June 9, 2025 • 57 mins
🔥 This Week on The Tucson Tasty Show! 🔥
We’re serving up something truly special as we welcome Executive Chef Sarah Lamberth and Sr. Airman Price from the Davis-Monthan Air Force Base Dining Facility!
🇺🇸🍽️From feeding our nation’s heroes to creating top-tier cuisine right here in Tucson, this dynamic duo gives us a behind-the-scenes look at what it takes to run one of the most unique and mission-driven kitchens in the country.
🇺🇸✨Tune in for stories of culinary creativity, military precision, and the powerful connection between food and service. Whether you're a foodie, a veteran, or just love Tucson’s local flavor, this is one episode you don’t want to miss!
🎧 Airing on iHeartRadio — where local flavor meets national pride.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
We’re serving up something truly special as we welcome Executive Chef Sarah Lamberth and Sr. Airman Price from the Davis-Monthan Air Force Base Dining Facility!
🇺🇸🍽️From feeding our nation’s heroes to creating top-tier cuisine right here in Tucson, this dynamic duo gives us a behind-the-scenes look at what it takes to run one of the most unique and mission-driven kitchens in the country.
🇺🇸✨Tune in for stories of culinary creativity, military precision, and the powerful connection between food and service. Whether you're a foodie, a veteran, or just love Tucson’s local flavor, this is one episode you don’t want to miss!
🎧 Airing on iHeartRadio — where local flavor meets national pride.
Become a supporter of this podcast: https://www.spreaker.com/podcast/the-tucson-tasty-show--6022348/support.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Amiss, the ancient ruins of a forgotten civilization, a mysterious temple.
Paul states with an otherworldly energy, the guardian of this
taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, he summons.
Speaker 2 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 3 (00:43):
Welcome to the Tucson Tasty Show, Tucson's only food talk
radio show, celebrating the chefs, the stories, and the flavors
that make our city beyond delicious. I'm your host, Wesley's Source.
Before we dive in a huge thank you to all
of our sponsors. It's verra Ol Premium Beef, Tucson Family
Food Project, Local First, Arizona Pertillos, and of course Sokka.
(01:08):
Don't forget You can join the Tasty Show membership program
at the Tastyshow dot com for exclusive foody perks, secret
menu items, and VIP access and seats are still available
for the studio Yano's private dinner and TV recording experience
on April sixteenth. That's this next week, only twelve spots
(01:31):
were available. This is a once in a lifetime dinner
and with drinks. Gratuity included reservations at the tastyshow dot
com under Events Now. Today's guests are doing incredible work
feeding those who serve our country. Joining us is Executive
(01:52):
Chef Sarah Lambert from Ambark at Davis Monthan Air Force Base,
where she leads the Salute to Hospitality recognizing internet or
recognized internationally as one of the top military dining programs
in the world. And we have senior Airman Price here
(02:13):
in studio as well. How you doing today?
Speaker 4 (02:15):
Doing great? How about you? Es?
Speaker 3 (02:17):
Good to see you great, being good? Thank you and
uh you know again. Thank you to our sponsors Vero
Premium Beef, two Sun Family Food Project, Local First Arizona,
Portillo's hot Dogs and Sokka, and thank you for supporting
the show. So, Chef Airman, uh, let's start with what
(02:38):
what does Salute to Hospitality mean at Davis, Montan And
how does it how does it transfer? How does that
brand and mission shape what you do for your team
and deliver food to the airman.
Speaker 4 (02:54):
It's it's the entire focus, you know, being dedicated to
communities that serve our line of business in error. Mark
is focused on primarily teaching the airmen how to cook
from scratch and nutrition, dietary balance, all of that good stuff.
Running the facility from the front end to the back
end so financially clean, you know, sanitation, everything, so that
(03:19):
when they go down range they can do the same
thing while they're deployed.
Speaker 3 (03:25):
Absolutely, and what would the What does the program mean
to you?
Speaker 5 (03:29):
It means a lot of collaboration between military and civilian
and you know, you can learn a lot from the
civilians that Salute Hospitality chooses and like chefs Aiah was saying,
it helps us get ready to go down range. And
if we do have to do those scenes, you know,
cook from scratch or provide military members that get customer
(03:49):
service that they're looking for.
Speaker 3 (03:50):
Absolutely. So most people don't think of the military dining
or dining as world class, but your team is changing
that narrative quite a bit. What sets Davis spont and
Dining operation apart from other militaries or facilities around the world.
Speaker 4 (04:08):
Well, every time we have a retiree walk in, the
first thing they say is, oh my gosh, we didn't
eat like this when I was in the service, so yes,
so elevating that experience, elevating the food, elevating the customer service,
the atmosphere. Happy airmen are going to you know, do
their jobs better. If they're eating healthy, they're going to
(04:31):
feel better, you know, fueling the fight is what the
commander says. So you know, it's an important especially for
the airmen who are who need to eat there and
don't have a lot of options. So to provide that variety,
provide that nutritional balance, you know, and the dining experience
(04:52):
so you feel welcome and at home.
Speaker 3 (04:55):
So what is one of the approaches to teaching that
you use to get the airman engaged and excited about
working at the dining facility.
Speaker 4 (05:04):
I have a responsibility to do certain kinds of trainings
every week, but one of the things that I like
to try to do to to keep it exciting and
fun is to bring local chefs either onto the base
to do trainings with whatever their specialty or whatever they're
interested in, or to take a field trip with the
airman off base, Like we went to thunder Bacon Burger
(05:27):
Company and learned how to make smash burgers and then
we got to eat them, and that was awesome.
Speaker 3 (05:32):
Chef Lindy's Fun.
Speaker 4 (05:33):
Chef Lindy's Fun. You know, we've been to Forbes Meat
Company and he's done butchery demonstrations for us. We've had
Gina Skelton from Sugar Mama Cakery come on and do
a seven layer cake with us.
Speaker 3 (05:47):
She did the cactus cake that.
Speaker 4 (05:49):
Was stunning, right, Yeah, it was, Yeah, it was incredible.
And you know, Kelsey Bartholomew came on. We smoked a
pig overnight one one time with some arman. So, you know,
anything outside of the normal day to day activities that
we were all responsible for as a team, being able
(06:09):
to engage in some of the exciting things. Seniorman Price
is going to participate in the Gut Dinner series with
me this summer. We had a couple of airmen do
it a couple of summers ago. You know, it's an
opportunity to see the fun side of what we do
and not just the business side of running a defect.
Speaker 3 (06:28):
Absolutely, and you know, tell me what your experiences are.
I mean, there's a mystery box that you do challenge kind.
Speaker 4 (06:38):
Of you know style competition.
Speaker 3 (06:41):
I wasn't going to say that, but yeah, but chop
style I know it's fine. I call people out all
the time, but yeah, so it's kind of like a
chop style where you get mystery ingredients and you have
to make a.
Speaker 4 (06:53):
Meal out of it, right, five ingredients.
Speaker 3 (06:55):
And I've been lucky enough to be involved with a
few of those where we get to come on the
base and actually enjoy, you know, the not only the camaraderie,
but the entire omnioce of the dining facility during one
of those competitions, which is really awesome and a great pleasure.
But tell me, Irmin Price, what have you seen and
(07:19):
what are you excited about with some of those competitions.
Speaker 5 (07:24):
Just the opportunity to make it your own really, because
you don't have a recipe to go off of. You're
given some ingredients and it's like, how can I incorporate this?
What can I do with this? And during the last one,
I actually peeked in and saw what they were doing
back there, and then Jeff Aarh and I got to
talking and I was like, oh, well, I'd make this
into a reduction and I would do this with that ingredient.
(07:46):
So my brain was already working, So I'm looking forward
to actually getting to do the cooking part.
Speaker 4 (07:52):
This next time that hour goes by fast.
Speaker 3 (07:54):
Was the last one that I was involved with.
Speaker 4 (07:57):
That was the last one.
Speaker 3 (07:58):
Yea, yeah with the that was rack a lamb and
then there's odes orzo nerds and egg plant and I
was like, oh this this would have been that would
have been a lot of fun. But orzo is quite
a unique pasta and uh I was really hoping to
(08:20):
see some like Risotto style cooking of it, and they
all just boiled it. But which is fine, but it's
it's really cool to be able to challenge uh you know,
not only there yourself, but then the people around you.
What other programs do you do or you know, inside
the dining facility? Uh do you do? I'm sure that
(08:43):
you do demonstrations because it's not just cooking, right, I
mean you're you're not just pushing food out, Uh so
that airmin can right.
Speaker 4 (08:51):
So, just since you mentioned the chef's competition, leading up
to that, we'll do a few trainings that are specifically
geared towards the box if they're paying attention, so you know,
outside of the this is how you test to sanitizer bucket.
This is how you hold the knife. It's an opportunity
to engage them in some really fun stuff. So yeah,
(09:15):
so pay attention when we do the trainings.
Speaker 3 (09:17):
That what has been some of them? So, and you're
involved with GUT, which is Gastronomic Union of Tucson, which
is a really cool chef's group or collaborative in Tucson.
What has there been some of the cool things that
you've been able to do with the airmen and getting
(09:39):
that community involvement in community service.
Speaker 4 (09:44):
Well, we've had Devin and Lindy have guest judged some
of the competitions too. I had two airmen not last summer,
but the summer before that did the entire GUT Dinner
series with us and they still talk about it. So
hopefully we'll have some fun this summer too with anybody
(10:05):
that wants to be involved. GUT has been very welcoming
to the airman because you know all them they're great,
so so just get them out there and have some
fun and like see some of the high end stuff
that we're capable of in this industry.
Speaker 3 (10:21):
And and the usually the tickets are on event Bright,
but they posted out on the GUT social media is
when when those tickets go up and tickets are very limited,
but and they go fast. Those those dinners are just
next level. It's hosted at the Mountain Oyster Club with
Chef Obi and I mean, it's just really amazing. Have
(10:45):
you been able to experience one of those yet?
Speaker 4 (10:47):
No?
Speaker 1 (10:47):
Not yet?
Speaker 3 (10:48):
Okay, but usually it's what Midsummer.
Speaker 4 (10:51):
Yeah, we start, we'll start in June, do one, June, July, August,
and then typically September. But we didn't have the bandwidth
to pull the September one off last last fall, so
we'll get it this time.
Speaker 3 (11:01):
So one of the things that we're involved with this
year again is Iron Chef Tucson. And we're really excited
about Iron Chef Tucson because Meet the Chefs is in May.
It's May eighteenth, so we're super excited to you know,
get it back to where we're supposed to be at
the beginning of the summer. We've got quite a few
sign ups already. I was trying to get them to
(11:24):
allow you to compete with your airman, but they said
it has to be open to the public, so maybe
we can get you involved in a different way, but
it would be fun. It's at the Desert Diamond Casino,
SI Rita and that's May eighteenth. Tickets are going to
be going up soon, but you can check those out
(11:45):
at the Iron Chef Tucson dot com or you can
go to I think it's kim f. No, it's we'll
figure it out and put it up on our website,
So go to events and that's that'll link through it.
Speaker 4 (12:00):
I took a couple to last year's competition.
