those shots.
Speaker 4 (34:32):
We do.
Speaker 3 (34:33):
We pull those.
Speaker 4 (34:33):
Shots and we're timing them or you know, we're trying
to time them within our brain and get them, you know,
working really fast to make sure that your shots aren't
pulling dead. And you have really delicious coffee. Always thinking
up new drinks. Right now, we're doing a strawberry match out,
which is kind of cool and it's like, you know,
it's kind of what you know, trending right now. So
(34:54):
you get that pink with the green on top and
people love that look. Yeah, thinking about what to do
different and new and yeah, coffee is delicious. I mean
it's delicious. It's like delicious espresso.
Speaker 2 (35:08):
Thanks, and then you have it was I don't know
if you still have the or MCT oil. Am I
saying that right now?
Speaker 3 (35:15):
No, we're not done that much anymore.
Speaker 2 (35:16):
You're not doing that anymore. Okay, are you doing any
additives or anything to spice up the just not a
need for it.
Speaker 4 (35:24):
There really isn't because like if you're gonna be doing
a CBD oil, you're going to be carrying that in
your purse or you're gonna be carrying that in your backpack,
and you're.
Speaker 3 (35:29):
Gonna want your CEBD oil.
Speaker 4 (35:32):
You're not gonna want what we think is you know,
So we stopped.
Speaker 2 (35:36):
At it and uh and then with uh with dedicated
so you do have coffee. We've done coffee with the
Daisy Show with you before. We need a swing come
back and do that again and invite everybody to do
that on the radio for sure. And uh, you know
we have lots of dates for Portillo's as well. So uh,
(36:00):
if if you want to join us for a coffee
with the Twocent Tasty Show, it's a free event for anybody,
and it's a really great way to network because it's
coffee and conversation. Uh, and it's centered around food and coffee.
So and yes, and with Portillo's, you know, talking about
some of the food lore and the food food rules.
(36:22):
You know, May sixteenth will be there. Ten am is
when we start the live stream. That's when you guys
open the doors. Yep, you open at ten am, wide open, perfect,
and and we can't give you or we'll have coffee
for us. But we can't give you coffee because but
you guys don't serve coffee, so and that's why we
(36:43):
can't serve it to the public. But if if somebody
were to walk in with a cup of coffee, we
wouldn't mind, okay, and I'm not saying to bring you know,
a coke works as well, right so, but coca cola.
There go a cup of Coca cola. But it doesn't
(37:04):
have the same ring for me with with coffee. You know,
I drink my coffee black and strong, so it's waking
me up. It has a function, it is. It's not annoying,
but it's a lot of fun to come out and
have that conversation. And we'd love to come back and
join you at Dedicated as well. And if if we
(37:25):
get too busy, maybe we can talk to Steve next
door and open up that that training center or area
for us.
Speaker 3 (37:33):
Yeah, yeah, it's a nice space. Yeah, yeah, it's a
nice space next door.
Speaker 2 (37:36):
And well, so you touched on holidays before or in
the last segment, and let's talk about some of the
holidays because you're not you're not just doing the uh,
the American holidays. You also do Jewish holidays as well
as mother holidays. What are the what are some of
(37:57):
the other holidays that you cover?
Speaker 4 (37:59):
Yeah, so in September, well, so whatever Russiashana is, which
sometimes is September, that's our Like, we always measure that
as being like the first holiday this season for us,
so we kind of kick off our season, like you know,
August versus sort of like the beginning of the season
for us. And then so we you know, we do
(38:19):
that holiday Russishana.
Speaker 2 (38:21):
What are you making for that?
Speaker 3 (38:23):
So that's a really cool holiday.
Speaker 4 (38:25):
So we're doing an apple almaretto cake with a maple drizzle.
We're doing round Hola with the raisins or without the reasons,
we're doing honeycake, and we're doing rugola right yeah, and
then so yeah, so do we do that and then
every Friday we do Hola. So every Friday, Yeah, Shabat yeah,
(38:48):
So every Friday we have do we do Hola and
then we have Human Tasha in which we just finished
doing and we do Human Tasha, and then we're getting
ready to launch coconut macaroons and then chocolate and toffee drilled,
drizzled and lots of crackers which are coming out I
(39:08):
think next week for Passover, so you know, and we're
you know, like, if there's a holiday and we can
find excuse to bake something, you know, we will definitely
do it.
Speaker 3 (39:18):
Yeah.
Speaker 4 (39:18):
Yeah, and then Easter is our next holiday, and so
for Easter, we're gonna have Hot Cross Buns, carrot cake obviously,
painted sugar cookies, and something else I can't remember right now,
but that you know, like it's kind of the biggest.
Speaker 3 (39:33):
The biggest thing that we're doing.
Speaker 4 (39:34):
That's gonna be unique and different is the Hot Cross Buns,
which are super fun.
Speaker 2 (39:38):
Absolutely sounds fun. Yeah, and it's just just around the
corner from you guys, but you know, it's it's definitely
a staple and Tucson and a staple on the East
Side for sure, so uh definitely go check them out.
Forty five hundred eat Speedway, East Speedway And if there's
special orders. How can people get a hold of you
(39:59):
for because like, if I want to come in and
buy a whole cake, I should probably call ahead.
Speaker 4 (40:04):
Yeah, you should definitely call me ahead. You can call me,
you can email me, you know, you can.
Speaker 3 (40:09):
Call it dedicated.
Speaker 4 (40:10):
You can also order online, So if you go to
the website, there's a link to our ordering website, which
is a different one.
Speaker 3 (40:16):
We have an app. You can download the app. You
can order to do the app. You can order cakes.
Speaker 4 (40:21):
Yeah, you can message me via Facebook, you can message
me via Instagram.
Speaker 3 (40:26):
We get them all the ways.
Speaker 2 (40:28):
Yeah, yeah, wonderful. Well, thank you so much for joining
us today on the Tucson Show, Jen, truly, thank you
and thank you Ray for being here and being the
backstop for me today. Absolute trailblazer in the Tucson food scene.
Coming up next after the break, we take time to
(40:49):
talk beer with Todd and Erica of Button Erica Button
of Button brew House. As always, 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
from the Amazing Ground Beef to the melt in your
(41:11):
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
than twenty one days giving verra or Ol Premium Beef
Exceptional Premium Beef Flavor. Order online at vepremiumbef dot com. Again,
that's ve Premiumbeef dot com.
Speaker 5 (41:29):
Hi. I'm Stephen Kodoroblis, founder of the Tucsonfamilyfood 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
(41:49):
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 (42:02):
A 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
(42:24):
dot com and discover what you've been missing. Stay tasty, Tucson.
Speaker 6 (42:29):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(42:52):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and can meet.
Speaker 2 (43:01):
How would you like the perfect, lush green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible turf experience, this
woman owned company is changing the game with the effortless
flow by Carla the cleanest, coolest turf available, No mowing,
(43:23):
no watering, just beautiful green yard that's safe for your
family and pets. Right now get twenty five percent off,
but Act fast ends April thirtieth. Some sarches applying customer's
only Big fiferf dot Com and tell them you heard
about their business on the Tucson Tasty Show. He doesn't,
for it is Welcome back to the Tucson Tasty Show,
brought to you by SOAKA the Southern Arizona Art and
(43:44):
Cultural Alliance. This segment of the Tucson Tasty Show is
fueled by Bevera Earl Premium Beef and Pertillo's Hot Dogs,
where flavor reigns supreme. All right, time to switch gears.
We've got Todd and eric on Button, the founders of
Button brew House hanging with us now. Todd and Erica
tell us how Button brew House got its start and
(44:10):
what sets your beer apart from the rest of the
two sons busy craft scene.
Speaker 8 (44:18):
Okay, so, or do you want me to do the
background part?
Speaker 10 (44:22):
Maybe you do the background part the beer.
Speaker 2 (44:24):
Yeah, let's do that.
Speaker 8 (44:25):
Okay. So Todd was in the printing industry for about
twenty years, and I am a graphic designer by trade,
and so we had met and were friends for eight
years before we started dating. So in the printing industry,
he was working for our Donnelly and Arizona mail order
(44:49):
and they moved to Pennsylvania into twenty thirteen, and with
his severance, he received like a like a e'minar or
classes with the micro business to focus on that. And
so I got really excited and I said, oh, do
you get do we get to open a print shop?
(45:10):
Because he had a fine art reproduction studio business in
it Cabria, Cabria. And then so I got really excited
because I wanted to do find invitations and stuff like
that on a letter press. And he said, I don't
want to print anymore. I said, well what do you
want to do? And he said, I want to open
a brewery.
