“As a teenager working with my uncle, a Louisiana-influenced chef, I found a passion for taking comfort food recipes, maintaining those flavors and refining them into an upscale dining experience.”
Chef Evon Profitt is a self-described farmer, husband, father and chef. As Culinary Director for Westside Concepts (WestsideConcepts.us), the Arizona native brings farm-to-table dining to the West Valley.
A Culinary Upbringing
Profitt found his passion for cooking at a young age. He began baking pies with his grandmother and Southern comfort food with his mother. Summers were long and hot growing up in Arizona, so he spent the time learning how to cook from his family.
He worked with his uncle, a chef, during high school and wanted more. Profitt graduated from Le Cordon Bleu at Scottsdale Culinary Institute with a degree in Culinary Arts. His first position was with The Wigwam Resort in Litchfield Park, where he trained under some of the Valley’s most acclaimed chefs—Chris Knouse, Richard Hinojosa and Lenard Ruben. Profitt says he was influenced by some Arizona legends, including Chefs Michael Rusconi and Kevin Binkley.
He quickly progressed to Sous Chef at Litchfield’s at Wigwam Resort.
“I continued to grow and develop a knowledge of farm-to-table dining,” explains Profitt. “We utilized local farms and ingredients from the restaurant’s garden.”
Profitt loved the monthly wine dinners at Wigwam. “I could showcase my unique expertise while pairing multiple courses with the selected wines.” He reveled in going off-script and bringing in techniques and ingredients not often used in Westside cooking. “It became a new drive in my career.”
Embarking on the Farm Journey
In 2013, Profitt and his wife Jennifer—along with their five boys—purchased a farm. Profitt, from a long line of ranchers and homesteaders, embraced returning to his roots.
Dixie Rainbow Farm began with one pig. “Within a few weeks,” laughs Profitt, “we added chickens and goats. What started as a hobby soon became our new way of life. We teach our kids how to grow their own food and prepare it.”
Profitt says the driving force was their children. “Our mission was no longer owning a hobby farm, but teaching sustainable living while providing fresh ingredients to friends, family and local Valley restaurants.”
Today, Dixie Rainbow Farm specializes in eggs, pasture-raised chickens and goats’ milk along with a variety of seasonal produce and fruit from more than 60 fruit trees on the farm.
Becoming a Culinary Leader
Once the pupil, Profitt quickly emerged as a culinary leader in the Valley. After seven years at Wigwam Resort, he joined forces with fellow SCI alum Justin Woodward at Genuine Concepts in the East Valley.
While at Genuine Concepts, Profitt was a James Beard finalist in the Blended Burger Project, utilizing mushrooms as a meat substitute.
Home in the West Valley
Profitt took over the position of Culinary Director of Westside Concepts in 2020. He enjoys creating menus for The Haymaker, Cantina Gueros and NW Coffee.
Westside Concepts is the parent company founded by Joey Lucidi, who opened the first Haymaker Restaurant in Peoria in 2013. Today, Westside Concepts operates multiple West Valley eateries, each aiming to be your go-to neighborhood restaurant.
Tacos Borracho (Drunk Tacos)
- 3 lbs brisket or chuck eye roll
MARINADE
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7 cloves peeled garlic
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2 cans (7 oz each) chipotle peppers (remove from adobo sauce)
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4 oz can diced green chiles
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7 dried pasilla chiles (stems and seeds removed)
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1 yellow onion, peeled and roughly chopped
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1 ½ tablespoon ground cumin
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1 ½ tablespoon dried Mexican oregano
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2 tablespoons kosher salt
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¼ teaspoon ground clove
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1 cup beef stock
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3 oz lime juice
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4 oz apple cider vinegar
DIRECTIONS
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Add first ten marinade items in a medium pot. Simmer over medium heat for 15 minutes. Transfer to a blender.
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Add vinegar and lime juice. Blend 2 minutes until smooth. Add salt to taste.
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Trim fat off the top of the brisket and cut into 2” pieces and toss in marinade to cover.
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Marinate for two hours.
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Preheat the oven to 300F. Add brisket and marinade to a Dutch oven. Add water to cover.
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Place over medium heat on stovetop and gently simmer. Cover and transfer to oven. Cook for 3 hours, until tender.
ASSEMBLE TACOS
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Mix ¼ cup each of minced cilantro and onion.
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Remove meat from sauce and shred. Keep marinade warm over low heat.
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Place a skillet over medium heat. Dip the tortilla into fatty top of broth and add it to the skillet. Pan fry on one side for about 30 seconds and flip. Add some shredded meat and top with Oaxacan cheese. Fold over and pan-fry on both sides for about 1 minute.
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Transfer to a plate and garnish with cilantro and onion. Serve with marinade for dunking.
“We always want to create new dining options to keep guests coming back for more.”
