- [Announcer] And now, at Arizona PBS Original Production.

- I'm Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona" the show where Valley residents recommend their favorite restaurants.

Coming up, we have guests who are passionate about their picks.

They've dined in all three, and they're ready to share their reviews with each other and with you, right here on "Check, Please!

Arizona."

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Arizona" is made possible in part by the generous support of Susan and William Ahearn, Deborah and Michael Elliott, Barbara and Terry Fenzl, Nita and Phil Francis, Mary and William Way.

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(upbeat music) - I'm Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona."

In this episode, our guest reviewers are introducing us to everything from island flavors to Persian Chilean infusion.

Let's meet our diners.

You'll notice, we only have two guests.

Unfortunately, one of our guests, Catherine Peakdown, couldn't join us at the last minute.

But we're still reviewing her restaurant, which serves Hawaiian fair.

Erin Mulay is a pharmacist, just like her mom and grandfather.

This busy mom of five also loves to run.

Her favorite way to fuel up is a pizzeria using a wood-fired oven.

But at first, is Navid Askarinya, who works in human resources.

He's a huge U of A fan and travels to Vegas every year to watch the NCAA basketball tournament.

This wildcat's favorite spot is in Chandler and is known for its charcuterie boards.

This is Mingle & Graze.

(funky music) - Mingle & Graze is, it's a cheese shop and eatery.

It's a place where you come in and gather around.

It's bringing in the community, you get to mingle and graze with your community.

(funky music) We have our cheese and charcuterie boards.

We do sandwiches, salads, and tacos.

Our sandwiches are a mishmash between my husband's Chilean background and my Persian background.

We source our cheeses from all over the world, both domestically and internationally and locally here as well, too.

(funky music) We opened up a bottle shop within our shop and it's called Spin the Bottle.

And we have boutique wines and all local beers and cider.

I love it when people walk in and their first impression is like, "I love how quaint this place is, it's so intimate.

I don't even feel, like, I'm in Chandler, I don't feel, like, I'm in Arizona, I feel, like, I'm in New York or in LA."

The feedback with cheese and charcuterie boards has been phenomenal.

Everybody loves it.

They love that they can pick their own cheeses from our cheese case.

They love that we can do it to go for here, that we can cater to anybody's dietary restrictions.

My background in the culinary world, so it's same as my husband, we're both professionally trained.

We created this grazing table for this wedding, and then I posted it on my social media afterwards, just for friends, and it was, like, a snowball effect, right?

Well, I would say, within months, I was able to quit my full-time job and make this a business.

(funky music) You know, I put my heart into this and also with my husband.

And at the end of the day, it's just knowing that I get to do what I love to do, that's what brings me the joy and the passion.

(funky music) - So Navid, why did you pick Mingle & Graze?

- It's just a place where I feel so special.

It's just a place that has a character in it.

And then you come in, you see the art, you see the welcoming faces.

It has just a character to it.

It's really a symbol of how that downtown Chandler area has changed.

About three years ago, I was in the area, everything was under construction.

They were building, and I see this shop and I come in and then, since then I've just been going, it's my favorite restaurant.

They have these- - [Mark] Yeah.

- [Navid] Boards.

It's, like, art you can eat.

- [Mark] Yeah.

- [Navid] I really love the boards.

- And you really nailed it, by the way.

It is so welcoming.

And downtown Chandler, is just so vibrant right now.

But the main thing for me, is the owners and chefs, right?

These people just infuse hospitality.

You were talking about the charcuterie boards (chuckles) being art.

Yeah, art on the wall.

It's actually art on the plate, which one did you have?

- I had the monger's board.

They'll pick the cheeses for you.

So they picked a jammy goat, they picked a mustard gouda and they also picked havarti cheese.

They paired it with meats, I believe is, like, a salami or it was a salami prosciutto.

And then I had the sides.

I had the olives.

Their olives are kinda famous.

It just has that acidity, and it just has that- - Oh, Navid, I can tell your mouth's watering.

Isn't it right now?

(chuckles) - Right.

- With the olives.

- It just draws you in those olives.

You just wanna have more and more.

There's that garlic, the acidity to it, I just love it.

- [Mark] You said it had a goat cheese with what was that flavored with, again?

- [Navid] So my favorite was the jammy goat.

- [Mark] Jammy goat, okay.

- It's a sour cherry jam and they mix it in with a goat cheese.

And it just has, it's not too sweet.

