(ethereal tone) - I'm Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona," the show where Arizona Foodies recommend their favorite restaurants.

Coming up, we have guests who are passionate about their picks.

They've dined at all three and are ready to share their reviews with each other and with you right here on "Check, Please!

Arizona."

(upbeat jazz music) - [Announcer 1] "Check, Please!

Arizona" is supported by... - [Announcer 2] Copenhagen, featuring contemporary furniture from around the world.

Copenhagen is dedicated to providing comfort, craftsmanship, and customer service.

Located at copenhagenLiving.com.

- [Announcer 3] Whitfill Nursery, proud to support Arizona PBS, a Valley tradition since 1946.

Over 200 acres of Arizona-grown trees, citrus, and palms, complete custom design and installation, and Whitfill Nursery still does the digging.

whitfillnursery.com.

- [Announcer 1] Also supported by... (relaxed music) (group laughs) - I'm Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona."

In this episode, we're making time for some Thai, enjoying Greek dishes, and finally, a not-so-typical sports bar.

Let's meet our diners.

Angela Smith is busy getting her nursing degree.

She and her husband have three sons in the military, and her free time is spent cooking and paddle boarding.

Dana Furman is a lawyer who recently moved here from San Diego.

Fun fact, her three daughters are all redheads.

But first, meet Charlotte Shaff, she owns a PR company and is a huge Arizona Cardinals fan.

She met her husband at a game.

He was sitting right next to her.

When this mom of two is looking for a place for the whole family, they go Greek.

This is George's Kitchen.

(relaxed folk music) - I would describe George's Kitchen as a Greek-style restaurant, family-owned, locally-owned.

We have fresh salads, Greek salads, Caesar salads, goat cheese salad, one of my favorites.

We do like a lot of entree plates as well, which are very popular, with like chicken kebabs, Greek-style beef kebabs, and then our hummus is very popular... Our baklava is our famous dessert.

One of our more popular dishes is the Greek salad with chicken.

The Greek dressing we make here in-house.

Sheep's milk feta cheese, fresh spring mix, Greek-style chicken on top, grilled.

Also, our lemon chicken rice soup, that's very, very popular and very delicious.

A dish that someone who's never had Greek food, safe dish would just be the chicken pita, basically like a souvlaki Greek-style chicken pita with fresh tomato and onion, tzatziki sauce, and like a side salad, so a simple dish for like lunch.

My dad came here from Greece in the early 1970s.

He's been into restaurants for about 30-plus years before George's Kitchen.

His dad was a baker.

You know, he was always in the kitchen.

I'm very grateful for him to be in the kitchen, I'm not as good as he is.

I try sometimes, but... (chuckles) This location has been really awesome because the families around here like to have a local restaurant, and I think we really fit in with what people want around here.

And we wanna make sure when you come in, you enjoy all the food and you leave happy.

(relaxed folk music concludes) - So, Charlotte, why did you recommend George's Kitchen?

- Well, I just feel like it's a gem in the North Central Phoenix neighborhood, it's family-owned, and I am really, really into supporting family-owned businesses.

And there's something on the menu for everybody, and it's casual enough that you can have just a laid-back lunch or dinner, but if you wanna go for a meeting or anything like that, it's the perfect spot.

- What is your go-to dish when you go to George's?

- My go-to is always the grilled-chicken Greek salad.

You cannot go wrong.

It is super filling.

It's very colorful.

It's just the right amount of ingredients, and it fills you up, and you feel amazing after you eat it.

- Oh, grilled-chicken Greek salad.

So is it tomatoes and olives like normal, the black olives and a little bit of feta?

- [Charlotte] Yes, a little bit of feta, tomato, cucumber, egg, and I don't do it with onions, but a lot of people like it with onions too, and the sauce is super creamy and tangy, and I love it.

- What'd you start with?

- I started with their hummus plate, and it was amazing.

I split it with my son.

It was super creamy.

I love the olive oil on it, and the vegetables were super crisp.

And I love that because I actually like- - [Mark] The celery and carrot, just, yeah, snappy.

- [Charlotte] I actually like vegetables more than pita bread with my hummus.

- (laughs) Wow, that's cool.

But yeah, it is creamy.

It doesn't really have a big, bold garlicky thing.

You know, you can really...

I didn't see or feel much tahini, but it could have been in there just right underneath it.

