Some of Christopher Collins’ fondest memories with his dad were at food festivals and barbecue competitions. Collins’ father owned the Texas Longhorn Bar & Grill in Reno, Nevada. As a pre-teen, Collins was tasked with frying onion rings while his dad watched the meat, including award-winning ribs finished with a sweet-tangy Maui Wowie sauce that became a staple at Texas Longhorn.
“I will always remember those times with my dad,” Collins says.
Since then, the Phoenix chef has learned to do much more in the kitchen. His hospitality group, Common Ground Culinary, operates eight concepts around the Valley. There’s the Southern-leaning Grassroots Kitchen & Tap, the West Coast-inspired wine bar and bistro Saint Urban and the creamery and bake shop Sweet Provisions, among others…