It's got that tartness of a cherry.

It's just fantastic.

It pairs perfectly with the crackers that they put on, and everything's just so, it's, like, a tour.

You're taking a cheese tour.

- Oh, that's really cool.

And they make that there, right?

They put that together there.

The mustard gouda, though.

What was that like?

'Cause that wasn't there when I was there.

- Mustard gouda, it was sharp.

If I remember, it was spicy sharp, just gets to the senses.

- [Mark] Okay.

- [Navid] It just goes straight to the back.

It was great, But it wasn't overpowering, but it was- - [Mark] So it was more, like, a dijon mustard, sort of.

- [Navid] Exactly.

- [Mark] Were really pointed.

- [Navid] Uh-hmm.

- Very good.

Erin, what did you have when you were there?

- I had the butternut squash soup and then I had the prosciutto brie and fig jam sandwich and it was really toasted, crispy and fresh.

- Which by the way, it's called the pb&j.

A lot of their names are super clever, right?

- Yeah, they are clever names.

- That was a sandwich, right?

- [Erin] Yup, yup, it was a sandwich and then it paired really nice with the soup.

And you could just tell they were working really hard back there to perfect everything before they brought it out and they cared a lot.

They came back several times to my friend and I who were dining and asked if they could do anything.

If it tasted good and- - [Mark] Wow!

- You know, they were on top of refilling our ice teas and they were just really friendly in there.

- [Mark] Yeah.

- And we also brought my youngest son, William, with us.

So he was enjoying the soup and everything with us, too.

- [Mark] Youngest of five?

- [Erin] Yes.

- Did he give it a thumbs up?

- Yeah, he did.

He likes food.

He loves it.

- Awesome.

So what else did you have?

- I also tried, for dessert, they had, it was around Valentine's Day.

So they had some red heart shaped macaroons.

- [Mark] Hmm.

- [Erin] And I love macaroons.

My kids all love macaroons, so I got a whole box to bring home to them.

(chuckles) - So Navid, you had a sandwich with your charcuterie board.

- I had, again, with the catchy names.

It's called the I Raclette Nothing.

(Mark chuckles) So it's a raclette cheese which is a sharp, mustardy cheese.

So it's a grilled cheese sandwich, but with a real adult flavor.

Like, you can taste the mustard and there were peppers and there's onions.

And it was toasty, they grilled it great.

So I had that with the chips.

They make the chips there as well.

- Any dessert?

- I had the, I believe, it's called a crème brûlée cheesecake.

It's basically in a jar.

So crème brûlée cheesecake in a jar, not too sweet.

It was good.

- So crème brûlée is my son's favorite.

And one of the things I love about the both desserts you had, is they're actually made by, they support a lot of local artisans and they're both made by local artisans.

Different people.

- Love that.

- There's macaroons there as well.

Now, what I noticed, is there a little wine section.

Did either of you have wine, did you Erin?

- I did, I actually talked to the owner about the Spin the Bottle section there.

So it sounded, like, a fun date night or girl's night out, and you can spin the bottle and try different kinds of, I guess, artesian or local wine.

So it's harder to find them, so.

But I was looking and I wanted to take some to go so I could share it with my husband at home, too.

And my friend wanted to try it.

So they had some, in a four pack, it was kind of cans.

And it was interesting because the lady who owns the winery has an artist that designs all the cans for the different types of wine.

And there was a QR code that you could scan and it pairs with a whole playlist of music that she pictures you listening to.

- Oh, man!

(chuckles) - While you drink your wine.

So I thought that was kind of a neat concept.

- Yeah, it's really cool.

I like that.

- [Erin] Yeah.

- Some music and wine and food.

- [Erin] Yeah.

- This is bringing it all together for me.

I love it.

Did you try some wine when you were there, Navid?

- No, I missed out on the wine, but I do love the way they just assorted everything.

You can tell, it feels, like, a different shop within the shop.

I do like that exploring sensation.

You go in, you walk around, you can just look at the counter and see everything that's there.

They have a great setup.

- It really is a special place.

If you wanna try Mingle & Graze, it's located on Arizona Avenue between Boston and Commonwealth.

An average meal will cost you $15 and they accept a limited number of reservations.

(upbeat music) Up next, is Katherine's Choice.

When she wants the poke our other island favorites without traveling to Hawaii, she heads over to her favorite spot in Ahwatukee.

This is Moku Hawaiian Grill.

