Episode 4: Emily's Food Tour Part 2 – Phoenix Area

After tasting her way through Tucson's culinary creations, food and travel writer Emily Elyse Miller headed to Phoenix to continue her delicious journey. Watch as she discovers the growing makers' movement and how this desert region produces everything from exceptional milled flour to fiery hot sauce to olive oil made from locally grown olives. Presented by Arizona Office of Tourism

Released on 2/3/2017

Credits

Director: Beau Beyerle
Director of Photography: Beau Beyerle
Producer: Steve Filmer

Transcript

00:00
(Lose Control by Matt Simons)
00:05
♫ Run away with me
00:07
♫ Leave it all behind
00:08
[Emily] I grew up in Arizona
00:10
and I was just so surprised
00:11
that there is so many incredible producers and makers.
00:15
Arizona has always been a food destination
00:17
so I really was excited to really understand
00:20
what makes it so special
00:21
and why these ingredients are so important.
00:27
We're really excited about the Scottsdale Wine Trail.
00:30
Perfect destination for wine tasting,
00:32
and they're all Arizona wines.
00:34
You look for a place that has wonderful soils,
00:36
abundant water, and southeastern Arizona's perfect for it.
00:40
It's a great place to grow grapes,
00:42
and we can produce some quality wines
00:44
because of the growing areas.
00:45
We started about eight years ago, in southern Arizona.
00:48
We're actually one of the faster-growing
00:50
wine industries in the country.
00:52
We've gone from seven years, 17 wineries, to over 100.
00:56
♫ Do you think we could lose control
01:01
We've been growing produce for the farm,
01:02
and we also want to create
01:03
a community around it, called Agritopia.
01:05
We're trying to combine farming and the urban environment,
01:09
to show people who are divorced from farming,
01:11
and where their food comes from,
01:13
a little more about farming.
01:15
So a good one. Okay, good.
01:18
You know, we've been out here for 75 years,
01:20
growing all different kinds of produce.
01:23
What we're focused on now, is growing produce
01:25
for the public to come out and pick.
01:27
We want people to be able to pick
01:28
the freshest, ripest peaches, vegetables out of the garden,
01:31
it's just amazing.
01:32
Where you can actually pick something, and eat it,
01:34
right off the tree or the vine.
01:36
But you can make incredible family memories here,
01:38
because we have all kinds of entertainment stuff as well,
01:40
but really the focus is the food,
01:42
having people really understand where their food comes from.
01:46
I moved here 11 years ago,
01:47
because I knew that you can grow olives here in Arizona.
01:49
The olive tree is a desert plant,
01:51
so it loves the Arizona climate.
01:53
We have 7000 trees.
01:53
[Emily] Wow.
01:55
[Perry] We harvest them,
01:56
so we're really blossom to bottle here, that's what we do.
01:58
[Emily] All on property?
01:59
[Perry] That's what we do, all on property.
01:59
[Emily] And bottled, and everything?
02:00
[Perry] We bottle and everything.
02:01
You know where your olive oil comes from--
02:03
[Emily] Yeah, right back there.
02:04
And you know the farmer, so it's kind of fun.
02:08
I'm so excited to be here,
02:09
I've been wanting to come to Hayden Flour Mills for a while.
02:12
I use all of your products.
02:13
I want to know how you do it.
02:15
Everything is done here on site.
02:17
Everywhere from, planting, harvesting, grain cleaning,
02:20
processing it, turning it into flour,
02:22
bagging, boxing, and shipping.
02:23
Takes a long time, but the quality is worth it.
02:27
Adding more varieties of grain to your bakery
02:30
is like adding more spices to your spice rack.
02:36
Noble Bread is a naturally leavened, organic bakehouse.
02:40
We're small production; everything we do is by hand.
02:43
We bake from a master list of about
02:44
30 or 40 different breads.
02:46
We always bake our country bread,
02:47
which is our signature bread,
02:49
and then we do two or three grain- or seed-specific breads,
02:52
along with a fruit and nut selection every week.
02:55
We really love the fact that we get to
02:56
support Arizona as much as we do.
02:58
Produce is grown for us in Peoria,
03:00
on an organic farm called McClendon's Select.
03:02
The grains that we showcase in our breads,
03:04
and also in our grains, sell it at the eatery,
03:06
are produced by BKW in Marana.
03:09
Noble Bread is definitely one of my favorite bakeries.
03:12
Well, we appreciate-- Probably in the world, yeah.
03:17
So, I absolutely love your hot sauce.
03:19
Thank you.
03:19
I found it a few months ago.
03:21
My love for hot sauce started with a recipe
03:24
that my stepfather used to make.
03:25
Kind of his own thing, he'd tell us,
03:27
Just a little bit of this, a little bit of that,
03:29
you gotta taste it.
03:29
So, over the years, I kept trying to make it,
03:32
trying to make it, and then finally landed on something
03:34
that was, my mother said it was better than his.
03:36
So, we have three core flavors, all habernero inspired.
03:39
Soon, Arizona will be known for, not only hot sauce,
03:43
but all things culinary and great.
03:47
♫ It's just you, me right now
03:48
♫ It's just you, me right now
03:53
We're known for the, almost the
03:55
lettuce capital of the world.
03:56
Candied pecans, another thing that we grow quite a bit of.
04:00
Broccolini, another item
04:01
that you wouldn't believe grows were.
04:03
Citrus is one of our big C's here, in Arizona,
04:06
so we're very proud of all the citrus that we grow.
04:09
This is a goat cheese that is made just right outside
04:13
of Goodyear, in Tolleson area.
04:15
Beautiful little salad, very simple.
04:17
Now we're gonna just drizzle this, real lightly.
04:19
We'll use some of the Queen Creek Olive Mill,
04:21
which is a fantastic, another local product,
04:24
that we're very, very proud of.
04:26
So, cauliflower again, another item
04:28
that grows really well here.
04:31
Cut these down.
04:33
Nice, medium rare.
04:35
Hey, here's another dish, again, from the heart of Arizona.
04:39
Perfect, let's try it.
04:41
Here we go.
04:45
Mm-hmm.
04:49
Everyone who we met just seems,
04:51
not only connected to their family, but to the land,
04:53
and the food, and they just really wanted to share that,
04:57
with everyone.
05:00
♫ Do you think we could lose control
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