Speaker 3 (12:02):
It was Yeah, it was a lot of fun, and
we have everything recorded. We're hoping that we get some
more video this time so we can do a full
episode of The Tucson Tasty Show. But yeah, businesses want
to get your brand in front of Tucson's most engaged
food lovers advertised with the Tucson Tasty Show. Visit the
(12:23):
Tastyshow dot com for custom prices and custom packages. Such
a great start, Chef Sarah, thank you for sharing such
incredible insights into the dining facility at Davis Monton. It
definitely sets a tone for the rest of the show.
Stick around Coming down the next we'll dive into innovation,
local sourcing, and how this team is redefining military dining.
(12:47):
Stay Tasty, Tucson. Hello, this is Wesley's source with the
Tucson Tasty Show. With every tasty bite from Vepremiumbeef dot Com,
you get premiumbefflavor from the amazing ground beef to the
(13:10):
melt in your mouth Ribi 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
Premiumbeef dot com. Again, that's ve Premiumbef dot Com. Hi.
Speaker 6 (13:28):
I'm Stephencodoroblis, founder of the Tucson Familyfood Project. Here in Tucson,
no family should have to choose between paying bills and
putting food on the table. That's why we're here to
provide healthy, home cooked meals to families in need every
single week. But we need your help. Just one dollar
can have a huge impact on a family's nutrition and
a child's educational outcome. Together, we can make sure every
(13:49):
child in our community has access to nourishing food and
a brighter future. Visit the Tucsonfamilyfoodproject dot org to learn
more and to make your donation today. Together, we're not
just helping families, We're building a stronger tuson.
Speaker 3 (14:01):
Ey 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
(14:24):
dot com and discover what you've been missing. Stay tasty Tucson.
Speaker 7 (14:28):
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
(14:51):
for your next gathering or even workshop. Visits Spark Project
Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 3 (15:09):
Welcome to the Tucson Tasty Show, brought to you by
SOCCA Southern Arizona Art and Cultural Alliance dedicated to creating,
preserving and advancing the arts. And now it's time for
more tasty bites with your host, Wesley Source. Welcome back
(15:32):
to the Tucson Tasty Show. The Tucson Tasty Show is
brought to you by SOCCA, the Southern Arizona Art and
Cultural Alliance dedicated to creating, preserving and advancing the arts.
I'm Wesley Source, your host. Thank you to all of
our amazing sponsors as well. Thank you to Vera Earl
Premium Beef, Tucson Family Food Project, Local First Arizona, Pertillo's
hot Dogs, and of course SOCCA, proud supporters of the
(15:55):
Tucson Tasty Show. We're here with Chef Sarah and Aarin
Price of Davis Monthan and Chef, let's talk about the food.
What goes into crafting menus for thousands of airmen every
day and are you able to incorporate local ingredients or
regional inspirations.
Speaker 4 (16:15):
So the menus are crafted by our Salute Hospitality Culinary
Development director and our client in San Antonio. That's to
make sure that if you eat it Davis Mothin and
then you go to McConnell, you can have you know
exactly what to expect and then you go to McDill,
same thing, but we are committed. Aramark is committed to
(16:40):
locally sourcing all produce and as much of everything else
as we can, but feeding thousands of people sometimes that
could be challenging. But we do use Charlie's produce, for example,
and their employee owned and they locally source as much
of their stuff as they can. So mostly the creativity
(17:04):
and the food is when we get to do the competitions,
and we get to do the trainings and things like that,
doing like an art of plating training where everybody gets
to make a plate. Then we can taste it, eat it,
talk about what we would have done differently, or how
I would have done it versus how Airman Price would
have done it, for example.
Speaker 3 (17:24):
Fair enough and what would you say the most unique
ingredient that you've been able to work with in Tucson
is thus far Airman Price since you've only you haven't
been here a year yet, so I mean, there's so
many options.
Speaker 5 (17:41):
I don't think there's anything crazy that I haven't worked
with before yet, but I'm sure something will caught.
Speaker 4 (17:46):
I just thought of an idea for the box.
Speaker 3 (17:48):
Oh well, yeah, I might be on the same wavelength
with you, and then how large is the team? How
do you develop the culinary skill in what's often viewed
as a non traditional food service setting.
Speaker 4 (18:05):
We have approximately twenty air Mark employees and I think
about thirty military, about thirty military. So you know, we
we do the trainings. Sometimes I do what's called training
the trainer, like train Airman Price how to do something,
and then he'll train the other airmen how to do it.
(18:26):
Uh So that looks good from a military standpoint and
professional development standpoint. But I forgot what I was saying.
Speaker 3 (18:38):
But so I mean developing the military or the train
the trainer, right, and you you you don't have to
show everybody in the kitchen, you know, shut down everything
and go all right, come here, I've got to show
you how to break down a chicken or something like that.
Speaker 4 (18:55):
Yes, exactly. And the Airmark employees are really great at
working with the airman two on some of the finer
skill things like you know, we do a knife skills
training when they arrive at the defect. But that doesn't
mean that they remember everything. So you know, if I'm
busy doing something else in one of the Aramark employees
sees an airman you know, no cut the onion like this,
(19:16):
let me show you, let me show you how I
would do it. You know. So they're a huge help
in keeping the continuity of the skills moving forward and
the airmen being able to soak up as much as
they can from as many people as they can.
Speaker 3 (19:32):
Right. And you know that's one of the incredible parts
because I'm sure that you have a lot of skill
in the kitchen and the dining facility.
Speaker 4 (19:40):
Yeah, we have some very talented people working for us.
Speaker 3 (19:44):
And then are there any dishes that you guys do
that people go This came from the the dining facility.
I mean, I know when I every time I've walked in,
definitely with the mystery boxes, and I'm always kind of
taken aback, you know by the uh level of creative
creativity and how they're able to incorporate everything. I was
(20:07):
really afraid of the lamb uh the racket lamb because
you know, lamb, if you don't treat it just right,
you know, you get that really gamy flavor. And you know, yeah,
but you got that from Forbes Me coming got it
from Forbes Me Company, and it's next level. It was
just so good.
Speaker 4 (20:26):
Yeah, when I saw Martinez put the nerds in the ragou.
I thought, but it was delicious, not really good?
Speaker 3 (20:35):
Uh so is there a dish that people ask that question?
Speaker 4 (20:39):
I mean, how did this come from? The dfact? I
think a lot of the stuff on restaurant rotation since
that changes monthly, you know, you get an opportunity to
see some unique ethnic foods. Yes, and then everybody loves
the smash Burgers the Fire and Iron Station and they
had a great trainer, so yep in Lindy. So you know,
(21:00):
you just really can't beat a big, juicy, cheesy smash burger.
Speaker 3 (21:05):
Yeah, and smash Burger's maybe not get there. They don't
get as much credits as they should. I know when
I was posting stuff out about Chef Lindy, They're like, oh, yeah,
it's a smash burger. Anybody can do it. And I
was like, you try to do a smash burger. We
always use the virial premium beef. We do two ounce
balls and I have a because we did an episode
(21:28):
with Chef Lindy, so he taught me, and you know,
I you know, I do it pretty well, I would say,
but you know, it's still not it's not thunder Bacon Burger,
but you have Blackstone. I do have a Yeah, I
do have the Blackstone free advertisement for them, but it
was given to me to be fair, you know, I
(21:51):
would prefer the a different one. Actually, the Tragger one
I hear is more even cook but it also holds
the heat a little bit better. So with the Blackstone,
I have it high the entire time, and and then
you have to wait between putting the patties down, otherwise
it doesn't really Yeah, mine's the cheap one from Costco.
Speaker 4 (22:16):
That was it was a Christmas present, so I'm not
sure where it came from, but it works.
Speaker 3 (22:21):
But uh, in fact, you know, we were looking at
you know, a kitchen outdoor kitchen, and we're looking at
the more professional ones that you can put in the
because it's like, you know, the really thick steel and
you know you can it holds that heat. Yes, well
(22:45):
they're cheaper than the Blackstones. They are if you know
where to get them from. But you know, in standard
restaurant supply is a great place to go. Not that
they're one of my sponsors either, but advertising today, uh,
but we do you know, there's some really great resources
here in Tucson that a lot of people don't realize,
and Standard Restaurant supplies one of them, and it's open
(23:06):
to the public, so you can go in and get
any of those equipment. But that's where you go to
get glasses because you can get the Imperial Pine classes
and I got a dozen of them for less than
ten dollars, right, so and shop where your restaurant's shop.
I mean, everybody's gonna win there. But you know, let's
(23:28):
talk about you know, for those who's listening area for
those who are listening. If you love discovering hidden food
gems like like this, join the member the Tucsun Tasty
Show Membership program at the Tastyshow dot com for exclusive
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(23:50):
Let's talk about your your process. I mean, why did
you become a chef? Did you volunteer to go into
the dining facility?
Speaker 5 (24:00):
Uh so, I was actually originally a different careve field
and had a medical reclass and so the Air Force
chowse services for me. But I love it, so no
complaints on my part.
Speaker 4 (24:14):
And he's really good at it, which is awesome.
Speaker 3 (24:19):
And that's one of the cool things I think that
you can talk about because even though you know you
were in a different career field originally moving into the
dining facility, you're you're you're enjoying it and it's something
that you you can be passionate about, right, absolutely, definitely.
You know it's that's inspiring to and that should be
inspiring to a lot of airmen out there. So you
(24:41):
know what else, Uh, you know, could we talk about
why you joined the military?
Speaker 5 (24:46):
Yeah, briefly, I originally joined because I didn't plan on
going to college. And then I make the joke that
I've actually done some college now, so that kind of,
you know, backfired. But yeah, now my reason for being
in the military is I want to do the full
twenty and yeah, almost halfway there, so.
Speaker 3 (25:06):
Awesome. And then before you know it, Chef Sarah, you know,
we've talked to you before, but we haven't talked to
you in front of this audience. So why did you
become a chef?
Speaker 4 (25:18):
I found cooking completely by accident. I mean I always
cooked with my mom growing up, but the more I
did it, the more I enjoyed it. It's an industry
where you can learn something new every day and it's
exciting and you're not you know, sitting at a desk,
typing away, typing your life away. You know, the camaraderie
(25:41):
working on a line, the adrenaline associated with getting through
a dinner rush, and you know, love to chop, loved
to sawt he It's it's just I was really fortunate
to find something that I can do that makes money
that I love.
Speaker 3 (26:00):
Absolutely Yeah. And what a better or what a better
way to do it than serving uh the military?
Speaker 1 (26:06):
Right?
Speaker 3 (26:06):
Uh serve serving those who serve uh definitely and uh
so Uh chef, it's inspiring to hear uh how you're
running the chef different operation. Uh that's breaking military dining
uh stereotypes. Up next, we're going to talk about international
recognition at Davis Montan Uh and uh has or that
(26:29):
Davis Monton has received and what's next for for you
at TIMS Monton. Stay Tasty Tucson. Hello, this is Wesley's
(27:08):
source with a Tucson Tasty show. With every tasty bite
from vepermiumbef dot com, you get premiumbefflavor from the amazing
ground beef to the melt in your mouth. Ribbi Steaks.
Every ounce is exceptionally aged for more than twenty one days,
giving Verra ear Ol Premium Beef Exceptional Premium Beef Flavor.
