FOODIES WEST.COM         
 APRIL 2014 ISSUE
This month's feature interviews include an Iron Chef, crazy cake baker, and an indie chef who have all cooked in some extraordinary kitchens and have created some memorable meals and desserts. And what's a great meal without a great table setting? Check out our special Food & Art feature to learn about the art of setting the table.

If you liked Chef Ryan Clark's imagination in last month's TEST KITCHEN, you can learn more about his cooking in our review of his first cookbook, Modern Southwest Cooking - Seriously Delicious Inventions.

And if you like inventive food, check out FOODIES WEST'S revue of Kai—Arizona's only 5-star/5-diamond restaurant and your first-class ticket to Foodie Disneyland.

In our CHEF'S LARDER, learn about Artihearts (the next-best thing to fresh artichoke hearts), Non-GMO products grown on the Navajo Nation, and raw honeys from Arizona and southern California.

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COMING IN MAY:
SAVANNAH & THE IRON CHEF


       

     
    
 






IRON CHEF LEE HILLSON:

Feeling right at home in the
Phoenician Resort's kitchen.



     
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JILL McCORMICK:

From Crazy Cake Queen to featured chef in Art Culinnaire to Four Seasons executive pastry chef, she's at home in her own skin
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MICHAEL RUSCONI:

Doing it his way, in his own time.


 
 





PATSY "SKYLINE" LOWRY:

Does the meal start on the plate, or
with the table setting?

      

  







SACRED STONES, SACRED SPIRITS:

How do those monks makes such great stuff?







      

               
         
    
            





VERBENA:

Why that verbena tincture cocktail makes you feel so good.

         



     






CHEF'S LARDER:

Monterey Farms Artihearts: This is fresh
Navajo Pride: Navajo-grown non-GMO Flour 
Honey Pacifica: Cold Packed™ Raw Honey 
Arizona Honey Market: Some killer honey
 



      
    

       
               
      







BOOK REVIEW:

Chef Ryan Clark's cookbook, Modern Southwest Cooking - Seriously Delicious Inventions, takes readers inside his Tucson, Arizona lab, er, kitchen.

    

   









KAI restaurant:

See what's happening at Arizona's only 5 star/5 diamond restaurant.



 

      
   
                        
        
          

                     




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