(upbeat music) - Moku Hawaiian Grill is just a Hawaiian style plate lunch kinda restaurant.

It's, like, a different mix of all kinds of, Asian influence, pollination influence.

So Moku means island.

(upbeat music) You can choose whatever you want.

It's Hawaiian food your way.

You know, we have different kinds of rice, chickens, pork.

And then sides, edamame, corn, macaroni salad, which is very popular.

We use a lot of sugar and soy sauce in our marinades.

So that's why it's sweet.

We also have savory meats, too, which are delicious.

Kalua Pork is, like, salted, smokey flavor.

So our Poke, is just a raw tuna, ahi tuna.

And we prepare it every morning, fresh.

We have two different flavors.

One's a Hawaiian style, which is like a sesame soy base.

And then we have a spicy, which is sriracha mayo base.

People come in just for the Dole Whip a lot of times.

It's like a sorbet.

We have pineapple and we usually rotate the other flavors.

So sometimes we have mango, strawberry, and it's soy-free, dairy-free, gluten-free.

It's kosher, everybody can eat it.

My friend, Keith and I, are the ones that started the restaurant.

He was born and raised in Hawaii.

I was actually born and raised in New Zealand.

A lot of these recipes come from his grandma.

She had food trucks and restaurants in Hawaii.

We've had a lot of support from the community.

We have regulars that come in every day.

We want people to be happy and have full stomachs, and that's what we try to do.

(upbeat music ends) - As we told you, Katherine, could not make it today.

But we do still wanna review her restaurant, Moku.

So I wanna ask you, Erin, first.

What did you eat there?

- I had the chicken and the kalua pork and it, both of them were very tender and soft and it kinda just, like, melts in your mouth almost.

Again, I ate with my mom and we took William, the one year old, and he was just eating up all the meat.

It was really easy for a small child to eat it 'cause it was so soft.

- William is becoming a worldly diner.

(chuckles) - I know, he is.

(chuckles) He's good.

- He's going to all the good restaurants.

(Erin chuckles) - He is, he's getting to try all the world food.

- Well, I'm glad you do that with him.

That's really fun.

- Yeah, and the edamame, too.

- [Mark] Yeah, they had edamame?

- Uh-hmm.

- [Mark] Did you have both kinds?

The garlic and salt or?

- [Erin] The salted.

- [Mark] Yeah, the salted kind.

- Yeah, and I tried it in the ginger dipping sauce, which was really tangy and good, but not overpowering.

It was just enough.

And I did try the Slaw.

- [Mark] Uh-hmm.

- [Erin] The one that my mom got, too, and that was good.

I don't always eat slaw, but it was really good.

It was light, not too, like, mayonnaisey or anything like that.

- [Mark] Oh good, so it was more delicate.

Was it vinegary or more, some mayonnaisey, some creaminess.

- [Erin] A little bit creamy, but you could definitely taste both.

- [Mark] Oh, that's good.

- [Erin] The oily and the creamy taste.

- Yes, and the edamame.

Sometimes for me, they can be a little mushy.

Sometimes they can be crunchy.

How are yours?

- They were more on the firm side, I'd say, but they were still, we gave some to William and he was able to eat 'em so they weren't- - [Mark] Perfect.

- Too firm.

(chuckles) - Tested by one year old.

Does he have teeth yet?

- He does, he's got four.

(chuckles) - Okay, cause we can his four teeth to crunch them in.

- [Erin] Yes.

- And it's all good.

So you had the pulehu with chicken.

Tell me a little bit more about that.

You said it was tender, but what were the spices like?

- It wasn't too, I don't do a whole lot of spicy food, so it was just enough.

It was flavorful, but it wasn't too much for me or making my mouth feel, like, it was burning or anything.

So it was just a little bit salty, but again, not too spicy or anything like that.

So we could all, right.

- I found it'd be kinda bold.

But yeah, they're really not spicy.

- [Erin] Yeah.

- Just everything was pushing up the limits of the flavor.

- Yes, yes.

- It's really good and tender.

- [Erin] Uh-hmm.

- Really good, I couldn't stop eating it.

- I know, it was really tasty.

- Navid, what did you have?

- I had similar.

So I had the pulehu but in the steak.

So I thought of the Pulehu Steak was a little smoky.

I thought it was really tender.

Just, yeah, that spice.

- [Erin] Yeah, the pork was smokey.

- [Navid] Right.

