Plate & Pour

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.

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.

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.

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 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.

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.