Wine World
Welcome to Wine World, the podcast that takes you on a flavorful journey from vineyard to glass. Hosted by Pavle Milic, winemaker, restauranteur, and columnist for Phoenix Magazine, this show dives deep into the world of wine grape growing and winemaking. Each episode, Pavle uncorks the fascinating processes behind your favorite wines, explores the nuances of wine and food pairings, and offers an insider’s look at the thriving wine scenes in Arizona and beyond.
Join us as we visit local vineyards, chat with restaurateurs, and meet the pioneering spirits behind top wineries. Whether you're curious about starting your own winery or vineyard, or simply a lover of good wine and good company, Wine World provides the perfect blend of education and entertainment. Discover the rich histories, the challenging terroirs, and the innovative practices shaping the future of wine. Pour yourself a glass and tune in to discover the stories behind the bottle.
Wine World
Valentine's Donald Hawk
I am very excited about today's guest on the pod. I have known Donald Hawk for over thirteen years as a colleague in the restaurant industry. He is the chef at Valentine in Phoenix, a modern day diner that showcases the southwest through the lens of regional ingredients and his unique take on them.
In 2022 Donald was recognized by the James Beard Foundation as a semi-finalist in the "Emerging Chef" category. Also this year, Phoenix Magazine named his Hiramasa crudo, the number one dish in the valley in line with Eater's 2020 list of Iconic dishes in the Phoenix Metro.
Before all that, he was already considered a valley's tastemaker: in 2016 he was making intriguing dishes like kimchi collard greens hush puppies and fried chicken-stuffed bahn mi. He worked with the likes of Jenn Lewis at Lincoln in Portland, Oregon; Chris Bianco, Bernie Kantak, Claudio Urciouli and others. Needless to say, he's rubbed elbows--literally--with many talented folks. And it shows. The coolest part is how he has been able to forge a unique cooking style. As a Phoenician, I am beyond proud and happy that he is one of ours.
The following chat is a bit of a biographical tale that will hopefully provide some insight into one the nicest, super talented chefs in town.
Enjoy.