sparrow - designing and building a restaurant experience pt. 3
Release Date: 01/16/2026
little miss bbq
A Taste of AZ
In this episode, we sit down with Scott Holmes, founder of , at the original University Drive location in Phoenix to talk about his journey from backyard barbecue enthusiast to building one of Arizona’s most celebrated barbecue restaurants. Scott shares how a trip to Texas reignited his passion for cooking, how he and his wife Becky became obsessed with perfecting their barbecue through competitions, and how a rundown 800-square-foot building in an industrial part of Phoenix became the original Little Miss BBQ. We also get into the brisket, ribs, and other smoked meats that have earned...
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Queen B Sushi & Queen B Vinyl Cafe
A Taste of AZ
In this episode, we sit down with Jen Keenan, co-owner of and , and Chef Brett Vibber to talk about the food, creativity, and community behind their growing collection of concepts in Cottonwood and the Verde Valley. We dig into the brand-new Queen B Sushi, from torch salmon rolls and composed sashimi to ingredients grown on their own farm and a menu designed to be approachable whether you’re a sushi fanatic or don’t eat raw fish at all. Jen and Brett also share how Queen B Vinyl Cafe has become a gathering place for music, coffee, live shows, and a community that welcomes everyone. ...
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PeddlerCon
A Taste of AZ
In this episode, we’re coming to you live from PeddlerCon 2026, the annual foodservice expo from Peddler’s Son bringing together chefs, restaurants, food producers, vendors, and some of the best food and beverage brands in the industry. Throughout the day, we sat down with people from across Arizona’s hospitality community to talk about their businesses, their food, and what it actually takes behind the scenes to keep this industry moving. One thing that came up again and again was relationships. From longtime Peddler’s Son partners to growing local brands relying on them to get...
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SugarJam & Soul Fire Tacos
A Taste of AZ
In this episode, we sit down with Dana Dumas, founder and CEO of and , to talk about the 15-year journey from selling cookies at farmers markets to building multiple restaurant concepts in Scottsdale. Dana shares the pivots that shaped her business, from learning how to market her first brick-and-mortar and growing a massive catering operation to navigating COVID and eventually realizing that brunch was the future of SugarJam. We also get into the importance of knowing your numbers, building systems, empowering your team, and why successful businesses have to continually evolve. ...
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wayward scottsdale
A Taste of AZ
A taco board with 65,339 possible combinations might tell you everything you need to know about . We sat down with cocktail aficionado Kyla Hein and Executive Chef CJ Kahley to talk about the food, drinks, and stories behind their Old Town Scottsdale restaurant. From massive short rib and kan-kan pork taco boards to cocktails inspired by travel, cultures, and unexpected flavors, Wayward is all about taking something familiar and sending it in a completely different direction. We also get into CJ and Kyla’s paths through the Arizona hospitality scene, the idea of “redefined...
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Restaurant Progress
A Taste of AZ
In this episode, we sit down with chef and restaurateur TJ Culp of , , and to talk about the journey from a young cook figuring it out to building some of Phoenix’s most recognizable independent restaurants. TJ shares how years of working in kitchens, opening restaurants, and even helping fix a struggling concept gave him the education he needed to eventually bet on himself. We get into the early Restaurant Progress pop-up dinners in his apartment, building the original 700-square-foot restaurant with limited resources, and the lessons that came from nearly a decade of ownership. ...
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Monsoon Market
A Taste of AZ
In this episode, we sit down with Michela Ricci and Koral Casillas, co-founders of Monsoon Market and Strip Mall, to talk about building businesses rooted in creativity, community, and supporting local. What started as an idea for a neighborhood market where people could discover local products has grown into something much bigger. We talk about the evolution of Monsoon Market, their return to the coffee world with Strip Mall, their unconventional approach to branding, natural wine, and why showing up for other local businesses has been such an important part of their growth. This...
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mixela
A Taste of AZ
In this episode, we sit down with Valentina Huerta and Chef Gian Franco Brugaletta of Mixela to talk about the experiences, cultures, and relationships that shaped one of Phoenix’s most unique restaurants. Their journey stretches from Mexico and Venezuela to Italy, France, Monaco, and eventually Arizona, and those influences come together throughout Mixela’s constantly evolving menu. We talk about their original restaurant, Nona, the transition to Mixela, and why they don’t feel the need to put their food into one specific box. From ceviche and sashimi to pasta, seasonal ingredients,...
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Tandy’s Cafe & Embers Chocolate
A Taste of AZ
In this episode, we sit down with Tandy Peterson, chef and founder of and , to talk about her journey from growing up around agriculture in Wyoming to working in some of Arizona’s best kitchens and eventually building a restaurant and chocolate company of her own. Tandy takes us inside the surprisingly complex world of chocolate, from cacao fermentation and different origins to making drinking chocolate from scratch. We also talk about her years working with Kevin Binkley, what she learned in the resort world at The Phoenician, and how those experiences shaped Tandy’s into a place...
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Caldwell County BBQ
A Taste of AZ
In this episode, we sit down with Travis Taylor from to talk about the craft, tradition, and growth behind one of Arizona’s standout barbecue brands. Travis shares what goes into cooking Central Texas-style barbecue over nothing but wood fire, why brisket is still king, and how the team stays focused on quality as they continue to expand. We also get into the story behind the original Gilbert location, house-made sausage, mesquite smoke, and the creative ways Caldwell County uses everything from brisket trimmings to beef tallow. Whether you’re a barbecue fanatic or just curious...
info_outlineThis episode is the final installment of our 3-part series discussing the designing, building, & opening Sparrow in Peoria—now open after years of planning and dedication. We sit down with the team to reflect on the entire journey, from early concept to opening day. With elevated American cuisine, a vibrant cocktail program, a striking bar, and a beautiful patio, Sparrow is a major new addition to the West Valley dining scene.
View the previous two episodes:
Part 1: https://youtu.be/Sl6IU9L-tkM?si=NeMOe6zmrA6A61Yz
Part 2: https://youtu.be/v-U82UJVsu4?si=6zt1XtMszTSOM9Vo
This episode is sponsored by Ganem Companies.
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