April 28, 2025 • 57 mins
🔥 New Episode Alert!
🍽️🎙️Join us on The Tucson Tasty Show as we take an exclusive behind-the-scenes look at Chef Kenneth Foy’s innovative R&D Dinner at Dante’s Kitchen & Cocktails!
🍷🔥 From bold flavors to cutting-edge culinary techniques, this episode is packed with mouthwatering moments and chef-driven creativity. 🍖🍹
🎧 Don’t miss this deep dive into Tucson’s hottest food scene, where elevated comfort food meets bold innovation!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
🍽️🎙️Join us on The Tucson Tasty Show as we take an exclusive behind-the-scenes look at Chef Kenneth Foy’s innovative R&D Dinner at Dante’s Kitchen & Cocktails!
🍷🔥 From bold flavors to cutting-edge culinary techniques, this episode is packed with mouthwatering moments and chef-driven creativity. 🍖🍹
🎧 Don’t miss this deep dive into Tucson’s hottest food scene, where elevated comfort food meets bold innovation!
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Amiss, the ancient rooms of a forgotten civilization, a mysterious temple.
Paul 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 awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:35):
Welcome to the Tucsan Tasty Show, brought to you by SOCCA,
The Southern Arizona Art and Cultural Alliance. SOCCA is dedicated
to creating, preserving and advancing the arts. We're very proud
to have them as our presenting sponsor. A huge thank
you to all of our other sponsors as well, who
make this show possible. That's Verrale Premium Beef, Tucsan Family
(00:56):
Food Project, Local First Arizona, Portillo's hot Dogs, and of course, Sokka.
Before we dive in, don't forget to visit the Tastyshow
dot com. That's where you can listen to past episodes,
discover exclusive content, and best of all, join the Tucson
Tasty Show. Membership program members unlock secret menu items at
(01:16):
Tucson's top restaurants, score exclusive rewards and even get surprise
restaurant gift cards. And right now, when you sign up,
you'll be entered to win tickets to the Renaissance Fair.
If you love food and a chance to win amazing experiences,
head to the tastyshow dot com and sign up today.
(01:36):
And speaking of exclusive foody experiences, We're hosting one of
one night only private dining and TV recording event at
Studio Yanos. This is an intimate, twelve seat dinner where
guests can enjoy an exclusive multi course meal with all
(01:57):
the drinks and gratudi included. LUs be a part of
the Tucson Tasty Show or TV show. Seats are extremely limited.
Once they're gone, they're gone, so head to the tastyshow
dot com and reserve your spots now. Now, let's talk
about the culinary innovation and competition with a chef who.
Speaker 3 (02:18):
Knows how to win.
Speaker 2 (02:19):
He's the executive chef and owner of Dante's Fire, a
two time winning Iron Chef Champion, a World Marguerite Championship winner,
and the raining top dog from the Tucson Tasty Shows
Food Truck Food Fights. Please welcome Chef Ken Foy to
the Tucson Tasty Show.
Speaker 4 (02:39):
Hello, Tucson, how are we doing today?
Speaker 3 (02:42):
Great?
Speaker 2 (02:43):
And this segment of the Tucson Tasty Show is brought
to you by via El Premium Beef, bringing you that
ranch to table quality you can taste. So Chef Ken,
welcome to the show.
Speaker 4 (02:54):
Great to be here again.
Speaker 2 (02:55):
Thank you very much for being here. You've got an
incredible resume. Iron Cheff of Tucson World Margarita Championship winner
and now the raining top dog from the Tucson Tasty
Shows Food Truck Food Fights. What was it like taking
all those titles?
Speaker 4 (03:13):
It was, you know, quite humbling. You know, we always
love having fun and you know we hope that it,
you know, translates to the people and the judges. So
we're on a bit of a bit of a role,
but you know, we're just out there trying to have fun.
We're not trying to flex.
Speaker 3 (03:30):
I understand.
Speaker 2 (03:31):
It is fun though, right, and that is that was
the whole point of the Food Truck Food Fights was
to bring the community into and really showcase what our
food trucks can do.
Speaker 3 (03:39):
And you definitely showed off along with all.
Speaker 2 (03:42):
The other food trucks it was a great, great community event.
So how did you come up with the winning dishes?
Because you got to talk about that hot dog really quick.
I mean that was next level hot dog and I
mean it even gave me a little bit of, you know,
of a buzz when I've been into it.
Speaker 3 (04:00):
So let's talk about that. Talking about that.
Speaker 4 (04:03):
Yeah, we wanted something that that that I don't know,
we felt matched the personality of our celebrity endorser. So
we just kind of went down that rabbit hole. The
bombing is, you know, an up and coming thing. It
has been for years, but people are really starting to
get excited for it. I'm getting excited for it. I'm
(04:25):
wearing bombings along with my soups nowadays because it's just
you know that you know, Far East flavor palette where
you've got your sweet, your salty, your savory, you're bitter,
you know, and it all kind of works. So it
was like, if we use a hot dog as a
vessel for that matches our football and our snoop dog.
And it was fun and we had you know, you're
(04:49):
having a serious competition when you're making hot dog buns
the night before.
Speaker 3 (04:53):
Yes, fair enough, And that was it. Was quite the bunch.
Speaker 2 (04:57):
So you made that, yeah, and so it was topped
to attom your creation, which was awesome and really exciting.
And it was I mean, all the flavors really came together.
There was a little extra crispy something on the top,
which was great. I can't talk about it on the radio,
but you know it definitely did match Snoop Dogg's you.
Speaker 3 (05:16):
Know, Arizonatal.
Speaker 2 (05:17):
So how does competing in food competition shape your creativity?
Speaker 3 (05:24):
You know a lot.
Speaker 4 (05:25):
So the reason I'm so passionate about, you know, kind
of getting my name out there. I was hidden for
so many years in the private clubs. So you'll see
a lot of these competition is the first line on
it is your restaurant must be open to the public.
So my entire career I just I couldn't. I couldn't
(05:46):
go out there and do these kind of things. So
as soon as I opened Dante's, I was just chopping
at the bit to be you know, you know, to
have a chance to compete.
Speaker 3 (05:55):
Right.
Speaker 4 (05:55):
So other than that, we're just out there having fun.
I know, we got some some real vehicles coming our
way for the next Also, Margarita, oh, we're already were already.
We planned that one as soon as we got off
uh getting our awards last time, was like, what are
we doing next?
Speaker 3 (06:13):
And when is that competition?
Speaker 4 (06:15):
God, it's usually kind of mid late summer, so I
want to.
Speaker 2 (06:18):
Say it's it's we got six months and you're planning
ahead or you're already planning.
Speaker 3 (06:22):
Yeah.
Speaker 4 (06:23):
I had twelve months and I was already planning.
Speaker 2 (06:24):
Oh wow, all right, that that was a lot of fun.
Last last year, we got to be a judge added
with Sokka and it was It's put on at Westward Look.
Speaker 3 (06:36):
Yeah, and what a cool venue though.
Speaker 4 (06:39):
Yeah, I can't judge that one anymore because I drank
too much tequila the year me and Me and Cable
were judges. A picture of us holding each other like,
you know, two little kids. I put it out for
my first birthday every year, so.
Speaker 3 (06:54):
Tequila is your Achilles heel, all right? You know?
Speaker 4 (06:57):
All right? That's when it was at Long Cantata and
there was like so many vendors. They had the judges
broken into like five or six groups.
Speaker 3 (07:05):
Oh wow.
Speaker 4 (07:06):
Yeah, this was all pre COVID, so they filled up
the entire Lone Cantata with that event.
Speaker 2 (07:15):
That's impressive. Yeah, because that's that is a big venue. Yeah,
and hopefully we get back to there. I mean with
every it seems like everybody's waking up and coming out
to the competitions more, especially after Yeah, the.
Speaker 4 (07:27):
Vessels and events have had their their best run that
I've seen him in a while. Like everything's starting to
crush again. People are are really shaken off, you know,
the things that kept us all locked up and hermited.
Speaker 2 (07:41):
So yep, right, yeah it was. It was a fun
and interesting time. I never want to go back. Yeah,
let's not do that. What was the what first inspired.
Speaker 3 (07:54):
You to pursue your career in a kitchen?
Speaker 4 (07:57):
My mom hates the story. My mom was a horrible cook.
Sorry mom, Yeah, she hates the story. So for me,
learning to cook was about survival. But you know, she
was raising two boys that you know, we're both the
troubmakers in our own ways. So you know, after the
boys left the house, she became a wonderful cook. But
(08:18):
you know, when we were teenagers, the woman put cottage
cheese and taco meat just it was everything bad.
Speaker 3 (08:24):
Cottage cheese. Is that like a thing? It was for her?
Speaker 4 (08:28):
Okay, all right, yeah, so that's that was why I
started cooking because she couldn't eat mom's food anymore.
Speaker 2 (08:38):
Cottage cheese and taco Yeah, please, no, no, all right, Yeah,
that is that is a that is a choice, yes,
and yeah what made it a loud and proud? What
has been your h the toughest competition you've been in.
Speaker 4 (08:56):
The Iron Chefs Iron. Absolutely, that is the biggest and
it's the biggest pressure cooker when it comes to that
hour clock. Yeah, I mean that's that's its own level
of pressure.
Speaker 2 (09:12):
Right, And some of the dishes that you brought in
today were actually inspired by that competition. My second place trophy, right,
the second place out of all the chefs and too
Sun though is still doing pretty good. I just want
to throw that out there. I know it's still second place.
I'm with you, but and we're definitely not we try
(09:36):
not to be, you know, the everybody gets a trophy. Yeah,
we're very much you know, compete, the winner is the winner,
you know, but we want to Yeah, fair enough, We'll
leave it there. But it was really close. The competition
was really cool. The scoring in the end was a
few points spread. There wasn't huge that it was like
(09:57):
a very tight race, like one thing one way or
the other would have been hugely different. Yeah, for sure,
what would you say to chefs that want to participate,
especially in the Iron Chef And how would you inspire them?
Speaker 4 (10:14):
You know, Uh, that's you know, it's a burn. You
gotta you gotta really want it. I mean, this is
not one you can you can just kind of I
don't know, you can't phone it in. You can't phone
it in. You gotta you gotta commit yourself to it
or bad things happen. Our practice runs were you know
(10:34):
multiple it's it's it's a it's a big endeavor. So
if if if you want to do it and make
sure you emotionally commit to it, are.
Speaker 3 (10:47):
When you're preparing for it? Do you ever do.
Speaker 2 (10:49):
Anything on the uh you know, like, uh, it's a
busy Friday night at the restaurant and then you have
somebody like throw a curveball at you, like, hey, make
a dish with this, and and you've got to make
the you gotta do the dinner as well as.
Speaker 4 (11:05):
We just we picked fictitious uh secret ingredients and you
know we try and get one from each one of
the genres. And you know, I guess my lot in
life is to never get a piece of protein.
Speaker 3 (11:18):
Right.
Speaker 4 (11:19):
But uh, then we do it right on the clock,
so we're we've got the hour to do it, just
like we do it on on at the competition. And uh,
it's it's it's chaos, it's it's a lot of work.
And uh, you know, my my staff tell me that
(11:41):
I've been practicing it for years because the size of
my kitchen, I only have the six burners and this
and that. Yeah, practice is practice.
Speaker 2 (11:51):
Uh and then uh so this segment was is brought
to you by Partillo's hot Dogs. Partillo's hot Dogs. It's
over on a Broadway in al Vernon at the best
bringing that Chicago classic flavor to Tucson. Thank you for
supporting the Tucson Tasty Show. Do you want to be
the first to know about exclusive chef experiences like R
and D dinners? Uh? Joined the Tucson Tasty Show membership
(12:14):
program at the Tastyshow dot com and online on lock
the VIP access to Tucson's best food events. Up next,
we're diving into Chef Ken's exclusive R and D dinners.
Speaker 3 (12:25):
What they are, what.
Speaker 2 (12:26):
Why they matter, and how you can be a part
of shaping the future of the menu at Dante's fire
Stick Around. Hello, this is Wesley's source with the Tucson
(12:49):
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you get premium beefflavor from the amazing ground beef to
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Speaker 3 (13:15):
Hi.
