News from Salsa Brava
Articles about Salsa Brava also have appeared in The Arizona Republic, The Arizona Daily Sun, Mountain Living Magazine, Flagstaff Business News, Flag Live, Sunbelt Coast to Coast, and Smart Solutions. In addition, John has been interviewed on Flagstaff radio stations.
John Conley teams up with the Messlords
Chef by day and Messlord by night, John Conley has teamed up with Food Network's Messlords. Messlords invites celebrity chefs to partake in a unique and humbling experience of serving our nation’s military bases across the world.
John Conley is grateful to be part of this rewarding opportunity, "It was an amazing experience cooking for 18-, 19-, and 20- year-old men and women who are really protecting our way of life." He and the other chefs involved agree that their time is well spent serving those who serve our country. It is a great way to give back to those protecting our nation and add some spice military bases mess halls.
Thus far The Messlords have made appearances around the world, including Cuba and Djibouti. Check out our website and Facebook for the latest updates on the Messlord tours.
John Conley appears on Channel 3
John Conley’s a favorite featured chef on KTVK-TV, Channel 3 in Phoenix! Check out John’s cooking segments on the show, “Your Life A-Z.” On the program, John has prepared dozens of tantalizing Mexican meals from his specialty Maui Tacos to homemade tamales. John’s a crowd-pleaser as shown when the Channel 3 staff devours his cooking during and after the shoot!
Diners, Drive-ins and Dives
Salsa Brava restaurant has been featured several times on the hit show “Diners, Drive-ins and Dives,” hosted by Guy Fieri! Check out a video of Guy Fieri helping John Conley make a football-sized, chicken-stuffed sopapilla. Salsa Brava also has a four-page spread in Guy Fieri’s cookbook, More Diners, Drive-ins and Dives. In his introduction, Fieri writes, “You've got to love a road trip, and there’s nothing better than a Route 66 tour. In Flagstaff, Arizona, you’ve got to stop at Salsa Brava.”