Speaker 3 (45:29):
My fault.
Speaker 8 (45:29):
I bought him a home broke kit and he.
Speaker 3 (45:31):
Got that bug.
Speaker 8 (45:33):
And I said, well if you can, I said, what
do we know about hospitality, We're always behind a desk.
Speaker 10 (45:38):
I said nothing, but I can learn.
Speaker 3 (45:41):
And so he ended.
Speaker 8 (45:44):
I said, well, if you can complete a business plan,
which is not an easy thing to do, and it
seems like it would support our family, then go for it.
As we you know, we've always worked independently and for
other people, and so why not try. So he did
complete that business plan and it was well received, and
(46:06):
then he went back to school to Portland State University
and did business for crap beverages. And from that also
he was able to attend was the name of the
school in Vermont, American the American Brewers Guild in Vermont,
to do intensive brewing science and engineering. And then also
he submerged himself in the industry. He worked at the
(46:28):
Canyons Crown and very humbling experience. And then he also
helped with the openings of Arizona Beer House and Tucson
Hop Shop, and that's where he started getting all the
different taste flavors and pricing and took us a number
of years, so that was like twenty thirteen, twenty fourteen,
(46:51):
and then we finally signed a lease March twenty sixteen,
in open September of twenty seventeen, and then how our
your stands out that I'll give that one a todd.
Speaker 11 (47:04):
Well, I mean, for us, probably our most unique beer
would be the chilterapean. It's a spice snor. We call
it a snor and style spicy red ale.
Speaker 2 (47:15):
Uh.
Speaker 11 (47:16):
It's it's basically an invention of a new spy, a
new a new red. And the bass beer is an
American red. So you've got flavors of toasted bread, caramel,
and toffee, so with a nice malt backbone. We chose
to use chiltapeans because well, they're the only native North
(47:38):
American chili pepper and they are native to the Snorm Desert.
Speaker 2 (47:42):
Yes, and that's where we live, right.
Speaker 11 (47:44):
It's a flavor of Tucson, it's a flavor of northern Mexico.
It's a it's a it's an awesome, awesome flavor. The
chili pepper is a little bit spicy.
Speaker 4 (47:55):
Uh.
Speaker 10 (47:55):
It's actually got a pretty good spice.
Speaker 11 (47:58):
Too, and it's a little bit smoky. Has a wonderful flavor.
And and they look harmless. They look like little tiny
red berries. But yeah, you know it looks can be
deceiving because that, but I also like the fact that
the characteristic or they're kind of like I like to
call them, like a firecracker. They go off, they go
off with a big bang. But they fizzle out quickly,
(48:18):
and I'm like a hob and arrow that can seem
to hang on for a long time with thick, thicker oils,
and that spice can almost build.
Speaker 2 (48:25):
And yeah, yeah, Tilterpine has that big head. But yeah,
so makes it great on food. I mean we replace
a lot of a lot of stuff he would normally use,
like with crush red pepper for food like right pasta
or pizza or things like that.
Speaker 11 (48:42):
And then the beer is actually a wonderful cooking beer.
I put it in my chili, I put it, I
used the boil brats, I use it for marinoids. It
works with fish, chicken, pork, everything beef of course, and
we've we've gotten the opportunity to do some collaboration with locals.
Speaker 4 (49:02):
Yeah.
Speaker 11 (49:02):
Yeah, it makes a good barbecue sauce too, and so
there's a lot you can.
Speaker 1 (49:05):
Do with it.
Speaker 8 (49:06):
Dominic's Real Italian makes a great beer cheese soup with
the chiltera peine, so you get a little of that
cheesiness and heat.
Speaker 2 (49:14):
So, speaking of community, you've got some serious community vibes
going on at Button as well. Tell us about some
of the local collabs that you've done so well.
Speaker 11 (49:25):
When we first started, even before we got open, we
got the opportunity to brew one of our beers with
Sentinel Peak, who was you know, turned into Firehouse later
on and unfortunately is no longer with us, but a
great group of guys started that and they were they
were firefighters. They still are to this day. And uh,
(49:45):
and you know, we got the opportunity to kind of
break into the marketplace and get some exposure that way.
Plus with the bars I was working at, that was
really good exposure as well.
Speaker 10 (49:55):
So that was a good start to the collabs we did.
We did some.
Speaker 11 (50:00):
Other stuff, mainly volunteering for the guild, the poort events
and things like that to try and collaborate with the
industry overall. And well, I think.
Speaker 8 (50:12):
There brewing industry in general is very collaborative and very
supportive of each other. We're doing a monthly feature a
guest beer, which breweries don't do too often, that we're
featuring one.
Speaker 3 (50:25):
Of our local breweries.
Speaker 8 (50:27):
So this last the last thirty days was black Rock
and then this the next one will be Modus Sonora
and then the next one's hard Bottle and bring Pedal
House down from Phoenix. So we're doing cross promotions for
each other, especially during the slow summer months. I think
that's really gonna help. We did a beer called the
Snake Bite for chow Down when they did a grand
(50:49):
opening twoson Hopshop welcomed us in because we're friends before
we opened, and we were able to like feature ourselves
and stuff like that.
Speaker 2 (51:01):
Uh.
Speaker 8 (51:01):
I think other collaborations which has been really working are
our food competitions we'll do and then we'll have you know,
we'll have amateurs and just customers that are kind of compete,
but we also have chefs as well, so like, uh,
this last one was the Taps and Tapas, and it
was ranch Hand do we have ranch hand? Ranch House?
(51:28):
And then Crazy was it Crazy Katie Catering? And a
few Yeah.
Speaker 11 (51:37):
I need a list to be able to remember everything.
Speaker 10 (51:40):
But a great group of people.
Speaker 8 (51:42):
But we we are constantly doing food competitions. So we
have a we have a Chili Cookoff, a rib Cookoff,
a Taco takedown, a slider smack down, and there's got
to where we're located.
Speaker 3 (51:54):
You're never just going to drive by it.
Speaker 2 (51:56):
So where are you located.
Speaker 8 (51:57):
We're located A and I ten, so just one mile
east of the it exit. Okay, so really quick on
and off yep, just an industrial part awesome.
Speaker 2 (52:09):
And then uh and then what would be uh something
that everybody has to try? I think like you're talking
about the Chilsea Paine. Is that the one that everybody
needs to try when they come in or is there
something else?
Speaker 11 (52:22):
Honestly, if you come to our tap room, I suggest
you try everything if you like beer, because we really
strive to make a good representation of the styles we do.
We have seven year round classics. The uh, We've got
a light Mexican Logger. It's only four point four percent,
so you can drink that all summer long, you know.
(52:43):
We we've got we've got an American blonde crisp light,
very balanced, easier to drink.
Speaker 10 (52:50):
We've gotten it.
Speaker 11 (52:51):
We've got an amber, We've got a West Coast ipa,
a New England ipa, and a stout that we offer
on our co two tap or tap.
Speaker 10 (53:00):
And those are the beers.
Speaker 3 (53:01):
We have on year round, as well as it Chilter Pine.
Speaker 11 (53:03):
As well as the Chilterpaine. Of course, I'm sorry let
that one out.
Speaker 2 (53:07):
I can't believe it.
Speaker 11 (53:09):
Yeah, and beyond that, I mean we always usually have.
Speaker 10 (53:12):
A couple of selters, we brew a couple of sours.
Speaker 11 (53:15):
We usually have a non alcoholic soda on that we
make from scratch right now, it's a cream soda.
Speaker 10 (53:22):
And then we've got the one.
Speaker 11 (53:24):
Guest tap, uh some other type of I p A
like hate, We had a hazy.
Speaker 10 (53:29):
We just brewed a cold IPA.
Speaker 8 (53:31):
So I think it's a very diverse You're you're bound
to find something that you like, a very diverse menu.
It's not just pigeonhole to that.
Speaker 3 (53:39):
Oh we just do sours.
Speaker 8 (53:40):
Oh, we just do I pas.
Speaker 2 (53:42):
And every time I've tried your you're a sampled your
your beers. It's always been that way. You know, there's
always something, some kind of complex flavor that you're bringing
to the table that is very unique and very very
very dialed in on the flavor profiles. So you're not
just you know, broad stroke I p A or something
like that. You know, it's it's a it's a dialed
(54:02):
in you do everything on purpose, which we love well.
Speaker 8 (54:05):
I think. Also the difference is that Todd makes a
very true to style, consistent beer. So from year one,
those those seven taps taste the same as they did,
you know, seven years ago, or whatever, so you wouldn't
know from batch to match or year to year.