It was really good.

- [Charlotte] Yeah, it was just...

I mean, it was so smooth.

It's so smooth.

- Dana, what'd you have for a start?

- I had the fried cheese, which has a fancy name in Greek.

I don't remember it now, but that's my- - That's (indistinct).

- Yes, thank you, and- - Saganaki, yes.

- Yeah, usually, you know, sometimes they bring it to you with a flaming, you know, skillet.

And the presentation wasn't as dramatic, but the cheese was fantastic.

And we ate it up very quickly with a little bit of the pita bread, and it just hit the spot.

And it was off to the races.

At that point.

I'm like, I'm in.

Up next, I had the gyro chicken plate, which had some gyro lamb meat.

It had a nice chicken kebab, which was delicious and very well cooked.

It was moist and had a lot of flavor.

There was rice pilaf, and I also had pita bread with that too.

It was a great pick.

- You did too.

- A little bit of everything.

- You're nodding at that pita, weren't you?

It was good.

- I had the kebabs.

- Oh, yeah, the kebabs.

- They were super good.

And I had the pita bread along with that as well.

It sat on that bed of rice.

It was delicious.

That chicken was absolutely moist.

It was just melt in your mouth, and chicken's really hard to cook.

- It is.

- And I mean, I think that's- - I had it too.

Super nice.

It was like (babbles) gone.

(all laugh) So what'd you have for a starter?

- I had the garlic lemon scallops, which were super delicious.

I don't know how they ingrain all of that garlic into the sauce, but the scallops were very moist.

They melted in your mouth, and it just had the perfect hint of garlic and lemon to it.

It was just to die for.

- Oh, I love when garlic is perfectly cooked in balanced and not too over the top.

You had the soup.

I did too, by the way.

- Oh, so good.

I mean, there's chicken rice soup, but then there's chicken rice soup with the lemon.

And that lemon just made it over the top where I just kept lapping it up.

I had to keep eating it.

It warmed me up, and it was not too filling so I could make room for the rest of my meal.

- I know, it's so light and really flavorful, and then the rice actually makes this creamy texture.

It's really balanced.

I couldn't stop.

I couldn't, it was good.

- Agreed.

- And the carrots and the celery that are in it had a little bit of a bite to it too.

So it wasn't just plain.

- A little fresh crunch - You know?

- Exactly.

- Now atmosphere.

Charlotte, this is your place.

How would you describe it?

- I think it is such a great place because it's kind of casual.

It's low key, but that means that you focus more on the food and the person in front of you.

- Yes.

Yeah, Angela, you're nodding.

It was your first time, right?

- It was my first time.

I just felt like it was a very relaxed atmosphere.

I love to cook, like I said, but to have the kitchen open and then kind of see how they do all of that, and you get to watch the chefs and how busy they were.

I went at lunch, so it was in and out with people.

And so they were really kicking.

- Dana.

- I went for dinner, and the booth was very comfortable.

I tend to like table service, so I was a little surprised when I went there that I had to order at the front.

But they were very friendly, and they actually came and checked on us quite a few times, which I really did appreciate.

And they made great recommendations.

So it was lovely and very warm, and the staff was great.

- All right, Charlotte, this is your pro tip.

This is your place.

- My pro tip is actually, if you're interested in getting a variety of things and you're not in the mood to dine in, it is a great place to get carry out too.

- Dana, what's your pro tip?

- If you go with someone and you have an entree, you each can get a soup and salad.

And I thought the salad was actually phenomenal for a side salad.

The portion size was really good, and it was tangy and it was just delicious.

- Pro tip.

- So my pro tip would be just view the menu prior to going there because they do have it up on their wall, but it doesn't give prices.

Not that I shop by prices, but I like to know what ingredients are involved in the dish.

So for me, it would've been nice to have those, you know, written plainly on the wall.

- If you wanna try George's Kitchen, they're located near 16th Street, just north of Bethany Home Road.

An average meal is $20, and they do not take reservations.

(upbeat jazz music) Up next, Angela's recommendation.

Even though she lives pretty far from her pick, she says it's worth the drive every time.

This is Thai E-San.

(calm music) - Thai E-San, we serve Thai cuisine.

I serve the food the way I like to be eating myself, the way I want to feed my family with the good ingredient.

