Chef

Doug Levy

"King salmon, on tequilla- braised red onion, with sliced avocado and mustard oil-grilled Belgian endive, and rosemary-cilantro popcorn. #sundaysupper #dinnerspecial @feasttucson"

"Ground kola nut on top, Honey-herb yogurt on the bottom. Add a couple of radishes and a Dijon vinaigrette on your veggies and you’ve got a #sablefish #dinnerspecial - tonight @feasttucson"

"What’s cooking you ask? House made grilled venison bratwurst on a soft roll with Dijon and red cabbage kraut. #lunchspecial #venison #bratwurst"

"Steamed Dover sole with herbs from our garden and carrots and leeks from #highenergyagriculture . Served with chèvre and squid ink risotto, haricots verts, and #masagoarare @feasttucson #dinnerspecial"

"If that first cloudburst doesn’t make you want to throw a party, we don’t know what would... Here are a couple of snaps of what your shindig could look like. #cateriffic #partytime #monsoonwedding @feasttucson"

"Pan-roasted #branzino stuffed with grilled artichoke hearts, mushrooms and #dirtygirlfarmette beets. Served over kale and more beets with garlic butter and cipolline. #wegotthebeets #dinnerspecial #feasttucson"