Order online at vepremiumbef dot com. Again, that's ve Premiumbeef
(27:32):
dot com. Hi.
Speaker 6 (27:36):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(27:59):
food and a bright future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ay Tucson.
Speaker 3 (28:09):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(28:32):
and discover what you've been missing. Stay tasty Tucson.
Speaker 7 (28:35):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give.
Speaker 4 (28:43):
Back a Tucson.
Speaker 7 (28:44):
We're meaningful tattoos and unique piercings, massage therapy, soundbed sessions,
metaphysical readers, and classes for spiritual growth. Spark Project Collective
helps you express your authentic self while giving back to
your community. Rent our event space. It's perfect for your
next gathering or even workshop. Visits Spark Project Collective dot
com to learn more and discover where creativity and connection meet.
Speaker 3 (29:13):
Welcome to the Tucson Tasties Show, brought to you by
Sokka Southern Arizona Art and Cultural Alliance dedicated to creating, preserving,
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
(29:37):
the Tucson Tasty Show. I'm your host, Wesley Source. We're
here in studio with Chef Sarah and Airman Price from
Davis Monton's dining facility and Sarah is the executive chef
I like to refer to as the executive chef of
Davis Monton. Another big thank you to our sponsors. That's
via Old Premium Beef, Tucson Family Food Project, Local for
(30:00):
Arizona Portillo's hot Dogs, and of course Soka for making
the show possible. Chef Sarah, you've received international recognition the
whole dining facility has, which is a huge, huge deal.
What does that mean for you and your team at
Davis monthan as a whole. And let's talk about what
(30:20):
the Hennessy are recognition is.
Speaker 4 (30:26):
So there's only four bases in the world in each
region that are that are that make it to Hennessy finalists.
So just to be a finalist was a was a
huge achievement, especially considering we've only been open for a year,
competing against much more established baces you know that have
been running their facilities for a long time. During the
(30:49):
evaluation they look at everything from the trainings to the
way the operations want run, to the customer service to
I mean everything with a fine toothcombs. So you know,
it was a lot to get ready for, but we
showed really well, so very proud of everybody on the team.
It looks good on their packages. I tell my team,
(31:13):
it looks good on their resumes. So yeah, absolutely huge achievement.
Speaker 3 (31:18):
It is and from an airman standpoint, because it is different,
you know, you have leadership standpoint. How was the hitness program?
How did that work for you?
Speaker 5 (31:32):
There were some laundays, but as long as everybody did
their part, it wasn't too bad. You know, we had
our self inspection forms that we had to do every week,
the ten thirty eight and then we had of course
did deep clean the facilities and that was a very
long day, but you know, the facilities looked great by
the time the evaluators got there. So and oh and
(31:55):
actually this is the second time I've done Hennessy at
a defense. My previous base actually just won this past year.
And it's very very different from a smaller region to
a bigger region because you know, more people and you're
more likely to have a rush here at DM and
that's definitely what happened. One of the nights that the
(32:16):
evaluators were there dinner had a crazy rush, but they
pulled through and did a good job.
Speaker 3 (32:22):
So fair enough, everybody didn't like hate avoid this area
during the the no no, no, no fair enough, but I opposite, Yeah, no,
I love that And it's a really unique Uh, it's
it's really unique. We got to be there at the
welcome party. I think thanks for coming, of course our
(32:45):
pleasure to support h and all the inval evaluators were
very impressed with a camaraderie and the team and you
can definitely tell that it's Uh, it's a fun place.
It's a safe place to work where anybody, you know,
you can have an express yourself in all the ways
(33:07):
that you need to. And then so Airmin Price, do
you have any programs that you're working on, any unique
ideas that are going to highlight or impact the base?
Speaker 5 (33:21):
Uh? Yeah, So the fitness center on base is actually
working on a healthfare and it's gonna look like they're
gonna have personal trainers there and they want the defect
to have a booth actually, and we're gonna be working
together with the base nutritionists to come up with somewhat
healthier option for people to sample and then probably bring
(33:42):
some of our normal menu items as well. And we've
actually done two of those before too. Healthier options we've
done some protein bytes and then a black being brownie
and that was actually pretty good.
Speaker 3 (33:56):
Black being brownie.
Speaker 4 (33:58):
Sounds weird, It was actually really good.
Speaker 3 (34:00):
Yeah.
Speaker 5 (34:01):
I definitely ainate quite a few.
Speaker 4 (34:02):
In fact, we only offered it for one month and
we've have people requesting can you bring it back? High
protein tastes good.
Speaker 3 (34:10):
Yeah, well yeah, that is a win win and so.
And one of the things that I realized when I
was back, and you know, Tina and I came in
to have lunch. One of the times was you have
a lot more healthy items. It seems like you you're
very intentional with the ingredients and how you're presenting them
(34:31):
to make sure that we can have a healthy force. Absolutely,
and what does that what does that program look like?
I mean is there I mean you could see everything
that was in everything. Uh and uh. Like I said,
the ingredients seemed very intentional.
Speaker 4 (34:51):
Absolutely full transparency on all ingredients. Even the nutritional information
is available to anybody that wants it. We operate a
program called Gopher Green, So even things like at the
salad bar color coded, you know, the healthier options using
green tongus, a little higher sodium, higher fat, maybe yellow tongues.
(35:13):
We get to bacon bits than their red tongues, you know,
so that it's it's to encourage you to make the
healthy options for yourself. You know, we we all like
chips and salsa and cheese and stuff, but you know,
in moderation, absolutely most of us fall off on the snacking.
(35:33):
But we actually have a program working with the base
dietician right now where she comes in and we make
the healthy snacks and have the recipes available for the airman,
so you know, you can eat good and and still
get your snack craving taken care of.
Speaker 3 (35:49):
Absolutely, And yeah, no, that's that's awesome. That's quite the
support and I'm glad that they're doing it. Awesome. Yeah, facility,
And so tell me a little bit more about So,
say you just get done working out right and you're
at the the gym and you're offering something I would
(36:11):
want something high protein, like I don't know, chicken or something,
But what are your ideas on that. I You're gonna
work with the dietician is what you're saying, and then
you're going to kind of focus on what they need
more so, like.
Speaker 5 (36:28):
What a fun new item can we create that's tasty
but also good for your body.
Speaker 3 (36:34):
Got it? No, that sounds like an incredible time. So
and you know what better place to to do that
and have an impact? Right because I can't tell you
how many times I got done in the gym, and
like I'm just starving, I'm gonna eat the first thing
I can get my hands on. Ye, and you know,
sometimes it's yogurt and fruit, but and a bunch of granola.
(36:58):
But sometimes it's goldfish or French fries. But so healthier,
healthier air force is definitely that's awesome.
Speaker 4 (37:11):
Yeah, yeah, I mean you are what you eat, right,
So if we if we need you sharp and fast
and strong, then let's build the let's build the menus
to to make you sharp and fast and strong.
Speaker 3 (37:22):
So what's next? Are there any other new programs, culinary
competitions or goals on the horizon for your team?
Speaker 4 (37:29):
Next Thursday is our next next chef competition, which you
guys are more than welcome to come out to if
you like, I'll shoot you the information. We uh, we'll
have a new restaurant rotation starting April first, so change
it up, bringing variety to the captive audience. So we'll
(37:54):
culminate the chef competitions in the three winners from the
three quarters where we competeading this summer to see who
gets to go to San Antonio to compete against Air
Force wide.
Speaker 3 (38:05):
Exciting. So yeah, so so the Culinary Contest it does.
So the winners throughout the year then go to Sandy,
San Antonio, San Antonio, I'm getting all the other sands
out of the way first, and they get to compete
against the other airmin that have also won in their
(38:25):
night of Facilities.
Speaker 4 (38:26):
Yes, at the Culinary Institute of America, they open up
their facility to us. It's it's intense, it's fun.
Speaker 3 (38:33):
Yeah, we go to the CIA and you get to cook,
but that's Culinary Institution or Institute of America. And in
San Antonio, and I'm sure you get to meet some
really cool, amazing people while you're out there, right.
Speaker 4 (38:47):
Oh, absolutely absolutely, I would.
Speaker 3 (38:50):
That would be a lot of fun. And in San Antonio,
which is our sister city for the UNESCO City of
Gastronomy too, so which is which is awesome. I can't
imagine you know a better place. I don't know any
other I don't know any other place, but you know
that again, I didn't know the Tucson was either right,
(39:10):
being born and raised here one, Yeah, the first one
in North America, but that's because of the Santa Cruz
River is the longest cultivated area more than five thousand years. Incredible. Yeah,
we had Chefianos in a couple of weeks ago and
he he it was it was an incredible episode. But
(39:31):
you're gonna go check it, check it out, and you
can check that out at the tascyshow dot com or anywhere.
You can listen to any of the podcasts as well.
So we have the radio show, but we also reposted
for everybody out and saw some.
Speaker 4 (39:44):
Of it on Facebook. Yes, yeah, we were.
Speaker 3 (39:48):
We definitely clipped that one up and pushed it out
because it was a lot of fun. And we're gonna
we're actually going to have a dinner with him or
in in just a couple of days April sixteenth and
Studio Yanos if you don't know, it's only twelve seats,
so it's it's the chef's table, but that's it. That's
(40:09):
the whole thing, and it's going to be his favorites,
so that there that he's cooked throughout the years, and
one of them is I'm really excited about and he
talked about the potatoes, the perfect potatoes, and the way
he described it, it was like, I just want to
go and hang out with and get some of those now. Yeah,
(40:31):
but we've got some really cool, really cool people coming in,
So definitely go get those tickets at the Tasty Show
dot com under events.
Speaker 4 (40:39):
I've worked with them down there. It's beautiful.
Speaker 3 (40:41):
Yeah, I can't I can't wait to film there because
we're gonna be filming the TV episode there too, So awesome.
It's going to be a lot of fun and so
you get to be on TV too if you If
you get a ticket, tickets are not cheap, but they're
well worth it. It's only twelve seats and you're supporting
a good cause over there at Chef with Chefianos and
(41:05):
you know, Chef Sarah. What incredible achievement that you've been
able to accomplish in the last year with the dining facility.
You and your team make Tucson proud and at a
global level when we come back. Final thoughts and how
you can stay connected to the two Son Tasty Shows,
(41:26):
best food events, stay based to Tucson. Hello, this is
Wesley's source with the Tucson Tasty show. With every tasty
bite from Veepremiumbeef dot com, you get premium beef flavor
from the amazing ground beef to the melt in your
(41:48):
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 Vepremiumbeef dot com. Again,
that's Veperimiumbeef dot com.
Speaker 6 (42:06):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Family Food Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(42:26):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 3 (42:39):
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
(43:01):
dot com and discover what you've been missing. Stay tasty Tucson.
Speaker 7 (43:06):
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
(43:29):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 3 (43:43):
Welcome back to the Tucson Tasty Show. I'm your host,
Wilson or Wesley Source and we're here in studio with
Chef Sarah. She is the executive chef at the dining
facility at David Spontan and we have Airman Price who
has been here for just about a year or half
(44:04):
a year. And we're going into this next segment for
my favorite part, which is the Tasty Bite segment. And
one final thank you to all of our amazing sponsors.
