Plate & Pour

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.