FOODIES WEST.COM         
APRIL ISSUE 










 







KRISTA OWENS:

She likes skulls, blood splatter, and insane desserts. And she collects diamonds. As in AAA.


               



 

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VICTOR SCARGLE:

Imagine a restaurant as special as the chef. Lucy and Victor. They're both one-of-a-kind.







 














CATHY GORMAN:

Before most people ever heard of heirloom Navajo churro sheep, she was tending her flock  in Arizona's Aravaipa Canyon. Read about the churro.














PAUL O'CONNOR:

Everyone in the neighborhood likes to gather in his home kitchens. Kitchens? Both of them. 














JONATHAN LANDEEN:

He got his start at New Orleans' Commander's Palace in Chef Paul Prudhomme's kitchen and the good times are still rollin' in his Tucsonan kitchen.














You eat organic farm-to-fork food, now you can add organic libations on the table. Twenty-something Simon Tikhman has a plan.




















CHEF'S KITCHEN:

Chef Krista Owens makes Lime Saguaro Madeleines with Prevu
. How sweet it is.