That's verra Ol, Premium Beef, Tucson Family Food Project, Local First, Arizona,
Portillo's hot Dogs, and of course Sokka. We couldn't do
(44:25):
the show without your support. Thank you. So let's talk
about what you brought into the show for us today
and some inspiration behind it.
Speaker 5 (44:36):
Okay, yeah, so I made a re based mac and
cheese from scratch. The inspiration is Chef Tinie mac and Cheese.
I don't know if you've seen it, but I took
her recipe and I tweaked it because she uses some
cheeses that I'm not a big fan of. So we've
got good Year, Gouda, Cheddar, and pepper Jack in there,
(45:02):
and then the roue is also seasoned.
Speaker 3 (45:05):
Mm hmm. It's a good breakfast it is or lunch.
But what cheeses did you did you leave out?
Speaker 5 (45:18):
She put I believe American Colby Jack, and I think
that those were the two that I subbed out.
Speaker 3 (45:27):
So why did you pick the cheeses to that you
picked to sub in?
Speaker 5 (45:32):
Because when I've made it before, this is what everybody
says is like the best mac and cheese I've ever had.
Speaker 4 (45:37):
It's pretty good.
Speaker 3 (45:39):
This is this isn't just pretty good, this is really good,
real good. Yeah, my goodness. Root based. So let's what's
the difference with root based compared to uh something else.
Let's or let's answer what a rout bass is first.
Speaker 5 (45:56):
Yeah, so ru is just butter and flour and it's
a thickening agent, and you got to add your liquid
slowly otherwise you're just gonna end up with soup or
warm milk. And so the root you know it. I
slowly added evaporated milk, and then after that had thickened
(46:16):
with the room, I added some heavy cream as well,
and then I was able to start adding the short
of cheese. So so.
Speaker 3 (46:26):
When you're doing the room, it's not just butter and flour, right,
I mean you melt the butter and then you brown
the the flour, right, yes, and then and then you're
incorporating all the cheeses. So it's like a Basha mal
or cheese sauce, right, that is the only way to
make mac and cheese. Yes, in my opinion.
Speaker 4 (46:47):
But strong work price, huh, I said, strong work price?
Speaker 3 (46:52):
Yes? Why why this dish?
Speaker 5 (46:58):
It's comforting? And I just love mac and cheese in general,
so I do too.
Speaker 3 (47:03):
Did you know Gordon Ramsay's favorite meal that his mom
makes is is for mac and cheese. Really, so if
you ever get a chance to cook for him, make
mac and cheese and let me know, He'll give you
some h some pointers. But this is awesome. The noodles,
it's not macaroni noodles.
Speaker 6 (47:24):
They actually are.
Speaker 5 (47:25):
They are a weird pattern macaroni noodles, but they are
just normal macaroni noodles, at least that's what the box said.
Speaker 4 (47:34):
They've got channels.
Speaker 3 (47:35):
Yeah, it grips the cheese better, It does the cheese better.
We can go to in a whole rabbit hole. And
maybe we should have different types of noodles and why
they're good for different things? Because my number one thing
that I I get frustrated with is when I go
into a restaurant and they go, all right, we've got
(47:57):
the angel hair pasta and we're putting red sauce on it.
You're like, please don't but and then uh, and then
Tina always goes but why and it's it's well, it's
because it's a different it's a different platform. It's it's literally,
you know, designed for different types of sauces, right, right,
(48:17):
So what would you put on angel heir pasta?
Speaker 4 (48:25):
I would say seafood, white wine, butter.
Speaker 3 (48:29):
Butter, that's it, right, yeah, because it's not gonna hold
it's not gonna hold anything else, and it's not gonna
pick that up. But yeah, no, I think like a.
Speaker 4 (48:36):
Shrimp, everything just slide right off of it.
Speaker 3 (48:38):
Ye, that would be really good.
Speaker 4 (48:41):
Yeah.
Speaker 3 (48:42):
What about all right, macaroni? We got macaroni is good?
What about spaghetti compared to Linguini.
Speaker 4 (48:49):
I am not a Linguini fan. I'm gonna say it. Yeah.
I love spaghetti, Bucatini, Bucatini, all right, all right? Yeah Martini, yep,
But why not Linguini. I don't know. It's a texture thing.
I think.
Speaker 3 (49:08):
Okay, have you had the fresh pasta for Mama Luisa's
the lumini over there?
Speaker 7 (49:16):
Yeah?
Speaker 3 (49:16):
Yeah, it's a little different though, because I think it's
an egg pasta. He won't tell me what exactly the
pasta is, but I'm pretty sure sure, But what would so? Yeah,
the linguini I like with the red sauce because it
picks it up a little bit better compared to even spaghetti.
But you know that spaghetti is spaghetti is you know,
(49:37):
just a standard. But when we're making when we're making
our pasta sauce, because I make my own, it takes
about six to eight hours, depending on as it should, yes,
because otherwise it's raw. Right, My great grandmother would say,
if it's not cooked for more than four hours, it's
it's raw.
Speaker 4 (49:57):
So might still that good?
Speaker 3 (50:00):
Good Italian grandmother she was from north in northern Italy.
But yeah, and then you gotta put that the meat
in there. So we always brown up the Italian sausage.
And you gotta get good Italian sausage because if you
just get you know it's gonna it's gonna ruin the
whole thing.
Speaker 4 (50:19):
You can tell.
Speaker 3 (50:20):
And but I do go for luini when I make it.
But what would you go for with the red sauce, with.
Speaker 4 (50:29):
The red sauce with meat? If I say spaghetti? Or are
you gonna judge me no, okay, spaghetti spaghetti, all right.
Speaker 3 (50:37):
We do make our own pasta at home as well.
Speaker 4 (50:40):
Nice, very nice, and that does make a difference huge,
And it's fun to make pasta.
Speaker 3 (50:46):
Yeah, and we always make the egg noodles because I
feel like they taste better, but they're a little bit
more stringy. So we enjoyed that. What is one thing
that you need in your kitchen at home? A good,
good stepan all right. At the beginning of the year,
we gave out a whole set of hex clad with
(51:07):
Kitchen Nightmares. That was a lot of fun. Yeah, yeah,
would that be a good good santi pan? That's yeah, Yeah,
that was a that was a fun That was a
fun competition. That was thank you to Fox actually, who
we we co branded with that. What would you say
is one thing that you have to have in your
(51:29):
kitchen A Dutch oven? A Dutch oven? Okay, you've got
to explain that one a little bit more.
Speaker 5 (51:35):
I mean, it's got so many uses. You can make soup,
you can make sour dough bread in there, and it's
also like a pretty decent non stick pan.
Speaker 4 (51:44):
Cobbler cobblers.
Speaker 3 (51:46):
That's one of my favorite when I go camping. I
learned how to make cobbler in a Dutch oven.
Speaker 4 (51:50):
Yes, in the fire, yep, yeah.
Speaker 3 (51:52):
And I always I always cheated because you know, you
get your your I actually made all the ingredients. It's
always peach, but you know, you get all the ingredients,
you cook it together, you get all the syrup and
everything built up, and then you put it in a
mason jar and then you go out and it's in
the it's in the ice ice chest, so it staste cold.
(52:14):
But then you go in with the cobbler and you
pour that in and then you just get a box
of white white cake and you sprinkle it over the
top and then just cover it. You don't mix it,
you don't do anything else with it. You just put
it over the top and then it gets it's it's magic.
Speaker 4 (52:31):
It sounds magically good. Now I want coddler. Coddler and
mac cheese.
Speaker 3 (52:36):
It's one of my favorite things. And uh and Tina,
Tina uses a Dutch oven for a lot of a
lot of stuff too. Her favorite, well, the one that
she did more recently was beef b She spent six
hours making that.
Speaker 4 (52:52):
But it wasn't wrong. It sounds amazing, Yes, Uh.
Speaker 3 (52:58):
And of course that viral premium beef just pushes it
right over the top every time. So have you been
had them out to the dining facility yet?
Speaker 4 (53:08):
I haven't, but I should.
Speaker 3 (53:10):
We could set up a tour for your airman to
go out to the ranch as well see where the
beef is from, because they would love that, and.
Speaker 4 (53:17):
I would love that. I mean they would love that,
but I would love that too. Yeah. Absolutely.
Speaker 3 (53:22):
We do have a cowboy weekend coming up. It's a
ranch day with Network Outdoors, So I'll send you that information.
See if we can play you guys in there, because
the more the mirror. And they're on two hundred two
hundred and fifteen thousand acres on the back side of
the Santa Riita Mountains and they run about three thousand
(53:44):
head of cattle and they're sustainable ranchers, so the far
it looks better than when they got there when.
Speaker 4 (53:53):
They leave, So yeah, that would be stunning.
Speaker 3 (53:55):
Yes, it's awesome. Well, Tina's making a note to call
our Sonora from Sonoita with verra old premium beef and
you go and everybody at home can go to Vepremium
Beef dot com and order their beef You can also
request to go out and see it, do a tour,
(54:18):
and or you can go into their store in Sonoya.
It's a good opportunity to go out there, get some
really good beef and check out some wineries. You always
got to hit up the meeting room and Twisted Union
actually just one Governor's Cup for their fake sale, which
was a port style wine, So congratulations to them. Governor's
(54:39):
Cup is in Arizona. It's a statewide competition and it
was really cool to be able to go up and
be a part of that. But it's a it's a
well balanced it's not that really sweet or heavy raisin
flavored wine. It has a little bit of sweet, but
it's not it's not overly sweet, and it just it's clean.
Speaker 4 (55:04):
Have to try it.
Speaker 3 (55:05):
Yes, I'm telling everybody about it, so they'll probably be
sold out. If you can't get that one, get padre
Kino from Laramie to sellers. That one's a good second.
But you can get all of these from Arizona Wine Collective,
and that's right here at Campbell and River and Arizona
Wine Collective is dedicated to having all the different wines.
(55:30):
So thank you so much for joining us today. Don't
forget to join the Tasty Show membership program at the
Tastyshow dot com for exclusive perks, secret menu items at
vip invites. Stay Tasty Tucson. Hello, this is Wesley's source
(55:51):
with the two soon Tasty Show. With every Tasty Bite
from v Premiumbeef dot Com, you get premium beef flavor
from the amazing ground Beef, the melt in your mouth
Ribi Steaks. Every ounce is exceptionally aged for more than
twenty one days, giving verra or Ol Premium Beef exceptional
premium beef flavor. Order online at VE Premiumbeef dot Com. Again,
(56:13):
that's ve Premiumbef dot Com. Hi.
Speaker 6 (56:18):
I'm Stephen Coodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(56:42):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 3 (56:51):
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
(57:14):
dot com and discover what you've been missing. Stay Tasty Tucson.
Speaker 7 (57:18):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(57:41):
for your next gathering or even workshop visits. Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet
Amiss, the ancient ruins of a forgotten civilization, a mysterious temple.
Paul states with an otherworldly energy, the guardian of this
taste Define Sanctuary moves forward, a figure shrouded in enigma,
in power. He doesn't just taste food, he summons.