- [Erin] When I had that, too.

- I had, like, a nice spice to it.

I like this pulehu steak.

I had what they call, I think it's Mochiko Chicken.

- [Mark] Uh-huh.

- I mispronounced that.

Mochiko Chicken.

I thought of it, like, an elevated chick.

So it's actually breaded, but it tastes grilled.

It's not too oily.

So I thought it was, like, an elevated chicken teriyaki.

So it had, like, those teriyaki flavors to it but it was- - [Erin] I tried some of the teriyaki dipping sauce- - [Navid] Yeah.

- [Erin] With mine, too, yeah.

- [Navid] It was all- - I didn't even think it was breaded.

I mean, I had it too, but I was like, "Wow, it's so light and delicate or the breading was.

it was really good."

- Yeah.

- It was tasty.

And then I really enjoyed the kimchi slaw that came with that.

It pairs perfect, it's just a great thing to just go between bites.

You got slaw, chicken slaw, beef, it's a great combination of everything and that's, I like the ordering process.

You go, and I think you said it.

- [Erin] Yes, it's like Chipotle, almost.

When you walk up, you can see everything and you kinda tell 'em what you wanna order.

You pick your meats first and then the rice and then the slaw or- - [Navid] Uh-hmm.

- [Erin] Edamame, so.

- I had the poke.

There's two versions of the Poke.

I had the spicy version.

They told me it was just sriracha and mayonnaise, but it tastes so much more complexed than that.

There's just a lot going on.

It's not overly spicy.

It's just a great flavor to it.

It's light, it's a great poke.

It goes with everything, so.

- And as I'm told by someone, we were filming down there and there was a native Hawaiian there and said that he actually had the poke there and he said it's the best poke he's had since he's moved here.

He was so delighted.

He called his grandma.

(chuckles) And speaking of grandma, that one of the owners is from New Zealand, the other is from Hawaii and it's all his grandmother's recipes.

So I think that's why it's so authentic.

Now, for dessert, they have a huge selection, right Navid?

(laughs) - Yes.

(Erin laughs) They have one-eyed.

They have- - [Erin] One choice.

- [Navid] They have one.

- But they have the right one.

- [Erin] Yeah.

- They have the right one.

They call it the Dole Whip.

I thought it was a, it's a bit sweet.

- [Mark] Uh-hmm.

- But it's very, what it is, it's refreshing.

It's instant chilling.

So you're chilled from head to toe.

- Yeah, it cools you off.

- You have a bite.

- It just cools you all entirely.

Maybe a bit sweet for my taste, but yeah, it's definitely, it's that pineapple feeling.

- [Mark] Really punch of flavor.

Very classic Hawaiian.

- [Erin] It does.

- [Mark] Yeah.

- It reminds you of- (Mark chuckles) You could be riding a bike and have your Dole Whip or something in Hawaii down the street.

(chuckles) - Yeah, riding along.

(Mark taking gibberish) Ding, ding, ding.

(Erin chuckles) (chuckles) I love it.

So Navid, you had a traditional drink when you were there, right?

- Right, I had the Hawaiian soda.

It was, it's sweet, but it works just, when you're having all these fatty meats, it just works with it.

It's just refreshing.

- The sweet with the saltiness.

- Yeah, so fat, salt, sugar, boom!

(Erin chuckles) This was perfect.

(chuckles) - It definitely reminded me of a place.

I saw a lot of people having lunch breaks there and I could picture going there for a quick dinner, like, after sports with the kids or something like that.

So it seems, like, a really convenient spot for people to go in, have a really tasty lunch and then go back to work.

- Cool, Navid, what's your last big takeaway?

- [Navid] It's a great spot.

It's near where I live.

So this is perfect on the way home.

The line is very quick or you can order over the phone or online, and the line moves so quick and then you can just see everything.

So it's a great takeout spot.

- Takeout spot for a year and two?

- [Erin] Yeah, I wish I lived closer to it so we could stop there.

Like I said, after sports at night for a quick family dinner and- - [Mark] It's on the other side of the Valley from here.

- [Erin] Yeah.

(Mark chuckles) - Yes.

(chuckles) - A little harder for William.

- I know.

- Until he gets his license.

(Erin chuckles) If you wanna try Moku Hawaiian Grill, it's located in Ahwatukee of 44th Street E. Ray Road.

An average meal will cost $13 and they don't take reservations.

(upbeat music) (upbeat music ends) Our last restaurant is Aaron Selection.