I buy fresh ingredients almost daily.

Our restaurant serve variety of noodles such as pad thai, and then the curry dish, you know, you can have the proteins of anything including roast duck.

We do have vegetarian, and then the fish and the seafood.

And the heat level here is very good.

You know, you order spicy, you get spicy.

We have a spice level from one to Thai hot.

When you say that you want spicy two, we'll let you know that's just about right.

Spicy three has a good kick.

Spicy four is really good.

You don't want to play with.

We mean business.

Isan is located in the northeast part of Thailand.

The dish that's from the Isan region's gonna be strong and bold and more spicy, more sour.

And when you order, the dish that from Isan, you will get those tastes.

I work in the restaurant with my husband and my daughter.

My husband really do have a lot to do with the decor at the restaurant.

We go to Thailand quite a bit, you know, especially him.

I want when customer walk in, open the door, this place feel welcome to them.

I really have fun when I'm here.

I will go to each and every table, say hello, and we try to give them the best we can, you know, to serve them with fresh good food and a good service.

(calm music concludes) - So, Angela, how did you find Thai E-San?

- I'm currently in nursing school, so I was hungry after school one day and decided to get on Yelp, and I ended up finding Thai E-San, and I wanted a little spice in my life so.

(laughs) - Wow, Yelp didn't Yelp it, so you went.

(group laughs) - I did.

- So what do you eat when you go there?

What's your go-to dish to start with?

- My favorite is the yellow curry chicken.

It's a coconut milk, so it's, you know, creamy.

And I like my stuff a little spicy, so I got a level four.

Not everybody can do that, but it has potatoes, onions, and carrots in it.

So it has just the right bite.

And then the chicken is super moist.

It's not dry and tough at all.

- [Mark] And it's shaved.

It's like really, really thin and shaved.

- Yeah, it's very thin.

- It's good.

And, by the way, they do one, two, three, four, and five.

Did anyone get a five?

- Yes.

- No.

- Five, no, Charlotte.

Dana, five?

- I did three.

- I think my husband did it.

He might've done it.

I don't know.

(group laughs) I was like a two.

- Soo!

- Yeah.

- Yeah, I tried.

It was like, whew.

(laughs) I went for it.

So what'd you have next?

- [Angela] I also did the chicken, spicy green beans, and that was in a Phrik-Khing curry sauce.

- [Mark] A Phrik-Khing curry.

- [Angela] It was a Phrik-Khing curry sauce.

- [Mark] All right.

- [Angela] And it was absolutely delicious too.

And the green beans were crisp.

The carrots were crunchy as well, which is a big thing with me.

I hate it when you go to a restaurant and they cook it down so much that it's just mush.

- Well, we call that el mushe.

It's a technical term in cooking.

(group laughs) - It was el crispe.

(group laughs) - El crunche.

I think you like it el crunche.

- Yes, and the sauce was a perfect spice.

I did a four on that as well.

- What'd you start with?

- I started off with the angel wings, which is chicken, and it's stuffed with a sausage, which sounds kind of odd, I know, but I eat with my eyes, so I had to absolutely get it just to try it, and it was crispy.

Comes with a sauce, a jalapeno cucumber, and it's kind of like a sweet sauce.

- Oh wow.

- So it's like fresh.

- [Angela] Very fresh.

It's just so good over the chicken.

- So what did it look like?

You eat with your eyes.

- Yeah, it basically- - So it sounds like wings.

Was it flapping around like touching your face gently while you were eating?

- (laughs) It actually had wings on it.

- Oh, cool.

- But no feathers.

(group laughs) - Very good.

'Cause that would be a dry angel.

- Yeah.

- [Angela] But you just pour the sauce over the top and take a bite out of it.

It was definitely something different, very, very good.

- Is it worth going?

- I split the crab puffs with my son, and those were easy and delicious.

I feel like you can't go wrong with a good fried crab puff.

- They were puffy too.

- Yeah, they were.

- I liked 'em.

- And then I had the Thai style pepper steak, which I know sounds a little different, but for me, I actually enjoy pepper steak a lot.

And so I thought, I'm gonna try the Thai style, which was definitely a little different than what I anticipated because it wasn't necessarily a peppery steak over vegetables.

- Wasn't a piece of steak.

- [Charlotte] No, it was a very almost stew type of consistency.

- Okay.