Speaker 2 (54:21):
Absolutely absolutely, and tell us again, how could everybody get
a hold of you or were you located?
Speaker 8 (54:29):
Relocated at sixty eight hundred North Communal Martin Sweet one
six zero Cross Streets would be the Aina and I ten.
Speaker 2 (54:35):
Okay, awesome and Todd Erica, thank you so much for
joining us. Everyone get out there and show Button brew
House some love. Big, big thank you to all of
our guests today, Jennifer of Dedicated Todd and Erica Button,
and to our special co host Ray from Prittillo's, and
(54:58):
to all of our sponsors for keeping Tucson tasty. We'll
catch you next week for coffee with the Tasty Show
at Portillo's Hot Dogs. Until then, stay tasty Tucson. Hello,
this is Wesley's source with the Tucson Tasty Show. With
every Tasty bite from Vepremiumbeef dot Com, you get premium
(55:21):
beefflavor 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 vera earl premium beef
exceptional premium beef flavor. Order online at Vepremiumbeef dot com. Again,
that's ve Premiumbeef dot com. Hi.
Speaker 5 (55:43):
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
new tripe and a child's educational outcome. Together, we can
make sure every child in our community has access to
(56:05):
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 a.
Speaker 2 (56:16):
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 dot
(56:38):
com and discover what you've been missing. Stay tasty.
Speaker 6 (56:42):
Tucson 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 for spiritual growth.
Speaker 3 (56:59):
Spark Project Collector.
Speaker 6 (57:00):
It helps you express your authentic self while giving back
to your community. Rent our event space. It's perfect for
your next gathering or your workshop. Visitspark Project Collective dot
com to learn more and discover where creativity and connection meet.
Speaker 2 (57:14):
How would you like the perfect, lush greenyard that your
entire neighborhood will envy, but without all the sweating and
weekend work. Of course you do, and I have the
solution for you. Big Bully Turf is the answer. Founded
by Carla after her own horrible turf experience, this woman
owned company is changing the game with the effortless flow
by Carla. The cleanest, coolest turf available, No mowing, no watering,
(57:38):
just beautiful green yard that's safe for your family and pets.
Right now get twenty five percent off, but act fast
ends April thirtieth. Some searches applying you customers only is
a big fullyferf dot com and tell them you heard
about their business on the Tucson Tasty Show
Amids the ancient rooms of a forgotten civilization, a mysterious temple.
Paul saints with an otherworldly energy. The guardian of this
taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, He summons forgotten
(00:24):
flavors and a weakens dormant passions. Behold the Wizard of Food.
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:40):
Welcome to the Tucson Tasty Show, Tucson's tastiest hour on air.
I'm your host, Wesley Sours and we're here with Ray
from Portillo's Hot Dogs. How are you doing today, Ray,
I'm doing great with good see you again. Thanks for
jumping on the show with us him and being here
in studio today. Unfortunately, Chef Christian had to actually step away.
(01:02):
He had some family stuff happened, but you know our
he'll be back next week. But he is. He's our
new co host, and he was the CDC over at
the Flying Fee and that's the chef to cuisine or
the restaurant manager, so he was in charge of ordering
(01:22):
and everything else. And it's it's really great to have
him on the show. And we've got a special special
show for you today and we've got dedicated and we
also have Button Brew House coming in Jen. How you
doing today, I'm good?
Speaker 3 (01:42):
How are you today?
Speaker 2 (01:43):
Good? And special thank you to our sponsors Vierle Premium Beef,
Tucson Family Food Project, Local First Arizona, Pertillo's hot Dogs
and of course Sokka Southern, the Southern Arizona Art and
Cultural Alliance. If you haven't gotten your tickets yet, you
need to get your tickets to their newest event. Just
go to Soka dot org go to events Culinary Events
(02:04):
and this is an event that you don't want to
miss and it's over at the La Paloma Western La Poloma.
They had to double check with producer Tina for fact checking.
And don't forget the Tucson Tasty Show. Membership is live
at the tastyshow dot Com on lock secret menu items,
(02:24):
exclusive gifts, early access to events, and grab your very
earl Premium Beef Tasty Show Box while you're at it
as well. Just go to the shop and click on
the Tasty Show Box. That'll take you over their website
and they'll deliver it right to your front door. You
get five pounds of ground beef. You get a couple
of special cuts. You also get two surprise cuts and
(02:45):
it's anything from a brisket burger to some of their
tomahawks or anything that they want to put in that box.
So it's only ninety nine dollars a month and you
get enough beef for the entire month, and it's local.
How do you beat that? So proud today we're proudly
(03:07):
powered by viral premium beef Taste Taste the Difference at
the local makers. Producer Tina helped me out with the
script today, So good luck everyone, but let's get right
into it. Please, Welcome to the show. Jennifer of Dedicated.
You prefer Jen Okay Jen and your gluten free bakery
(03:31):
and coffee shop located over there on Speedway, right next
to Unscrewed.
Speaker 3 (03:38):
Yeah, right there.
Speaker 2 (03:39):
And one of my favorites. I actually was a frequent
flyer for a long time as I was misdiagnosed with
Celiac disease. So definitely a huge service. There's only two
places in Tucson, and Dedicated is definitely one of our
favorite bakeries.
Speaker 3 (03:56):
Oh thank you.
Speaker 2 (03:57):
Absolutely tell us a little bit about what you're doing
there and what's the story behind dedicated.
Speaker 4 (04:03):
Yeah, so we're one hundred percent gluten free bakery. We
also do allergy sensitive or allergy friendly, so for my
customers that are also dairy intolerant or they have to
watch the soy intake or I've got nut allergy people
that are coming in right now, so we kind of
see them all and we do our best to serve
them what you know, like what they're wanting.
Speaker 3 (04:25):
Right. So, We've got a full bakery.
Speaker 4 (04:27):
Case with banana bread, muffins, cupcakes, we make a cake
every day. We have mini pies in the case. We
also do a bunch of different sandwiches. We've been featuring
our Lucky Day sandwich, which we still have, which is
a corn beef ruben.
Speaker 3 (04:43):
With Sara kraut and yeah, so sasty. Yeah.
Speaker 4 (04:47):
And then we've also been having our a I think
what it's called right now. It's the Hammy Bree and
it has ham and green apple and bree cheese, and
so that's been really popular this year.
Speaker 2 (05:00):
To green apple bree cheese and what.
Speaker 4 (05:04):
Yeah right, Yeah, it sounds great together.
Speaker 2 (05:12):
The only thing that I can think of to add
to that, like my mind immediately goes to that and
I've got to shout out to my my friend Steve
from I'd Smoke that Barbecue. He does a honey Mesquite
smoked honey siracha and just drizzle right over the top,
like over the moon. I would just tie everything to
(05:33):
get anyways, yep, yep, but I use that on every
everything except for my hair. But but yeah, I know
it's really good and you can get that from I'd
Smoke that Dash Barbecue. I'd smoke that Dash Barbecue dot
com and and he does it by the gallon. That's
(05:55):
how popular this stuff is. So yeah, it's good stuff.
But but yes, so Bree smoked I'm sorry, three green
apples ham and that's one of your most popular sandwiches
right now.
Speaker 3 (06:11):
Yeah, loving it?
Speaker 2 (06:13):
Yeah, I can't. I can't imagine why. That sounds incredible.
So what sparked the idea of creating one hundred percent
gluten free bakery right here in Tucson.
Speaker 3 (06:24):
Well, so I'm not the original creator of it, so
it was.
Speaker 4 (06:27):
It's actually about ten years that Dedicated has been open,
and about five years ago I purchased it.
Speaker 3 (06:33):
During the middle of the pandemic. I was very brave.
Speaker 4 (06:36):
I had some life changes and I had to figure
out what I was going to do to support my family.
I'm a single mom of three kids, and I needed
to have a flexible schedule.
Speaker 3 (06:45):
And I knew a bunch about.
Speaker 4 (06:47):
Food allergies because I've got a kid with a corn
allergy that I was raising and have been raising and
it's really challenging to meet that corn allergy. And so
it put us in a community of other moms raising
kids with food allergies, which made me have to learn
about a lot of different food allergies, including us people
with celiac and gluten free and and so that's kind
(07:09):
of how it started for me. And then I saw
it was, you know, up and available, and the owner
current owner was leaving and wanted to be done with it.
Speaker 3 (07:17):
And I was like, great, I know about this.