Speaker 2 (00:23):
Forgotten flavors and awakens dormant passions. Behold the Wizard of Food,
Wesley Source and the Tucson Tasty Show.
Speaker 3 (00:43):
Welcome to the Tucson Tasty Show, Tucson's only food talk
radio show, celebrating the chefs, the stories, and the flavors
that make our city beyond delicious. I'm your host, Wesley's Source.
Before we dive in a huge thank you to all
of our sponsors. It's verra Ol Premium Beef, Tucson Family
Food Project, Local First, Arizona Pertillos, and of course Sokka.
(01:08):
Don't forget You can join the Tasty Show membership program
at the Tastyshow dot com for exclusive foody perks, secret
menu items, and VIP access and seats are still available
for the studio Yano's private dinner and TV recording experience
on April sixteenth. That's this next week, only twelve spots
(01:31):
were available. This is a once in a lifetime dinner
and with drinks. Gratuity included reservations at the tastyshow dot
com under Events Now. Today's guests are doing incredible work
feeding those who serve our country. Joining us is Executive
(01:52):
Chef Sarah Lambert from Ambark at Davis Monthan Air Force Base,
where she leads the Salute to Hospitality recognizing internet or
recognized internationally as one of the top military dining programs
in the world. And we have senior Airman Price here
(02:13):
in studio as well. How you doing today?
Speaker 4 (02:15):
Doing great? How about you? Es?
Speaker 3 (02:17):
Good to see you great, being good? Thank you and
uh you know again. Thank you to our sponsors Vero
Premium Beef, two Sun Family Food Project, Local First Arizona,
Portillo's hot Dogs and Sokka, and thank you for supporting
the show. So, Chef Airman, uh, let's start with what
(02:38):
what does Salute to Hospitality mean at Davis, Montan And
how does it how does it transfer? How does that
brand and mission shape what you do for your team
and deliver food to the airman.
Speaker 4 (02:54):
It's it's the entire focus, you know, being dedicated to
communities that serve our line of business in error. Mark
is focused on primarily teaching the airmen how to cook
from scratch and nutrition, dietary balance, all of that good stuff.
Running the facility from the front end to the back
end so financially clean, you know, sanitation, everything, so that
(03:19):
when they go down range they can do the same
thing while they're deployed.
Speaker 3 (03:25):
Absolutely, and what would the What does the program mean
to you?
Speaker 5 (03:29):
It means a lot of collaboration between military and civilian
and you know, you can learn a lot from the
civilians that Salute Hospitality chooses and like chefs Aiah was saying,
it helps us get ready to go down range. And
if we do have to do those scenes, you know,
cook from scratch or provide military members that get customer
(03:49):
service that they're looking for.
Speaker 3 (03:50):
Absolutely. So most people don't think of the military dining
or dining as world class, but your team is changing
that narrative quite a bit. What sets Davis spont and
Dining operation apart from other militaries or facilities around the world.
Speaker 4 (04:08):
Well, every time we have a retiree walk in, the
first thing they say is, oh my gosh, we didn't
eat like this when I was in the service, so yes,
so elevating that experience, elevating the food, elevating the customer service,
the atmosphere. Happy airmen are going to you know, do
their jobs better. If they're eating healthy, they're going to
(04:31):
feel better, you know, fueling the fight is what the
commander says. So you know, it's an important especially for
the airmen who are who need to eat there and
don't have a lot of options. So to provide that variety,
provide that nutritional balance, you know, and the dining experience
(04:52):
so you feel welcome and at home.
Speaker 3 (04:55):
So what is one of the approaches to teaching that
you use to get the airman engaged and excited about
working at the dining facility.
Speaker 4 (05:04):
I have a responsibility to do certain kinds of trainings
every week, but one of the things that I like
to try to do to to keep it exciting and
fun is to bring local chefs either onto the base
to do trainings with whatever their specialty or whatever they're
interested in, or to take a field trip with the
airman off base, Like we went to thunder Bacon Burger
(05:27):
Company and learned how to make smash burgers and then
we got to eat them, and that was awesome.
Speaker 3 (05:32):
Chef Lindy's Fun.
Speaker 4 (05:33):
Chef Lindy's Fun. You know, we've been to Forbes Meat
Company and he's done butchery demonstrations for us. We've had
Gina Skelton from Sugar Mama Cakery come on and do
a seven layer cake with us.
Speaker 3 (05:47):
She did the cactus cake that.
Speaker 4 (05:49):
Was stunning, right, Yeah, it was, Yeah, it was incredible.
And you know, Kelsey Bartholomew came on. We smoked a
pig overnight one one time with some arman. So, you know,
anything outside of the normal day to day activities that
we were all responsible for as a team, being able
(06:09):
to engage in some of the exciting things. Seniorman Price
is going to participate in the Gut Dinner series with
me this summer. We had a couple of airmen do
it a couple of summers ago. You know, it's an
opportunity to see the fun side of what we do
and not just the business side of running a defect.
Speaker 3 (06:28):
Absolutely, and you know, tell me what your experiences are.
I mean, there's a mystery box that you do challenge kind.
Speaker 4 (06:38):
Of you know style competition.
Speaker 3 (06:41):
I wasn't going to say that, but yeah, but chop
style I know it's fine. I call people out all
the time, but yeah, so it's kind of like a
chop style where you get mystery ingredients and you have
to make a.
Speaker 4 (06:53):
Meal out of it, right, five ingredients.
Speaker 3 (06:55):
And I've been lucky enough to be involved with a
few of those where we get to come on the
base and actually enjoy, you know, the not only the camaraderie,
but the entire omnioce of the dining facility during one
of those competitions, which is really awesome and a great pleasure.
But tell me, Irmin Price, what have you seen and
(07:19):
what are you excited about with some of those competitions.
Speaker 5 (07:24):
Just the opportunity to make it your own really, because
you don't have a recipe to go off of. You're
given some ingredients and it's like, how can I incorporate this?
What can I do with this? And during the last one,
I actually peeked in and saw what they were doing
back there, and then Jeff Aarh and I got to
talking and I was like, oh, well, I'd make this
into a reduction and I would do this with that ingredient.
(07:46):
So my brain was already working, So I'm looking forward
to actually getting to do the cooking part.
Speaker 4 (07:52):
This next time that hour goes by fast.
Speaker 3 (07:54):
Was the last one that I was involved with.
Speaker 4 (07:57):
That was the last one.
Speaker 3 (07:58):
Yea, yeah with the that was rack a lamb and
then there's odes orzo nerds and egg plant and I
was like, oh this this would have been that would
have been a lot of fun. But orzo is quite
a unique pasta and uh I was really hoping to
(08:20):
see some like Risotto style cooking of it, and they
all just boiled it. But which is fine, but it's
it's really cool to be able to challenge uh you know,
not only there yourself, but then the people around you.
What other programs do you do or you know, inside
the dining facility? Uh do you do? I'm sure that
(08:43):
you do demonstrations because it's not just cooking, right, I
mean you're you're not just pushing food out, Uh so
that airmin can right.
Speaker 4 (08:51):
So, just since you mentioned the chef's competition, leading up
to that, we'll do a few trainings that are specifically
geared towards the box if they're paying attention, so you know,
outside of the this is how you test to sanitizer bucket.
This is how you hold the knife. It's an opportunity
to engage them in some really fun stuff. So yeah,
(09:15):
so pay attention when we do the trainings.
Speaker 3 (09:17):
That what has been some of them? So, and you're
involved with GUT, which is Gastronomic Union of Tucson, which
is a really cool chef's group or collaborative in Tucson.
What has there been some of the cool things that
you've been able to do with the airmen and getting
(09:39):
that community involvement in community service.
Speaker 4 (09:44):
Well, we've had Devin and Lindy have guest judged some
of the competitions too. I had two airmen not last summer,
but the summer before that did the entire GUT Dinner
series with us and they still talk about it. So
hopefully we'll have some fun this summer too with anybody
(10:05):
that wants to be involved. GUT has been very welcoming
to the airman because you know all them they're great,
so so just get them out there and have some
fun and like see some of the high end stuff
that we're capable of in this industry.
Speaker 3 (10:21):
And and the usually the tickets are on event Bright,
but they posted out on the GUT social media is
when when those tickets go up and tickets are very limited,
but and they go fast. Those those dinners are just
next level. It's hosted at the Mountain Oyster Club with
Chef Obi and I mean, it's just really amazing. Have
(10:45):
you been able to experience one of those yet?
Speaker 4 (10:47):
No?
Speaker 1 (10:47):
Not yet?
Speaker 3 (10:48):
Okay, but usually it's what Midsummer.
Speaker 4 (10:51):
Yeah, we start, we'll start in June, do one, June, July, August,
and then typically September. But we didn't have the bandwidth
to pull the September one off last last fall, so
we'll get it this time.
Speaker 3 (11:01):
So one of the things that we're involved with this
year again is Iron Chef Tucson. And we're really excited
about Iron Chef Tucson because Meet the Chefs is in May.
It's May eighteenth, so we're super excited to you know,
get it back to where we're supposed to be at
the beginning of the summer. We've got quite a few
sign ups already. I was trying to get them to
(11:24):
allow you to compete with your airman, but they said
it has to be open to the public, so maybe
we can get you involved in a different way, but
it would be fun. It's at the Desert Diamond Casino,
SI Rita and that's May eighteenth. Tickets are going to
be going up soon, but you can check those out
(11:45):
at the Iron Chef Tucson dot com or you can
go to I think it's kim f. No, it's we'll
figure it out and put it up on our website,
So go to events and that's that'll link through it.
Speaker 4 (12:00):
I took a couple to last year's competition.
Speaker 3 (12:02):
It was Yeah, it was a lot of fun, and
we have everything recorded. We're hoping that we get some
more video this time so we can do a full
episode of The Tucson Tasty Show. But yeah, businesses want
to get your brand in front of Tucson's most engaged
food lovers advertised with the Tucson Tasty Show. Visit the
(12:23):
Tastyshow dot com for custom prices and custom packages. Such
a great start, Chef Sarah, thank you for sharing such
incredible insights into the dining facility at Davis Monton. It
definitely sets a tone for the rest of the show.
Stick around Coming down the next we'll dive into innovation,
local sourcing, and how this team is redefining military dining.
(12:47):
Stay Tasty, Tucson. Hello, this is Wesley's source with the
Tucson Tasty Show. With every tasty bite from Vepremiumbeef dot Com,
you get premiumbefflavor from the amazing ground beef to the
(13:10):
melt in your mouth Ribi steaks. Every ounce is exceptionally
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Premiumbeef dot com. Again, that's ve Premiumbef dot Com. Hi.
Speaker 6 (13:28):
I'm Stephencodoroblis, founder of the Tucson Familyfood Project. Here in Tucson,
no family should have to choose between paying bills and
putting food on the table. That's why we're here to
provide healthy, home cooked meals to families in need every
single week. But we need your help. Just one dollar
can have a huge impact on a family's nutrition and
a child's educational outcome. Together, we can make sure every
(13:49):
child in our community has access to nourishing food and
a brighter future. Visit the Tucsonfamilyfoodproject dot org to learn
more and to make your donation today. Together, we're not
just helping families, We're building a stronger tuson.
