By Trudy Thomas, Director of Beverage, JW Marriott Camelback Inn & Spa Fig-titious Old Fashioned 2 oz Fig Infused Bulleit Bourbon 1/2 oz Navan 3 dashes orange bitters 1 orange slice 3 morello cherries Garnish with half a slice of dried fig Muddle orange slice and 3 morello cherries with a splash of agave and…
By Susie Timm, Head Cheese The final weekend in October was a really special one for me. I was mentally prepared to launch my new company November 1, and of course, I got to spend some serious time with some serious meat. I headed down to Tucson with my BBQ boys of Loot ‘n Booty…
By Susie Timm, Head Cheese There are certain dishes around town that I dream about. They stick in my mind and on my taste buds for months or even years. One such dish is the smoked salmon hash at the Herb Box. Pretty much every Sunday during church, my stomach rumbles and I think longingly…
By Susie Timm, Head Cheese 5 Minutes with Rich Sullivan, Partner, Sunshine Moon Peking Pub It’s no secret I love good food. I’ve enjoyed Humble Pie and 5th and Wine tremendously, so when Rich Sullivan leaked to me that he was opening a new restaurant in the old Bacon space off Goldwater, I was beyond…