Mark Tarbell joins chefs in the pasta room at Fat Ox and pops into a pop-up dinner prepared by Hidden Kitchen. We’ll also explore The Pork Shop, a butcher shop with deep family roots that serves, among many other delights, over 40 kinds of sausages.
Mark joins a third-generation pizzaiolo at Fabio on Fire in Peoria and samples tiramisu made from a generations-old recipe. He also chats with the chefs of Voilà French Bistro in Scottsdale, who are newcomers to the United States. Plus, discover unique cookies and more at Super Chunk Sweets & Treats.
Mark stops by The Maine Lobster Lady food truck to compare notes on the perfect lobster roll and sits down with local musician Roger Clyne, who shares secrets and stories about his Mexican Moonshine Tequila brand. Plus, check out The Dressing Room, a former drag club that now incorporates flavors from around the globe.
At the Desert Botanical Garden, Mark discovers how Gertrude’s uses their surroundings to create a taste-of-the-desert menu. We’ll also see how The Tamale Store crafts their award-winning bundles of perfection and how Chula’s Seafood is “reeling” in a loyal following.
Mark visits Joe’s Farm Grill, a unique twist on farm-to-table located in Joe Johnston’s childhood home. We’ll also visit Cuff, a cozy family-owned restaurant in the heart of downtown Glendale. Plus, Snoh Ice Shavery serves up a modern spin on a traditional Chinese dessert, and the founder of Press Coffee shares why a cup of joe is a great way to end the evening.
See how Crujiente Tacos takes the simple street taco and turns it upside down with inspired flavors, and how Fàme Caffe creates a drink they call “pastry in a cup.” A visit to Rovey Dairy, where a Glendale family has been farming since Arizona became a state, and Thailicious, where nearby Asian markets made Chandler the perfect location for this restaurateur.
Located at the Andaz Scottsdale Resort & Spa, Weft & Warp, serves food as beautiful as the landscape surrounding it. See why farm-fresh ingredients have elevated Fà-me Caffe to a neighborhood favorite, and explore the signature sips and homemade sweets at SodaRush.
Watch what happens when a lawyer and a rocket scientist join forces to serve the perfect cup at Peixoto Coffee and see why Mark comes down with “oven envy” at Pa’La. Then end the meal with a decadent dessert from elements at the Sanctuary.
Mark heads to Vincent on Camelback to see how this veteran chef uses Southwestern influences in traditional French cuisine. We’ll also introduce you to a husband and wife who are creating unique dishes at Confluence in Carefree, and the fastest bartender in the world shows us the perfect nightcap.
Chris Bianco shows Mark his latest venture, Tratto and how he uses his passion for local wheat to create his spectacular pasta dishes. And Chef Nobuo shares his unusual path from Japan to opening the highly acclaimed Nobuo at Teeter House. Plus, we head to Seacat Gardens to see how a guy in tech is now known for his incredible produce.
Mark heads to Wren House to see how they’ve converted an old bungalow into a modern taproom. A ceramics maker whose plates can be found in some of the world's most famous restaurants. And Mark takes a trip to Asiana Market for a whirlwind shopping trip for unique foods.
Mark learns how foraging for ingredients is at the heart of the unique dishes served at Cotton & Copper. A taste of new southern cuisine at The Larder & the Delta. And we see how two friends turned bee keeping into a business and a sweet nightcap with gelato.
We’ll show you why people wait in line for hours to get a taste of Little Miss BBQ. Mark visits Bri to see how one chef is using a unique method of cooking for his dishes. And the story behind how The American Way Market Café got its start from vintage elements.
Mark Tarbell discovers the Garfield Historic District and the restaurants that are bringing a foodie scene to life there. He will also stop by a downtown entertainment complex in downtown Phoenix that is unique in more ways than one.
Mark Tarbell visits three Valley success stories. Chef Gio Osso and Chef Silvana Salcido Esparza are passionate about their menus. Osso change his menu as often as ingredients inspire him and Esparza continues to serve her own brand of Mexican food. Breadmaker Jason Raducha shows what it takes to make the perfect loaf of bread.
