Holy Guacamole, Agave and Cinco de Mayo Tucson

What is it about May 5th that makes us want to go out there and celebrate? Do you even know what you’re celebrating? Cinco de Mayo is not Mexican Independence Day, that’s September 16. Cinco de Mayo actually celebrates the Mexican victory over the French at the Battle of Puebla on May 5, 1862. The Mexican army won the battle despite being smaller and ill-equipped. In Mexico Cinco de Mayo is observed with battle reenactments and political speeches but in the U.S. where political speeches and battle reenactments between the Reds and the Blues happen daily, we don’t need no
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With Relish: Chef Ryan Jones, Blanco, Cinco de Mayo

Cinco de Mayo (May 5th for you gringos), our favorite fiesta of the year is quickly approaching so that’s why Circle of Food asked Chef Ryan Jones, Blanco Tacos + Tequila executive chef, five easy questions. Chef Ryan Jones has been a prominent fixture on Tucson’s culinary scene ever since he began his career at Tucson landmark Cafe Terra Cotta in 2004. Jones came to Fox Restaurant Concepts in 2015 and it wasn’t long before he began running the kitchen at Blanco Tacos + Tequila as executive chef. Chef Jones is inspired by his Sonoran Desert roots, and enjoys working with
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Arizona Gives Day – April 5 – Think Food, Tucson

Arizona Gives Day is a statewide, grassroots day of giving that happens on Tuesday, April 5, 2016 from 12:00 a.m. to 11:59 p.m. (Arizona Time). Join thousands of other Arizonans and “invest in Arizona” by donating to your favorite charities. Go to azgives.org to donate.  You can search by category or enter the charity into the top of the page search box. Some food related charities are: Community Food Bank of Southern Arizona (in Tucson) Green Valley-Sahuarita Food Bank Borderlands Food Bank (Santa Cruz county) Community Gardens of Tucson Iskashitaa Refugee Network Mobile Meals of Tucson Vision Arizona Gives Day
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With Relish: Melissa Tibbals-Gribbin, Vegan, Tucson

With Relish: 5 questions and answers Melissa Tibbals-Gribbin is the founder of Tucson Vegan Meals and Deals, a Facebook page dedicated to all things vegan in the Tucson area. What’s your favorite dish to cook on a personal level and why? One of the most satisfying things I’ve ever cooked was last summer when my niece and I made bread from scratch. It’s the first time I’ve ever made a yeast bread–I don’t come from a family of domestic women–and there was something primal about this cross-generational experience of home-making. The most magical thing I cook is vegan meringues. Just
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With Relish: Adam Lehrman, Tucson Foodie

With Relish: 5 questions, mucho answers Adam Lehrman is head foodie and founder of Tucson Foodie, an online food magazine with 50,000 unique visitors per month. What’s your favorite dish to cook on a personal level and why? I don’t cook much these days as I’m usually too busy running two businesses or hanging out with our 16-month old son, but I used to cook quite a bit. One of my favorite dishes to make was a traditional Italian dish of polenta with homemade tomato sauce and Italian sausage. Homemade tomato sauce is such a fantastic thing to make. It
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With Relish: Rita Connelly, Author, Food Writer, Tucson

Rita Connelly is author of Lost Restaurants of Tucson (History Press) and a former contributor to Tucson Weekly and Gayot. With Relish: 5 questions, 5-ish answers What’s your favorite dish to cook on a personal level and why? I don’t cook much anymore but my favorites are still pastas. I love a good red sauce, but these days I make different sauces. Cacio de pepe is a fave, as is carbonara with a great bacon.  What’s the best or most memorable meal you have eaten lately? What makes it special?  That’s a tough one. I crave the chicken shawarma at
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With Relish: Matt Russell, Promoter Extraordinaire, Tucson

Matt Russell is host of On the Menu Live, the most delicious hour on radio and the hottest culinary and cocktail talk. The program airs on Saturday afternoons at 5 PM on 104.1 FM, KQTH. 5 questions, 4.9 answers What’s your favorite dish to cook on a personal level and why? In my neighborhood, my back yard is affectionately referred to as the pit, as there always seems to be something getting rubbed, smoked, and mopped. It’s not a favorite dish per se, but my personal culinary comfort zone is definitely barbeque. The interrelationship between wood and meat has fascinated
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With Relish, New Circle of Food Column

Five is the magic number…five questions and five answers. Who has an attention span for much more? Starting later today and peppered throughout the month and coming months, Circle of Food (Karyn Zoldan) will interview some of Tucson’s (and beyond) food glitterati, chefs, authors, bartenders, wine makers, purveyors, movers and shakers, foodies and more. You will get to know these vibrant personalities via five easy pieces of Q&A. This is a nod to the Proust questionnaire on the last page of Vanity Fair and to C.J. Hamm’s “Nine on the Line” questionnaire he started for Tucson Weekly and then carried
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Tucson Events: Meet Historical, Cookbook, Mystery Authors

Lost Restaurants at Hotel Congress March 4 6 – 8:30 PM Hotel Congress has played a major role in Tucson’s history (John Dillinger and his gang were captured there) and many passengers traveling through town on the Southern Pacific Railroad stayed there. The lobby has been lovingly restored with stunning Art Deco touches and is the site of one of the four bars that can be found in the building. Tiger’s Tap Room is another and of course, there’s Club Congress, one of the best musical venues in the West. We also like the Cup Café for a hearty breakfast
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Tucson: Janos and the Carriage House Cooking Classes

I confess I’m a Janos groupie. I love Janos – his cooking, his caring, his involvement in the greater community. Recently Janos fulfilled a dream of his by opening the Carriage House which is  part restaurant chefs and bartending classes for the consumer like you and me, an event space for special occasions and fundraisers, and part locavore – embracing those Southwest ingredients that give Southern Arizona its own unique culinary twist (cholla buds, anyone?) and part of the reason Tucson received the World City of Gastronomy Award. This past Saturday I joined 50 or more curious customers at Janos’
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