FOODIES WEST.COM         
 APRIL 2015 ISSUE







Will.i.am said, Most kids are not dreaming of being programmers, scientists or engineers. No, if they’re like this month’s personalities, they have visions of accounting, architecture, and chemistry on their minds. Fortunately, these personalities came to their senses, and they are now dreaming up ways to give their guests an unforgettable culinary experience.

Come back, mid-month for when FOODIES WEST takes a look at a restaurant in southern California that has excelled in the local experience, a spin-off of Italy's signature spirit Sambuca, and our ever-popular Chef's Larder
.




FOODIES WEST
                        Where Else?

COMING IN MAY:






    



    







   
EXECUTIVE CHEF KAREEM SHAW:

This California kid went to college in Michigan's Upper Peninsula to become an accountant and came back home a celebrated chef.

 








EXECUTIVE PASTRY CHEF
VANESSA JOHNSON:


aka Snack Shop, she entertained the idea of becoming a chemical engineer.

    


    











CHEF DE CUISINE MICHAEL VARGAS:

He built stage sets for the theater and wanted to become an architect. Now he builds flavor profiles.
 

 








JARED SOWINSKI,
Director of Beverage:

When he got his Associate's in accounting, he thought he needed a change of pace and decided to become a sommelier.


    


 
    
    

              









LAVENDER (Lavandula angustifolia):

Need some Alpha with your Beta?
 
 









CAST & PLOW:
Marina del Rey, California

Local and sustainable purist with a global twist.

     




    











MOLINARI CAFFÉ LIQUORE:

A coffee liqueur with a pedigree.
 
           
    
Dry Soda:  
Soda to pair your food.





Singing Dog Vanilla Grinder:  
A fresh way to get
vanilla dust on a dish.

      
Miron Glass USA:  
Preserve and energize
your food.



     
Beehive Cheese Co.: 
Handmade Irish-style cheddar that breaks the mold.
 
 
 

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