Speaker 4 (07:19):
I'm probably the only one that can manage to know
about this and come in and be like, yep, I
know what to do here, I know how to make
gluten free.
Speaker 3 (07:27):
Like I got this. So I took it over.
Speaker 4 (07:30):
It was really slow in the beginning, and it's just
grown and grown and we're yeah, we've been busy.
Speaker 2 (07:36):
So yeah, and you dialed in, you know some of
the recipes and stuff too. So yeah, it's it's you've
done amazing stuff with the gluten free stuff, and and
it's not just about being gluten free, it's about creating
incredible food that happens to be gluten free.
Speaker 4 (07:54):
Right, So our goal is to make sure that you
can't tell it's gluten free.
Speaker 2 (07:58):
Awesome, and you do a great job. Let's talk a
little bit more about how you're creating that. Do you
have your own flower blends? Are you bringing in anything
that's really innovative.
Speaker 4 (08:11):
Yeah, so we have been creating our own flower blends
for the history of Dedicated. So we have our perfect
flower blend, which is like your all purpose flour, which
we use for we use for basically like muffins and
cake and like you at home. And then we have
a bread flour blend that we specifically blend for our bread.
And then we also have some some items that are
like really specific, so we're blending the flowers kind.
Speaker 3 (08:35):
Of as we go, like sourdough.
Speaker 4 (08:37):
Like sour dough is a really unique item where we're
kind of blending it as we go, and we're always
bringing in new things. We're always looking to see how
can we can challenge ourselves, how can we create something
really new and different. So soda bread is something that
continues to challenge us.
Speaker 3 (08:51):
Every year, and we have we feel like.
Speaker 4 (08:54):
We've done better this year than last year, but we
also feel like there's going to continue to be room
for improvement. Soda bread only come out at Saint Patrick's Day,
It's only right here, So we're constantly challenging ourselves. Our
biggest challenge for this summer, which is when we do
all of our really innovative baking, is going.
Speaker 3 (09:09):
To be biscuits. So yeah, hang tight for that one.
We're gonna you know, we're gonna have.
Speaker 4 (09:14):
So if you're around and we have fails, we'll ask
you to try them. We'll be like, hey, can you
give us feedback so that you know, because we're you know,
we're actually in it, like we're baking from scratch every day,
and you know, so sometimes stuff goes awry.
Speaker 2 (09:27):
Right of course, Baking is is quite the culinary art
for sure, and part of that is is the chemical
makeup of it, and bakery or bakers. I've always referred
to them as our as our chemists, because I mean,
(09:47):
if you get just a little piece off your everything
kind of goes awry, so it takes a lot more. Uh,
everything has to be that much well more dialed in right.
Speaker 4 (09:58):
Right, it's very precise baking.
Speaker 3 (10:00):
Yeah you can.
Speaker 4 (10:01):
Yeah, you want to make sure there's measurements are exact,
otherwise you could end up with something like a brick, right.
Speaker 2 (10:07):
And and that's one of the things I love about
cooking food because if you do a little sprinkle of this,
a little bit of sprinkle of that, and it works,
and then sometimes you know it doesn't work, you know,
and and you just just just a little bit. I
think making pasta. I attempted to make gluten free pasta
when I was when I had when I was eating
(10:27):
gluten free, and it was a disaster every time I
tried to do it, But it was better than what
we had available, right, because we were trying to do
that egg noodle, and that egg noodle just needs that
stretchiness and that stretchiness comes from the gluten. So how
do you create that without having the gluten? So we tried.
(10:48):
I tried making it my hand and cutting it. I tried.
I tried the pasta machines, and then I think the
one that we have a pasta press, and it worked
okay because it was pushing all the all the ingredients together.
But have you ever tried to do pasta.
Speaker 4 (11:05):
I've never tried to do pasta. I just kind of
stay away from it. It seems really challenging to me.
I'm like, yeah, I'll.
Speaker 3 (11:11):
Just let the people what they're doing in the pasta. Yeah.
Speaker 2 (11:16):
Yeah. And there's some really good gluten free pastas that
are coming out of Italy, so that's good too. And
what would be one thing that you would say that
everybody has to try that a lot of people miss
on the menu.
Speaker 4 (11:33):
As far as like bitch Goods, I would say the
carrot cake.
Speaker 3 (11:37):
It is amazing. It's amazing.
Speaker 4 (11:40):
Like I've taken the carrot cake to you know, bunches
of different events and parties and I don't say it's
gluten free, and I just slice it up and I'm like,
here have some delicious cake.
Speaker 3 (11:49):
And they're like that's amazing, and I'm like.
Speaker 2 (11:51):
Thank you, Yes, it is absolutely And I do love
your carrot cake because I have had it before. Because
I think I asked that question and that's exactly what
they said. So we'll or more to come with Jennifer
right after this break stay Tasty Tucson. Hello, this is
Wesley's source with the Tucson Tasty Show. With every tasty
(12:13):
bite from vee Premiumbeef dot Com, you get premium beefflavor
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 vera earl Premium Beef exceptional
Premium beef flavor. Order online at Vepremiumbeef dot Com. Again,
that's ve Premiumbeef dot Com. Hi.
Speaker 5 (12:38):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(13:01):
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 (13:12):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(13:34):
and discover what you've been missing. Stay Tasty Tucson.
Speaker 6 (13:38):
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 for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our events. It's perfect for
(14:01):
your next gathering or even workshop. Visits Spark Project Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 2 (14:09):
How would you like the perfect lush greenyard that your
entire neighborhood will envy, but without all the sweating and
weekend work. Of course you do, and I have the
solution for you. Big Bully Turf is the answer. Founded
by Carla after her own horrible turf experience, this woman
owned company is changing the game with effortless flow by Carla,
the cleanest, coolest turf available, No mowing, no watering, just
(14:33):
beautiful green yard that's safe for your family and pets.
Right now, get twenty five percent off, but act fast
ends April thirtieth. Some starches applying customers only is Big
Belieff dot com and tell me you heard about their
business on the Tucson Tasty Show. Welcome back to the
Tucson Tasty Show. I'm your host Wesley Sours and we're
here in studio talking to Dedicated Jen from Dedicated. We
(14:55):
also have Ray Ray. Thank you for coming in and
wing manning today and we love having you as a
guest co host. You're bringing the flavor with that, the
Chicago flavor with Portillo's, and we're always excited about it.
And we were actually just talking about the Chicago Dog.
(15:15):
Now we've been we really have been ramping up the
Chicago dog versus the Sonoran Dog, and they can finally
came to a head last a couple of weeks ago
at Partillo's. If you missed that, definitely go to the
YouTube channel check it out because we're tasting that in Partillo's.
We've got our co host, chef Christian Padilla. I think
(15:40):
he's the He's the one that brought in the Chicago
or the Sonoran Dog and he's from Airmscio, so he's
bringing he's bringing the heat. I mean, it's gonna be
a tall order, you know, but definitely go check that
out at YouTube. That's the Tasty Show five to two oh,
and that's where you'll be able to find all the
other shows that have already aired, and that's where we
(16:04):
put them all. In fact, you could listen to the
show any of the past episodes on any of the
podcast platforms that you can that you you have. I mean,
we're on every single one of them, I'm pretty sure. So,
and if there's one that we're missing, just let us
know and we'll get it up there too. But we
have lots of episodes on there and all the way
back to the beginning, and producer Tina keeps telling me
(16:26):
I can't date down the first shows because they were
a train wreck, but you know she she was like, no,
you got to see how your progression was and where
you are now to compare to anyways, So if you
want to hear some embarrassing stuff, go back and listen
to the first episode. It was fun and it was
only thirty minutes, but it was a great show. That
was Danny Perez from the Arizona Sands Club. Actually that
(16:49):
was our first episode. So tell us about what's new
at Pertillo's.
Speaker 7 (16:54):
What's new at Partillo's. Pertillo's is still brand new to Tucson.
We still feel we're twenty to thirty percent of the
people walk in the door. I've never been there, so
I'm still fill in the newness right now. The strawberry
or lemon cake is just taking off. It's a spring
item for spring and summer, so right around Mother's Day
Easter it comes out. Yep us we have our I
(17:14):
did bring a nice cake for you guys to sample up.
But it is it is fabulous. It is nice and fresh.
You also have we've also introduced the new cakes the
cake shakes with them as well, so we have some
strawberry lemon cake shake with it, Lemon cake shake just
by itself and this is mixed with the vanilla shake
mix and fresh strawberries inside of it. Yeah, just calories
(17:36):
just waiting on you. But it's quite tasty and very tasty.
