By this point in the pandemic, it’s safe to say most of us are probably tired of tasting our home cooking and eating out of to-go containers. Tucson’s Godfather of the farm-to-table movement, Janos Wilder, said he developed his new online video series to help household chefs learn restaurant secrets to enhance their everyday meals and cocktails. “Everybody has been sitting at home for about a year now and have used up all the recipes they’re familiar with months and months ago,” Wilder said. “I thought, ‘Well, let’s just create a whole repertoire of not too difficult recipes for the home cook that will spice up their mealtime, teach a few new skills and have some fun doing it.’”
Editor s Note: Creative Class
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Local restaurants earn City of Gastronomy certifications
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We re doing our best.Â
That s what I think a lot these days, walking into a restaurant and seeing servers in masks and face shields commanding the room. I think it when I m sitting in the car, opening a container of spicy scallop sushi and using the armrest as a table for my wasabi soy sauce. I think it at home on my computer when a chef calls me to cry, and I can only offer the same bland acknowledgment: We re doing our best. Hang in there. Â
But sometimes our best is pretty, freakishly amazing, you know? I say freakishly because how else do you describe ramen noodles topped with fried chicken, eaten on a bench in a random parking lot next to the Youth on Their Own building? It s freakishly amazing, that s what it is. And yes I m saying this out loud while I m writing it. Because I m doing my best too.Â