- [Charlotte] It had tomatoes and potato in it, and it was pretty darn good.

- [Mark] Was it peppery, spicy peppery or?

- Not too peppery spicy.

- You went three, right?

- I went three.

- Okay.

- And part of me said maybe I should have done two, but after I started eating it, I acclimated to the spice, (laughs) but it was delicious and it was very comforting.

It was kind of chilly Monday night.

So I was happy that I had ordered that.

- Dana, what'd you start with?

- So many great options on the appetizer list, but I had to go with the egg rolls just because I was craving them and they looked delicious.

And I also got the fried tofu.

The egg rolls were a definite winner.

They were fantastic.

You could tell they were hand rolled.

They weren't too skinny.

They were actually nice and plump, and they were just delicious.

I got the chicken - They were like shredded.

It was like butter.

- It was delicious.

I could have just eaten all of those all night.

- Lots of flavor.

- And then we saw someone with some kind of interesting soup.

I don't know if you noticed, they have a presentation.

It has like a tower.

And anyway, it looked very interesting.

So then we had to add an appetizer.

So we got a coconut soup as an appetizer.

And I think my husband got it with chicken and maybe some shrimp.

It was phenomenal.

The broth alone was delicious.

- My son had that too.

He had never had a coconut soup, and he wanted to try it.

And he was like, "Wow, this is good."

- [Mark] I could go back just for that.

- I didn't know what to expect.

- Yeah, that was so good.

- Absolutely.

- So, Dana, what was your entree?

- I had to go with a pad thai.

I always get that, and I haven't had Thai food in a while, so I needed to try their house pad thai.

It was a huge portion.

It was so good.

I kept on eating even though I was full, and I still had some to take home.

And I gave it to my daughter for lunch the next day, who loved it.

- Nice.

- So it was delicious.

Just what you would want outta your pad thai.

- What stood out about it?

You've had it before.

It's a go-to dish for you.

- [Dana] I think it was just the right amount of texture almost.

Sometimes it can be too dry or too wet.

This is like right in the middle.

It was a lot of chicken.

- Yeah, it was a lot.

I had that too.

It was like almost chicken and then.

Any sweets?

- We had the coconut ice cream.

- Okay.

- Mm, I had that.

- You did?

- It had a little bit of ice chips in it kind of, but also the little shred of coconut.

It was a really nice, refreshing dessert just to kinda clean your palate.

- You had it too, Charlotte?

- I had it too.

I was surprised at how big of a serving it was too.

I mean, it was piled high.

- Oh, cool.

- And I thought, gosh, I don't know if I can eat all this.

- But you did your best.

- But I did my best.

I did my best.

- Good portion sizes.

They give you that for sure.

- Yeah, they do.

- So now it's time for pro tips.

Angela, this is your place.

What's your pro tip?

- There's never anything that you can't find on that menu.

If you're a little unsure of what to order, just ask your waiter.

Everybody there is just so full of knowledge, and they're all willing to help.

- Another place that if you wanna support local, family-owned.

The owner came by and touched every single table.

And I always think that is such a nice touch.

- Dana, pro tip.

- The menu is extensive.

So definitely go hungry with people that you can try little things here and there because there's a lot you're gonna wanna try.

- If you want to try Thai E-San, it's located on Sixth Avenue in Indian School.

An average meal costs $22, and they take reservations for a party of six or more.

(upbeat jazz music) Our last restaurant is Dana's favorite.

Finding a spot that has something for everyone is not easy, but she says this Scottsdale sports bar hits a home run every time.

This is K O'Donnell's.

(upbeat acoustic music) - K O'Donnell's is a neighborhood sports bar and grill.

We definitely focus on being a restaurant first, but we just happen to be the best place to watch the game as well.

We make everything from scratch here.

It's everything from comfort food that you would get when you'd like to watch a game like potato skins and wings to some more Southwestern style dishes with tacos, got great burgers, pizzas.

And then we also have great dinner dishes like jambalaya or short rib dinners to kind of elevate it.

Well, we're definitely known for our grilled wings.

We probably sell those 10 to one to the next item.

And we have a wide range of beer list, cocktails that aren't quite to the mixology standard, but definitely more than you would get in an average sports bar.

And we actually just launched a new section of our menu for zero proof drinks.