Speaker 2 (17:40):
And lemon lemon cake. If I was going to pick
a cake, because again I don't like cake, I just
it's something that I don't eat a lot of. But
the Patillo's chocolate cake definitely is if I had to
pick one, It's a chocolate cake. So I'm excited to
try this lemon cake. In a little bit, we'll do
(18:01):
we'll do a live stream I think with it, So
definitely check out the Instagram feed and we'll be on there.
But so Jen from Dedicated, you know, switching gears a
little bit. You have gluten free cake, but it's more
than just that, because with Easter and Mother's Day and
with all the holidays, there's there's an element to what
(18:23):
you can bring to the table that you don't necessarily
you can't get anywhere else. And why don't we talk
about a little bit about that.
Speaker 4 (18:31):
Yeah, So a big focus of what we do it
Dedicated is to help people figure out how to be
inclusive to their food allergy, family members or friends that
are coming.
Speaker 3 (18:41):
Together for their holidays.
Speaker 4 (18:43):
So I when my son was little, I realized that
he was excluded from the family holidays or you know,
friend's birthdays, Like he didn't go to birthdays because he
couldn't he couldn't need anything, and so that made him
feel excluded and isolated. And so that's a really big
part of what Dedicated does, and that's why we do
so much. Like we cover pies, we cover dinner rolls,
(19:05):
we cover bread, we cover whatever holiday thing that you
might need. And we also take like custom orders like
can you make this? This is something that my family
traditionally made. Can you convert this to gluten free? Can
you convert it to dairy free? Yeah, we're gonna give
it a try. And so you know, that's a really
big part of how why Dedicated exists is too so
the people can feel included, yeah, included to the family dinners.
(19:28):
And then also that they can feel included in their
restaurant experience too, right, because if you have Celiac and
you go out to eat a regular restaurant, you have
to pester the waitress, who then has to pester the
shift and then you feel really like an imposition and
we want people to just feel like, yeah, this is
this is okay, this is normal for us, and we're
happy to accommodate you.
Speaker 3 (19:49):
No problem, we got you.
Speaker 2 (19:51):
And I remember when I was eating gluten free because
I was misdiagnosed, you know, I had a card and
I would say, hey, you just can you take a
secon and to read this because it was so difficult
to try to communicate to them all of the different
levels of being able to eat. And it was kind
of a way that I could when we're going out
with family or going out, you know, in a big group,
(20:12):
I could, you know, hey, can you just take a second.
And then I wasn't trying to talk over because then
everybody at the table is looking at you, going, oh,
you're that guy, and it's like come on, but you know,
and you know, even going out to family meals, you know,
I would bring my own food to make sure that
(20:33):
I could eat and then why is he not eating
my food? And uh, it was it wasn't by choice.
That's what my doctors told me I had to do
or you know, suffer the consequences. And uh, and it's
serious because with celiac disease, if you're eating gluten and
you're if you're diagnosed with it, you're getting cancer. You're
(20:54):
getting You're getting more than just uh, you know, uh
an issue going to the bathroom. It's literally, this is
long term impact on my health, causing me problems where
it is uh, it's going to put me in the hospital.
Speaker 4 (21:08):
Right.
Speaker 2 (21:08):
And so it's not it's not a well maybe, no,
it's uh, this is a serious thing.
Speaker 3 (21:17):
No, it's pretty serious.
Speaker 4 (21:19):
I actually a lot of my customers, like you know,
they're regulars. They're going to be super regular, They're going
to come in all the time. They're gonna come in
once a week, twice a week, three times a week.
And a lot of times when they've had a hospital
visit because of their you know, their celiac or their
motives or their currents. Like they've had a hospital visit,
they'll stop by because the hospital food, you know, they'll
(21:41):
stop buying their way home from the hospital and be like,
can I just get a sandwich? I'm like yes, absolutely, yeah.
And they're always like, let me tell you what happened
in the hospital. I'm like, I'm all ears, I'm all
ears for that. Let's talk about it.
Speaker 2 (21:52):
Uh, And and and you know, it's a it's a
it's a hospitality, right, and then we go back to
the hospitality industry, and in the hospitality and industry, if
somebody has that, you know, it's just it's being it's
being nice to somebody. It's being hospitable to them and
taking care of their needs right and doing what you
can to help them out. And and you know what,
the people that I respected the most when I went
(22:13):
out to eat and I went into a restaurant and
I was like, hey, I've got this this issue. Is
this something that you can handle for me? And they said, no,
I don't think we can, you know, respectfully, you know,
and I was like, no, thank you. I really appreciate it.
And you know, I and I would go to someplace
else for find, you know, something else to eat and
(22:33):
for sure.
Speaker 7 (22:34):
So it's very it's very interesting. I was talking to
Jennet before he came in. It's very dedicated, is very
it's a very good move again from the inclusion state
gluten was as I was saying, I've been in food
industry for so many years. As gluten first came up,
it was more of like a feeling you thought a
lot of people were just being choosen, you know, chosen why.
(22:54):
I just wanted to choose to be gluten free, and it
was just a movement, but it was more than that.
It was more than that. And again a lot of
people from just a regular state, we take it for
granted what we can really eat on a regular basis,
and you don't. You know, there's people that are sitting
right next to you that probably couldn't. And with the
dedicated being all inclusive, you can still have a cake
there and everybody can eat. It's it's a very great move,
very great move.
Speaker 2 (23:15):
Let them eat cake. So let's talk about the cake.
So you brought something in for us to try today.
What was what'd you bring in?
Speaker 4 (23:24):
So? I brought the carrot cake and I brought it
with a traditional cream cheese frosting.
Speaker 2 (23:28):
So you know, obviously I know frosting on the planet.
Speaker 4 (23:31):
Yeah, so obviously this is not going to be dairy free,
but we do make a dairy free cream cheese, but
this one has a traditional cream cheese frosting which is
actually made of cream cheese and butter like old like
your grandma used to make, and so it has it
doesn't have any nuts.
Speaker 3 (23:43):
It doesn't have any braasins.
Speaker 4 (23:46):
It's just straight up carrot cake and cream cheese frosting,
and it's beautifully paired and it's Yeah, it's very well
balanced cake as far as the food pallet goes. And
I think you guys are really going to enjoy it.
Speaker 2 (23:57):
So when you're when you're looking at building a cake,
because it has to be area, it's fluffy, it's moist,
and I've seen some really bad gluten free cakes in
my time, But what is the what does that process
look like? Because every time I hear about bakers that
that cook or do one hundred percent gluten free, it's
(24:19):
again chemistry. I mean, there's it's this mixture and you
have to make it sure that it's weighed perfectly and everything.
And so what do you mind sharing a little bit
of your process. You don't have to talk about specific
measurements or anything.
Speaker 3 (24:32):
But yeah, yeah, so we're gonna start.
Speaker 4 (24:35):
For us, we start with our perfect flour and our
Perfect Flower Blend has brown rice flour, certified gluten free
oat flour, and then potato starch. So we have to
have something like potato starch to stabilize the product so
once it rises in the oven, we have to create
stability to hold it upright. And then this cake also
has egg to help it have a little bit of
(24:55):
elasticity because you're missing your gluten, and then also again
to help it stay up. So both of those things
are going to be really important and gluten free. And
then rice brown rice flour has some really interesting components
where it works like you would think rice would, right,
So like it's going to suck the moisture out of everything,
which is why you find gluten free food to be crumbly.
(25:16):
And so we have to then add a little bit
of extra moisture bag. So we're going to be doing
that by adding a little bit more egg, a little
bit more oil. And so that's kind of how we're
accommodating that. I can tell you that what a lot
of people do is they add more butter, which is
not a good move because you end up with a
really dense cake. Well, it's going to be dense and oily,
(25:37):
and what you don't want is an oily cake. So yeah,
that's that's kind of how we accommodate that. You know,
we greater our carrots, we you know, we add a
little bit.
Speaker 2 (25:46):
Of fresh ingredients. What that makes food taste good. Stop.
Speaker 8 (25:51):
Yeah, I know.
Speaker 4 (25:52):
We actually bring in an actual carrot and we actually
have to put it through the proof food processor and
we grade up. You know, we're doing five pounds Wes
carots at a time. Yeah, and then we're using crushed
pineapple to add a little more moisture and sweetness so
then we can reduce the amount of sugar.
Speaker 3 (26:06):
Right mm hmm.
