• Matt Russell
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I learned just how critically important the letter “o” is after sitting down recently with Tucson businesswoman Ellie Lippel, particularly when it comes to her livelihood as a purveyor of French macarons.

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  • Matt Russell, Special to Inside Tucson Business
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In his book “Bianco,” Arizona Chef Chris Bianco suggests that the architecture of a sandwich is just as important as the ingredients.

  • Matt Russell
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The irony is not lost on me that National Sloppy Joe Day is always the day after St. Patrick’s Day. This is hardly a coincidence, as someone must have known the cravings that only this comfort food staple would cure after an evening of Irish stouts and spirits.

  • Matt Russell, Special to Inside Tucson Business
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You can tell it’s Arizona Cocktail Weekend when phrases like “expressed peels” and “flaming zests” return to the libation lexicon.

  • Matt Russell
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As Cupid begins his countdown to the most romantic day of the year, it’s high time that I go public with my love affair. Her name is Syrah, and although my affection has been aggressively pursued by some of her competitors over the years, my loyalty to her is steadfast.

  • Matt Russell, Special to Tucson Local Media
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The cephalopod class may be more than 300 species strong, but they all have one thing in common: A propensity for their texture to be reduced to rubber.

  • Matt Russell, Special to Inside Tucson Business
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As the CEO of a public relations firm who moonlights as a food and beverage journalist, I attempt to write the kinds of stories that stick. Really stick. Enough to inspire you, my dear readers, to digitally like, post and share in turn.

  • Matt Russell
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When brewer John Adkisson was pitched on an idea for an oyster beer by seafood sophisticate and restaurateur Jim “Murph” Murphy, he thought that he’d gone mad.

  • Matt Russell
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They call their country “La Furia Rioja,” and for residents of Spain there’s nothing more emblematic of their land’s red fury than its food and wine culture.

  • Matt Russell
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It’s been said that the average American consumes 302 cloves of garlic every year. That’s on the low end if you’re a regular guest at the Schultz family table.

  • Matt Russell
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Local pastry pundit Joe Gauci has much to say about the savory side of his craft, and his story began when he randomly stumbled across his Maltese mother’s secret recipe for pastizzi. 

  • Matt Russell
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I knew that my time would eventually come, and turning 50 this summer seemed like the right context for comfortably and confidently ordering my first Singapore Sling.

  • Matt Russell
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Performing in Carnegie Hall and having dinner at the White House are two of the highest honors that have ever been bestowed on me. That is, until the Russell Melt Down was unveiled.

  • Matt Russell
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Celebrate National Elote Day with a drink inspired by Mexican street corn

  • Matt Russell, Special to Inside Tucson Business
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I certainly don’t have plans to quit my day job, but I must admit that the plastic pig trophy looks great on my mantle.

  • Matt Russell, Special to Inside Tucson Business
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When the deadliest gunfight in Arizona history inspires the name of a beer that will compete for craft glory later this month, suffice it to say that the brewers are in it to win it.

  • Matt Russell, Special to Inside Tucson Business
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When I first interviewed Pat Connors more than a decade ago, I learned about the pairing of fried avocados and Irish whiskey.

  • Matt Russell, Special to Inside Tucson Business
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I suppose it was tough luck on that winter night in 1988 when three punches, which I never even ordered, made me $150 richer.

  • Matt Russell, Special to Inside Tucson Business
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You don’t have to be a certified cheesemonger to appreciate one of the hottest things happening on the cheese scene today.

  • Matt Russell, Special to Inside Tucson Business
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The term classic margarita got my vote for best oxymoron, at least for one night at the World Margarita Championship in Tucson two weeks ago.

  • Matt Russell, Special to Inside Tucson Business
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I t’s nothing more than a doughy mix of flour, salt, water and yeast, rolled out flat and flipped onto a hot grill. But despite its basic ingredients and architecture its sales are spiking at restaurants across Southern Arizona.

  • Matt Russell Special to Inside Tucson Business
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When Chef Travis Peters wants to integrate the flavors of prune, ginger, clove, and nutmeg into a dish, his first thought is whether there’s a doctor in the house.

  • Matt Russell, Special to Inside Tucson Business
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It’s one of those seasons when meteorology and mixology meet, and since the mercury is forecast to reach triple digits this week, we can surely expect to see the ice water flow.

  • Matt Russell, Special to Inside Tucson Business
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If Charles Dickens were alive today, he most certainly would have found his “fabled orchards where the fruits were jewels” on the southeast corner of Sunrie Drive and Kolb Road.