I really put a lot of effort into making it a great atmosphere that you'd wanna come have dinner with your family or cocktails with your girlfriend, happy hour with coworkers.

The patio is just a great place to be able to enjoy the outdoors, and you still get a great view of the TV out there.

We do have a lot of TVs.

78 might seem excessive, but it never ceases to amaze me that still somebody will be like, "Well, why don't you put another one there or there?"

Somehow it's never enough.

Well, the K in K O'Donnell's is my father, Kevin.

He started it thinking that it'd be a great idea to run a bar.

I think he soon discovered that it was a little bit more than he was intending.

So I took out a loan and bought my dad out and took it over from then on.

Being named the best sports bar is definitely something that I take a lot of pride in.

We've put a lot of effort to making sure that there's not a bad seat in the house when you're here.

I'm proud of the relationships that we've made over the years, both with staff and customers.

It's more than just a job at this point.

It's, you know, part of our life and family.

(upbeat acoustic music concludes) - So, Dana, you're not a sports fan.

How did you find K O'Donnell's?

- Well, my husband and I were looking for a family-friendly restaurant.

We had moved to the area and just driving around, and it was a sports bar, but we thought, you know, the food looked good on the menu, let's try it.

And we took the kids, and it was phenomenal and totally not what we expected, especially with the food.

So we've been going ever since.

And we take out of town guests.

We go on date night, and if I feel like something healthy, I'll get something healthy.

If I need a burger, I'll get a delicious burger.

So for me, every time I go, it hits the spot.

- Charlotte, you're nodding.

- Oh, I agree completely.

I went with a girlfriend of mine.

She's not necessarily picky, but there's a few things that she's not a fan of, and she could quickly find some things on the menu that she knew that she was gonna love.

- Cool.

Dana, what'd you start with?

- [Dana] Usually the cauliflower wings.

And I get the KO's house special sauce with it, which is delicious, and it's a mixture of buffalo, I think cheese and another one.

- So buffalo cheese, a yum, okay.

- Exactly.

- I like this.

I like where this is going.

- And they serve it with a big, huge carrot and celery stick, and just it's a meal in and of itself.

It's huge portion.

It's delicious.

Usually my husband and I split that, and then we'll get the roasted garlic Brussels sprout too.

- Oh, tell me about those.

- Those are delicious.

- Yes.

- Those are delicious.

And they have the nice little skillet that they serve it in.

It's crunchy and it's a tiny bit sweet.

It's got all that great olive oil in it, and just it hits the spot.

So then afterwards, I don't eat so much pizza if I filled up on my veggies, so.

- Yeah, and they have great pizza there, by the way.

- Oh, absolutely.

- Charlotte, what'd you start with?

- I split the sampler platter because I couldn't decide on just one appetizer, and I knew I had to try the wings.

So I did the lemon pepper dry rub.

And I love potato skins, so I had to make sure that I had a couple bites of the potato skins, and then it had onion rings.

And it was just perfect for an easy way to split and get ready for your meal.

- Cool, you had the Brussels too.

- I sure did.

- You were nodding.

I could see it.

- I was gonna chime in on that.

- Is that something you always do?

You a Brussels person?

- I am, I love it.

It's so good.

They were crispy.

They weren't mushy.

You know how I am with my veggies?

(group laughs) - [Mark] Yeah, I was gonna say.

- [Angela] And the bacon on top was super crispy too.

That was really good.

And the drizzle that they had over was that balsamic.

- [Mark] Balsamic glaze, a little sweetness.

- Very good Yeah, perfect pair.

- What else did you have?

- I also got the - Jambalaya, right?

- Jambalaya.

And it was so good.

- Are you speechless there?

- Yes, I can't even tell you.

I'm not really a jambalaya type person, but I was like I'm just gonna kind of go outta my comfort zone and try it.

And the rice was so good.

The sauce was so good, and I wasn't expecting to have the vegetables have a little bit of a bite in it.

The heat was perfect.

Everything was just...

The sausage, it was so good.

- [Mark] Yeah, I do love that sausage in there.

- So good.

- Gotta have it.

Dana, what'd you have?

- I had the Nashville hot chicken sandwich.

- [Mark] Ooh, Nashville hot.

That is hot now.

Everyone wants it.

- It was good.

And I chose the sweet potato fries to balance the heat, which was a really good pair.