Speaker 2 (26:07):
Yeah, tasty and I can't wait to try that. We'll
be right back. We're not done yet, everybody, so hold
on through the break. After the break, we're going to
try some of this carrot cake and tell you what
it's like. And as always, stay tasty. Tucson. Hello, this
(26:31):
is Wesley's source with the Tucson Tasty Show. With every
Tasty bite from Veepremiumbeef dot Com, you get premium beef
flavor from the amazing ground beef to the melt in
your mouth Ribbi steaks. Every ounce is exceptionally aged for
more than twenty one days, giving vera or old premium
beef exceptional premium beef flavor. Order online at ve Premiumbeef
(26:53):
dot Com. Again, that's ve Premiumbeef dot Com.
Speaker 5 (26:59):
Hi, Stephen Coodoroblis, founder of the Tucson Family Food Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(27:19):
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 Tucson.
Speaker 2 (27:32):
Ay 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
(27:55):
dot com and discover what you've been missing. Stay Tasty Tucson.
Speaker 6 (28:00):
Collective, the world's first tattoo, body piercing and metaphysical nonprofit.
We're here to inspire, uplift and give back a tu song.
We're meaningful tattoos and unique piercings, massage therapy, soundbed sessions,
metaphysical readers and classes for spiritual growth. Spark Project Collective
helps you express your authentic self while giving back to
your community. Rent our event space. It's perfect for your
(28:23):
next gathering or even workshop. Visits Spark Project Collective dot
com to learn more and discover where creativity and connection meet.
Speaker 2 (28:31):
How would you like the perfect lush green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible turf experience. This
woman owned company is changing the game with the effortless
flow by Carla the cleanest, coolest turf available, No mowing,
(28:54):
no watering, just beautiful green yard that's safe for your
family and pets. Right now get twenty five percent off,
but act fast and April thirtieth is applying. Only they
believe dot com and tell me you heard about their
business on the Tucson Tasty Show. Welcome back to the
Tucson Tasty Show. This segment is made possible by your
friends at Local First Arizona and Sokka supporting small businesses
(29:16):
and creativity in our community. Jen, what's it like running?
Speaker 1 (29:21):
Uh?
Speaker 2 (29:22):
Well, why don't we instead of talking about it, let's
dive into tasting some of this carrot cake. And uh,
for everybody at home, you gotta you gotta look at this.
I mean it, it looks absolutely incredible. Uh and uh,
I'm I'm super excited. Are are you excited? Like like
you can't even wait to sign? And let's get get
(29:44):
your review here.
Speaker 9 (29:45):
Uh.
Speaker 2 (29:45):
Ray, I'm diving in. I'm diving in.
Speaker 7 (29:49):
Oh my gosh, yeah, yes.
Speaker 2 (29:55):
Would you believe that that's schluten free?
Speaker 7 (29:56):
I would not believe this free? Oh my gosh. No,
so moist, so delicate, it's so moist.
Speaker 10 (30:05):
You know.
Speaker 2 (30:05):
I really do love the texture. I'm surprised that I
like the texture of the pineapple so much, but it
brings in that little bit of almost nuttiness that you need.
It's perfect texture. Texture is wise and the balance that
cinnamon right, the cinnamon. I think everybody misses the cinnamon
when they make they're making the carrot cake.
Speaker 3 (30:27):
You can taste it ours it's good.
Speaker 2 (30:31):
And the and the frosting.
Speaker 3 (30:33):
Traditional cream juice frosting.
Speaker 2 (30:35):
I changed my mind. I'm not sharing with you. No,
that is really good. That is really good.
Speaker 1 (30:42):
That is the.
Speaker 2 (30:42):
Producer Tina Is is fighting the cake out of my
hand now, But.
Speaker 7 (30:53):
Yeah, that is that is.
Speaker 2 (30:55):
You get this. I like the sweetness from the carrots
as well.
Speaker 3 (31:03):
Mm hmm.
Speaker 2 (31:03):
It definitely comes through. And that's the other balance that
you don't typically get with carrot cake from the grocery store,
you know, and unless you're making it fresh and all
that juice and everything. And then the pineapple, like I
cut pineapple who knew? Who knew that that's what it
would be? And and the texture there, I mean, it's
(31:25):
just absolutely did you Were you the one that used
or that came up with the pineapple? No?
Speaker 4 (31:29):
I think it comes from a humming bird cake. So
a hummingbird cake typically has pineapple and then ginger. But
we've left the gender out just because food allergies, right,
a lot of people, gender can be a challenge for
so if we just left it out, and that's the
same reason we don't put nuts and reasons in it
as we're trying to you know, cover as many people
as we can with delicious cake.
Speaker 2 (31:49):
Yeah, the pineapple fills that for the for the raisins,
because they gived that little bit of that, like I said,
the texture, and then no, it's just it is good. Yeah, no,
I'm not getting that back for sure.
Speaker 10 (32:04):
Never.
Speaker 2 (32:05):
And that's one of the things that I love about
Dedicated is you guys have done a really great job.
So when when we were getting or when I got
a cake or something like that, and I would just
you know, get the carrot cake or something so that
nobody would know because I didn't want to make a
big deal out of it. But you know, there's always
that one kid or me, you know, that was I
can't have I can't have cake, and it's oh, you
(32:27):
can have this cake. Here you go get sugared up.
Let's send you back to your parents.
Speaker 3 (32:32):
Right exactly.
Speaker 2 (32:33):
Yeah, but it's uh, it's definitely it's gone the edge. Okay,
I've got to try to.
Speaker 4 (32:45):
Uh huh, because it's the edge of the cake a
little bit chrispy.
Speaker 9 (32:49):
Yeah yeah, mmmm, that a little bit and it's almost
like caramel, right, that so good boys.
Speaker 2 (33:02):
You know, I would go as far as to say,
you know, let's let's get a cake lineup going and
and have people try like three different cakes and tell
us which one is gluten free?
Speaker 3 (33:11):
Right, Yeah, nope, nope, thank you, thank you.
Speaker 2 (33:15):
And you guys are located over at.
Speaker 4 (33:18):
We're at forty five hundred Speedway, so we're on we're
kind of near your Speedway and Swan, but we're not
right on the corner. We're next to let's see, we're
next to Mama's Pizza and Unscrewed Theater right there, so
much between the two of them.
Speaker 2 (33:31):
And we love Steve. It's Unscrewed and Theater and everybody
over there. They're a lot of fun too. What are
your hours.
Speaker 4 (33:40):
We're open from seven to six Monday through Friday, and
then seven thirty to six on Saturday and seven thirty
three thirty on Sunday.
Speaker 2 (33:47):
Awesome.
Speaker 4 (33:48):
Yeah, so good early morning coffee hours.
Speaker 3 (33:51):
So if you need, yeah, if.
Speaker 4 (33:52):
You need a place to come and have coffee early
in the morning, let's.
Speaker 2 (33:56):
Let's can we talk about your coffee a little bit.
Speaker 4 (33:58):
Yeah, so our beans are roasted by two Song Coffee
or yeah, two Song Coffee roasters. They've been we have
a you know, trade barter relationship with them.
Speaker 3 (34:08):
We've had that for years. They sell our baked goods.
Speaker 4 (34:12):
We we do that, you know, we sell coffee for them,
or we sell they use their beans, sorry, we use
their beans. Our coffee is really good. We do all
of our coffee drinks. They're all hand hand crafted. We're
doing it, you know, the old school away with the
steam and ones and you know, trying to pull.
Speaker 2 (34:29):
It just right and you know, actually pull those shots.
Speaker 4 (34:32):
We do.
Speaker 3 (34:33):
We pull those.
Speaker 4 (34:33):
Shots and we're timing them or you know, we're trying
to time them within our brain and get them, you know,
working really fast to make sure that your shots aren't
pulling dead. And you have really delicious coffee. Always thinking
up new drinks. Right now, we're doing a strawberry match out,
which is kind of cool and it's like, you know,
it's kind of what you know, trending right now. So
(34:54):
you get that pink with the green on top and
people love that look. Yeah, thinking about what to do
different and new and yeah, coffee is delicious. I mean
it's delicious. It's like delicious espresso.
Speaker 2 (35:08):
Thanks, and then you have it was I don't know
if you still have the or MCT oil. Am I
saying that right now?
Speaker 3 (35:15):
No, we're not done that much anymore.
Speaker 2 (35:16):
You're not doing that anymore. Okay, are you doing any
additives or anything to spice up the just not a
need for it.
Speaker 4 (35:24):
There really isn't because like if you're gonna be doing
a CBD oil, you're going to be carrying that in
your purse or you're gonna be carrying that in your backpack,
and you're.
Speaker 3 (35:29):
Gonna want your CEBD oil.
