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CORE KITCHEN & WINE BAR
March 2015 Issue / Vol. 3, No. 6                                                                                                                                                   Marana, Arizona












 
      
Executive Pastry Chef 
Vanessa Johnson
 
       
Executive Chef 
Kareem Shaw

      
March 2015
Chef's Larder

     
Chef Michael Vargas


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Lavender: Need some Alpha with your Beta?

      
Limoncello di Capri

      
Jared Sowinski
Director of Beverage

      
Chef Charles Wiley
Prepares his signature Salmon recipe

 


            


            

 
            
 
            


                
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Synopsis:> Foodies West Restaurant Revues, February 2015 — CORE Kitchen & Wine Bar, Marana, Arizona - Since CORE Kitchen and Wine Bar opened, its executive chefs—from the iconoclastic Joel Harrington to the exquisite classic-ness of Maiîtres Cuisiner de France David Serus—have always based their menus on using the best and freshest local ingredients. The venue has made the Tucson dining scene dust itself off and buff the dull edges a bit. CORE’s current executive chef, Daniel Schmidt, shows a style that has the characteristics of both predecessors plus his own winning ways (literally) in the creative department. Schmidt has won a number of international/world cooking championships since 1998, so you might say he’s perennially right-brained. Sommelier, Mike West, has done an outstanding job compiling the 21-page wine list. He’s got this comfortable élan that you just can’t help but like. It’s obviously done nothing but help him get close to some talented vintners who have favored him with some knockout, including exclusive, labels. Pastry Chef Daniel Mangione, a genius in the pastry shop, has created a dessert menu that just shines with fresh ideas and bright flavors. To get an idea of the thought and theater behind his productions, take a look at how he creates his desserts in FOODIES WEST’s mid-January 2015 issue (Inside Daniel Mangione’s Pastry Shop).