And the sourdough was crunchy, and the hot chicken was perfectly cooked and also very crunchy together.

And they had just, you know, the sauce with it.

It was delicious and very filling.

- Cool, Charlotte?

- I love a good French dip.

So I tried the short rib French dip.

- Oh my goodness.

- It was rich and delicious.

I would say they probably put a little too many sauteed onions on it for me.

I preferred a little bit more short rib, but it was great.

- Yeah, I love short rib.

Anything sweet or for drinks?

- Actually I am a big fan of finding restaurants that have clever mocktails or zero proof, and they had a really nice group of them.

And I had one that was called a Pearody, P-E-A-R. And it was sweet and sour and just the right flavor combination I guess you could say, and you still felt like you were drinking a fancy little cocktail without getting any booze in there.

- I mean, that makes it...

I mean, obviously the food is really elevated here, which I was super cool and surprised with and a lot of variety, but I didn't know they had a mocktail section.

I didn't catch that.

That's elevated bar too.

That's really cool.

- Absolutely.

- Did you have anything for dessert?

- I split the brownie peanut butter hot cookie.

- Ooh.

- With the ice cream, it was so good.

It was sweet and decadent and rich, but we had to finish it all.

- Brownie peanut butter hot cookie.

Yeah, okay.

I'm there.

(all laugh) Angela.

- I actually have the dill pickle popcorn.

I'm a little salty.

- Ooh.

- [Angela] But I did get to take the remainder of it home 'cause it was a pretty good portion size, and it paired nicely with my cranberry mule.

- Yeah, well my son really loves salt and vinegar.

And so I got the salt and vinegar, and guess who didn't have any left?

(group laughs) - Yeah, it didn't make it.

- My kids' favorite is they have a chocolate chip cookie with ice cream and, you know, the drizzle and the chocolate.

So, you know, you give us four or five spoons, it's gone in two seconds.

- Did you have anything to drink?

- Yes, I always like getting their beers on tap.

And they have a great blonde.

It's the Huss Scottsdale Blonde.

It paired great with the Nashville hot chicken sandwich.

- Great local place.

Now it's time for a quick pro tip.

It's your place.

- The great thing is they have so many places to sit down, and it's a different experience everywhere.

So if you go in the bar, they have, you know, counter tabletop type of seating.

They have the outside area and then the inside.

But I love that you can kind of choose where you wanna go based on how you're feeling.

So pro tip is take a look around the restaurant and figure out what vibe you want 'cause there's a lot to choose from.

- Absolutely.

- That's smart, yeah.

- Charlotte, pro tip.

- My pro tip is if you're trying to think of a place to meet people and they live in Tempe or Scottsdale or North Phoenix, it's so easy to get to off the 101 in Raintree.

And you know that you're supporting a great restaurant that has something for everybody.

- Great, great tip.

Pro tip.

- And that patio is huge out there.

- It is.

- [Angela] And they allow you to bring your dogs out there on the patio.

- Ah.

- [Angela] So you can sit out there with your little furry friend and you can watch - Dog-friendly, I love it.

- [Angela] Television or your game.

- If you want to try K O'Donnells, they're located on Northside Boulevard near Raintree in Scottsdale.

An average meal costs $25, and they do take reservations.

I want to thank Charlotte, Angela, and Dana for joining me at the table today.

And thank you for joining us for "Check, Please!

Arizona."

If you'd like to share your favorite restaurant, head to our website, azpbs.org/checkplease and nominate your must eat at spot.

Who knows, you could be joining me at the table.

Be a part of the foodie conversation in Arizona on social media using #CheckPleaseAZ.

Join us next time when three new guests make their recommendations right here on "Check, Please!

Arizona."

I'm Chef Mark Tarbell.

Have a delicious life.

(lively piano tone) - [Announcer 1] "Check, Please!

Arizona" is supported by... - [Announcer 4] Tomorrow's technology today and much more is used to treat cancer at Ironwood Cancer & Research Centers, always looking to find more, more time, more life.

Ironwood Cancer & Research Centers, outsmarting cancer one patient at a time.

- [Announcer 5] Hospice of the Valley, medical, social, and spiritual care for patients nearing end of life and support for their families, a not-for-profit community hospice.

hov.org - [Announcer 1] Also supported by... (upbeat jazz music) (upbeat jazz music continues)