Radio Cherry Bombe: Food For Thought
Tuesday, June 25th
6 to 8 p.m.
On Tuesday, June 25th, join the Bombesquad at FnB Restaurant for the Phoenix stop on our "Food for Thought" Radio Cherry Bombe Tour. We can’t wait to see you! We'll be talking to Charleen Badman of FnB, Sasha Raj of 24 Carrots, Emma Zimmerman of Hayden Mills, Helen Yung of Sweet Republic, baker Ryann Hulme, and Samantha Sanz of Talavera about their journeys through food. This panel will be recorded for a future episode of Radio Cherry Bombe.
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As chef and co-owner of the award-winning FnB restaurant in Scottsdale, Charleen Badman is one of Arizona’s most celebrated chefs. Charleen won the 2019 James Beard Foundation award for Best Chef: Southwest. Prior to winning the coveted award, Charleen had been a semi-finalist for six years in a row. Known as the “veggie whisperer,” Charleen has a knack for coaxing the very best flavor out of locally grown vegetables, which are featured prominently, although not exclusively, on the FnB menu.
Charleen is the founder of Blue Watermelon, a Slow Food Phoenix coalition of local chefs and activists focused on improving school lunches, and an alumnus of the James Beard Boot Camp for Policy and Change. She is also past President of the Phoenix Chapter of Les Dames d’Escoffier.
Prior to opening FnB, Charleen worked at Café Terracotta in Tucson and Scottsdale, Rancho Pinot in Scottsdale, and Lobster Club and Inside in New York City.
Ryann Hulme is a baker in Tempe, Arizona where she lives with her husband and two kids. She’s a stay at home mom by day, and cake-baker-magic-maker by night. She doesn’t take too many things seriously, including the time she took some magnificent selfie-mode headshots. She looks forward to her kids’ nap time and eating out for dinner. She’s still deciding if making cake or eating it is better. You can find her on Instagram @cakebyryann.
Helen Yung is the co-founder of Sweet Republic, an award winning artisan ice cream company that has been featured on the Food Network, and named among the top ice cream shops in the country by Bon Appetit Magazine and USA Today. Since 2008, Sweet Republic has grown to three locations in the Valley and is distributed at Whole Foods Markets and fine dining establishments throughout Phoenix and Tucson.
Helen is the creative culinary force behind Sweet Republic, combining her formal culinary and patisserie training from Le Cordon Bleu in Sydney, Australia, with her global palate cultivated from travels to over 25 countries on 4 continents. Prior to embarking on her culinary career, Helen was an investment banker at Citigroup’s New York, London and Tokyo offices. Helen received her B.Sc. in Economics from The Wharton School at the University of Pennsylvania.
Emma runs Hayden Flour Mills with her dad Jeff. The Mill started as a bread baking hobby gone to its logical extreme--because the best bread starts with the freshest and most flavorful flour. Since 2012 they've worked to revive forgotten varieties of grains in Arizona with the help of farmers, bakers and chefs. Today they stone mill over 10 heritage and ancient grains and turn them into crackers, baking mixes, pasta and speciality flours that are sold across the country. Emma lives in Phoenix with her husband and two children. She loves to experiment in the kitchen and is the first person at the farmer's market on Saturday mornings.
A native of Nogales, Mexico, Samantha Sanz was virtually raised in her family’s restaurant where she could be found running through the kitchen with her cousins pausing just long enough to snack on beans wrapped in handmade tortillas before her grandmother shooed them out. That’s where her passion for food first began. After graduating Le Cordon Bleu College of Culinary Arts in Scottsdale and spending a year in France, she began her career as one of the few female cooks in the kitchens of top Phoenix-area restaurants including Elements and Virtu. Her skills were honed, her natural talent bloomed, and she found her way to Talavera, the signature restaurant at Four Seasons Resort Scottsdale at Troon North. After a year, she was ready to take the Talavera kitchen as her own and, at the age of only 28, became one of the youngest chefs in the Four Seasons brand.
Samantha was a 2019 semifinalist for the James Beard Rising Star Chef of the Year award.
Sasha Raj is the owner of 24Carrots in Tempe, Arizona. 24Carrots joined the Phoenix culinary scene in 2008, first as an all natural juice bar, and subsequently grew into the full service, plant-based eatery she is today. Sasha and her team serve hearty, healthful, botanically rooted cuisine that is inspired by global flavors and local harvests. They are dedicated to promoting mindful eating, and volunteer time to further conversations around food security and to elevate & improve the nutritional quality of school lunches. Sasha says, “The past 11 years have flown by in a flurry of chopping, baking, juicing, and creating, and I am so blessed to be able to serve my community in a way I love: fork in hand!”
When Sasha is not in the kitchen, she is usually off exploring the awesome state of Arizona & ooh-ing over dogs-videos on the gram.