SENSE OF PLACE From brewers to winemakers, from chefs to bakers, Arizona’s culinary tastemakers harness the unique flavors of locally grown ingredients, seasonal produce and Southwestern cultures to create truly inspired dishes that can only be experienced here. Christopher Brugman at Harvest Restaurant, Castle Hot Springs Dara Wong at Shift Kitchen & Bar, Flagstaff SHIFT KITCHEN & BAR “Shift strives to source locally so that we can contribute to our Flagstaff economy. In return, that same community can support us. Our mission is to ‘shift’ the mentality of the Flagstaff dining scene. We want to educate our diners, as much as ourselves, about our local cuisine and what hospitality is about.” – Dara Wong, Owner & Pastry Chef, Flagstaff Chef James Porter at TERRA Farm + Manor, Prescott CLOCKWISE FROM TOP LEFT: HARVEST RESTAURANT; SHIFT KITCHEN & BAR; TERRA FARM + MANOR HARVEST RESTAURANT “At Castle Hot Springs, just north of the Phoenix Metro area, we are fortunate to have our own onsite farm yielding custom produce specifically grown for our restaurant. Our approach is to use modern and innovative techniques to create original, deeply layered flavor profiles. Our guests enjoy a culinary experience unique to our location, as we use the hot springs water for the farm as well. I am fortunate to be able to walk out of the kitchen and pick some purple opal basil for a dish or select from an ever-changing array of greens and herbs.” – Christopher Brugman, Executive Chef , Castle Hot Springs CHEF FEATURE EPISODES TERRA FARM + MANOR “My sense of place is at TERRA Farm + Manor, working directly with the passionate people behind their craft and producing amazing seasonal produce and livestock. It allows me to create what truly is the essence of the Arizona bounty and incorporate my passion and own twist. Seasonal and weekly differences in our offerings always keeps my mind moving while exploring the changes Arizona offers.” – James Porter, Chef, Prescott 21
Arizona Official State Travel Guide Arizona 2020-21: Page 21
