Chef Don's vision to deliver a superb local, seasonal Nuevo southwestern culinary experience to Asadero Cocina + Cantina diners begins at the source...with products and ingredients.
Several local Arizona farms – each carefully chosen for their individual commitment to the culinary arts - deliver seasonally to the restaurant and bar hand-selected superior products. Fueled by their own passion for responsible, sustainable practices and outcomes. From their fields to Asadero diner plates!
From honey, herbs and produce at Singh Farms to citrus, asparagus, radishes and lettuces at Crooked Sky Farms. From olives, vinegars and oil (purchased in recyclable drums) at Queen Creek Olive Ranch to goat cheese and goat milk at Ranch at Fossil Creek. By incorporating seasonally grown tomatoes at SoMo Farm Tomatoes and tomatoes and more at LA Specialty Produce, Chef and his team exhibit a passion for and respect for the process. And they love their local Arizona mushroom guy – Adrian Gohn!
Watchful and occasionally hands on at the 'farms' - as food stuffs are planted, cultivated, nurtured and ultimately harvested - Chef Don and his team are in lockstep with these and other resource partners who sensitively, and with love, deliver many of the restaurant's menu-related ingredients. During less busy times (back in the day), Chef literally got his hands dirty in farm-site composting programs! At Asadero, the culinary team is all-in.
Can you almost taste the fresh?
With vendor partnerships like these, Asadero Cocina + Cantina is able to fulfill its mission of providing a fresh, local culinary experience. And deliver on its farm-to-table promise.