Speaker 5 (13:15):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food.
Speaker 3 (13:23):
On the table.
Speaker 5 (13:24):
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
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(13:44):
donation today. Together, we're not just helping families, we're building
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Speaker 2 (13:48):
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Speaker 6 (14:15):
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Speaker 7 (14:48):
Welcome to the Tucson Tasty Show, brought to you by
Soka Southern Arizona Art and Cultural alliance dedicated to creating, preserving,
and advancing the arts. And now it's time for more
Tasty Bites with your host, Wesley Source.
Speaker 2 (15:06):
Welcome back to the Tucson Tasty Show that I'm Wesley Source,
your host. This segment is made possible by Tucson Family
Food Project, helping families in our community gain better access
to fresh, local food. And don't forget if you love
exclusive dining experiences, we have something big happening soon, our
(15:27):
private dining, dining and TV recording episode with Chef Yanos
over at his studio Yanos. Only twelve seats are available,
all drinks, all gratuity, all included. Be a part of
the show. Head to the Tastyshow dot.
Speaker 3 (15:45):
Com and reserve your spot today.
Speaker 2 (15:48):
And we're here in studio with Chef ken Foy, and
we also have Leslie.
Speaker 3 (15:53):
Good to see you both.
Speaker 2 (15:56):
Welcome and thank you for being here. And so we're
gonna talk about your R and D dinner and I'm
gonna let you go ahead and take the lead on
this one because you have your first menu item and
your descriptions and everything else is just an experience in
and of itself.
Speaker 3 (16:12):
All right.
Speaker 4 (16:12):
So we were doing the guest chef at the Lodge
maintaina Canyon when they were in between Wendy and Devon,
and I showed up and I was like, I want
to try this thing. And we're setting it up in
the walk and we're getting it all together and I
go to Devon, Holy bleep.
Speaker 3 (16:28):
It worked.
Speaker 4 (16:31):
So setting the gally in a tomato is a little
bit tricky because the added liquid that the tomato is
gonna leak into the gilly to make it set was
something we weren't sure was gonna work out. Okay, So
we had all the fun in the world with it,
and it's just like a little bite of tomato.
Speaker 3 (16:54):
So it's kind of a play on Caprisi salad.
Speaker 4 (16:57):
One hundred percent. So we've got com pari tomato, We've
got a balsamic roasted garlic gilly. We've got basil foam
olive oil.
Speaker 3 (17:09):
Basil foam olive oil.
Speaker 2 (17:10):
Now this is This was the surprise because when I
bit into it, I was expecting something a little creamier,
but it's definitely salty. It's definitely savory, and it pairs
really amazingly with this tomato. Definitely go to the Tasty
Show dot com and check out these videos and if
you're online right now, we'll have that up for the
(17:32):
camera here in just a second. Now when you are,
when you're putting this together, I mean, yeah, you got
it together.
Speaker 4 (17:47):
Yeah, I'm pretty good at this kind of stuff.
Speaker 3 (17:50):
Man, check it out. And it's just.
Speaker 2 (17:55):
It's an elegant little dish. Now when you're boiling the tomatoes,
you're peeling them. Are you boiling them?
Speaker 4 (18:00):
Yes, but it's because of the nature of that little
compari tomato, Like they're in that boiling water for like
three seconds.
Speaker 3 (18:07):
Okay, so just like blanched.
Speaker 4 (18:09):
Yeah, Like like usually you know, a full bloom tomato
will uh you know, you gotta leave it in there,
you know, twenty thirty forty five seconds to get hot
and do what it needs to do. This one is
just they're so delicate. You really just got to pop
them in and out.
Speaker 2 (18:30):
That foam is something different, So can you break down
what that that layering on that foam is.
Speaker 4 (18:36):
So fresh basil, chicken broth, heavy cream, and mozzarella cheese.
We bring it kind of skull the liquid mixture and
then right into a blender with the mozzarella cheese. So
the cheese kind of gets dispersed throughout the liquid and
it's just a nice little that fresh basil kind of like,
(19:00):
I don't know, effervescence. The floral nature of it kind
of shines through.
Speaker 3 (19:07):
The basil. Is definitely a strong flavor, su guess.
Speaker 8 (19:09):
So this is the second thing that a gut chef
has prepared that I've had in the last year where
I'd like a vat of that. The other, of course,
was Michael alfonte sauce at the Gilded Edge Dinner where
everybody was like that butter that yeah, with the cognac.
I was insane, well done, proo.
Speaker 4 (19:35):
Fun, fun fun.
Speaker 3 (19:37):
Now I want to be lt with that, it's all gone.
Speaker 4 (19:40):
I used to make a lobster a little crustin l
tea with belize, which they used to yeah, way back
in the nineteen of nineties at the Belliwick Inn in Fairfax, Virginia.
We used to have any as was part of the
service service. What are you to you little bed and breakfast?
(20:03):
I did that one day. It was just like billinies,
like a lobster salad, bacon and tomato foam and it's
just one little bite called the lobster Beauty.
Speaker 3 (20:18):
Incredible food is my love language. Heard, wine is my poetry.
Speaker 8 (20:22):
Food is my love language.
Speaker 4 (20:24):
There you go, there it is.
Speaker 2 (20:26):
So let's let's get back to the R and D dinner.
So what is what is an R and D dinner
for the listeners?
Speaker 4 (20:32):
So research and development R and D dinner, I was
explained to me, and this is my first one. It
was a learning experience for me too. They wanted some
things that had worked and some things that they wanted
studs and duds, and kind of the explaining process of
what made them heroes or what you needed to change.
(20:54):
When we got to the entree, we talked about, you know,
eighty percent of people love this dish, but because at
the time you try tip, there's that twenty percent. We're like,
this is too tough, we don't want this. So during
the dinner we did a nice New York trip, So
that's going to be tender all the way through. Yeah,
but I love doing the Wellington like that because you
get all of those It's kind of like, you know,
(21:16):
the theory that we have at Dante's. We want very
things people know, but we want to turn them on
their ear just a little bit, to make them a
little more whimsical and more memorable. So like, yeah, the
Wellington everybody's had. I mean, guy in ninety five, I
was cooking it at the waterfront Marriotte in Annapolis, Maryland.
(21:36):
Everybody's I mean incredible. Yeah, everybody's had beef Wellington before.
We just wanted something that you know, that pastry was
still crisp, and that meat was still nice and medium rare.
It wasn't you know, overcooked. And we wanted to kind
of kind of deconstructed obviously, to make all those components
just a little bit more special and more reliable going
(21:56):
into a restaurant, you know, five o'clock, nine o'clock, getting
the same Willington, you know, without having you know, the
staff of some of these celebrity ships where there's twenty
guys just taking care of that one thing.
Speaker 3 (22:11):
Is that the next thing on the menu.
Speaker 4 (22:13):
That was that was already on the menu, that's been
on and off.
Speaker 3 (22:16):
Okay, but from what you brought in today.
Speaker 4 (22:19):
No, no, no, we're bringing the cucumber bree is gonna
be next.
Speaker 3 (22:23):
Okay, let's do that, all right, let's let's talk about that.
Speaker 2 (22:25):
So the cucumber Breeze are the The cucumber bree is
a soup and it is it's just well put together,
but you can definitely tell that there's and how do
you put in an on godly amount.
Speaker 3 (22:40):
Of brie that you put in and it's rich.
Speaker 2 (22:44):
And it was a small area was area was a
small portion, but it was I think the a good portion.
Speaker 3 (22:51):
Yeah.
Speaker 4 (22:51):
And chilled soup just like a spot show, there's there's
the right amount, right, I mean, you can only have
some much chilled liquid, you know what I mean. So
there is a little bit of.
Speaker 2 (23:03):
A balancing and the story of how you came up
with this is pretty incredible too, and I'll let you
tell that.
Speaker 3 (23:10):
Yeah.
Speaker 4 (23:11):
So I was given keys to country clubs, probably well
before my years. So at Loewe's Island country Club, I
was the executive soux chef and I was not yet
old enough to drink, something my old business partner used
to bring up often because he was serving me underage
(23:33):
when I went to his bar and he's like, how
old are you? For one of my birthdays was like
twenty one, and he's like, what I've been serving for
three years?
Speaker 8 (23:44):
But I think the statute of limitations on that's probably right.
Speaker 3 (23:47):
Now and we don't endorse that either.
Speaker 4 (23:50):
Endorse underage drinking.
Speaker 3 (23:52):
No no, But.
Speaker 4 (23:57):
This was one of the first soups that I ever
did as my kind of I'm deciding what's on the menu. Now,
that's a really big piece of deal right there in
your hole. And it just it spoke summer to me.
(24:17):
You've got your cucumber, you've got your dill, you got
a little bit of dried tomato on there. And some
of the parts end up being more than themselves separately.
And like I told you, we've garnished it all sorts
of different ways, crab meat, back east. Just it's a
(24:40):
vessel for whatever you want. You can put smoked chicken
on it, tomato foam, doing tomato foam.
Speaker 2 (24:47):
Things tomato foam, and that was that was how it's
topped and presented.
Speaker 3 (24:52):
And it just works so well together.
Speaker 2 (24:54):
It's such a great balance, and it cuts the acid
from the tomatoes, does cut through through, uh something, some
of the heaviness. I say that air quotes, but you
know it's it's it's just tasty.
Speaker 4 (25:09):
That's what we bring it to the Tuscan tasty ship.
Speaker 2 (25:14):
Now you paired the soup with uh a chardenay nuckhorn duckhorn.
Speaker 8 (25:21):
Good call, by the way, I was always Actually we
were just talking about the food and wine pairings from
the menu just the other evening. And you know it,
as much as you are such a proponent of local,
I am, and.
Speaker 3 (25:35):
You know, I mean you are.
Speaker 8 (25:36):
You know, you are heart and soul and obviously with
my connection to Arizona wine. The point being is sometimes
chefs actually need to do what they know is best
for their food and pick a really solid wine with
a wonderful reputation like the Duckhorn Chardenay and like the
(25:57):
silver Oak Cab that you serve, which you know, and
I had warned Wesley beforehand. I'm like, you're gonna like
that cab, I told him, And I was like giving
you a kudos and thumbs up beforehand, So you know, bravo,
well done.
Speaker 2 (26:11):
Yeah, we got about a minute left here, so we're
going to dig into this and try that, and then
when we come back, we're gonna walk or finish the menu.
Speaker 4 (26:19):
Yep, excellent smithers m.
Speaker 3 (26:25):
What's in the pearls?
Speaker 4 (26:26):
That is a smoked trout row m M.
Speaker 3 (26:33):
Just incredible.
Speaker 4 (26:38):
And that's one because doing the R and D dinner,
we got a lot of feedback and people there was
a couple of said this was salty, and I don't
get it.
Speaker 2 (26:46):
It's not too salty. It's I mean, it's a right balance.
But it has cheese in it, so I can I
can see that coming up. Ken Foy is going to
finish off the menu here and then we're going to
talk about elevated cuisines and award winning cocktails at Dante's Fire.
Don't go anywhere and stay Tasty, Tucson. Hello, this is
(27:15):
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bite from veeperimiumbef dot Com, you get premiumbefflavor from the
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Order online at vee premiumbef dot Com. Again, that's ve
(27:39):
Premiumbeef dot Com.
Speaker 5 (27:43):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week, but we need your help.
Just one dollar can have a huge impact on a face,
family's nutrition, and a child's educational outcome. Together, we can
(28:03):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 2 (28:16):
Hey, Tucson, Ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. These one
of a kind dishes aren't just regular menu items crafted
just for our members. It's your backstage pass to Tucson's
best kept culinary secrets. Sign up today at the Tastyshow
(28:39):
dot com and discover what you've been missing.
Speaker 3 (28:42):
Stay Tasty. Tucson.
Speaker 6 (28:43):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, Massage therapy,
soundbed 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 event space. It's perfect
(29:06):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 7 (29:21):
Welcome to the Tucson Tasties Show, brought to you by SOCCA,
Southern Arizona Art and Cultural Alliance, dedicated to creating, preserving
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source.