Speaker 4 (35:32):
You're not gonna want what we think is you know,
So we stopped.
Speaker 2 (35:36):
At it and uh and then with uh with dedicated
so you do have coffee. We've done coffee with the
Daisy Show with you before. We need a swing come
back and do that again and invite everybody to do
that on the radio for sure. And uh, you know
we have lots of dates for Portillo's as well. So uh,
(36:00):
if if you want to join us for a coffee
with the Twocent Tasty Show, it's a free event for anybody,
and it's a really great way to network because it's
coffee and conversation. Uh, and it's centered around food and coffee.
So and yes, and with Portillo's, you know, talking about
some of the food lore and the food food rules.
(36:22):
You know, May sixteenth will be there. Ten am is
when we start the live stream. That's when you guys
open the doors. Yep, you open at ten am, wide open, perfect,
and and we can't give you or we'll have coffee
for us. But we can't give you coffee because but
you guys don't serve coffee, so and that's why we
(36:43):
can't serve it to the public. But if if somebody
were to walk in with a cup of coffee, we
wouldn't mind, okay, and I'm not saying to bring you know,
a coke works as well, right so, but coca cola.
There go a cup of Coca cola. But it doesn't
(37:04):
have the same ring for me with with coffee. You know,
I drink my coffee black and strong, so it's waking
me up. It has a function, it is. It's not annoying,
but it's a lot of fun to come out and
have that conversation. And we'd love to come back and
join you at Dedicated as well. And if if we
(37:25):
get too busy, maybe we can talk to Steve next
door and open up that that training center or area
for us.
Speaker 3 (37:33):
Yeah, yeah, it's a nice space. Yeah, yeah, it's a
nice space next door.
Speaker 2 (37:36):
And well, so you touched on holidays before or in
the last segment, and let's talk about some of the
holidays because you're not you're not just doing the uh,
the American holidays. You also do Jewish holidays as well
as mother holidays. What are the what are some of
(37:57):
the other holidays that you cover?
Speaker 4 (37:59):
Yeah, so in September, well, so whatever Russiashana is, which
sometimes is September, that's our Like, we always measure that
as being like the first holiday this season for us,
so we kind of kick off our season, like you know,
August versus sort of like the beginning of the season
for us. And then so we you know, we do
(38:19):
that holiday Russishana.
Speaker 2 (38:21):
What are you making for that?
Speaker 3 (38:23):
So that's a really cool holiday.
Speaker 4 (38:25):
So we're doing an apple almaretto cake with a maple drizzle.
We're doing round Hola with the raisins or without the reasons,
we're doing honeycake, and we're doing rugola right yeah, and
then so yeah, so do we do that and then
every Friday we do Hola. So every Friday, Yeah, Shabat yeah,
(38:48):
So every Friday we have do we do Hola and
then we have Human Tasha in which we just finished
doing and we do Human Tasha, and then we're getting
ready to launch coconut macaroons and then chocolate and toffee drilled,
drizzled and lots of crackers which are coming out I
(39:08):
think next week for Passover, so you know, and we're
you know, like, if there's a holiday and we can
find excuse to bake something, you know, we will definitely
do it.
Speaker 3 (39:18):
Yeah.
Speaker 4 (39:18):
Yeah, and then Easter is our next holiday, and so
for Easter, we're gonna have Hot Cross Buns, carrot cake obviously,
painted sugar cookies, and something else I can't remember right now,
but that you know, like it's kind of the biggest.
Speaker 3 (39:33):
The biggest thing that we're doing.
Speaker 4 (39:34):
That's gonna be unique and different is the Hot Cross Buns,
which are super fun.
Speaker 2 (39:38):
Absolutely sounds fun. Yeah, and it's just just around the
corner from you guys, but you know, it's it's definitely
a staple and Tucson and a staple on the East
Side for sure, so uh definitely go check them out.
Forty five hundred eat Speedway, East Speedway And if there's
special orders. How can people get a hold of you
(39:59):
for because like, if I want to come in and
buy a whole cake, I should probably call ahead.
Speaker 4 (40:04):
Yeah, you should definitely call me ahead. You can call me,
you can email me, you know, you can.
Speaker 3 (40:09):
Call it dedicated.
Speaker 4 (40:10):
You can also order online, So if you go to
the website, there's a link to our ordering website, which
is a different one.
Speaker 3 (40:16):
We have an app. You can download the app. You
can order to do the app. You can order cakes.
Speaker 4 (40:21):
Yeah, you can message me via Facebook, you can message
me via Instagram.
Speaker 3 (40:26):
We get them all the ways.
Speaker 2 (40:28):
Yeah, yeah, wonderful. Well, thank you so much for joining
us today on the Tucson Show, Jen, truly, thank you
and thank you Ray for being here and being the
backstop for me today. Absolute trailblazer in the Tucson food scene.
Coming up next after the break, we take time to
(40:49):
talk beer with Todd and Erica of Button Erica Button
of Button brew House. As always, 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
from the Amazing Ground Beef to the melt in your
(41:11):
mouth Ribbi Steaks. Every ounce is exceptionally aged for more
than twenty one days giving verra or Ol Premium Beef
Exceptional Premium Beef Flavor. Order online at vepremiumbef dot com. Again,
that's ve Premiumbeef dot com.
Speaker 5 (41:29):
Hi. I'm Stephen Kodoroblis, founder of the Tucsonfamilyfood 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
(41:49):
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 (42:02):
A 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
(42:24):
dot com and discover what you've been missing. Stay tasty, Tucson.
Speaker 6 (42:29):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(42:52):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and can meet.
Speaker 2 (43:01):
How would you like the perfect, lush green yard that
your entire neighborhood will envy, but without all the sweating
and weekend work. Of course you do, and I have
the solution for you. Big Bully Turf is the answer.
Founded by Carla after her own horrible turf experience, this
woman owned company is changing the game with the effortless
flow by Carla the cleanest, coolest turf available, No mowing,
(43:23):
no watering, just beautiful green yard that's safe for your
family and pets. Right now get twenty five percent off,
but Act fast ends April thirtieth. Some sarches applying customer's
only Big fiferf dot Com and tell them you heard
about their business on the Tucson Tasty Show. He doesn't,
for it is Welcome back to the Tucson Tasty Show,
brought to you by SOAKA the Southern Arizona Art and
(43:44):
Cultural Alliance. This segment of the Tucson Tasty Show is
fueled by Bevera Earl Premium Beef and Pertillo's Hot Dogs,
where flavor reigns supreme. All right, time to switch gears.
We've got Todd and eric on Button, the founders of
Button brew House hanging with us now. Todd and Erica
tell us how Button brew House got its start and
(44:10):
what sets your beer apart from the rest of the
two sons busy craft scene.
Speaker 8 (44:18):
Okay, so, or do you want me to do the
background part?
Speaker 10 (44:22):
Maybe you do the background part the beer.
Speaker 2 (44:24):
Yeah, let's do that.
Speaker 8 (44:25):
Okay. So Todd was in the printing industry for about
twenty years, and I am a graphic designer by trade,
and so we had met and were friends for eight
years before we started dating. So in the printing industry,
he was working for our Donnelly and Arizona mail order
(44:49):
and they moved to Pennsylvania into twenty thirteen, and with
his severance, he received like a like a e'minar or
classes with the micro business to focus on that. And
so I got really excited and I said, oh, do
you get do we get to open a print shop?
(45:10):
Because he had a fine art reproduction studio business in
it Cabria, Cabria. And then so I got really excited
because I wanted to do find invitations and stuff like
that on a letter press. And he said, I don't
want to print anymore. I said, well what do you
want to do? And he said, I want to open
a brewery.
Speaker 3 (45:29):
My fault.
Speaker 8 (45:29):
I bought him a home broke kit and he.
Speaker 3 (45:31):
Got that bug.
Speaker 8 (45:33):
And I said, well if you can, I said, what
do we know about hospitality, We're always behind a desk.
Speaker 10 (45:38):
I said nothing, but I can learn.
Speaker 3 (45:41):
And so he ended.
Speaker 8 (45:44):
I said, well, if you can complete a business plan,
which is not an easy thing to do, and it
seems like it would support our family, then go for it.