Being a runner, Aaron loves carbs, and that means, pizza.

Her pick is a husband and wife owned spot in Scottsdale making artisan pies.

This is Lamp Pizzeria.

(upbeat music) - We are a small pizzeria up in North Scottsdale.

We have white pizzas, we have red pizzas.

But we also have a great number of salads as well as appetizers.

(upbeat music) The oven that we have is exclusively fueled by wood.

The wood that we use is a hard wood, quite often, open pecan.

The temperature of the wood oven gets up to 800 degrees.

Our dough, which goes through a very detailed thorough process every day, have three main attributes.

It's light and airy.

They have a little bit of a crisp on the outside and they have a really nice chew to it.

Our passion for pizza began years before we even opened our doors at Lamp.

Matt and I would rig our home oven to get it up to about 900 degrees in order to cook that perfect pizza.

For years, we used to have friend and family nights where we do blind taste tests.

What we do is isolate a component, like, sauce, dough, or cheese, and we would test record and adjust, test, record and adjust.

I don't know how many times until we really found that perfect pizza.

(upbeat music) Lamp, stands for Lindsay and Matt Pilato.

Even after 10 years of being open, I still blush every time I say it.

We actually had just watched the movie "Anchorman", where they're calling it "Lamp" as an arbitrary item.

And we said, "Oh, wait a minute, that actually could work."

I mean, that does stand for Lindsay and Matt Pilato.

(upbeat music) It's always been really important for us that we be a point of pride in this community.

We may be a small neighborhood pizzeria in a strip mall, but we are mighty.

(upbeat music ends) - So Erin, this place is awesome.

How did you find it, and what did you have?

- So actually, it kind of a historical story.

Lindsay and I, met with our oldest children in a music class, a baby music class.

So Lindsay and Matt were just getting their restaurant going and opening the doors and I wanted to support her and try it out.

And it just happened that it was delicious and we loved it.

So kind of takes you and it feels, like, really true Italian pizza.

And you can tell everything they're making is fresh, homemade, from scratch that day.

And they have so much attention to detail and with the way they work and what they do.

- [Mark] Uh-hmm.

- [Erin] So it's just a great place.

- You could feel it, but you said, love does come from the kitchen.

Especially, I grew up around a lot of Italian families and you just feel it.

- [Erin] Yeah.

- Coming from the kitchens.

And that makes food taste great.

- It's just one of those special neighborhood places.

And, people, I think once they discover it, they just keep going back 'cause it's so great.

- [Mark] Yeah.

So what did you eat?

- I always get the simple pizza.

It's got arugula, fresh arugula on top and I always add prosciutto, 'cause I just like that kinda meat flavor on top of the pizza, too.

But what I really like is the pizza from the minute it comes outta the oven, it's, like, served within, right immediately to you.

So you can taste that the crust is perfectly crunchy and crisp on the bottom, but it's not overly crispy.

It's still got a chewiness to it.

- Well, Matt's a true pizzaiolo.

I mean, he does it passionately and there is no rushing and there's that, that pizza has to be done perfectly and you can see there's a lot of push and drive back there to make sure it gets to your table right.

What did you start with?

- Yeah, we actually, my husband and I went with my parents.

So my mom and I shared the arugula and white bean salad.

And it's a giant portion of a salad, but it was definitely light.

And you could taste all the flavors together.

We tried the zucchini cakes, too, for the appetizer.

- Oh yeah, what were those like?

- They put this, I don't know what's in their sauce, but it's a drizzle of a green sauce on top and the zucchini cakes are not, like, any I've ever tasted anywhere else.

So I think it's one of their family recipes and it's just, it's unique, it's really good.

- Navid, what did you have?

- I had the meatballs.

They're beef meatballs.

They're juicy.

They have, like, the drench in this tomato sauce that has, just like, it's not acidic, but it just has a little bit of, has a little bite to it, has a little flavor to it.

Meatballs are perfect.

Had the eggplant parmesan as well.

The eggplant on that, it just got such a garlic flavor.

It's just, yeah, it was so wow, yeah!

- Well, the eggplant parmesan, I had it twice, by the way.

It was amazing.

And back to the meatballs, so meatballs are interpreted in so many different ways.

And what I loved about their meatballs is they're beef meatballs, but they're very tender.

- [Navid] Uh-hmm.

- [Mark] And there was just a judicious amount of garlic and it seemed to me, the sauce was super bright, like, a san marzano.