Speaker 2 (29:40):
Welcome back to the Tucson Tasty Show, brought to you
by SOCCA. SOCA is the Southern Arizona Art and Cultural
Alliance and is dedicated to creating, preserving and advancing the arts.
This segment of the Tucson Tasty Show is brought to
you by Local First Arizona, supporting independent restaurants and food
businesses throughout this date. So Chef Ken and Leslie are
(30:03):
here in the studio. Thank you for being here today.
We're gonna miss it for the world and we're going
to walk through the rest of the menu from your
R and D dinner. And what an experience. I mean,
not only did we get to interact with you, you
came out and you talked about your dishes, and then
the dishes came out, and then we can.
Speaker 3 (30:25):
Go back and watch you plate.
Speaker 2 (30:26):
I actually got some really cool photos of that nice
and we got to get those over to you.
Speaker 3 (30:31):
But yeah, just what an experience.
Speaker 4 (30:34):
From the Gut group because having that plating taking care
of it done in the dining room versus hidden in
the kitchen, it really you know, and we list people
to come, you know, you can walk up and kind
of watch us do what we do. No one really
takes advantage of it, but every once in a while
you get a couple and there's back there Spellbown.
Speaker 3 (30:54):
Yeah.
Speaker 2 (30:54):
It's an art form for sure, and that's why culinary
is a part of the art right yep.
Speaker 4 (31:00):
And that table that was like right in front of
where we were doing our thing, they were yucking it
up the whole time.
Speaker 2 (31:05):
Oh yeah, yeah, awesome. So what's the next thing that
was on the menu.
Speaker 4 (31:10):
This would be the second place pickle dish from the
Iron Chef competition. So one of the judges called this
the the cheeseburger steak tartar. So it's a pickle relish
steak tartar, pickled eggs, a truffle bread and butter pickle,
and a dill pickled potato chip in place of your
(31:33):
cracker or bread. So it it is going on the menu.
Every time we've done this, people are like, Yeah, that's
that's pretty freaking awesome. So we're gonna we're keep right
along with that and you know, have some fun because
it's got a great visual pop and it's delicious to sin.
(31:55):
So the only thing that we think we can do
better than which you guys have here is we put
it on a like a darker plate in the restaurant,
so all of those color components really just pop.
Speaker 3 (32:08):
Absolutely. Look at that. Oh produced Tina has to take
photos first, so yeah, I gotta she keeps giving me
the side eye over there. But what would be rend me?
What the pairin on the drink was with this?
Speaker 4 (32:25):
Did we do the pickle teeny or the whiskey sour?
I think whiskey sours, the pickle whiskey sour. Yes, So
we just had fun with throwing some pickles and some
drinks because you know, we can do whatever we want.
We Dante's and we just wanted something that'll, you know,
awaken the palette and get ready for this, you know
(32:45):
what I mean.
Speaker 8 (32:46):
Excuse me, I'm having a moment.
Speaker 3 (32:48):
Yes, it is a moment, Yes, and it's obscenely divine.
Speaker 2 (32:53):
It's in that pickle, the pickles or sour or the
whiskey sour pickle thereki. Yeah, it really cuts.
Speaker 4 (33:03):
Through the Yeah, and especially everything the bread and butter.
Pickle chips are treated with truffle oil, so you need
something that will cut through. I mean that's a strong flavor,
you know what I mean. Crunch mm hmm. So on
(33:27):
one of our food truck menus, we do what's called
an oi a menu. So it's our kind of like
New York stylee delicatessen. Maybe maybe something coming soon to
a spot downtown that we have to go see on
Monday and Tuesday. Uh, we did a we called it
the dill pickled potato chip. So it is the powdered
(33:49):
white cheddar cheese like you get for your movie theater, popcorn,
granulated garlic, lemon pepper to give it that crick ad
acid punch, fresh dill and a little bit of garlic
and parsley. On the potato chip, and that's the pickled egg.
Those are just nutty fun.
Speaker 2 (34:12):
Everything just ties together so well. And I always love
an egg on a hamburger.
Speaker 3 (34:19):
Yep. Just you have to do it.
Speaker 2 (34:22):
When you're doing beef tartar. Tell us a little bit
about that process because a lot of people get are
it's not an easy dish to approach for an American.
Speaker 4 (34:32):
Yeah, but it should be both as a consumer of
it and as someone making it at home. You can
make tartar with pretty much anything. I've done it with lamb,
I've done it with anything seafoody under the sun. So
it's it's just such a simple thing. But at its core,
(34:54):
you know, it's it's it's raw protein, which which makes
some people you know, sand back, but you know it
is such a light, summer refreshing bite that you know,
people should be less scared of it.
Speaker 2 (35:12):
When you're selecting the uh, the cut of beef in
this instance, what do you look?
Speaker 4 (35:17):
You know, it really doesn't matter. I've made it with
you know, you guys are being bougie, so this is tenderline.
But I've made it with skirt steak, I've made it
with New York You're gonna cut it so fine that
I mean barring using like a short rip or something
something that absolutely you have to braise the heck out
(35:38):
of it's just gonna it's gonna melt in your mouth,
by the way.
Speaker 3 (35:44):
It's it's chopped.
Speaker 2 (35:46):
Absolutely, and it definitely does. I mean it's yeah, I
can eat this every day.
Speaker 3 (35:54):
Yeah.
Speaker 4 (35:56):
Same and that.
Speaker 2 (35:59):
Pickle and everything, it just ties it ties it together
so well. I actually appreciate the you know, the approachable
flavors and yeah, everything that ties.
Speaker 4 (36:08):
Itea and it's layered there. I mean a bread and
butter pickle. I mean we've had them since we were kids,
you know, and you know tuna salady, you know what
I mean, just favor it's yeah, it just you know,
everybody's everybody's had it. So, like I said, we want
to be Dante's, but we want things people know, but
we're going to turn them on their ear just a
little bit. So a bread and butter pickle chip with
(36:29):
just a little bit of truffle oil and it kind
of it changes the dimension of it.
Speaker 2 (36:37):
Yeah, I would say that it pulls it all together. Yeah,
And I mean it's it's familiar flavors. But the elevated
amount of flavor, that's I mean, And so that's going
on the menu. How much would you charge for something
like that on your menu? Probably eighteen to twenty something
(36:57):
like that. It's not super expected, and it's one of
those things, like we talked about it, there's only so
much raw meat that an individual feels comfortable eating, not
for any other reason that it's you know, textually, you
can only put so much in before you know, like okay,
it's time to move on to something else. So it's
(37:18):
never gonna be one of the bigger portions like pershudo,
I mean, how many slices of prosudo or the.
Speaker 3 (37:23):
Is that a challenge by the way, Yeah, five five pounds. Yeah.
Speaker 4 (37:28):
And they had the the Bieraco ham and he's like,
you want me tell you all what to say? It
was like nope, but it was. It was sold by
the ounce, and it was not cheap. I bet, but
me and JJ split an ounce and it was the
perfect aimeount because it's just so rich and delicious, and
you know, then you get tiped a guy who's slicing
(37:51):
it in front of you twenty bucks but whatever came
out with a cart and you know, all sorts of
weird stuff.
Speaker 3 (37:56):
No, that's awesome. That's uh, that's in.
Speaker 2 (37:59):
Those expertiences are one of the reasons that we love
to go to Vegas or go out to eat and Tucson.
And one of my favorite dishes actually is at the
Frank Sinatra at the or the Encore when Encore and
Sinatra is an elevated Italian restaurant, but they do a
(38:22):
feticini alfredo and then they come out and they shave
shave the truffle over the top and they're like, just
mix it in a little bit and it melts everything
together and it just it's next level.
Speaker 3 (38:35):
Just wow. Yeah.
Speaker 4 (38:36):
The first time I had truffles was at Cafe Blued
in New York City, MM and I was just young
enough in the service said do you want me to
introduce you the price of this advertise? I was like nope,
white truffles. I was like, nope, I don't want you
to tell me, but I want. And it was the
most simple. It was a ravioli with an egg oakin
(38:58):
side and they just came brown butter shave the white
truffles over the top. Absolutely divine, eighty dollars appetizing, yep.
Four bytes.
Speaker 3 (39:06):
Yeah, it's it's one hundred dollars appetizer.
Speaker 4 (39:08):
Yeah, this was you know Sinatra, So this was two
thousand and.
Speaker 3 (39:14):
Two.
Speaker 4 (39:14):
Four oh, so that's like twenty years ago.
Speaker 3 (39:17):
It's like two hundred dollars now.
Speaker 2 (39:18):
Yeah, So what's the next on the menu? We got
about two minutes left in the segment. That's that's the menu, man,
that's the menu. The one thing I do want to
talk about was your deconstructed beef Wellington. Beef Fallington is
one of our favorites. I make it at home when
I can, and because it takes six hours commitments, it
is definitely a commitment, especially letting everything rest. And then
(39:39):
you know, but you used did you use the New
York yep? And you could definitely tell, you know, I
got I got a New York that was cooked absolutely perfect.
It was really excited because it was that nice medium
rare closer to probably rare. But that's what you need,
a New York, New York strip. Yeah, it's just it's
(39:59):
that's where it's at. And uh and then that crunch
on the top now with that puff pastry that you're
using because you're placing everything together, so it's not your
typical beef Wellington, But what are you seasoning that puff
pastry on the top.
Speaker 4 (40:14):
Way, It's just egg wash, salt and pepper.
Speaker 8 (40:15):
It's it's real that basic, and it was just sometimes
the simple things are the very best.
Speaker 2 (40:20):
Well, I know what I'm doing when I go home,
because I just.
Speaker 4 (40:26):
Like I said, sometimes as chefs, we just can't get
in the way, you know what I mean. Don't overthink it,
don't put puff pastry that that buttery crunch you know
goes so well with it. Just don't get in the way.
The mushroom duck cell simple basic, the Borlais and Burnei
(40:46):
sauce probably not as a typical more uh more what
you'd see with a Chateau Brian. But my favorite way
to eat red meat is the combination of those two sauces.
Speaker 2 (40:56):
Absolutely, oh yeah, no, those those sauces together were just
it tid.
Speaker 8 (41:01):
Oh yeah, because it takes the terragan back a little
bit so, which can be overpowering on its own in
the burnets wonderful.
Speaker 3 (41:08):
Well, we'll be right back after the short break.
Speaker 2 (41:10):
Do you want access to secret menu items at top
Tucson restaurants? Join the Tasty Show membership program at the
tastyshow dot com. Up next, well, how you can attend
R and D dinners, win tickets to the Renaissance Fair
and be a part of our studio Yanos TV recording event.
Stay tuned and stay tasty Tucson. Hello, this is Wesley's
(41:43):
source with the Tucson Tasty Show. With every tasty bite
from Beepremiumbeef dot com, you get premium beef flavor from
the amazing ground beef to the melt in your mouth
Ribbi Steaks. Every ounce is exceptionally aged for more than
twenty one days, giving Verra Earl Premium Beef exceptional premium
beef flavor. Order online at ve premiumbef dot com. Again,
(42:06):
that's ve Premiumbeef dot com.
Speaker 5 (42:11):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(42:31):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 2 (42:44):
Hey, Tucson, Ready to spice up your dining experience. Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. These one
of a kind dishes aren't just regular menu items crafted
just for our members. It's your backstage pass to Tucson's
best kept culinary secrets. Sign up today at the Tastyshow
(43:06):
dot com and discover what you've been missing. Stay Tasty Tucson.
Speaker 6 (43:11):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(43:34):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (43:44):
Welcome back to the Tucson Tasty Show. The Tucson Tasty
Show is brought to you by SOCCA, the Southern Arizona
Art and Cultural Alliance is dedicated to creating, preserving and
advancing the arts. I'm your host, Wesley Sours and this
is the Tucson Tasty Show. The final segment is sponsored
by or Premium Beef, delivering that high quality ranch to
table flavor that you can't get from anywhere else. And
(44:09):
all right, food lovers, if you want to be a
part of something extraordinary, don't miss out this one night
only private dinner and TV recording episode at Studio Yanos.