Speaker 3 (14:01):
Ey 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
(14:24):
dot com and discover what you've been missing. Stay tasty Tucson.
Speaker 7 (14:28):
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
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(14:51):
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Collective dot com to learn more and discover where creativity
and connection meet.
Speaker 3 (15:09):
Welcome to the Tucson Tasty Show, brought to you by
SOCCA Southern Arizona Art and Cultural Alliance dedicated to creating,
preserving and advancing the arts. And now it's time for
more tasty bites with your host, Wesley Source. Welcome back
(15:32):
to the Tucson Tasty Show. The Tucson Tasty Show is
brought to you by SOCCA, the Southern Arizona Art and
Cultural Alliance dedicated to creating, preserving and advancing the arts.
I'm Wesley Source, your host. Thank you to all of
our amazing sponsors as well. Thank you to Vera Earl
Premium Beef, Tucson Family Food Project, Local First Arizona, Pertillo's
hot Dogs, and of course SOCCA, proud supporters of the
(15:55):
Tucson Tasty Show. We're here with Chef Sarah and Aarin
Price of Davis Monthan and Chef, let's talk about the food.
What goes into crafting menus for thousands of airmen every
day and are you able to incorporate local ingredients or
regional inspirations.
Speaker 4 (16:15):
So the menus are crafted by our Salute Hospitality Culinary
Development director and our client in San Antonio. That's to
make sure that if you eat it Davis Mothin and
then you go to McConnell, you can have you know
exactly what to expect and then you go to McDill,
same thing, but we are committed. Aramark is committed to
(16:40):
locally sourcing all produce and as much of everything else
as we can, but feeding thousands of people sometimes that
could be challenging. But we do use Charlie's produce, for example,
and their employee owned and they locally source as much
of their stuff as they can. So mostly the creativity
(17:04):
and the food is when we get to do the competitions,
and we get to do the trainings and things like that,
doing like an art of plating training where everybody gets
to make a plate. Then we can taste it, eat it,
talk about what we would have done differently, or how
I would have done it versus how Airman Price would
have done it, for example.
Speaker 3 (17:24):
Fair enough and what would you say the most unique
ingredient that you've been able to work with in Tucson
is thus far Airman Price since you've only you haven't
been here a year yet, so I mean, there's so
many options.
Speaker 5 (17:41):
I don't think there's anything crazy that I haven't worked
with before yet, but I'm sure something will caught.
Speaker 4 (17:46):
I just thought of an idea for the box.
Speaker 3 (17:48):
Oh well, yeah, I might be on the same wavelength
with you, and then how large is the team? How
do you develop the culinary skill in what's often viewed
as a non traditional food service setting.
Speaker 4 (18:05):
We have approximately twenty air Mark employees and I think
about thirty military, about thirty military. So you know, we
we do the trainings. Sometimes I do what's called training
the trainer, like train Airman Price how to do something,
and then he'll train the other airmen how to do it.
(18:26):
Uh So that looks good from a military standpoint and
professional development standpoint. But I forgot what I was saying.
Speaker 3 (18:38):
But so I mean developing the military or the train
the trainer, right, and you you you don't have to
show everybody in the kitchen, you know, shut down everything
and go all right, come here, I've got to show
you how to break down a chicken or something like that.
Speaker 4 (18:55):
Yes, exactly. And the Airmark employees are really great at
working with the airman two on some of the finer
skill things like you know, we do a knife skills
training when they arrive at the defect. But that doesn't
mean that they remember everything. So you know, if I'm
busy doing something else in one of the Aramark employees
sees an airman you know, no cut the onion like this,
(19:16):
let me show you, let me show you how I
would do it. You know. So they're a huge help
in keeping the continuity of the skills moving forward and
the airmen being able to soak up as much as
they can from as many people as they can.
Speaker 3 (19:32):
Right. And you know that's one of the incredible parts
because I'm sure that you have a lot of skill
in the kitchen and the dining facility.
Speaker 4 (19:40):
Yeah, we have some very talented people working for us.
Speaker 3 (19:44):
And then are there any dishes that you guys do
that people go This came from the the dining facility.
I mean, I know when I every time I've walked in,
definitely with the mystery boxes, and I'm always kind of
taken aback, you know by the uh level of creative
creativity and how they're able to incorporate everything. I was
(20:07):
really afraid of the lamb uh the racket lamb because
you know, lamb, if you don't treat it just right,
you know, you get that really gamy flavor. And you know, yeah,
but you got that from Forbes Me coming got it
from Forbes Me Company, and it's next level. It was
just so good.
Speaker 4 (20:26):
Yeah, when I saw Martinez put the nerds in the ragou.
I thought, but it was delicious, not really good?
Speaker 3 (20:35):
Uh so is there a dish that people ask that question?
Speaker 4 (20:39):
I mean, how did this come from? The dfact? I
think a lot of the stuff on restaurant rotation since
that changes monthly, you know, you get an opportunity to
see some unique ethnic foods. Yes, and then everybody loves
the smash Burgers the Fire and Iron Station and they
had a great trainer, so yep in Lindy. So you know,
(21:00):
you just really can't beat a big, juicy, cheesy smash burger.
Speaker 3 (21:05):
Yeah, and smash Burger's maybe not get there. They don't
get as much credits as they should. I know when
I was posting stuff out about Chef Lindy, They're like, oh, yeah,
it's a smash burger. Anybody can do it. And I
was like, you try to do a smash burger. We
always use the virial premium beef. We do two ounce
balls and I have a because we did an episode
(21:28):
with Chef Lindy, so he taught me, and you know,
I you know, I do it pretty well, I would say,
but you know, it's still not it's not thunder Bacon Burger,
but you have Blackstone. I do have a Yeah, I
do have the Blackstone free advertisement for them, but it
was given to me to be fair, you know, I
(21:51):
would prefer the a different one. Actually, the Tragger one
I hear is more even cook but it also holds
the heat a little bit better. So with the Blackstone,
I have it high the entire time, and and then
you have to wait between putting the patties down, otherwise
it doesn't really Yeah, mine's the cheap one from Costco.
Speaker 4 (22:16):
That was it was a Christmas present, so I'm not
sure where it came from, but it works.
Speaker 3 (22:21):
But uh, in fact, you know, we were looking at
you know, a kitchen outdoor kitchen, and we're looking at
the more professional ones that you can put in the
because it's like, you know, the really thick steel and
you know you can it holds that heat. Yes, well
(22:45):
they're cheaper than the Blackstones. They are if you know
where to get them from. But you know, in standard
restaurant supply is a great place to go. Not that
they're one of my sponsors either, but advertising today, uh,
but we do you know, there's some really great resources
here in Tucson that a lot of people don't realize,
and Standard Restaurant supplies one of them, and it's open
(23:06):
to the public, so you can go in and get
any of those equipment. But that's where you go to
get glasses because you can get the Imperial Pine classes
and I got a dozen of them for less than
ten dollars, right, so and shop where your restaurant's shop.
I mean, everybody's gonna win there. But you know, let's
(23:28):
talk about you know, for those who's listening area for
those who are listening. If you love discovering hidden food
gems like like this, join the member the Tucsun Tasty
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(23:50):
Let's talk about your your process. I mean, why did
you become a chef? Did you volunteer to go into
the dining facility?
Speaker 5 (24:00):
Uh so, I was actually originally a different careve field
and had a medical reclass and so the Air Force
chowse services for me. But I love it, so no
complaints on my part.
Speaker 4 (24:14):
And he's really good at it, which is awesome.
Speaker 3 (24:19):
And that's one of the cool things I think that
you can talk about because even though you know you
were in a different career field originally moving into the
dining facility, you're you're you're enjoying it and it's something
that you you can be passionate about, right, absolutely, definitely.
You know it's that's inspiring to and that should be
inspiring to a lot of airmen out there. So you
(24:41):
know what else, Uh, you know, could we talk about
why you joined the military?
Speaker 5 (24:46):
Yeah, briefly, I originally joined because I didn't plan on
going to college. And then I make the joke that
I've actually done some college now, so that kind of,
you know, backfired. But yeah, now my reason for being
in the military is I want to do the full
twenty and yeah, almost halfway there, so.
Speaker 3 (25:06):
Awesome. And then before you know it, Chef Sarah, you know,
we've talked to you before, but we haven't talked to
you in front of this audience. So why did you
become a chef?
Speaker 4 (25:18):
I found cooking completely by accident. I mean I always
cooked with my mom growing up, but the more I
did it, the more I enjoyed it. It's an industry
where you can learn something new every day and it's
exciting and you're not you know, sitting at a desk,
typing away, typing your life away. You know, the camaraderie
(25:41):
working on a line, the adrenaline associated with getting through
a dinner rush, and you know, love to chop, loved
to sawt he It's it's just I was really fortunate
to find something that I can do that makes money
that I love.
Speaker 3 (26:00):
Absolutely Yeah. And what a better or what a better
way to do it than serving uh the military?
Speaker 1 (26:06):
Right?
Speaker 3 (26:06):
Uh serve serving those who serve uh definitely and uh
so Uh chef, it's inspiring to hear uh how you're
running the chef different operation. Uh that's breaking military dining
uh stereotypes. Up next, we're going to talk about international
recognition at Davis Montan Uh and uh has or that
(26:29):
Davis Monton has received and what's next for for you
at TIMS Monton. Stay Tasty Tucson. Hello, this is Wesley's
(27:08):
source with a Tucson Tasty show. With every tasty bite
from vepermiumbef dot com, you get premiumbefflavor from the amazing
ground beef to the melt in your mouth. Ribbi Steaks.
Every ounce is exceptionally aged for more than twenty one days,
giving Verra ear Ol Premium Beef Exceptional Premium Beef Flavor.
Order online at vepremiumbef dot com. Again, that's ve Premiumbeef
(27:32):
dot com. Hi.
Speaker 6 (27:36):
I'm Stephen Kodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(27:59):
food and a bright future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger tuson
Ay Tucson.
Speaker 3 (28:09):
Ready to spice up your dining experience, Join the Tucson
Tasty Show Supporter membership and unlock exclusive access to secret
menu items from our partner restaurants. These one of a
kind dishes aren't just regular menu items crafted just for
our members. It's your backstage pass to Tucson's best kept
culinary secrets. Sign up today at the Tastyshow dot com
(28:32):
and discover what you've been missing. Stay tasty Tucson.
Speaker 7 (28:35):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give.
Speaker 4 (28:43):
Back a Tucson.
Speaker 7 (28:44):
We're meaningful tattoos and unique piercings, massage therapy, soundbed sessions,
metaphysical readers, and classes for spiritual growth. Spark Project Collective
helps you express your authentic self while giving back to
your community. Rent our event space. It's perfect for your
next gathering or even workshop. Visits Spark Project Collective dot
com to learn more and discover where creativity and connection meet.
Speaker 3 (29:13):
Welcome to the Tucson Tasties Show, brought to you by
Sokka Southern Arizona Art and Cultural Alliance dedicated to creating, preserving,
and advancing the arts. And now it's time for more
tasty bites with your host, Wesley Source. Welcome back to
(29:37):
the Tucson Tasty Show. I'm your host, Wesley Source. We're
here in studio with Chef Sarah and Airman Price from
Davis Monton's dining facility and Sarah is the executive chef
I like to refer to as the executive chef of
Davis Monton. Another big thank you to our sponsors. That's
via Old Premium Beef, Tucson Family Food Project, Local for
(30:00):
Arizona Portillo's hot Dogs, and of course Soka for making
the show possible. Chef Sarah, you've received international recognition the
whole dining facility has, which is a huge, huge deal.
