The Heat Is On!

Revies cookoff

Headshot courtesy of Emma Smith/

Hey guys! It’s official…

Our very own ACF-CASA web services liaison, Jonathan Revies, will once again be competing in the charity cooking competition at the annual Southern Arizona Wine Growers Festival. Last year, he competed in the chili challenge and took home the prize of People’s Choice, beating other professional cooks from all over the country. This year, he is honored to accept the challenge once again and defend his crown.

Held at Kief-Joshua Vineyards in Sonoita, Arizona, the festival features some of the outstanding wines of the southeast part of the state. In addition, there will be food, music, vendors and, of course, the food competition. The dates of the festival are April 18th and 19th, 2015. Due to school and work conflicts, Jonathan will only be competing on Sunday, the 19th. Please come on out, enjoy the festival, support the local charities and vote for him to bring home the trophy once again!

For more event information, follow the link below to the event flyer.

Poster – Chili Cookoff 2015

The Sabroso Ceviche Challenge

cev splash

Tuesday, October 28th marked the first-ever “Sabroso Ceviche Challenge” for ACF-CASA. Eight competitors from various restaurants and locations here in Tucson participated in the event. A number of different techniques and culinary styles were used to create some outstanding ceviche presentations. The judges had some hard decisions on their hands, but in the end, three entries stood above the rest.

Stay tuned for a list of the winners as well as more photos from the event…

ACF-CASA July Meeting


Our July meeting at Agustin Kitchen was an enjoyable one for all who attended. The turnout was excellent and included many culinarians and culinary students from the Tucson area.

ACF-CASA peesident, Chef Mario Diaz de Sandi, welcomed everyone and talked about the future of the organization. Current Tucson Iron Chef John Hohn talked about his experiences with the competition and gave tips to anyone interested in competing. Christy Wilson, a registered dietitian, spoke to the crowd about healthy food trends and how to apply these in the restaurant industry. Bill Bode from Shamrock Foods gave a presentation on the beef industry and supplied the proteins for the food demonstration. Agustin Kitchen Executive Chef/Owner Ryan Clark explained sous vide cooking and provided everyone with an example dish demonstrating the technique.

We want to thank all of the attendees and hope that we see everyone at next month’s meeting, which will be at The Shanty on Fourth Avenue.