Only twelve guests will get to experience. Get this experience
and a cur rated multi course menu, all drinks included,
(44:29):
and a front row seat to the magic of the
Tucson Tasty TV Show. Head to the Tastieshow dot com
and grab one of the last spots joined the Tucson
Tasti Show. Membership at the tastyshow dot com for VIP
food experiences and your chance to win tickets to the
(44:51):
Renaissance Fair, and we're going to talk about or we
have ken Foy, chef ken Foy from Dante's Kitchen and
Cocktails here in the studio, and we have Leslie uh Our,
our wine expert and ambassador for the Tucson Tasty Show,
(45:13):
and we're gonna we're gonna talk about balancing bold flavors
with modern techniques. Uh And that's one of the things
that you know, get really excited about. And it's definitely
something that you demonstrated during the R N T R
and D dinner, especially with you know that the beef
welling well.
Speaker 3 (45:31):
Everything that you do, so why don't we How do
you do that?
Speaker 4 (45:34):
I mean, you know, balance is a word that can
get you into trouble. We just want to get the ingredients,
you know, and treat them right and that the best
part of their season and from there everything else makes sense.
Speaker 3 (45:48):
It's really more of a symbiosis, isn't it.
Speaker 4 (45:50):
It's it's a certain extent. Yeah, the day after your dinner,
we did a mully duke your dinner and that one
that one you have to you have to open the
bottles and you have to you have to get the
personality of the wine to make sure it. Okay, you
can match the food appropriately when you're doing a wine
and er, you just there's a different expectation there that
those two things coming together in your powert at the
(46:13):
same time have to work together.
Speaker 3 (46:15):
Absolutely. Amen. So so no, no Chardonay with.
Speaker 4 (46:21):
Turkey, No Charnay with turkey.
Speaker 8 (46:24):
No Cabernet savignon with turkey either.
Speaker 4 (46:27):
That's not a lot.
Speaker 3 (46:30):
So.
Speaker 4 (46:31):
Uh was that movie sideways? Yeah?
Speaker 3 (46:35):
You know.
Speaker 8 (46:35):
The inside joke though, is the wine that he was
raving about, the French wine that he that was his
You know, Holy Grail is a Merlow. There's an Easter
egg for those of you who didn't know that.
Speaker 3 (46:48):
What is what is a must try dish at in
cocktail on your menu?
Speaker 4 (46:54):
Okay, So what the universe says is the cucumber martini
is our most well known cocktail. I'm not a cucumber
martini guy, but apparently the rest of the world is.
I'm a bigger fan of the Peacan old fashion because
it states who we are as identity of Dante's. So
we've had a blue cheese and pecan salad on the
(47:17):
menu since we opened. The byproduct of making those candy
Pecans is a syrup that is rich with pecan flavors.
The pecan old Fashion. Take some of that syrup, take
some black walnut bitters, and a lesser known, really awesome
bourbon called Benchmark made by the same people that do
Poppy win Winkel. But it's like they're it's their base bourbon,
(47:40):
the not the hoity toy, and it's it's just so simple,
and we're using something that we're using in the kitchen,
and we're using an lesser known bourbon. We're bringing them
together and it's just so much fun. That is my
favorite drink.
Speaker 3 (47:57):
It sounds incredible.
Speaker 4 (47:59):
The cucumber martini sells tenfold over anything else.
Speaker 2 (48:04):
Do you have the pickle martini that was on the
that was paired with the dessert on the.
Speaker 4 (48:09):
Yeah, we're working on that one. That's been a customer
requested thing. It's not something like the secret menu, Like
people have just been asking pickles all the rage right now.
I don't know why, but people have just been asking
for you know.
Speaker 2 (48:23):
They're healthy for you, they're healthy for me. It taste good, yeah,
but that.
Speaker 4 (48:27):
Better than the dirty, dirty martini where you just brought
all that olive juice in it. The pickle juices got
a little bit.
Speaker 8 (48:31):
That's funny. We were just talking about that last night too.
Speaker 2 (48:35):
And I do like a good dirty martini just because
I love olives. But I think you you've got me
switched to pickle martini. And realistically, the reason why was
because when you're you get that salt, and I like savory,
and that's that's uh, that's my flavor. I don't really
go after sweets, believe it or not, you know, I
(48:56):
don't when when we're at the grocery store, I walked
past the candy bars. I hate candy bars. There's just
too much sugar.
Speaker 3 (49:05):
But that's me.
Speaker 2 (49:06):
So this this pickled martini, Uh, it had it had
that salt, but then it had all those all those
incredible flavors. And the thing that really came through for
me was a little bit of the the cloves. Yeah,
and it hit, it hit just right where it just
tied everything together and uh, and it gave you that
(49:28):
little bit of.
Speaker 3 (49:29):
Fresh Are you are?
Speaker 4 (49:31):
You're not talking about the butternut one, because that one's
going on the menu. That was that welcome cocktail. The butternuts.
I killed butter stuff.
Speaker 2 (49:37):
I'm talking about the martini at the end. The butternut
one was good.
Speaker 4 (49:41):
Yeah, because that had clo because that one's going on
the menu.
Speaker 3 (49:44):
That was the cinnamon over overtook everything nutmeg. It was
not meg. Yeah, I had a cinnamon sticks.
Speaker 4 (49:52):
Yeah, yeah, that goes into it.
Speaker 2 (49:53):
But the rim of meg oh yes, oh yeah, no,
that rim was incredible. Uh, that was you're right. Uh
and it had a little a spice.
Speaker 4 (50:01):
Are you using the sugar and okay, yep, it was.
I stole that one from Willie Dufrayne at w D
fifty in Manhattan.
Speaker 3 (50:12):
It's good. Yeah.
Speaker 8 (50:13):
Well, anytime you could put some slappy o Mama and
a cocktail and there, you know, you go for it.
Speaker 2 (50:18):
But it really paired really well with that and no
pun intended. The pear dish, yeah, the blanche pair and
that was the final dish, and all those sauces were uh,
they just all tied together and then you and and
then the martini uh you know, really kind of just
made everything open. Yeah, all the flavors. It was really
(50:39):
well done.
Speaker 4 (50:40):
It's Dante's fire. If you've seen the logo, we can't
get it away out, you know, throwing something to Martini.
Speaker 2 (50:45):
Lest understood and we did see one of the cucumber
martinis and there's a foam on top.
Speaker 4 (50:51):
Yep, cucumber foam. So that one was a derivative of
I was. It was one of my last things at
Tucson Country Club and we did a the old school
seafood aspect and we put the cucumber foam on top
of it in a glass for a dinner we were doing.
And then I showed the foam to my business partner
(51:11):
at the time, who was the bartender. He's like, I've
got a drink that that would just work perfect on
and we've just I can't tell you how popular that
drink has been at that restaurant.
Speaker 3 (51:21):
I can imagine. Yeah, no, I get it and.
Speaker 4 (51:25):
Of Martine glass glasses a month because the staff keeps
on dropping them. Oh no, because they're always walking around
the restaurant with just with that drink.
Speaker 2 (51:34):
Well that's good, though, and it sounds like it's something
that's very popular. So what would you say, you know,
we've got we've got four minutes left.
Speaker 3 (51:45):
Okay. What is one thing that everybody needs in their kitchen?
Speaker 4 (51:50):
What is one thing everybody needs in a kitchen? A mandolin?
Speaker 3 (51:52):
A mandolin? Okay, are those.
Speaker 4 (51:56):
Of course they are. Everything in the kitchen can hurt you,
injure you. It's the yeah, that's the process. But the
pickle chips, yes, not a man one.
Speaker 2 (52:08):
Okay, so you can whole pickle and just make them yourself,
well whole cucumber, who cucumber and make it yourself? All right,
definitely we have one. I don't know why we don't
make our own pickles. It's okay, we found a really
good pickle brand. It's in the refrigerated section and it's
what's Bubby's Pickles. Uh, And it's we just started seeing
(52:30):
them as fries and uh and safe way. But uh,
it's that around old school. Yeah, it's definitely. They've definitely
been around, but it's that old school like East Coast pickle.
Speaker 8 (52:39):
Yes with a wicked crunch, I mean the.
Speaker 2 (52:45):
Yeah, and that that crunch is important because you know,
it's the most disappointing thing to pull a pickle out
of the jar, bite into it and.
Speaker 4 (52:53):
Sogy, soggy, and it's it's green all the way through,
not not having that you know, flesh still kind of
it's you know, it's it's pickle color or cucumber color.
The bread and butter is a little bit different because
it's got all that.
Speaker 8 (53:07):
And speaking of the bread and butter pickles, the ones
you did are amazing because they still got that crunch,
but they also are just tender enough. So you nailed those.
Speaker 4 (53:20):
I know how to not cook food.
Speaker 8 (53:23):
That in and of itself is an art chat.
Speaker 3 (53:26):
There you go, Yeah, you know what, that's that's fair.
Speaker 2 (53:31):
So we've got about a minute left or two minutes left,
So tell us what everybody should be looking out for
in the future and how they can find you, and
and catering and you know, just.
Speaker 4 (53:48):
Go to the website, call the restaurant. We've got a
catering going out twenty minutes ago right now. We love
to cater Like I told you, Festival Books is going
to be an awesome deal. We're also doing the Tucson
Saint Patrick Day Parading Festival. Right I'm responsible for two
thousand pounds of corn beef agains this year. So we
(54:11):
cook for the Wooden Nickel on twenty second era at
the country Club. We cook for Saint Patrick Day Parading Festival.
There's gonna be a Tucson Doby event the Monday of
Saint Patrick's Day where we have corn beef going on,
so and we're doing it at the festival books because
you know, we already had enough going on.
Speaker 8 (54:28):
So sure you can't throw a wine dinner in there,
since March is Arizona Wine Month.
Speaker 4 (54:32):
You know, we're trying. But I'm also trying to go
to Seattle the twenty second through the twenty fourth, which
is the only available weekend that we kind of have
nothing going on.
Speaker 3 (54:42):
So but that's the air show weekend.
Speaker 4 (54:45):
It is the air show weekend. That's a really great weekend.
Not to live on the East Side, Yes, yes.
Speaker 3 (54:51):
Man, as I think we all live on the east side.
Speaker 2 (54:54):
So yeah, a thunder over the desert and you know,
a shout out really quick to you know, everybody over
the Uh they do an amazing job and we're super
excited about that. And uh yeah, thank you so much
for joining us today on the Tuna Show here. Thank
you Leslie for dropping in and experiencing the food with us.
You got Tina to eat, producer Tina to eat truff truffle,
(55:16):
So thank you.
Speaker 3 (55:17):
Uh she I do it.
Speaker 2 (55:19):
I do that to her as often as possible. And
join the join the Join the Tastyshow dot com or
go to the Tasty Show dot com UH for vi
ip food experiences and your chance to win tickets to
the Renfair. UH and as always, stay Tasty Tucson.
Speaker 4 (55:40):
All right on E logo.
Speaker 2 (55:50):
Hello, this is Wesley Source with the Tucson Tasty Show.
With every Tasty bite from me E Premium Beef dot Com,
you get premium beef flavor from the amazing ground Beef,
the melt in your mouth Ribi Steaks. Every ounce is
exceptionally aged for more than twenty one days, giving verra
or Ol Premium Beef exceptional premium beef flavor. Order online
(56:10):
at VE Premiumbeef dot com. Again, that's ve Premiumbef dot com.
Speaker 5 (56:18):
Hi. I'm Stephen Coodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(56:38):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.
Speaker 2 (56:52):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret.
Speaker 3 (57:00):
Menu items from our partner restaurants.
Speaker 2 (57:02):
These one of a kind dishes aren't just regular menu
items crafted just for our members. It's your backstage pass
to Tucson's best kept culinary secrets. Sign up today at
the Tastyshow dot com and discover what you've been missing.
Stay Tasty Tucson.
