Scroll through all of our podcast episodes! We feature everyone from local coffee shops, to breweries, and James Beard Award winning chefs!
As the former Executive Chef of LON’s at the Hermosa Inn, Jeremy Pacheco now serves as Genuine Concept’s Culinary Director. Overseeing 10 brands total—including locations valley wide of The Vig, Ladera Taverna y Cocina in […]
Ember opened in late 2020 at the new We-Ko-Pa Casino Resort and is owned and operated by the Fort McDowell Yavapai Nation. When seeking a chef for the fine dining concept, the team set their […]
When George Frasher came to the valley in the 1990s he brought a slice of his hometown of St Louis with him. For that we thank him. From the gooey butter cake at his Tavern […]
When making delicious pasta, most chefs will agree that having quality noodles is the foundation of the dish. Unfortunately there aren’t too many fresh pasta options for home cooks that don’t want to cover their […]
FYI: Check out the Feed The Future Event by Blue Watermelon – Jan 22. 2022 The idea of being more conscious about what we feed our children has grown immensely over the past several years. […]
For over 25 years, this valley staple has been pouring classic cocktails through an eclectic lens that is impossible to copy. In this episode, we sit down with owner/founder Rick Phillips to talk about the […]
Chef Dom Ruggiero has generated quite a buzz for his newly minted Scottsdale staple, Hush Public House. This intimate restaurant and bar serves a range of rotating options, from pasta, to their signature Oxtail Italian […]
Ian Harwell knows beer. The man literally has the words “Beer Guy” on his business card. Ian was the guy in charge of the amazing beer program at Ground Control for years. Then in 2019 […]
Mortimer Farms is a family ranch in Dewey, Arizona, just a short drive from Downtown Prescott. At Mortimer, visitors learn about agriculture and enjoy events like concerts or the Christmas Festival. Mortimer Farms goal is […]
Joe’s Real BBQ opened in 1998 and is still making BBQ lovers rejoice. Meats are smoked with pecan wood in three J&R 700 Oyler Pits, and rubs are mixed to complement each one, such as […]
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