Pie Social

Garrett Verhage of Grassroots Kitchen & Tap on Kool-Aid and Catchphrases

Forks up, Phoenix! Chow Bella and Roosevelt Row present the seventh annual Pie Social at 2 p.m. on Saturday, November 19, at the Bioscience High School at 512 East Pierce Street. We've got an all-star lineup of bakers making pies for you to taste, and from now till Pie Social, we'll introduce them to you, one by one.

Today, Garrett Verhage of Grassroots Kitchen & Tap

Garrett Verhage is the regional kitchen manager for Grassroots Kitchen & Tap. He is an Arizona native who has been working in the restaurant industry for more than 15 years. He lives in Arcadia with his girlfriend, Shannon, and their two dogs, Tom and Paris.

What is the first dish you remember fixing yourself at home?

A bean and cheese burrito – in the microwave. But it was a start!

What is the one thing you always had in your kitchen growing up?

Lemon-lime Kool-Aid. Someone was in trouble if we were out of lemon-lime Kool-Aid!

What are the five essentials in your home kitchen today?

My crockpot, chips and salsa, Sriracha, peanut butter, and the Veggetti (for making vegetable noodles).

What is a memorable dish from your childhood and the back story?

When my whole family would get together my mom would always make jambalaya. The smell of it still reminds me of my childhood home.

Who inspired you to become a chef and why?

Emeril – I used to watch him on TV every day. I thought it was so cool that he had his own catchphrase. I hope someday to have one, too. Lately I’ve been trying out, “Boom!” We’ll see if it sticks.

The 2016 Pie Social Celebrity Bakers so far:

Adam Allison of SuperFarm
Soraya Medina of Heavenly Bites
Nicholas Hyche of Hilton Phoenix Chandler
Adriana Gomez of Lola Coffee
Sarah Chisholm of Phoenix Public Market Cafe
Cheryl Standage of PIEfection
Chelsea Gabayan of Fabulous Food
Holly Heizenrader of MacAlpine’s
Virginia Senior of Urban Beans
Mandy Bublitz of Pane Bianco
Omei Eaglerider of Fry’s Cooking School
Casey Hopkins of Welcome Diner
KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lauren Cusimano was the Phoenix New Times food editor from 2018 to 2021. Joys include eating wings, riding bikes, knowing everyone at the bar, talking too much about The Simpsons, and falling asleep while reading.