Speaker 6 (57:18):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
the Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(57:41):
for your next gathering or even workshop visits. Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet
Amiss, the ancient rooms of a forgotten civilization, a mysterious temple.
Paul 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 awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 2 (00:35):
Welcome to the Tucsan Tasty Show, brought to you by SOCCA,
The Southern Arizona Art and Cultural Alliance. SOCCA is dedicated
to creating, preserving and advancing the arts. We're very proud
to have them as our presenting sponsor. A huge thank
you to all of our other sponsors as well, who
make this show possible. That's Verrale Premium Beef, Tucsan Family
(00:56):
Food Project, Local First Arizona, Portillo's hot Dogs, and of course, Sokka.
Before we dive in, don't forget to visit the Tastyshow
dot com. That's where you can listen to past episodes,
discover exclusive content, and best of all, join the Tucson
Tasty Show. Membership program members unlock secret menu items at
(01:16):
Tucson's top restaurants, score exclusive rewards and even get surprise
restaurant gift cards. And right now, when you sign up,
you'll be entered to win tickets to the Renaissance Fair.
If you love food and a chance to win amazing experiences,
head to the tastyshow dot com and sign up today.
(01:36):
And speaking of exclusive foody experiences, We're hosting one of
one night only private dining and TV recording event at
Studio Yanos. This is an intimate, twelve seat dinner where
guests can enjoy an exclusive multi course meal with all
(01:57):
the drinks and gratudi included. LUs be a part of
the Tucson Tasty Show or TV show. Seats are extremely limited.
Once they're gone, they're gone, so head to the tastyshow
dot com and reserve your spots now. Now, let's talk
about the culinary innovation and competition with a chef who.
Speaker 3 (02:18):
Knows how to win.
Speaker 2 (02:19):
He's the executive chef and owner of Dante's Fire, a
two time winning Iron Chef Champion, a World Marguerite Championship winner,
and the raining top dog from the Tucson Tasty Shows
Food Truck Food Fights. Please welcome Chef Ken Foy to
the Tucson Tasty Show.
Speaker 4 (02:39):
Hello, Tucson, how are we doing today?
Speaker 3 (02:42):
Great?
Speaker 2 (02:43):
And this segment of the Tucson Tasty Show is brought
to you by via El Premium Beef, bringing you that
ranch to table quality you can taste. So Chef Ken,
welcome to the show.
Speaker 4 (02:54):
Great to be here again.
Speaker 2 (02:55):
Thank you very much for being here. You've got an
incredible resume. Iron Cheff of Tucson World Margarita Championship winner
and now the raining top dog from the Tucson Tasty
Shows Food Truck Food Fights. What was it like taking
all those titles?
Speaker 4 (03:13):
It was, you know, quite humbling. You know, we always
love having fun and you know we hope that it,
you know, translates to the people and the judges. So
we're on a bit of a bit of a role,
but you know, we're just out there trying to have fun.
We're not trying to flex.
Speaker 3 (03:30):
I understand.
Speaker 2 (03:31):
It is fun though, right, and that is that was
the whole point of the Food Truck Food Fights was
to bring the community into and really showcase what our
food trucks can do.
Speaker 3 (03:39):
And you definitely showed off along with all.
Speaker 2 (03:42):
The other food trucks it was a great, great community event.
So how did you come up with the winning dishes?
Because you got to talk about that hot dog really quick.
I mean that was next level hot dog and I
mean it even gave me a little bit of, you know,
of a buzz when I've been into it.
Speaker 3 (04:00):
So let's talk about that. Talking about that.
Speaker 4 (04:03):
Yeah, we wanted something that that that I don't know,
we felt matched the personality of our celebrity endorser. So
we just kind of went down that rabbit hole. The
bombing is, you know, an up and coming thing. It
has been for years, but people are really starting to
get excited for it. I'm getting excited for it. I'm
(04:25):
wearing bombings along with my soups nowadays because it's just
you know that you know, Far East flavor palette where
you've got your sweet, your salty, your savory, you're bitter,
you know, and it all kind of works. So it
was like, if we use a hot dog as a
vessel for that matches our football and our snoop dog.
And it was fun and we had you know, you're
(04:49):
having a serious competition when you're making hot dog buns
the night before.
Speaker 3 (04:53):
Yes, fair enough, And that was it. Was quite the bunch.
Speaker 2 (04:57):
So you made that, yeah, and so it was topped
to attom your creation, which was awesome and really exciting.
And it was I mean, all the flavors really came together.
There was a little extra crispy something on the top,
which was great. I can't talk about it on the radio,
but you know it definitely did match Snoop Dogg's you.
Speaker 3 (05:16):
Know, Arizonatal.
Speaker 2 (05:17):
So how does competing in food competition shape your creativity?
Speaker 3 (05:24):
You know a lot.
Speaker 4 (05:25):
So the reason I'm so passionate about, you know, kind
of getting my name out there. I was hidden for
so many years in the private clubs. So you'll see
a lot of these competition is the first line on
it is your restaurant must be open to the public.
So my entire career I just I couldn't. I couldn't
(05:46):
go out there and do these kind of things. So
as soon as I opened Dante's, I was just chopping
at the bit to be you know, you know, to
have a chance to compete.
Speaker 3 (05:55):
Right.
Speaker 4 (05:55):
So other than that, we're just out there having fun.
I know, we got some some real vehicles coming our
way for the next Also, Margarita, oh, we're already were already.
We planned that one as soon as we got off
uh getting our awards last time, was like, what are
we doing next?
Speaker 3 (06:13):
And when is that competition?
Speaker 4 (06:15):
God, it's usually kind of mid late summer, so I
want to.
Speaker 2 (06:18):
Say it's it's we got six months and you're planning
ahead or you're already planning.
Speaker 3 (06:22):
Yeah.
Speaker 4 (06:23):
I had twelve months and I was already planning.
Speaker 2 (06:24):
Oh wow, all right, that that was a lot of fun.
Last last year, we got to be a judge added
with Sokka and it was It's put on at Westward Look.
Speaker 3 (06:36):
Yeah, and what a cool venue though.
Speaker 4 (06:39):
Yeah, I can't judge that one anymore because I drank
too much tequila the year me and Me and Cable
were judges. A picture of us holding each other like,
you know, two little kids. I put it out for
my first birthday every year, so.
Speaker 3 (06:54):
Tequila is your Achilles heel, all right? You know?
Speaker 4 (06:57):
All right? That's when it was at Long Cantata and
there was like so many vendors. They had the judges
broken into like five or six groups.
Speaker 3 (07:05):
Oh wow.
Speaker 4 (07:06):
Yeah, this was all pre COVID, so they filled up
the entire Lone Cantata with that event.
Speaker 2 (07:15):
That's impressive. Yeah, because that's that is a big venue. Yeah,
and hopefully we get back to there. I mean with
every it seems like everybody's waking up and coming out
to the competitions more, especially after Yeah, the.
Speaker 4 (07:27):
Vessels and events have had their their best run that
I've seen him in a while. Like everything's starting to
crush again. People are are really shaken off, you know,
the things that kept us all locked up and hermited.
Speaker 2 (07:41):
So yep, right, yeah it was. It was a fun
and interesting time. I never want to go back. Yeah,
let's not do that. What was the what first inspired.
Speaker 3 (07:54):
You to pursue your career in a kitchen?
Speaker 4 (07:57):
My mom hates the story. My mom was a horrible cook.
Sorry mom, Yeah, she hates the story. So for me,
learning to cook was about survival. But you know, she
was raising two boys that you know, we're both the
troubmakers in our own ways. So you know, after the
boys left the house, she became a wonderful cook. But
(08:18):
you know, when we were teenagers, the woman put cottage
cheese and taco meat just it was everything bad.
Speaker 3 (08:24):
Cottage cheese. Is that like a thing? It was for her?
Speaker 4 (08:28):
Okay, all right, yeah, so that's that was why I
started cooking because she couldn't eat mom's food anymore.
Speaker 2 (08:38):
Cottage cheese and taco Yeah, please, no, no, all right, Yeah,
that is that is a that is a choice, yes,
and yeah what made it a loud and proud? What
has been your h the toughest competition you've been in.
Speaker 4 (08:56):
The Iron Chefs Iron. Absolutely, that is the biggest and
it's the biggest pressure cooker when it comes to that
hour clock. Yeah, I mean that's that's its own level
of pressure.
Speaker 2 (09:12):
Right, And some of the dishes that you brought in
today were actually inspired by that competition. My second place trophy, right,
the second place out of all the chefs and too
Sun though is still doing pretty good. I just want
to throw that out there. I know it's still second place.
I'm with you, but and we're definitely not we try
(09:36):
not to be, you know, the everybody gets a trophy. Yeah,
we're very much you know, compete, the winner is the winner,
you know, but we want to Yeah, fair enough, We'll
leave it there. But it was really close. The competition
was really cool. The scoring in the end was a
few points spread. There wasn't huge that it was like
(09:57):
a very tight race, like one thing one way or
the other would have been hugely different. Yeah, for sure,
what would you say to chefs that want to participate,
especially in the Iron Chef And how would you inspire them?
Speaker 4 (10:14):
You know, Uh, that's you know, it's a burn. You
gotta you gotta really want it. I mean, this is
not one you can you can just kind of I
don't know, you can't phone it in. You can't phone
it in. You gotta you gotta commit yourself to it
or bad things happen. Our practice runs were you know
(10:34):
multiple it's it's it's a it's a big endeavor. So
if if if you want to do it and make
sure you emotionally commit to it, are.
Speaker 3 (10:47):
When you're preparing for it? Do you ever do.
Speaker 2 (10:49):
Anything on the uh you know, like, uh, it's a
busy Friday night at the restaurant and then you have
somebody like throw a curveball at you, like, hey, make
a dish with this, and and you've got to make
the you gotta do the dinner as well as.
Speaker 4 (11:05):
We just we picked fictitious uh secret ingredients and you
know we try and get one from each one of
the genres. And you know, I guess my lot in
life is to never get a piece of protein.
Speaker 3 (11:18):
Right.
Speaker 4 (11:19):
But uh, then we do it right on the clock,
so we're we've got the hour to do it, just
like we do it on on at the competition. And uh,
it's it's it's chaos, it's it's a lot of work.
And uh, you know, my my staff tell me that
(11:41):
I've been practicing it for years because the size of
my kitchen, I only have the six burners and this
and that. Yeah, practice is practice.
Speaker 2 (11:51):
Uh and then uh so this segment was is brought
to you by Partillo's hot Dogs. Partillo's hot Dogs. It's
over on a Broadway in al Vernon at the best
bringing that Chicago classic flavor to Tucson. Thank you for
supporting the Tucson Tasty Show. Do you want to be
the first to know about exclusive chef experiences like R
and D dinners? Uh? Joined the Tucson Tasty Show membership
(12:14):
program at the Tastyshow dot com and online on lock
the VIP access to Tucson's best food events. Up next,
we're diving into Chef Ken's exclusive R and D dinners.
Speaker 3 (12:25):
What they are, what.
Speaker 2 (12:26):
Why they matter, and how you can be a part
of shaping the future of the menu at Dante's fire
Stick Around. Hello, this is Wesley's source with the Tucson
(12:49):
Tasty Show. With every tasty bite from the Premiumbeef dot Com,
you get premium beefflavor from the amazing ground beef to
the melt in your mouth.
Speaker 3 (12:58):
Ribbi Steaks is exceptionally aged for.
Speaker 2 (13:01):
More than twenty one days, giving verra or Ol Premium
Beef exceptional premium beef flavor. Order online at ve Premiumbeef
dot Com. Again, that's ve Premiumbef dot Com.
Speaker 3 (13:15):
Hi.
Speaker 5 (13:15):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food.
Speaker 3 (13:23):
On the table.
Speaker 5 (13:24):
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 food and a brighter future. Visit the
Tucsonfamilyfoodproject dot org to learn more and to make your
(13:44):
donation today. Together, we're not just helping families, we're building
a stronger Tuson.
Speaker 2 (13:48):
Hey Tucson, Ready to spice up your dining experience. Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. Kind Dishes
aren't just regular menu items, crafted just for our members.
