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by Emily King

It’s about a quarter to five on a Wednesday afternoon. I can hear the cheerful chatter of students in the kitchen as they pack up their knife kits. Chef Marz makes her closing announcements interspersed with gentle teasing in an attempt to encourage some of the less motivated students to complete their homework for the next class. The students file out of the classroom smiling and energized. A few moments later, Chef Marz exits the kitchen.

Our last culinary adventure took place at the Eureka Grill in Surprise, AZ where we were pleasantly “surprised” by a fantastic lunch. Since we both tend to play in the east valley, we never dreamed that the west valley would be such a hot-bed of great restaurants, but Eureka Grill proved to be well-worth the drive out of our comfort-zones.

by Chef Joe LaVilla

What is it about the primal urge we have to place meat over fire? The sound of sizzling meat, the allure of smoke, and the beautiful grill marks are all enticing. The real draw is the result of high heat mixing with glycogen and protein in the meat; thus, creating a delicious new taste through the application of science.

by Ray Pearson

Many food professionals have issued a call to action. It is a time to be adventurous, risk-taking, and bold, with fantastic flavor combinations as your reward!  So, what about pairing food with single malt whisky? Too adventurous perhaps? Not for some of our more creative chefs.

words and photos by Melissa Muller Daka

In the fertile, tree-lined hills that surround Zemer, an Arab village in Israel, an aging Palestinian matriarch, Fataheyya Qaedan, has foraged for wild herbs with her female relatives since her youth. Among the edible delicacies that grow in the Levant, one aromatic shrub, called “za’atar” in Arabic, occupies a special place in her heart. But every time this grandmother treks up the hills to collect this coveted herb, she is breaking Israeli law, as she was unpleasantly reminded recently when bundles of za’atar were seized from her car by the police. She was fined 500 shekels, nearly $135.

by Chef Larry Canepa

When chefs rediscovered the joy of roasted garlic, we explored all kinds of new combinations. We roasted garlic with olive oil and found the bitter taste and lingering acid was gone. Now, with black garlic we discover a new ingredient with an intense, savory sweetness, faintly reminiscent of truffles. These dark, rather ugly but super tasty bulbs with a syrupy, melt-in-your-mouth consistency are the latest “it” ingredient in chef's kitchens.