Mark Tarbell is on a whiskey tour where he tastes award-winning whiskey in Tucson, very expensive Scotch in Scottsdale. Baker Tracy Dempsey creates a Manhattan in a cake just for this episode.
Meet two Arizona chefs recognized by the James Beard Foundation. "Best Chef of the Southwest" Charleen Badman takes Mark Tarbell shopping for some of her favorite ingredients at the Uptown Farmers Market in Phoenix. Then "Rising Star Chef" nominee Samantha Sanz shares her grandfather's paella recipe.
Meet chef and television personality Scot Conant, who opened Mora in 2017 in Phoenix. We'll also introduce you to Cassie Shortino, a young chef working with Chris Bianco, who received her first James Beard Award nomination as a rising chef in 2019. Plus, revisit Hidden Kitchen and see how the pop-up dinners have settled into Heritage Square.
Mark heads north to talk - and taste - Arizona wines with Maynard James Keenan at Caduceus Cellars Tasting Room. He also tours Terra Farm Manor, a culinary get-away in the Prescott National Forest, and chats with Christina Barrueta about her new book on Arizona wines.
Visit restaurants that have stood the test of time. We'll visit Durant's, which has been family-owned since 1950. Then ride up to the Handlebar J, a fixture in North Scottsdale since the 1960s that has become a destination for many celebrities and athletes when they come to town. Plus, we'll admire incredible "Show Stopper Shakes" at the Hotel Valley Ho.
Meet people creating high quality ingredients and get a glimpse into the farming methods they’ve been using across generations. Head to Queen Creek to hear the legend of Charles Hayden and how a father-daughter team is re-creating his vision. Meet "Mushroom Mike" and see new ways he’s cooking with his urban-grown gourmet mushrooms. Mark Tarbell also visits Crow's Dairy in Buckeye, whose goat cheese.
See how Chef Cory Oppold of Atlas uses art, math and science to create impressive dishes, including his own version of the rare truffle, made from scratch with southwest ingredients. Also, see how chef Pornsupak “Cat” Bunnag recreates dishes she grew up eating in Bangkok to create a home away from home for many in the Valley.
Mark Tarbell sees just how firmly rooted food is in some families. He visits Hana Japanese Eatery in Phoenix and helps prepares their popular Hana Bento Box. Then, he goes to Happy Bao where they make sheng jian baos using a generations old recipe. Plus, see Mark Tarbell and Chris Nelson of Nelson’s Meat and Fish build a seafood tower that must be seen to be believed.
See what recipes parents are passing on to their children, including an egg scramble and smoothie bowl from Chef Aaron Chamberlin of Phoenix Public market and Taco Chelo. Mark Tarbell joins his mom in the kitchen to make a family recipe for mac and cheese. Then, head to Gilbert to meet British baker Julie Gadsby, who learned to bake from her mother.See what recipes parents are passing on to their children, including an egg scramble and smoothie bowl from Chef Aaron Chamberlin of Phoenix Public market and Taco Chelo. Mark Tarbell joins his mom in the kitchen to make a family recipe for mac and cheese. Then, head to Gilbert to meet British baker Julie Gadsby, who learned to bake from her mother.
Join Chef Mark Tarbell as he visits one of the most imaginative and innovative cocktail bars in the country, Century Grand. He stops in to cook “low and slow” with Southern Rail chef Justin Beckett. Plate & Pour also stops by Bella Gusto in Chandler and Sweet Republic in Scottsdale.
Join Chef Mark Tarbell as he checks in with chefs around the Valley who share easy dishes to make at home. Chef Aaron Chamberlin of Taco Chelo prepares a fresh garden salad with his sons, Chef Samantha Sanz of Talavera makes shrimp tacos in her home kitchen and Chef Chris Bianco of Pane Bianco whips up a delicious frittata. Plus, Pastry Chef Clarissa Robinson from Hotel Valley Ho makes a shake.
Explore more about the Garfield neighborhood of Phoenix.
Take a tour of the Market with founder Bo Mostow as it celebrates its second season.