Into the Soup with Chef Matt Taylor of Gertrude's
After a hiatus with the host graduating from the Arizona Culinary Institute (congratulations Heidi!), radio show Into the Soup with Heidi Lee is back. It's a fabulous addition to our Arizona culinary scene. I was recently invited as a guest for the second show of 2016 along with one of my favorite chefs, Matt Taylor of Gertrude's in the Desert Botanical Garden. To learn more about his menu, see my my feature on Gertrude's.
On a January afternoon we feasted on Chef Taylor's wonderful Southern-influenced menu, including mussels with ham hock broth and smoked tomato, Benton's ham, and "Dirty Chips" with blue cheese fondue, crispy chicken livers, smoked onions and housemade chips. We also were treated to his delicious gazpacho (recipe here) with a vodka option (yes) as we talked culinary trends.
Behind the scenes:
After a fun hour that just flew by, I found it hard to leave this beautiful spot and met my husband for a burger and dessert at the bar. Thank you for having me on the show! To listen in, visit this link.
