Turkey. France. Mexico. Morocco. Italy. List of vacation destinations? Nope. These are just a few of the countries whose culinary traditions Charleen Badman skillfully plucks from her vast mental Rolodex of flavor combinations and techniques, creating some of the best and most elegant food in the country. Badman, who won a James Beard Award earlier this year, knows that cooking begins with the sun, rain, and soil. She tirelessly seeks out the best and most arcane of what Arizona's premier farmers and ranchers have to offer. She then gives our state's top-notch produce her royal, global treatment, plating the likes of Mexican pickled shrimp with fennel, and lamb loin with purple peas chermoula. Badman sources local date varietals for simple salads, seeming to extract the maximum flavor from every ingredient. She uses chiltepin and soft tofu, celtuce and tepary beans. She's at the apex of her culinary superpowers, and she glorifies the bounty of Arizona like no other chef behind a stove today.