What does that mean for you and your team at
Davis monthan as a whole. And let's talk about what
(30:20):
the Hennessy are recognition is.
Speaker 4 (30:26):
So there's only four bases in the world in each
region that are that are that make it to Hennessy finalists.
So just to be a finalist was a was a
huge achievement, especially considering we've only been open for a year,
competing against much more established baces you know that have
been running their facilities for a long time. During the
(30:49):
evaluation they look at everything from the trainings to the
way the operations want run, to the customer service to
I mean everything with a fine toothcombs. So you know,
it was a lot to get ready for, but we
showed really well, so very proud of everybody on the team.
It looks good on their packages. I tell my team,
(31:13):
it looks good on their resumes. So yeah, absolutely huge achievement.
Speaker 3 (31:18):
It is and from an airman standpoint, because it is different,
you know, you have leadership standpoint. How was the hitness program?
How did that work for you?
Speaker 5 (31:32):
There were some laundays, but as long as everybody did
their part, it wasn't too bad. You know, we had
our self inspection forms that we had to do every week,
the ten thirty eight and then we had of course
did deep clean the facilities and that was a very
long day, but you know, the facilities looked great by
the time the evaluators got there. So and oh and
(31:55):
actually this is the second time I've done Hennessy at
a defense. My previous base actually just won this past year.
And it's very very different from a smaller region to
a bigger region because you know, more people and you're
more likely to have a rush here at DM and
that's definitely what happened. One of the nights that the
(32:16):
evaluators were there dinner had a crazy rush, but they
pulled through and did a good job.
Speaker 3 (32:22):
So fair enough, everybody didn't like hate avoid this area
during the the no no, no, no fair enough, but I opposite, Yeah, no,
I love that And it's a really unique Uh, it's
it's really unique. We got to be there at the
welcome party. I think thanks for coming, of course our
(32:45):
pleasure to support h and all the inval evaluators were
very impressed with a camaraderie and the team and you
can definitely tell that it's Uh, it's a fun place.
It's a safe place to work where anybody, you know,
you can have an express yourself in all the ways
(33:07):
that you need to. And then so Airmin Price, do
you have any programs that you're working on, any unique
ideas that are going to highlight or impact the base?
Speaker 5 (33:21):
Uh? Yeah, So the fitness center on base is actually
working on a healthfare and it's gonna look like they're
gonna have personal trainers there and they want the defect
to have a booth actually, and we're gonna be working
together with the base nutritionists to come up with somewhat
healthier option for people to sample and then probably bring
(33:42):
some of our normal menu items as well. And we've
actually done two of those before too. Healthier options we've
done some protein bytes and then a black being brownie
and that was actually pretty good.
Speaker 3 (33:56):
Black being brownie.
Speaker 4 (33:58):
Sounds weird, It was actually really good.
Speaker 3 (34:00):
Yeah.
Speaker 5 (34:01):
I definitely ainate quite a few.
Speaker 4 (34:02):
In fact, we only offered it for one month and
we've have people requesting can you bring it back? High
protein tastes good.
Speaker 3 (34:10):
Yeah, well yeah, that is a win win and so.
And one of the things that I realized when I
was back, and you know, Tina and I came in
to have lunch. One of the times was you have
a lot more healthy items. It seems like you you're
very intentional with the ingredients and how you're presenting them
(34:31):
to make sure that we can have a healthy force. Absolutely,
and what does that what does that program look like?
I mean is there I mean you could see everything
that was in everything. Uh and uh. Like I said,
the ingredients seemed very intentional.
Speaker 4 (34:51):
Absolutely full transparency on all ingredients. Even the nutritional information
is available to anybody that wants it. We operate a
program called Gopher Green, So even things like at the
salad bar color coded, you know, the healthier options using
green tongus, a little higher sodium, higher fat, maybe yellow tongues.
(35:13):
We get to bacon bits than their red tongues, you know,
so that it's it's to encourage you to make the
healthy options for yourself. You know, we we all like
chips and salsa and cheese and stuff, but you know,
in moderation, absolutely most of us fall off on the snacking.
(35:33):
But we actually have a program working with the base
dietician right now where she comes in and we make
the healthy snacks and have the recipes available for the airman,
so you know, you can eat good and and still
get your snack craving taken care of.
Speaker 3 (35:49):
Absolutely, And yeah, no, that's that's awesome. That's quite the
support and I'm glad that they're doing it. Awesome. Yeah, facility,
And so tell me a little bit more about So,
say you just get done working out right and you're
at the the gym and you're offering something I would
(36:11):
want something high protein, like I don't know, chicken or something,
But what are your ideas on that. I You're gonna
work with the dietician is what you're saying, and then
you're going to kind of focus on what they need
more so, like.
Speaker 5 (36:28):
What a fun new item can we create that's tasty
but also good for your body.
Speaker 3 (36:34):
Got it? No, that sounds like an incredible time. So
and you know what better place to to do that
and have an impact? Right because I can't tell you
how many times I got done in the gym, and
like I'm just starving, I'm gonna eat the first thing
I can get my hands on. Ye, and you know,
sometimes it's yogurt and fruit, but and a bunch of granola.
(36:58):
But sometimes it's goldfish or French fries. But so healthier,
healthier air force is definitely that's awesome.
Speaker 4 (37:11):
Yeah, yeah, I mean you are what you eat, right,
So if we if we need you sharp and fast
and strong, then let's build the let's build the menus
to to make you sharp and fast and strong.
Speaker 3 (37:22):
So what's next? Are there any other new programs, culinary
competitions or goals on the horizon for your team?
Speaker 4 (37:29):
Next Thursday is our next next chef competition, which you
guys are more than welcome to come out to if
you like, I'll shoot you the information. We uh, we'll
have a new restaurant rotation starting April first, so change
it up, bringing variety to the captive audience. So we'll
(37:54):
culminate the chef competitions in the three winners from the
three quarters where we competeading this summer to see who
gets to go to San Antonio to compete against Air
Force wide.
Speaker 3 (38:05):
Exciting. So yeah, so so the Culinary Contest it does.
So the winners throughout the year then go to Sandy,
San Antonio, San Antonio, I'm getting all the other sands
out of the way first, and they get to compete
against the other airmin that have also won in their
(38:25):
night of Facilities.
Speaker 4 (38:26):
Yes, at the Culinary Institute of America, they open up
their facility to us. It's it's intense, it's fun.
Speaker 3 (38:33):
Yeah, we go to the CIA and you get to cook,
but that's Culinary Institution or Institute of America. And in
San Antonio, and I'm sure you get to meet some
really cool, amazing people while you're out there, right.
Speaker 4 (38:47):
Oh, absolutely absolutely, I would.
Speaker 3 (38:50):
That would be a lot of fun. And in San Antonio,
which is our sister city for the UNESCO City of
Gastronomy too, so which is which is awesome. I can't
imagine you know a better place. I don't know any
other I don't know any other place, but you know
that again, I didn't know the Tucson was either right,
(39:10):
being born and raised here one, Yeah, the first one
in North America, but that's because of the Santa Cruz
River is the longest cultivated area more than five thousand years. Incredible. Yeah,
we had Chefianos in a couple of weeks ago and
he he it was it was an incredible episode. But
(39:31):
you're gonna go check it, check it out, and you
can check that out at the tascyshow dot com or anywhere.
You can listen to any of the podcasts as well.
So we have the radio show, but we also reposted
for everybody out and saw some.
Speaker 4 (39:44):
Of it on Facebook. Yes, yeah, we were.
Speaker 3 (39:48):
We definitely clipped that one up and pushed it out
because it was a lot of fun. And we're gonna
we're actually going to have a dinner with him or
in in just a couple of days April sixteenth and
Studio Yanos if you don't know, it's only twelve seats,
so it's it's the chef's table, but that's it. That's
(40:09):
the whole thing, and it's going to be his favorites,
so that there that he's cooked throughout the years, and
one of them is I'm really excited about and he
talked about the potatoes, the perfect potatoes, and the way
he described it, it was like, I just want to
go and hang out with and get some of those now. Yeah,
(40:31):
but we've got some really cool, really cool people coming in,
So definitely go get those tickets at the Tasty Show
dot com under events.
Speaker 4 (40:39):
I've worked with them down there. It's beautiful.
Speaker 3 (40:41):
Yeah, I can't I can't wait to film there because
we're gonna be filming the TV episode there too, So awesome.
It's going to be a lot of fun and so
you get to be on TV too if you If
you get a ticket, tickets are not cheap, but they're
well worth it. It's only twelve seats and you're supporting
a good cause over there at Chef with Chefianos and
(41:05):
you know, Chef Sarah. What incredible achievement that you've been
able to accomplish in the last year with the dining facility.
You and your team make Tucson proud and at a
global level when we come back. Final thoughts and how
you can stay connected to the two Son Tasty Shows,
(41:26):
best food events, stay based to Tucson. Hello, this is
Wesley's source with the Tucson Tasty show. With every tasty
bite from Veepremiumbeef dot com, you get premium beef flavor
from the amazing ground beef to the melt in your
(41:48):
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 Vepremiumbeef dot com. Again,
that's Veperimiumbeef dot com.
Speaker 6 (42:06):
Hi, I'm Stephen Kodoroblis, founder of the Tucson Family Food Project.
Here in Tucson, no family should have to choose between
paying bills and putting food on the table. That's why
we're here to provide healthy, home cooked meals to families
in need every single week. But we need your help.
Just one dollar can have a huge impact on a
family's nutrition and a child's educational outcome. Together, we can
(42:26):
make sure every child in our community has access to
nourishing food and a brighter future. Visit the Tucsonfamilyfoodproject dot
org to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 3 (42:39):
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
(43:01):
dot com and discover what you've been missing. Stay tasty Tucson.
Speaker 7 (43:06):
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
(43:29):
for your next gathering or your workshop. Visits Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet.
Speaker 3 (43:43):
Welcome back to the Tucson Tasty Show. I'm your host,
Wilson or Wesley Source and we're here in studio with
Chef Sarah. She is the executive chef at the dining
facility at David Spontan and we have Airman Price who
has been here for just about a year or half
(44:04):
a year. And we're going into this next segment for
my favorite part, which is the Tasty Bite segment. And
one final thank you to all of our amazing sponsors.
That's verra Ol, Premium Beef, Tucson Family Food Project, Local First, Arizona,
Portillo's hot Dogs, and of course Sokka. We couldn't do
(44:25):
the show without your support. Thank you. So let's talk
about what you brought into the show for us today
and some inspiration behind it.
Speaker 5 (44:36):
Okay, yeah, so I made a re based mac and
cheese from scratch. The inspiration is Chef Tinie mac and Cheese.
I don't know if you've seen it, but I took
her recipe and I tweaked it because she uses some
cheeses that I'm not a big fan of. So we've
got good Year, Gouda, Cheddar, and pepper Jack in there,
(45:02):
and then the roue is also seasoned.
