Chef Kevin Binkley

Chef Kevin Binkley prepping at Monteverde Chicago

It’s not every day that I take a three-hour flight for the sole purpose of dining at a restaurant.  But, that’s exactly what went down this week.  I share all of the details on why the Arizona Office of Tourism thought this was a good idea and how my beloved Bon Appetit Magazine was involved.

I wasn’t alone on my travels.  My adventure companions included Chef Kevin Binkley and winemaker Sam Pillsbury.  The three of us tore up Chicago and spread the love of Arizona dining, agriculture and tourism.

In this episode, I recap the highlights of the trip with Chef Binkley.  He talks about his obsession with Mesa Ranch Berkshire Pork and how he prepared it for this special dinner.  He also fills us in on his favorite dining spots in Chicago including a dish that’s a twist on a Wendy’s Frosty.

You dip your fries in the Frosty, too, right?

After that, I surprise Sam Pillsbury with a call to catch up.  In return, he serves up his typical dose of humor.  We talk about what the Chicago foodie scene thought of his Arizona wines and why he loves being the underdog.  Scroll to the bottom of this post to see the selfie we took that he’s obsessed with.

Special thanks goes out to the Arizona companies who donated products for the event: Hickman’s Family Farms, Steadfast Farms at Agritopia, Sysco Arizona, Inc. McClendon Select, Two Wash Ranch, Black Mesa Ranch, Duncan Trading Co, Sphinx Date Ranch and Queen Creek Olive Mill.

Thoughts, comments, questions?  Leave a comment below!

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Show Notes

Arizona Office of Tourism

Monteverde Chicago

Binkley’s Restaurant

Pillsbury Wine Company

Black Mesa Ranch


El Ideas

Sphinx Date Company

Sam Pillsbury and Joanie Simon