FOODIES WEST.COM         
AUGUST 2013 ISSUE

This month took on a theme of its own: History. It pops up in all of our articles in one form or another--one chef worked with great names from foodie history, one appears all over his city's foodie history, another is intrigued with old foods and what was going on in history when they were made, our featured farm has uncanny historical roots, the restaurant review features a venue on an historic property, and our FORAGE page article features an Old World weed. Unlike the oft-quoted reason for honoring history, to avoid repeating it; the history in this issue bears repeating.

For those of you who read our reviews--we've moved them to the middle of the month. We'll still list them in the monthly line-up of features so you'll know what's coming ahead. In the meantime, Bon appétit!

Our consultants: Robert J. Early, editor; and  Dave Blom, Executive Pastry Chef at The Fairmont Sonoma Mission Inn & Spa.



COMING IN SEPTEMBER . . .


 
 





 




MARY CECH:

One of the country's top pastry chefs talks about her opened doors.

               
Park City, Utah


Top 









DOUG LEVY:

His culinary experience reads like a Who's Who in Tucson, Arizona's food scene.


Feast
Tucson, Arizona




 










RIVER ROAD GARDENS:

The financial crash of 2008 turned out to be a "gift" for Emily Mabry, her husband Jon McNamara, and his brother Pat (as well Tucsonan chefs).









MARC HENNESSY:

West meets East with this chef at the helm.


BLT
Kowloon, Hong Kong







MAGGIE EVANS:

She cooks for her guests on the Mogollon Rim. See how she started.


Verde River Rock House B&B

Payson, Arizona




 








CHAD ELSNER

The Lead Libation Maker at Bourbon Steak bar creates a drink for FOODIES WEST.









 



PURSLANE:


This Old (and third) World plant appears in your backyard and on the menus of haute kitchens.



             









Viktorija Todorovska fell in love with Puglian cooking and shares its simple, but delicious, recipes in her book, The Puglian Cookbook: Bringing the Flavors of Puglia Home.


 
 



Join us in the TEST KITCHEN where we bake featured pastry chef Mary Cech's Citrus Olive Oil Cake along with a few other surprises.



                 



      


 





FOODIES WEST reviews one of Tucson, Arizona's original fine dining restaurants, GOLD.