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Volume 4 | No. 7                                                                                                                                       
APRIL 2016 ISSUE





Communication comes in many different forms in the kitchen. Chefs create a team with it, use it as a sounding to keep everyone on the same page, and even use the show-don’t-tell method. This month’s chefs share their experiences with these different forms of communications. Our featured certified sommelier communicates his talent by featuring some uncommon food-friendly wines. Read their articles below!

In our mid-month issue: What’s happening at the endearing and enduring La Hacienda; Brown Spirit journaling; and the Wachau Wonder.


FOODIES WEST
                        Where Else?

 

    










 Michelin Star / Iron Chef
EXECUTIVE SOUS CHEF
 
LEE HILLSON:

I’m doing a lot more one-on-one coaching these days. It seems to work out a lot better with the kids now.
 
 







 AAA 4 Diamond 
EXECUTIVE CHEF
Richard Sandoval Restaurants
at Scottsdale Fairmont Princess
 
FOREST HAMRICK:

My whole goal was to build two very strong teams.

    



    











 
EXECUTIVE CHEF
 
ANTHONY FULLYLOVE:

Communication is the key. I feel
that there’s no such thing as
over-communication in the kitchen.
 









CERTIFIED SOMMELIER
MASTER WAITER
  
MITCH OBER:

He shares some uncommon
 food-friendly wines.


    




    







 
PUBLISHING EXEC | EDITOR
AUTHOR: Jiggers & Drams Whisky Journal
WHISKEY AFICIONADO/EXPERT
   
CARLO DEVITO: 


There has never been a better time to taste brown spirits!




 
 





R E S T A U R A N T S




La Hacienda:
by Richard Sandoval

Scottsdale, AZ

Everything is hands-on.
Everything.

    
















MADE BY THE WACHAU'S OLDEST DISTILLER
BAILONI GOLD APRICOT
LIQUEUR & SCHNAPPS
 


A Wachau Wonder.


 

RECIPES IN THIS ISSUE:

Bronzino with Quinoa & Yellow Squash by Executive Sous Chef Lee Hillson
Lamb Chop with Fingerling Potatoes, Maitake Mushrooms & Mint Pea Purée by Executive Sous Chef Lee Hillson
 Pork Tenderloin with Goat Cheese Mousse
by Executive Chef Anthony Fullylove
Short Rib Empanadas by Executive Chef Forest Hamrick
Tuna Ceviche by Executive Chef Forest Hamrick

WINE & SPIRITS IN THIS ISSUE:

Amor Fati Destinata Pinot Noir 2013

Livio Felluga Vertigo Blanco 2011

Locations AR Red Blend

Tenet Wines The Pundit 2013

1921 Tequila de Crema

Bailoni Apricot Liqueur

Clase Azul Plata Tequila

Herradura Double Barrel Reposado (La Hacienda Special Blend)






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