It's your backstage pass to Tucson's best kept culinary secrets.
(14:09):
Sign up today at the Tastyshow dot com and discover
what you've been missing. Stay tasty Tucson.
Speaker 6 (14:15):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift, and give back
to Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(14:38):
for your next gathering or even workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 7 (14:48):
Welcome to the Tucson Tasty Show, brought to you by
Soka Southern Arizona Art and Cultural alliance dedicated to creating, preserving,
and advancing the arts. And now it's time for more
Tasty Bites with your host, Wesley Source.
Speaker 2 (15:06):
Welcome back to the Tucson Tasty Show that I'm Wesley Source,
your host. This segment is made possible by Tucson Family
Food Project, helping families in our community gain better access
to fresh, local food. And don't forget if you love
exclusive dining experiences, we have something big happening soon, our
(15:27):
private dining, dining and TV recording episode with Chef Yanos
over at his studio Yanos. Only twelve seats are available,
all drinks, all gratuity, all included. Be a part of
the show. Head to the Tastyshow dot.
Speaker 3 (15:45):
Com and reserve your spot today.
Speaker 2 (15:48):
And we're here in studio with Chef ken Foy, and
we also have Leslie.
Speaker 3 (15:53):
Good to see you both.
Speaker 2 (15:56):
Welcome and thank you for being here. And so we're
gonna talk about your R and D dinner and I'm
gonna let you go ahead and take the lead on
this one because you have your first menu item and
your descriptions and everything else is just an experience in
and of itself.
Speaker 3 (16:12):
All right.
Speaker 4 (16:12):
So we were doing the guest chef at the Lodge
maintaina Canyon when they were in between Wendy and Devon,
and I showed up and I was like, I want
to try this thing. And we're setting it up in
the walk and we're getting it all together and I
go to Devon, Holy bleep.
Speaker 3 (16:28):
It worked.
Speaker 4 (16:31):
So setting the gally in a tomato is a little
bit tricky because the added liquid that the tomato is
gonna leak into the gilly to make it set was
something we weren't sure was gonna work out. Okay, So
we had all the fun in the world with it,
and it's just like a little bite of tomato.
Speaker 3 (16:54):
So it's kind of a play on Caprisi salad.
Speaker 4 (16:57):
One hundred percent. So we've got com pari tomato, We've
got a balsamic roasted garlic gilly. We've got basil foam
olive oil.
Speaker 3 (17:09):
Basil foam olive oil.
Speaker 2 (17:10):
Now this is This was the surprise because when I
bit into it, I was expecting something a little creamier,
but it's definitely salty. It's definitely savory, and it pairs
really amazingly with this tomato. Definitely go to the Tasty
Show dot com and check out these videos and if
you're online right now, we'll have that up for the
(17:32):
camera here in just a second. Now when you are,
when you're putting this together, I mean, yeah, you got
it together.
Speaker 4 (17:47):
Yeah, I'm pretty good at this kind of stuff.
Speaker 3 (17:50):
Man, check it out. And it's just.
Speaker 2 (17:55):
It's an elegant little dish. Now when you're boiling the tomatoes,
you're peeling them. Are you boiling them?
Speaker 4 (18:00):
Yes, but it's because of the nature of that little
compari tomato, Like they're in that boiling water for like
three seconds.
Speaker 3 (18:07):
Okay, so just like blanched.
Speaker 4 (18:09):
Yeah, Like like usually you know, a full bloom tomato
will uh you know, you gotta leave it in there,
you know, twenty thirty forty five seconds to get hot
and do what it needs to do. This one is
just they're so delicate. You really just got to pop
them in and out.
Speaker 2 (18:30):
That foam is something different, So can you break down
what that that layering on that foam is.
Speaker 4 (18:36):
So fresh basil, chicken broth, heavy cream, and mozzarella cheese.
We bring it kind of skull the liquid mixture and
then right into a blender with the mozzarella cheese. So
the cheese kind of gets dispersed throughout the liquid and
it's just a nice little that fresh basil kind of like,
(19:00):
I don't know, effervescence. The floral nature of it kind
of shines through.
Speaker 3 (19:07):
The basil. Is definitely a strong flavor, su guess.
Speaker 8 (19:09):
So this is the second thing that a gut chef
has prepared that I've had in the last year where
I'd like a vat of that. The other, of course,
was Michael alfonte sauce at the Gilded Edge Dinner where
everybody was like that butter that yeah, with the cognac.
I was insane, well done, proo.
Speaker 4 (19:35):
Fun, fun fun.
Speaker 3 (19:37):
Now I want to be lt with that, it's all gone.
Speaker 4 (19:40):
I used to make a lobster a little crustin l
tea with belize, which they used to yeah, way back
in the nineteen of nineties at the Belliwick Inn in Fairfax, Virginia.
We used to have any as was part of the
service service. What are you to you little bed and breakfast?
(20:03):
I did that one day. It was just like billinies,
like a lobster salad, bacon and tomato foam and it's
just one little bite called the lobster Beauty.
Speaker 3 (20:18):
Incredible food is my love language. Heard, wine is my poetry.
Speaker 8 (20:22):
Food is my love language.
Speaker 4 (20:24):
There you go, there it is.
Speaker 2 (20:26):
So let's let's get back to the R and D dinner.
So what is what is an R and D dinner
for the listeners?
Speaker 4 (20:32):
So research and development R and D dinner, I was
explained to me, and this is my first one. It
was a learning experience for me too. They wanted some
things that had worked and some things that they wanted
studs and duds, and kind of the explaining process of
what made them heroes or what you needed to change.
(20:54):
When we got to the entree, we talked about, you know,
eighty percent of people love this dish, but because at
the time you try tip, there's that twenty percent. We're like,
this is too tough, we don't want this. So during
the dinner we did a nice New York trip, So
that's going to be tender all the way through. Yeah,
but I love doing the Wellington like that because you
get all of those It's kind of like, you know,
(21:16):
the theory that we have at Dante's. We want very
things people know, but we want to turn them on
their ear just a little bit, to make them a
little more whimsical and more memorable. So like, yeah, the
Wellington everybody's had. I mean, guy in ninety five, I
was cooking it at the waterfront Marriotte in Annapolis, Maryland.
(21:36):
Everybody's I mean incredible. Yeah, everybody's had beef Wellington before.
We just wanted something that you know, that pastry was
still crisp, and that meat was still nice and medium rare.
It wasn't you know, overcooked. And we wanted to kind
of kind of deconstructed obviously, to make all those components
just a little bit more special and more reliable going
(21:56):
into a restaurant, you know, five o'clock, nine o'clock, getting
the same Willington, you know, without having you know, the
staff of some of these celebrity ships where there's twenty
guys just taking care of that one thing.
Speaker 3 (22:11):
Is that the next thing on the menu.
Speaker 4 (22:13):
That was that was already on the menu, that's been
on and off.
Speaker 3 (22:16):
Okay, but from what you brought in today.
Speaker 4 (22:19):
No, no, no, we're bringing the cucumber bree is gonna
be next.
Speaker 3 (22:23):
Okay, let's do that, all right, let's let's talk about that.
Speaker 2 (22:25):
So the cucumber Breeze are the The cucumber bree is
a soup and it is it's just well put together,
but you can definitely tell that there's and how do
you put in an on godly amount.
Speaker 3 (22:40):
Of brie that you put in and it's rich.
Speaker 2 (22:44):
And it was a small area was area was a
small portion, but it was I think the a good portion.
Speaker 3 (22:51):
Yeah.
Speaker 4 (22:51):
And chilled soup just like a spot show, there's there's
the right amount, right, I mean, you can only have
some much chilled liquid, you know what I mean. So
there is a little bit of.
Speaker 2 (23:03):
A balancing and the story of how you came up
with this is pretty incredible too, and I'll let you
tell that.
Speaker 3 (23:10):
Yeah.
Speaker 4 (23:11):
So I was given keys to country clubs, probably well
before my years. So at Loewe's Island country Club, I
was the executive soux chef and I was not yet
old enough to drink, something my old business partner used
to bring up often because he was serving me underage
(23:33):
when I went to his bar and he's like, how
old are you? For one of my birthdays was like
twenty one, and he's like, what I've been serving for
three years?
Speaker 8 (23:44):
But I think the statute of limitations on that's probably right.
Speaker 3 (23:47):
Now and we don't endorse that either.
Speaker 4 (23:50):
Endorse underage drinking.
Speaker 3 (23:52):
No no, But.
Speaker 4 (23:57):
This was one of the first soups that I ever
did as my kind of I'm deciding what's on the menu. Now,
that's a really big piece of deal right there in
your hole. And it just it spoke summer to me.
(24:17):
You've got your cucumber, you've got your dill, you got
a little bit of dried tomato on there. And some
of the parts end up being more than themselves separately.
And like I told you, we've garnished it all sorts
of different ways, crab meat, back east. Just it's a
(24:40):
vessel for whatever you want. You can put smoked chicken
on it, tomato foam, doing tomato foam.
Speaker 2 (24:47):
Things tomato foam, and that was that was how it's
topped and presented.
Speaker 3 (24:52):
And it just works so well together.
Speaker 2 (24:54):
It's such a great balance, and it cuts the acid
from the tomatoes, does cut through through, uh something, some
of the heaviness. I say that air quotes, but you
know it's it's it's just tasty.
Speaker 4 (25:09):
That's what we bring it to the Tuscan tasty ship.
Speaker 2 (25:14):
Now you paired the soup with uh a chardenay nuckhorn duckhorn.
Speaker 8 (25:21):
Good call, by the way, I was always Actually we
were just talking about the food and wine pairings from
the menu just the other evening. And you know it,
as much as you are such a proponent of local,
I am, and.
Speaker 3 (25:35):
You know, I mean you are.
Speaker 8 (25:36):
You know, you are heart and soul and obviously with
my connection to Arizona wine. The point being is sometimes
chefs actually need to do what they know is best
for their food and pick a really solid wine with
a wonderful reputation like the Duckhorn Chardenay and like the
(25:57):
silver Oak Cab that you serve, which you know, and
I had warned Wesley beforehand. I'm like, you're gonna like
that cab, I told him, And I was like giving
you a kudos and thumbs up beforehand, So you know, bravo,
well done.
Speaker 2 (26:11):
Yeah, we got about a minute left here, so we're
going to dig into this and try that, and then
when we come back, we're gonna walk or finish the menu.
Speaker 4 (26:19):
Yep, excellent smithers m.
Speaker 3 (26:25):
What's in the pearls?
Speaker 4 (26:26):
That is a smoked trout row m M.
Speaker 3 (26:33):
Just incredible.
Speaker 4 (26:38):
And that's one because doing the R and D dinner,
we got a lot of feedback and people there was
a couple of said this was salty, and I don't
get it.
Speaker 2 (26:46):
It's not too salty. It's I mean, it's a right balance.
But it has cheese in it, so I can I
can see that coming up. Ken Foy is going to
finish off the menu here and then we're going to
talk about elevated cuisines and award winning cocktails at Dante's Fire.
Don't go anywhere and stay Tasty, Tucson. Hello, this is
(27:15):
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(27:39):
Premiumbeef dot Com.
Speaker 5 (27:43):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week, but we need your help.
Just one dollar can have a huge impact on a face,
family's nutrition, and a child's educational outcome. Together, we can
(28:03):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 2 (28:16):
Hey, Tucson, Ready to spice up your dining experience? Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. These one
of a kind dishes aren't just regular menu items crafted
just for our members. It's your backstage pass to Tucson's
best kept culinary secrets. Sign up today at the Tastyshow
(28:39):
dot com and discover what you've been missing.
Speaker 3 (28:42):
Stay Tasty. Tucson.
Speaker 6 (28:43):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, Massage therapy,
soundbed 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 event space. It's perfect
(29:06):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 7 (29:21):
Welcome to the Tucson Tasties Show, brought to you by SOCCA,
Southern Arizona Art and Cultural Alliance, dedicated to creating, preserving
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source.