You know, very simple, classic Italian sauce.

Really, really good.

- So I had the gem pizza.

The server recommended it, and they said that's the one of the top seller.

So it's a sausagey pizza.

I believe it had, like, a fennel or some sort.

It had a green or a fennel.

But it's really all about the sausage.

The sausage it's just- - [Mark] It's spicy bold.

- [Navid] So it has, like, a little bit of sage, I think, or oregano.

It has a little bit of a spice.

It just goes in, it's perfect.

- [Mark] Pops, pops.

- [Navid] Yeah.

- [Mark] And flavor.

And your crust?

- Our crust, of course, it's a perfect, I think of Pizzeria Bianco has the standard and this is right up there with.

This is the perfect crunch crust.

It's a great style pizza.

- Well, I'm glad you mentioned the great, Chris Bianco.

Because he is kinda the one that brought the idea of this level of pizza, this level of commitment to certainly the Valley.

But some would say, the country.

And I was there when I was waiting for my food, looking at the wall and there's a picture of Matt and Chris, and a bunch of other great pizzaiolos.

And I was like, "You know, that's a great tribute being in that same line."

Of course, I think that Matt does it well.

- Uh-hmm, yeah.

- Navid, what else did you have?

- I had the canoli for dessert.

- [Mark] Oh, dessert, canoli.

Tell me.

- Not too sweet.

It's a creamy base on the inside.

Not too sweet at all.

Nice dark chocolate drizzle on top.

Great crunch, recommended dessert.

- Awesome.

- Yeah.

- What did you have for dessert?

- We had the hazelnut gelato.

So that had little crunches inside it, too.

Kind of similar texture probably to the canoli and the gelato itself was just really smooth and creamy and light.

So it was good.

- And they have an outdoor section, too.

Did you sit indoors or outdoors?

- [Navid] I sat indoors.

I did see the patio area outside.

I think if the weather was nice, it would've been a great day to just be out and just enjoy my wine and pizza.

- [Erin] Yeah.

- Yeah, I mean, or you could sit at the bar.

I saw a lot of people doing that when I was there.

You're sitting at the bar, have a little drink.

- [Navid] Uh-hmm.

- And then, or pizza to go.

- [Erin] Waiting for your table.

- [Mark] Yeah, waiting for your table.

- I actually had to sit at the bar.

The wait was too long.

I sat at the bar and I'm glad I did, it felt fast.

It felt very rapid service and you do get the interaction.

So the bartender's very, very fast and she knows the menu.

She recommended me to the gem, the meatballs, the parmesan.

So she walked me through, so.

- Any last tips, Erin?

- It's just a great place to go.

I mean, there's kids, there's adults.

You can tell there's people, snowbirds visiting, that are just trying a new place, you know?

So it's good to go.

I'd say, on a date night or even just as a family, you know?

Any night of the week.

- Any good takeaways for you?

- Get there right at four.

There's a bit of a wait, worth the wait.

And definitely, try some appetizers and some starters while you're waiting for your pizza.

- If you wanna try Lamp Pizzeria, it's located in Scottsdale, just north of Pinnacle Peak on Pima.

An average meal will cost $26 and they don't take reservations.

I wanna thank Navid and Erin for joining me today.

And thank you for joining "Check, Please!

Arizona".

If you'd like to share your favorite restaurant, head to our website, azpbs.org/checkplease, and nominate your must eat out spot.

Who knows you could be joining me at the table?

Be a part of the foodie conversation in Arizona on Facebook, Twitter, and Instagram using the #checkpleaseaz.

Join us next time when three new guests make their recommendations right here on "Check, Please!

Arizona".

I'm Chef Mark Tarbell, have a delicious life.

(upbeat music ends) - [Advertiser] Support comes from Copenhagen.

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- [Narrator] Hospice of the Valley.

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A not-for-profit community hospice, hov.org.

- [Narrator] Ironwood Cancer & Research Centers, personalized cancer care through medical oncology, radiation oncology and radiology services.

Focusing on emotional, physical, and social support.

Outsmarting Cancer One Patient at a Time.

- [Advertiser] AJ's Fine Foods for Gourmet-to-go meals.

Chef prepared entrée trays and sides, brick oven pizza, handcrafted sandwiches, and soups or sushi to go.

AJ's Find Foods, more than a market.

10 Valley locations at ajsfinefoods.com.

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