[
{
"name": "Air - MedRect Combo - Inline Content 1",
"component": "29441156",
"insertPoint": "1/3",
"requiredCountToDisplay": "9",
"parentWrapperClass": "fdn-ads-inline-content-block"
},{
"name": "Top Stories Video Pair",
"component": "27651162",
"insertPoint": "10",
"requiredCountToDisplay": "1",
"parentWrapperClass": "fdn-ads-inline-content-block"
},{
"name": "Air - MedRect Combo - Inline Content 2",
"component": "29441158",
"insertPoint": "2/3",
"requiredCountToDisplay": "10",
"parentWrapperClass": "fdn-ads-inline-content-block"
},{
"name": "Air - MedRect Combo - Inline Content 3",
"component": "29441159",
"insertPoint": "1000",
"requiredCountToDisplay": "15",
"parentWrapperClass": "fdn-ads-inline-content-block"
}
]
You might still be missing chef Kevin Fink from the kitchen of
Zona 78, but know that even at his new post at Austin's Emmer + Rye, he's still repping Arizona right. Not only was Fink named as one of the ten best new chefs in the country by
Food & Wine, he also manages to shout out some of our state's agriculture in the article, citing why he still sources some of his goods from the Grand Canyon State.
Here's what
Food & Wine had to say of Fink:
Why Fink is amazing: He’s wildly passionate about grains, milling up to 15 kinds in his Austin kitchen. He uses them to make everything from the White Sonoran Bialys he often serves at brunch to Red Fife tagliatelle with merguez, tomato and fennel.
White Sonoran Bialys, eh?
Why some of his produce isn't local: "There are not a lot of places here in Texas that grow non-GMO grains, so we source those items from Arizona, where I grew up, or areas in the South. It’s a good example of where a restaurant like ours can be influential in our community."
You can read more about Fink's Tucson roots, his work with Rene Redzepi at Noma and some of his favorite things to stockpile in the kitchen on the
Food & Wine website now.