Speaker 3 (45:05):
Mm hmm. It's a good breakfast it is or lunch.
But what cheeses did you did you leave out?
Speaker 5 (45:18):
She put I believe American Colby Jack, and I think
that those were the two that I subbed out.
Speaker 3 (45:27):
So why did you pick the cheeses to that you
picked to sub in?
Speaker 5 (45:32):
Because when I've made it before, this is what everybody
says is like the best mac and cheese I've ever had.
Speaker 4 (45:37):
It's pretty good.
Speaker 3 (45:39):
This is this isn't just pretty good, this is really good,
real good. Yeah, my goodness. Root based. So let's what's
the difference with root based compared to uh something else.
Let's or let's answer what a rout bass is first.
Speaker 5 (45:56):
Yeah, so ru is just butter and flour and it's
a thickening agent, and you got to add your liquid
slowly otherwise you're just gonna end up with soup or
warm milk. And so the root you know it. I
slowly added evaporated milk, and then after that had thickened
(46:16):
with the room, I added some heavy cream as well,
and then I was able to start adding the short
of cheese. So so.
Speaker 3 (46:26):
When you're doing the room, it's not just butter and flour, right,
I mean you melt the butter and then you brown
the the flour, right, yes, and then and then you're
incorporating all the cheeses. So it's like a Basha mal
or cheese sauce, right, that is the only way to
make mac and cheese. Yes, in my opinion.
Speaker 4 (46:47):
But strong work price, huh, I said, strong work price?
Speaker 3 (46:52):
Yes? Why why this dish?
Speaker 5 (46:58):
It's comforting? And I just love mac and cheese in general,
so I do too.
Speaker 3 (47:03):
Did you know Gordon Ramsay's favorite meal that his mom
makes is is for mac and cheese. Really, so if
you ever get a chance to cook for him, make
mac and cheese and let me know, He'll give you
some h some pointers. But this is awesome. The noodles,
it's not macaroni noodles.
Speaker 6 (47:24):
They actually are.
Speaker 5 (47:25):
They are a weird pattern macaroni noodles, but they are
just normal macaroni noodles, at least that's what the box said.
Speaker 4 (47:34):
They've got channels.
Speaker 3 (47:35):
Yeah, it grips the cheese better, It does the cheese better.
We can go to in a whole rabbit hole. And
maybe we should have different types of noodles and why
they're good for different things? Because my number one thing
that I I get frustrated with is when I go
into a restaurant and they go, all right, we've got
(47:57):
the angel hair pasta and we're putting red sauce on it.
You're like, please don't but and then uh, and then
Tina always goes but why and it's it's well, it's
because it's a different it's a different platform. It's it's literally,
you know, designed for different types of sauces, right, right,
(48:17):
So what would you put on angel heir pasta?
Speaker 4 (48:25):
I would say seafood, white wine, butter.
Speaker 3 (48:29):
Butter, that's it, right, yeah, because it's not gonna hold
it's not gonna hold anything else, and it's not gonna
pick that up. But yeah, no, I think like a.
Speaker 4 (48:36):
Shrimp, everything just slide right off of it.
Speaker 3 (48:38):
Ye, that would be really good.
Speaker 4 (48:41):
Yeah.
Speaker 3 (48:42):
What about all right, macaroni? We got macaroni is good?
What about spaghetti compared to Linguini.
Speaker 4 (48:49):
I am not a Linguini fan. I'm gonna say it. Yeah.
I love spaghetti, Bucatini, Bucatini, all right, all right? Yeah Martini, yep,
But why not Linguini. I don't know. It's a texture thing.
I think.
Speaker 3 (49:08):
Okay, have you had the fresh pasta for Mama Luisa's
the lumini over there?
Speaker 7 (49:16):
Yeah?
Speaker 3 (49:16):
Yeah, it's a little different though, because I think it's
an egg pasta. He won't tell me what exactly the
pasta is, but I'm pretty sure sure, But what would so? Yeah,
the linguini I like with the red sauce because it
picks it up a little bit better compared to even spaghetti.
But you know that spaghetti is spaghetti is you know,
(49:37):
just a standard. But when we're making when we're making
our pasta sauce, because I make my own, it takes
about six to eight hours, depending on as it should, yes,
because otherwise it's raw. Right, My great grandmother would say,
if it's not cooked for more than four hours, it's
it's raw.
Speaker 4 (49:57):
So might still that good?
Speaker 3 (50:00):
Good Italian grandmother she was from north in northern Italy.
But yeah, and then you gotta put that the meat
in there. So we always brown up the Italian sausage.
And you gotta get good Italian sausage because if you
just get you know it's gonna it's gonna ruin the
whole thing.
Speaker 4 (50:19):
You can tell.
Speaker 3 (50:20):
And but I do go for luini when I make it.
But what would you go for with the red sauce, with.
Speaker 4 (50:29):
The red sauce with meat? If I say spaghetti? Or are
you gonna judge me no, okay, spaghetti spaghetti, all right.
Speaker 3 (50:37):
We do make our own pasta at home as well.
Speaker 4 (50:40):
Nice, very nice, and that does make a difference huge,
And it's fun to make pasta.
Speaker 3 (50:46):
Yeah, and we always make the egg noodles because I
feel like they taste better, but they're a little bit
more stringy. So we enjoyed that. What is one thing
that you need in your kitchen at home? A good,
good stepan all right. At the beginning of the year,
we gave out a whole set of hex clad with
(51:07):
Kitchen Nightmares. That was a lot of fun. Yeah, yeah,
would that be a good good santi pan? That's yeah, Yeah,
that was a that was a fun That was a
fun competition. That was thank you to Fox actually, who
we we co branded with that. What would you say
is one thing that you have to have in your
(51:29):
kitchen A Dutch oven? A Dutch oven? Okay, you've got
to explain that one a little bit more.
Speaker 5 (51:35):
I mean, it's got so many uses. You can make soup,
you can make sour dough bread in there, and it's
also like a pretty decent non stick pan.
Speaker 4 (51:44):
Cobbler cobblers.
Speaker 3 (51:46):
That's one of my favorite when I go camping. I
learned how to make cobbler in a Dutch oven.
Speaker 4 (51:50):
Yes, in the fire, yep, yeah.
Speaker 3 (51:52):
And I always I always cheated because you know, you
get your your I actually made all the ingredients. It's
always peach, but you know, you get all the ingredients,
you cook it together, you get all the syrup and
everything built up, and then you put it in a
mason jar and then you go out and it's in
the it's in the ice ice chest, so it staste cold.
(52:14):
But then you go in with the cobbler and you
pour that in and then you just get a box
of white white cake and you sprinkle it over the
top and then just cover it. You don't mix it,
you don't do anything else with it. You just put
it over the top and then it gets it's it's magic.
Speaker 4 (52:31):
It sounds magically good. Now I want coddler. Coddler and
mac cheese.
Speaker 3 (52:36):
It's one of my favorite things. And uh and Tina,
Tina uses a Dutch oven for a lot of a
lot of stuff too. Her favorite, well, the one that
she did more recently was beef b She spent six
hours making that.
Speaker 4 (52:52):
But it wasn't wrong. It sounds amazing, Yes, Uh.
Speaker 3 (52:58):
And of course that viral premium beef just pushes it
right over the top every time. So have you been
had them out to the dining facility yet?
Speaker 4 (53:08):
I haven't, but I should.
Speaker 3 (53:10):
We could set up a tour for your airman to
go out to the ranch as well see where the
beef is from, because they would love that, and.
Speaker 4 (53:17):
I would love that. I mean they would love that,
but I would love that too. Yeah. Absolutely.
Speaker 3 (53:22):
We do have a cowboy weekend coming up. It's a
ranch day with Network Outdoors, So I'll send you that information.
See if we can play you guys in there, because
the more the mirror. And they're on two hundred two
hundred and fifteen thousand acres on the back side of
the Santa Riita Mountains and they run about three thousand
(53:44):
head of cattle and they're sustainable ranchers, so the far
it looks better than when they got there when.
Speaker 4 (53:53):
They leave, So yeah, that would be stunning.
Speaker 3 (53:55):
Yes, it's awesome. Well, Tina's making a note to call
our Sonora from Sonoita with verra old premium beef and
you go and everybody at home can go to Vepremium
Beef dot com and order their beef You can also
request to go out and see it, do a tour,
(54:18):
and or you can go into their store in Sonoya.
It's a good opportunity to go out there, get some
really good beef and check out some wineries. You always
got to hit up the meeting room and Twisted Union
actually just one Governor's Cup for their fake sale, which
was a port style wine, So congratulations to them. Governor's
(54:39):
Cup is in Arizona. It's a statewide competition and it
was really cool to be able to go up and
be a part of that. But it's a it's a
well balanced it's not that really sweet or heavy raisin
flavored wine. It has a little bit of sweet, but
it's not it's not overly sweet, and it just it's clean.
Speaker 4 (55:04):
Have to try it.
Speaker 3 (55:05):
Yes, I'm telling everybody about it, so they'll probably be
sold out. If you can't get that one, get padre
Kino from Laramie to sellers. That one's a good second.
But you can get all of these from Arizona Wine Collective,
and that's right here at Campbell and River and Arizona
Wine Collective is dedicated to having all the different wines.
(55:30):
So thank you so much for joining us today. Don't
forget to join the Tasty Show membership program at the
Tastyshow dot com for exclusive perks, secret menu items at
vip invites. Stay Tasty Tucson. Hello, this is Wesley's source
(55:51):
with the two soon Tasty Show. With every Tasty Bite
from v Premiumbeef dot Com, you get premium beef flavor
from the amazing ground Beef, the melt in your mouth
Ribi Steaks. Every ounce is exceptionally aged for more than
twenty one days, giving verra or Ol Premium Beef exceptional
premium beef flavor. Order online at VE Premiumbeef dot Com. Again,
(56:13):
that's ve Premiumbef dot Com. Hi.
Speaker 6 (56:18):
I'm Stephen Coodoroblis, founder of the Tucson Familyfood Project. Here
in Tucson, no family should have to choose between paying
bills and putting food on the table. That's why we're
here to provide healthy, home cooked meals to families in
need every single week. But we need your help. Just
one dollar can have a huge impact on a family's
nutrition and a child's educational outcome. Together, we can make
sure every child in our community has access to nourishing
(56:42):
food and a brighter future. Visit the Tucsonfamilyfoodproject dot org
to learn more and to make your donation today. Together,
we're not just helping families, We're building a stronger Tuson.
Speaker 3 (56:51):
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
(57:14):
dot com and discover what you've been missing. Stay Tasty Tucson.
Speaker 7 (57:18):
Spark Project Collective the world's first tattoo, body piercing and
metaphysical nonprofit. We're here to inspire, uplift and give back
a Tucson. We're meaningful tattoos and unique piercings, massage therapy,
soundbed sessions, metaphysical readers, and classes for spiritual growth. Spark
Project Collective helps you express your authentic self while giving
back to your community. Rent our event space. It's perfect
(57:41):
for your next gathering or even workshop visits. Sparkproject Collective
dot com to learn more and discover where creativity and
connection meet
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