Speaker 2 (29:40):
Welcome back to the Tucson Tasty Show, brought to you
by SOCCA. SOCA is the Southern Arizona Art and Cultural
Alliance and is dedicated to creating, preserving and advancing the arts.
This segment of the Tucson Tasty Show is brought to
you by Local First Arizona, supporting independent restaurants and food
businesses throughout this date. So Chef Ken and Leslie are
(30:03):
here in the studio. Thank you for being here today.
We're gonna miss it for the world and we're going
to walk through the rest of the menu from your
R and D dinner. And what an experience. I mean,
not only did we get to interact with you, you
came out and you talked about your dishes, and then
the dishes came out, and then we can.
Speaker 3 (30:25):
Go back and watch you plate.
Speaker 2 (30:26):
I actually got some really cool photos of that nice
and we got to get those over to you.
Speaker 3 (30:31):
But yeah, just what an experience.
Speaker 4 (30:34):
From the Gut group because having that plating taking care
of it done in the dining room versus hidden in
the kitchen, it really you know, and we list people
to come, you know, you can walk up and kind
of watch us do what we do. No one really
takes advantage of it, but every once in a while
you get a couple and there's back there Spellbown.
Speaker 3 (30:54):
Yeah.
Speaker 2 (30:54):
It's an art form for sure, and that's why culinary
is a part of the art right yep.
Speaker 4 (31:00):
And that table that was like right in front of
where we were doing our thing, they were yucking it
up the whole time.
Speaker 2 (31:05):
Oh yeah, yeah, awesome. So what's the next thing that
was on the menu.
Speaker 4 (31:10):
This would be the second place pickle dish from the
Iron Chef competition. So one of the judges called this
the the cheeseburger steak tartar. So it's a pickle relish
steak tartar, pickled eggs, a truffle bread and butter pickle,
and a dill pickled potato chip in place of your
(31:33):
cracker or bread. So it it is going on the menu.
Every time we've done this, people are like, Yeah, that's
that's pretty freaking awesome. So we're gonna we're keep right
along with that and you know, have some fun because
it's got a great visual pop and it's delicious to sin.
(31:55):
So the only thing that we think we can do
better than which you guys have here is we put
it on a like a darker plate in the restaurant,
so all of those color components really just pop.
Speaker 3 (32:08):
Absolutely. Look at that. Oh produced Tina has to take
photos first, so yeah, I gotta she keeps giving me
the side eye over there. But what would be rend me?
What the pairin on the drink was with this?
Speaker 4 (32:25):
Did we do the pickle teeny or the whiskey sour?
I think whiskey sours, the pickle whiskey sour. Yes, So
we just had fun with throwing some pickles and some
drinks because you know, we can do whatever we want.
We Dante's and we just wanted something that'll, you know,
awaken the palette and get ready for this, you know
(32:45):
what I mean.
Speaker 8 (32:46):
Excuse me, I'm having a moment.
Speaker 3 (32:48):
Yes, it is a moment, Yes, and it's obscenely divine.
Speaker 2 (32:53):
It's in that pickle, the pickles or sour or the
whiskey sour pickle thereki. Yeah, it really cuts.
Speaker 4 (33:03):
Through the Yeah, and especially everything the bread and butter.
Pickle chips are treated with truffle oil, so you need
something that will cut through. I mean that's a strong flavor,
you know what I mean. Crunch mm hmm. So on
(33:27):
one of our food truck menus, we do what's called
an oi a menu. So it's our kind of like
New York stylee delicatessen. Maybe maybe something coming soon to
a spot downtown that we have to go see on
Monday and Tuesday. Uh, we did a we called it
the dill pickled potato chip. So it is the powdered
(33:49):
white cheddar cheese like you get for your movie theater, popcorn,
granulated garlic, lemon pepper to give it that crick ad
acid punch, fresh dill and a little bit of garlic
and parsley. On the potato chip, and that's the pickled egg.
Those are just nutty fun.
Speaker 2 (34:12):
Everything just ties together so well. And I always love
an egg on a hamburger.
Speaker 3 (34:19):
Yep. Just you have to do it.
Speaker 2 (34:22):
When you're doing beef tartar. Tell us a little bit
about that process because a lot of people get are
it's not an easy dish to approach for an American.
Speaker 4 (34:32):
Yeah, but it should be both as a consumer of
it and as someone making it at home. You can
make tartar with pretty much anything. I've done it with lamb,
I've done it with anything seafoody under the sun. So
it's it's just such a simple thing. But at its core,
(34:54):
you know, it's it's it's raw protein, which which makes
some people you know, sand back, but you know it
is such a light, summer refreshing bite that you know,
people should be less scared of it.
Speaker 2 (35:12):
When you're selecting the uh, the cut of beef in
this instance, what do you look?
Speaker 4 (35:17):
You know, it really doesn't matter. I've made it with
you know, you guys are being bougie, so this is tenderline.
But I've made it with skirt steak, I've made it
with New York You're gonna cut it so fine that
I mean barring using like a short rip or something
something that absolutely you have to braise the heck out
(35:38):
of it's just gonna it's gonna melt in your mouth,
by the way.
Speaker 3 (35:44):
It's it's chopped.
Speaker 2 (35:46):
Absolutely, and it definitely does. I mean it's yeah, I
can eat this every day.
Speaker 3 (35:54):
Yeah.
Speaker 4 (35:56):
Same and that.
Speaker 2 (35:59):
Pickle and everything, it just ties it ties it together
so well. I actually appreciate the you know, the approachable
flavors and yeah, everything that ties.
Speaker 4 (36:08):
Itea and it's layered there. I mean a bread and
butter pickle. I mean we've had them since we were kids,
you know, and you know tuna salady, you know what
I mean, just favor it's yeah, it just you know,
everybody's everybody's had it. So, like I said, we want
to be Dante's, but we want things people know, but
we're going to turn them on their ear just a
little bit. So a bread and butter pickle chip with
(36:29):
just a little bit of truffle oil and it kind
of it changes the dimension of it.
Speaker 2 (36:37):
Yeah, I would say that it pulls it all together. Yeah,
And I mean it's it's familiar flavors. But the elevated
amount of flavor, that's I mean, And so that's going
on the menu. How much would you charge for something
like that on your menu? Probably eighteen to twenty something
(36:57):
like that. It's not super expected, and it's one of
those things, like we talked about it, there's only so
much raw meat that an individual feels comfortable eating, not
for any other reason that it's you know, textually, you
can only put so much in before you know, like okay,
it's time to move on to something else. So it's
(37:18):
never gonna be one of the bigger portions like pershudo,
I mean, how many slices of prosudo or the.
Speaker 3 (37:23):
Is that a challenge by the way, Yeah, five five pounds. Yeah.
Speaker 4 (37:28):
And they had the the Bieraco ham and he's like,
you want me tell you all what to say? It
was like nope, but it was. It was sold by
the ounce, and it was not cheap. I bet, but
me and JJ split an ounce and it was the
perfect aimeount because it's just so rich and delicious, and
you know, then you get tiped a guy who's slicing
(37:51):
it in front of you twenty bucks but whatever came
out with a cart and you know, all sorts of
weird stuff.
Speaker 3 (37:56):
No, that's awesome. That's uh, that's in.
Speaker 2 (37:59):
Those expertiences are one of the reasons that we love
to go to Vegas or go out to eat and Tucson.
And one of my favorite dishes actually is at the
Frank Sinatra at the or the Encore when Encore and
Sinatra is an elevated Italian restaurant, but they do a
(38:22):
feticini alfredo and then they come out and they shave
shave the truffle over the top and they're like, just
mix it in a little bit and it melts everything
together and it just it's next level.
Speaker 3 (38:35):
Just wow. Yeah.
Speaker 4 (38:36):
The first time I had truffles was at Cafe Blued
in New York City, MM and I was just young
enough in the service said do you want me to
introduce you the price of this advertise? I was like nope,
white truffles. I was like, nope, I don't want you
to tell me, but I want. And it was the
most simple. It was a ravioli with an egg oakin
(38:58):
side and they just came brown butter shave the white
truffles over the top. Absolutely divine, eighty dollars appetizing, yep.
Four bytes.
Speaker 3 (39:06):
Yeah, it's it's one hundred dollars appetizer.
Speaker 4 (39:08):
Yeah, this was you know Sinatra, So this was two
thousand and.
Speaker 3 (39:14):
Two.
Speaker 4 (39:14):
Four oh, so that's like twenty years ago.
Speaker 3 (39:17):
It's like two hundred dollars now.
Speaker 2 (39:18):
Yeah, So what's the next on the menu? We got
about two minutes left in the segment. That's that's the menu, man,
that's the menu. The one thing I do want to
talk about was your deconstructed beef Wellington. Beef Fallington is
one of our favorites. I make it at home when
I can, and because it takes six hours commitments, it
is definitely a commitment, especially letting everything rest. And then
(39:39):
you know, but you used did you use the New
York yep? And you could definitely tell, you know, I
got I got a New York that was cooked absolutely perfect.
It was really excited because it was that nice medium
rare closer to probably rare. But that's what you need,
a New York, New York strip. Yeah, it's just it's
(39:59):
that's where it's at. And uh and then that crunch
on the top now with that puff pastry that you're
using because you're placing everything together, so it's not your
typical beef Wellington, But what are you seasoning that puff
pastry on the top.
Speaker 4 (40:14):
Way, It's just egg wash, salt and pepper.
Speaker 8 (40:15):
It's it's real that basic, and it was just sometimes
the simple things are the very best.
Speaker 2 (40:20):
Well, I know what I'm doing when I go home,
because I just.
Speaker 4 (40:26):
Like I said, sometimes as chefs, we just can't get
in the way, you know what I mean. Don't overthink it,
don't put puff pastry that that buttery crunch you know
goes so well with it. Just don't get in the way.
The mushroom duck cell simple basic, the Borlais and Burnei
(40:46):
sauce probably not as a typical more uh more what
you'd see with a Chateau Brian. But my favorite way
to eat red meat is the combination of those two sauces.
Speaker 2 (40:56):
Absolutely, oh yeah, no, those those sauces together were just
it tid.
Speaker 8 (41:01):
Oh yeah, because it takes the terragan back a little
bit so, which can be overpowering on its own in
the burnets wonderful.
Speaker 3 (41:08):
Well, we'll be right back after the short break.
Speaker 2 (41:10):
Do you want access to secret menu items at top
Tucson restaurants? Join the Tasty Show membership program at the
tastyshow dot com. Up next, well, how you can attend
R and D dinners, win tickets to the Renaissance Fair
and be a part of our studio Yanos TV recording event.
Stay tuned and stay tasty Tucson. Hello, this is Wesley's
(41:43):
source with the Tucson Tasty Show. With every tasty bite
from Beepremiumbeef dot com, you get premium beef flavor from
the amazing ground beef to the melt in your mouth
Ribbi Steaks. Every ounce is exceptionally aged for more than
twenty one days, giving Verra Earl Premium Beef exceptional premium
beef flavor. Order online at ve premiumbef dot com. Again,
(42:06):
that's ve Premiumbeef dot com.
Speaker 5 (42:11):
Hi. I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(42:31):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 2 (42:44):
Hey, Tucson, Ready to spice up your dining experience. Join
the Tucson Tasty Show Supporter membership and unlock exclusive access
to secret menu items from our partner restaurants. These one
of a kind dishes aren't just regular menu items crafted
just for our members. It's your backstage pass to Tucson's
best kept culinary secrets. Sign up today at the Tastyshow
(43:06):
dot com and discover what you've been missing. Stay Tasty Tucson.
Speaker 6 (43:11):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(43:34):
for your next gathering or your workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 2 (43:44):
Welcome back to the Tucson Tasty Show. The Tucson Tasty
Show is brought to you by SOCCA, the Southern Arizona
Art and Cultural Alliance is dedicated to creating, preserving and
advancing the arts. I'm your host, Wesley Sours and this
is the Tucson Tasty Show. The final segment is sponsored
by or Premium Beef, delivering that high quality ranch to
table flavor that you can't get from anywhere else. And
(44:09):
all right, food lovers, if you want to be a
part of something extraordinary, don't miss out this one night
only private dinner and TV recording episode at Studio Yanos.
