With Relish: Edie Jarolim, Author, Getting Naked for Money

Edie Jarolim is an author, friend, foodie, dog person and woman with many book publishing credits as travel writer and print dining editor. She will be at the Carriage House on Nov. 2, signing and reading her cheeky memoir – Getting Naked for Money: An Accidental Travel Writer Reveals All  With Relish – Q&A What’s your favorite dish to cook? I don’t cook, at least not in the sense this question implies, though heat is often applied to my food at home. I leave cooking up to the professionals and to amateurs who enjoy it. No one asks movie critics
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With Relish: Manish Shah, Heirloom Farmers Market, Tucson

Meet Manish Shah, the co-executive director of Heirloom Farmers Market. He’s responsible for Heirloom Farmers Market Chile Festival happening this weekend September 23-25 at Trail Dust Town, Steam Punk Ranch in Oro Valley and Rillito Park. What makes this chile head tick? What’s your favorite dish to cook on a personal level and why? Got recipe? Right now, it’s fresh chile season so I’m doing a lot of things with them.  This is one that my kids love: Corn and Poblano Lasagna Recipe Ingredients: 4 tablespoons unsalted butter, divided 3 cloves garlic, minced, divided 2 cups fresh corn kernels (from
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With Relish: Author Dawn Lerman

Author and contributor to the New York Times WELL blog, Dawn Lerman, was kind enough to answer Circle of Food’s “With Relish” questionnaire. What’s your favorite dish to cook on a personal level and why? Recipe is optional. My favorite recipe is my grandmothers chicken soup. When I was growing up we never had real food in our house. My 450-pound ad man father only consumed diet products with a marketing promise attached. My mom, a liberated woman of the 60’s and a wanna-be actress had no interest in cooking or domestic chores. I was always hungry both physically and
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With Relish: Tyler Fenton, Reilly Craft Pizza, Tucson

Tucson: Tyler Fenton, Reilly Craft Pizza, Owner and Restaurateur You would never know that Reilly was a former funeral home and Circle of Food promises no dying to eat here jokes. In 2012, Reilly opened its doors and since has become a trifecta of sorts with an inspired restaurant for the hungry, a separate beer garden for the thirsty and the Tough Luck Club cocktail bar in the basement. What’s your favorite dish to cook on a personal level and why? My favorite dish to cook is Cacio e Pepe. It is my favorite pasta; it is so simple but
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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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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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