As we you know, we've always worked independently and for
other people, and so why not try. So he did
complete that business plan and it was well received, and
(46:06):
then he went back to school to Portland State University
and did business for crap beverages. And from that also
he was able to attend was the name of the
school in Vermont, American the American Brewers Guild in Vermont,
to do intensive brewing science and engineering. And then also
he submerged himself in the industry. He worked at the
(46:28):
Canyons Crown and very humbling experience. And then he also
helped with the openings of Arizona Beer House and Tucson
Hop Shop, and that's where he started getting all the
different taste flavors and pricing and took us a number
of years, so that was like twenty thirteen, twenty fourteen,
(46:51):
and then we finally signed a lease March twenty sixteen,
in open September of twenty seventeen, and then how our
your stands out that I'll give that one a todd.
Speaker 11 (47:04):
Well, I mean, for us, probably our most unique beer
would be the chilterapean. It's a spice snor. We call
it a snor and style spicy red ale.
Speaker 2 (47:15):
Uh.
Speaker 11 (47:16):
It's it's basically an invention of a new spy, a
new a new red. And the bass beer is an
American red. So you've got flavors of toasted bread, caramel,
and toffee, so with a nice malt backbone. We chose
to use chiltapeans because well, they're the only native North
(47:38):
American chili pepper and they are native to the Snorm Desert.
Speaker 2 (47:42):
Yes, and that's where we live, right.
Speaker 11 (47:44):
It's a flavor of Tucson, it's a flavor of northern Mexico.
It's a it's a it's an awesome, awesome flavor. The
chili pepper is a little bit spicy.
Speaker 4 (47:55):
Uh.
Speaker 10 (47:55):
It's actually got a pretty good spice.
Speaker 11 (47:58):
Too, and it's a little bit smoky. Has a wonderful flavor.
And and they look harmless. They look like little tiny
red berries. But yeah, you know it looks can be
deceiving because that, but I also like the fact that
the characteristic or they're kind of like I like to
call them, like a firecracker. They go off, they go
off with a big bang. But they fizzle out quickly,
(48:18):
and I'm like a hob and arrow that can seem
to hang on for a long time with thick, thicker oils,
and that spice can almost build.
Speaker 2 (48:25):
And yeah, yeah, Tilterpine has that big head. But yeah,
so makes it great on food. I mean we replace
a lot of a lot of stuff he would normally use,
like with crush red pepper for food like right pasta
or pizza or things like that.
Speaker 11 (48:42):
And then the beer is actually a wonderful cooking beer.
I put it in my chili, I put it, I
used the boil brats, I use it for marinoids. It
works with fish, chicken, pork, everything beef of course, and
we've we've gotten the opportunity to do some collaboration with locals.
Speaker 4 (49:02):
Yeah.
Speaker 11 (49:02):
Yeah, it makes a good barbecue sauce too, and so
there's a lot you can.
Speaker 1 (49:05):
Do with it.
Speaker 8 (49:06):
Dominic's Real Italian makes a great beer cheese soup with
the chiltera peine, so you get a little of that
cheesiness and heat.
Speaker 2 (49:14):
So, speaking of community, you've got some serious community vibes
going on at Button as well. Tell us about some
of the local collabs that you've done so well.
Speaker 11 (49:25):
When we first started, even before we got open, we
got the opportunity to brew one of our beers with
Sentinel Peak, who was you know, turned into Firehouse later
on and unfortunately is no longer with us, but a
great group of guys started that and they were they
were firefighters. They still are to this day. And uh,
(49:45):
and you know, we got the opportunity to kind of
break into the marketplace and get some exposure that way.
Plus with the bars I was working at, that was
really good exposure as well.
Speaker 10 (49:55):
So that was a good start to the collabs we did.
We did some.
Speaker 11 (50:00):
Other stuff, mainly volunteering for the guild, the poort events
and things like that to try and collaborate with the
industry overall. And well, I think.
Speaker 8 (50:12):
There brewing industry in general is very collaborative and very
supportive of each other. We're doing a monthly feature a
guest beer, which breweries don't do too often, that we're
featuring one.
Speaker 3 (50:25):
Of our local breweries.
Speaker 8 (50:27):
So this last the last thirty days was black Rock
and then this the next one will be Modus Sonora
and then the next one's hard Bottle and bring Pedal
House down from Phoenix. So we're doing cross promotions for
each other, especially during the slow summer months. I think
that's really gonna help. We did a beer called the
Snake Bite for chow Down when they did a grand
(50:49):
opening twoson Hopshop welcomed us in because we're friends before
we opened, and we were able to like feature ourselves
and stuff like that.
Speaker 2 (51:01):
Uh.
Speaker 8 (51:01):
I think other collaborations which has been really working are
our food competitions we'll do and then we'll have you know,
we'll have amateurs and just customers that are kind of compete,
but we also have chefs as well, so like, uh,
this last one was the Taps and Tapas, and it
was ranch Hand do we have ranch hand? Ranch House?
(51:28):
And then Crazy was it Crazy Katie Catering? And a
few Yeah.
Speaker 11 (51:37):
I need a list to be able to remember everything.
Speaker 10 (51:40):
But a great group of people.
Speaker 8 (51:42):
But we we are constantly doing food competitions. So we
have a we have a Chili Cookoff, a rib Cookoff,
a Taco takedown, a slider smack down, and there's got
to where we're located.
Speaker 3 (51:54):
You're never just going to drive by it.
Speaker 2 (51:56):
So where are you located.
Speaker 8 (51:57):
We're located A and I ten, so just one mile
east of the it exit. Okay, so really quick on
and off yep, just an industrial part awesome.
Speaker 2 (52:09):
And then uh and then what would be uh something
that everybody has to try? I think like you're talking
about the Chilsea Paine. Is that the one that everybody
needs to try when they come in or is there
something else?
Speaker 11 (52:22):
Honestly, if you come to our tap room, I suggest
you try everything if you like beer, because we really
strive to make a good representation of the styles we do.
We have seven year round classics. The uh, We've got
a light Mexican Logger. It's only four point four percent,
so you can drink that all summer long, you know.
(52:43):
We we've got we've got an American blonde crisp light,
very balanced, easier to drink.
Speaker 10 (52:50):
We've gotten it.
Speaker 11 (52:51):
We've got an amber, We've got a West Coast ipa,
a New England ipa, and a stout that we offer
on our co two tap or tap.
Speaker 10 (53:00):
And those are the beers.
Speaker 3 (53:01):
We have on year round, as well as it Chilter Pine.
Speaker 11 (53:03):
As well as the Chilterpaine. Of course, I'm sorry let
that one out.
Speaker 2 (53:07):
I can't believe it.
Speaker 11 (53:09):
Yeah, and beyond that, I mean we always usually have.
Speaker 10 (53:12):
A couple of selters, we brew a couple of sours.
Speaker 11 (53:15):
We usually have a non alcoholic soda on that we
make from scratch right now, it's a cream soda.
Speaker 10 (53:22):
And then we've got the one.
Speaker 11 (53:24):
Guest tap, uh some other type of I p A
like hate, We had a hazy.
Speaker 10 (53:29):
We just brewed a cold IPA.
Speaker 8 (53:31):
So I think it's a very diverse You're you're bound
to find something that you like, a very diverse menu.
It's not just pigeonhole to that.
Speaker 3 (53:39):
Oh we just do sours.
Speaker 8 (53:40):
Oh, we just do I pas.
Speaker 2 (53:42):
And every time I've tried your you're a sampled your
your beers. It's always been that way. You know, there's
always something, some kind of complex flavor that you're bringing
to the table that is very unique and very very
very dialed in on the flavor profiles. So you're not
just you know, broad stroke I p A or something
like that. You know, it's it's a it's a dialed
(54:02):
in you do everything on purpose, which we love well.
Speaker 8 (54:05):
I think. Also the difference is that Todd makes a
very true to style, consistent beer. So from year one,
those those seven taps taste the same as they did,
you know, seven years ago, or whatever, so you wouldn't
know from batch to match or year to year.
Speaker 2 (54:21):
Absolutely absolutely, and tell us again, how could everybody get
a hold of you or were you located?
Speaker 8 (54:29):
Relocated at sixty eight hundred North Communal Martin Sweet one
six zero Cross Streets would be the Aina and I ten.
Speaker 2 (54:35):
Okay, awesome and Todd Erica, thank you so much for
joining us. Everyone get out there and show Button brew
House some love. Big, big thank you to all of
our guests today, Jennifer of Dedicated Todd and Erica Button,
and to our special co host Ray from Prittillo's, and
(54:58):
to all of our sponsors for keeping Tucson tasty. We'll
catch you next week for coffee with the Tasty Show
at Portillo's Hot Dogs. Until then, stay tasty Tucson. Hello,
this is Wesley's source with the Tucson Tasty Show. With
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Speaker 5 (55:43):
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
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nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
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