Only twelve guests will get to experience. Get this experience
and a cur rated multi course menu, all drinks included,
(44:29):
and a front row seat to the magic of the
Tucson Tasty TV Show. Head to the Tastieshow dot com
and grab one of the last spots joined the Tucson
Tasti Show. Membership at the tastyshow dot com for VIP
food experiences and your chance to win tickets to the
(44:51):
Renaissance Fair, and we're going to talk about or we
have ken Foy, chef ken Foy from Dante's Kitchen and
Cocktails here in the studio, and we have Leslie uh Our,
our wine expert and ambassador for the Tucson Tasty Show,
(45:13):
and we're gonna we're gonna talk about balancing bold flavors
with modern techniques. Uh And that's one of the things
that you know, get really excited about. And it's definitely
something that you demonstrated during the R N T R
and D dinner, especially with you know that the beef
welling well.
Speaker 3 (45:31):
Everything that you do, so why don't we How do
you do that?
Speaker 4 (45:34):
I mean, you know, balance is a word that can
get you into trouble. We just want to get the ingredients,
you know, and treat them right and that the best
part of their season and from there everything else makes sense.
Speaker 3 (45:48):
It's really more of a symbiosis, isn't it.
Speaker 4 (45:50):
It's it's a certain extent. Yeah, the day after your dinner,
we did a mully duke your dinner and that one
that one you have to you have to open the
bottles and you have to you have to get the
personality of the wine to make sure it. Okay, you
can match the food appropriately when you're doing a wine
and er, you just there's a different expectation there that
those two things coming together in your powert at the
(46:13):
same time have to work together.
Speaker 3 (46:15):
Absolutely. Amen. So so no, no Chardonay with.
Speaker 4 (46:21):
Turkey, No Charnay with turkey.
Speaker 8 (46:24):
No Cabernet savignon with turkey either.
Speaker 4 (46:27):
That's not a lot.
Speaker 3 (46:30):
So.
Speaker 4 (46:31):
Uh was that movie sideways? Yeah?
Speaker 3 (46:35):
You know.
Speaker 8 (46:35):
The inside joke though, is the wine that he was
raving about, the French wine that he that was his
You know, Holy Grail is a Merlow. There's an Easter
egg for those of you who didn't know that.
Speaker 3 (46:48):
What is what is a must try dish at in
cocktail on your menu?
Speaker 4 (46:54):
Okay, So what the universe says is the cucumber martini
is our most well known cocktail. I'm not a cucumber
martini guy, but apparently the rest of the world is.
I'm a bigger fan of the Peacan old fashion because
it states who we are as identity of Dante's. So
we've had a blue cheese and pecan salad on the
(47:17):
menu since we opened. The byproduct of making those candy
Pecans is a syrup that is rich with pecan flavors.
The pecan old Fashion. Take some of that syrup, take
some black walnut bitters, and a lesser known, really awesome
bourbon called Benchmark made by the same people that do
Poppy win Winkel. But it's like they're it's their base bourbon,
(47:40):
the not the hoity toy, and it's it's just so simple,
and we're using something that we're using in the kitchen,
and we're using an lesser known bourbon. We're bringing them
together and it's just so much fun. That is my
favorite drink.
Speaker 3 (47:57):
It sounds incredible.
Speaker 4 (47:59):
The cucumber martini sells tenfold over anything else.
Speaker 2 (48:04):
Do you have the pickle martini that was on the
that was paired with the dessert on the.
Speaker 4 (48:09):
Yeah, we're working on that one. That's been a customer
requested thing. It's not something like the secret menu, Like
people have just been asking pickles all the rage right now.
I don't know why, but people have just been asking
for you know.
Speaker 2 (48:23):
They're healthy for you, they're healthy for me. It taste good, yeah,
but that.
Speaker 4 (48:27):
Better than the dirty, dirty martini where you just brought
all that olive juice in it. The pickle juices got
a little bit.
Speaker 8 (48:31):
That's funny. We were just talking about that last night too.
Speaker 2 (48:35):
And I do like a good dirty martini just because
I love olives. But I think you you've got me
switched to pickle martini. And realistically, the reason why was
because when you're you get that salt, and I like savory,
and that's that's uh, that's my flavor. I don't really
go after sweets, believe it or not, you know, I
(48:56):
don't when when we're at the grocery store, I walked
past the candy bars. I hate candy bars. There's just
too much sugar.
Speaker 3 (49:05):
But that's me.
Speaker 2 (49:06):
So this this pickled martini, Uh, it had it had
that salt, but then it had all those all those
incredible flavors. And the thing that really came through for
me was a little bit of the the cloves. Yeah,
and it hit, it hit just right where it just
tied everything together and uh, and it gave you that
(49:28):
little bit of.
Speaker 3 (49:29):
Fresh Are you are?
Speaker 4 (49:31):
You're not talking about the butternut one, because that one's
going on the menu. That was that welcome cocktail. The butternuts.
I killed butter stuff.
Speaker 2 (49:37):
I'm talking about the martini at the end. The butternut
one was good.
Speaker 4 (49:41):
Yeah, because that had clo because that one's going on
the menu.
Speaker 3 (49:44):
That was the cinnamon over overtook everything nutmeg. It was
not meg. Yeah, I had a cinnamon sticks.
Speaker 4 (49:52):
Yeah, yeah, that goes into it.
Speaker 2 (49:53):
But the rim of meg oh yes, oh yeah, no,
that rim was incredible. Uh, that was you're right. Uh
and it had a little a spice.
Speaker 4 (50:01):
Are you using the sugar and okay, yep, it was.
I stole that one from Willie Dufrayne at w D
fifty in Manhattan.
Speaker 3 (50:12):
It's good. Yeah.
Speaker 8 (50:13):
Well, anytime you could put some slappy o Mama and
a cocktail and there, you know, you go for it.
Speaker 2 (50:18):
But it really paired really well with that and no
pun intended. The pear dish, yeah, the blanche pair and
that was the final dish, and all those sauces were uh,
they just all tied together and then you and and
then the martini uh you know, really kind of just
made everything open. Yeah, all the flavors. It was really
(50:39):
well done.
Speaker 4 (50:40):
It's Dante's fire. If you've seen the logo, we can't
get it away out, you know, throwing something to Martini.
Speaker 2 (50:45):
Lest understood and we did see one of the cucumber
martinis and there's a foam on top.
Speaker 4 (50:51):
Yep, cucumber foam. So that one was a derivative of
I was. It was one of my last things at
Tucson Country Club and we did a the old school
seafood aspect and we put the cucumber foam on top
of it in a glass for a dinner we were doing.
And then I showed the foam to my business partner
(51:11):
at the time, who was the bartender. He's like, I've
got a drink that that would just work perfect on
and we've just I can't tell you how popular that
drink has been at that restaurant.
Speaker 3 (51:21):
I can imagine. Yeah, no, I get it and.
Speaker 4 (51:25):
Of Martine glass glasses a month because the staff keeps
on dropping them. Oh no, because they're always walking around
the restaurant with just with that drink.
Speaker 2 (51:34):
Well that's good, though, and it sounds like it's something
that's very popular. So what would you say, you know,
we've got we've got four minutes left.
Speaker 3 (51:45):
Okay. What is one thing that everybody needs in their kitchen?
Speaker 4 (51:50):
What is one thing everybody needs in a kitchen? A mandolin?
Speaker 3 (51:52):
A mandolin? Okay, are those.
Speaker 4 (51:56):
Of course they are. Everything in the kitchen can hurt you,
injure you. It's the yeah, that's the process. But the
pickle chips, yes, not a man one.
Speaker 2 (52:08):
Okay, so you can whole pickle and just make them yourself,
well whole cucumber, who cucumber and make it yourself? All right,
definitely we have one. I don't know why we don't
make our own pickles. It's okay, we found a really
good pickle brand. It's in the refrigerated section and it's
what's Bubby's Pickles. Uh, And it's we just started seeing
(52:30):
them as fries and uh and safe way. But uh,
it's that around old school. Yeah, it's definitely. They've definitely
been around, but it's that old school like East Coast pickle.
Speaker 8 (52:39):
Yes with a wicked crunch, I mean the.
Speaker 2 (52:45):
Yeah, and that that crunch is important because you know,
it's the most disappointing thing to pull a pickle out
of the jar, bite into it and.
Speaker 4 (52:53):
Sogy, soggy, and it's it's green all the way through,
not not having that you know, flesh still kind of
it's you know, it's it's pickle color or cucumber color.
The bread and butter is a little bit different because
it's got all that.
Speaker 8 (53:07):
And speaking of the bread and butter pickles, the ones
you did are amazing because they still got that crunch,
but they also are just tender enough. So you nailed those.
Speaker 4 (53:20):
I know how to not cook food.
Speaker 8 (53:23):
That in and of itself is an art chat.
Speaker 3 (53:26):
There you go, Yeah, you know what, that's that's fair.
Speaker 2 (53:31):
So we've got about a minute left or two minutes left,
So tell us what everybody should be looking out for
in the future and how they can find you, and
and catering and you know, just.
Speaker 4 (53:48):
Go to the website, call the restaurant. We've got a
catering going out twenty minutes ago right now. We love
to cater Like I told you, Festival Books is going
to be an awesome deal. We're also doing the Tucson
Saint Patrick Day Parading Festival. Right I'm responsible for two
thousand pounds of corn beef agains this year. So we
(54:11):
cook for the Wooden Nickel on twenty second era at
the country Club. We cook for Saint Patrick Day Parading Festival.
There's gonna be a Tucson Doby event the Monday of
Saint Patrick's Day where we have corn beef going on,
so and we're doing it at the festival books because
you know, we already had enough going on.
Speaker 8 (54:28):
So sure you can't throw a wine dinner in there,
since March is Arizona Wine Month.
Speaker 4 (54:32):
You know, we're trying. But I'm also trying to go
to Seattle the twenty second through the twenty fourth, which
is the only available weekend that we kind of have
nothing going on.
Speaker 3 (54:42):
So but that's the air show weekend.
Speaker 4 (54:45):
It is the air show weekend. That's a really great weekend.
Not to live on the East Side, Yes, yes.
Speaker 3 (54:51):
Man, as I think we all live on the east side.
Speaker 2 (54:54):
So yeah, a thunder over the desert and you know,
a shout out really quick to you know, everybody over
the Uh they do an amazing job and we're super
excited about that. And uh yeah, thank you so much
for joining us today on the Tuna Show here. Thank
you Leslie for dropping in and experiencing the food with us.
You got Tina to eat, producer Tina to eat truff truffle,
(55:16):
So thank you.
Speaker 3 (55:17):
Uh she I do it.
Speaker 2 (55:19):
I do that to her as often as possible. And
join the join the Join the Tastyshow dot com or
go to the Tasty Show dot com UH for vi
ip food experiences and your chance to win tickets to
the Renfair. UH and as always, stay Tasty Tucson.
Speaker 4 (55:40):
All right on E logo.
Speaker 2 (55:50):
Hello, this is Wesley Source with the Tucson Tasty Show.
With every Tasty bite from me E Premium Beef dot Com,
you get premium beef flavor from the amazing ground Beef,
the melt in your mouth Ribi Steaks. Every ounce is
exceptionally aged for more than twenty one days, giving verra
or Ol Premium Beef exceptional premium beef flavor. Order online
(56:10):
at VE Premiumbeef dot com. Again, that's ve Premiumbef dot com.
Speaker 5 (56:18):
Hi. I'm Stephen Coodoroblis, founder of the Tucson Familyfood Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(56:38):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ey Tucson.
Speaker 2 (56:52):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret.
Speaker 3 (57:00):
Menu items from our partner restaurants.
Speaker 2 (57:02):
These one of a kind dishes aren't just regular menu
items crafted just for our members. It's your backstage pass
to Tucson's best kept culinary secrets. Sign up today at
the Tastyshow dot com and discover what you've been missing.
Stay Tasty Tucson.
Speaker 6 (57:18):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
the Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(57:41):
for your next gathering or even workshop visits. Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet
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