For this dinner series, I'll be collaborating with chefs that have I have cooked with or that I've worked closely with in the past. We'll be featuring and highlighting our interpretations of dishes that stood out most during our childhood. For this second event, we're collaborating with Chefs Scott Turbee and Jordan Lorenz of Hi/Lo Catering. Scott Turbee spent 6.5 years at Zuni Cafe training under Judy Rodgers as line cook and gradually working his way up to sous chef. He graduated from The Culinary Institute of America in Hyde Park and his resume includes Eleven Madison Park, Amy’s Bread, and Terra under chef Hiro Sone. ​Jordan Lorenz started his culinary journey attending Le Cordon Bleu London. He pursues his passion for food by cooking over open fire whenever possible and focusing on southwest style cuisine to reflect his Tucson roots.