Arizona Foothills Magazine got the chance to speak with “the most colorful chef” in the Phoenix Metropolitan area, Eddie Matney about his eye for food and the upcoming season.

Eddie sees his cooking as a “Mirror of America”; with his multi-cultural and multi-ethnic dishes. As an entrepreneur and owner of Eddie’s House in Old-Town Scottsdale, Eddie adds a unique twist with his bold individualism not only locally, but also nationally in the culinary scene. If you are in a pinch for Thanksgiving dinner this year, just call Chef Eddie! He will make all your Thanksgiving traditions come alive without you having to cook!

Arizona Foothills Magazine: Tis the season to be hungry, what is your favorite food to have for Thanksgiving dinner?

Chef Eddie:  I like taking the turkey leg and dipping it into the mashed potatoes then the gravy and roll the whole leg in buttered corn.

AFM: What is your favorite Thanksgiving memory?

Chef Eddie: I loved smelling my Mom's apple pie at 5 am. Also, I remember coming downstairs and seeing my Dad putting a (Gynormous) turkey in the oven covered in Lebanese spices!

AFM: Do you have a favorite Thanksgiving tradition?

Chef Eddie: When I met my wife, Jennifer, she started a Thanksgiving tradition of feeding the Women and Children of Sojouner Center. The children, my in-laws, our employees and friends all pitch in.

AFM: Why choose Eddie’s House for Thanksgiving dinner, other than the fact that it is delicious? What are you doing different than other places this year?

Chef Eddie: Thats easy! You should choose Eddie's house because we offer a traditional style Thanksgiving meal with all of your favorite side dishes (even jello mold) along with our wonderful Eddie's House menu. But...you leave the clean up to us!

AFM: You’re stranded on a desert island. What five foods would you want with you? What would you make?

Chef Eddie: Hamburger, cheese, Chef Boyardee Ravioli, corn and Asian Peas – cheeseburgers, every day - Ravioli out of the can and corn as a snack.

AFM: What is the most essential item in your kitchen?

Chef Eddie: Salt & garlic.

AFM: Kitchen disaster stories are always interesting…anything crazy happen around the kitchen recently?

Chef Eddie: We brought in 6-5 pounds of lobsters for one table – We plated all six and sent them out for their dinner and they went to the wrong table - luckily they were not eaten and we returned them to the kitchen, re-plated them and served.