In her current role, Chef Skelton oversees the day-to-day operations of the bake shop, which provides baked goods for the nine event spaces, restaurants and eateries. She has been the Executive Pastry Chef of Casino Del Sol since August , and focuses her attention on creating everything from intricate specialized desserts for PY Steakhouse to beautifully built desserts for large-scale events held in the convention center. Chef de Cuisine Chris Wilson has lived in Tucson for 39 years. He has been the Banquet Chef of Casino Del Sol since , and specializes in creating enticing recipes and menus for large-scale events held in the casino convention center. With the closing of Bellissimo in to make way for the new convention center and hotel, Chef Skelton took the opportunity to further her career by focusing specifically on the fine art of baking and pastries. Executive Chef David Solorzano began his education on farm to table practices from an early age.

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How about eating like the Green Man, Randy Shore. Ethical Killing and Sustainable Hunting Host Randy Shore, Harrison Mooney and hunting instructor Dylan Eyers of EatWild. ca talk about the modern revival of hunting in B.

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