FOODIES WEST.COM         
 Volume 3, No. 23                                                                                                                                               DECEMBER 2015 ISSUE


Sometimes you gotta do what you got to do. And that’s what this month’s personalities did. What they did was a big surprise to everyone but themselves:

          •  Everyone thought fireman, he became a pastry chef'
          •  A stars & diamonds hero is now doing banquets
          •  The math nerd ended up in the front of the house
          •  After 30 years of fine dining, a Beard chef is serving
              world comfort food

Read their stories below. And check out how to spruce up your foods with spruce. One chef used his Christmas tree.

In our mid-month issue: See why Sommelier Michael Robb carries the largest selection of Arizona wines in his cellar; read the interview with the dean of The Pie Academy, Ken Haedrich; find out why award-winning Leaf Organic Vodka tastes so good; and take a look at what's happening at Sonoma's spot-on French Wine Country restaurant, Santé.


FOODIES WEST
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 BAKERY MANAGER
COLORADO STATE UNIVERSITY 

DAVID COUCH:

They were expecting me to go to college and be a firefighter, or something else.

 
 









FIVE-STAR/FIVE DIAMOND
EXECUTIVE SOUS CHEF

JOSHUA JOHNSON

What I'm really trying to do is teach myself banquets.

 

    



    




 




JAMES BEARD BEST CHEF SOUTHWEST RESTAURATEUR
JANOS WILDER:

But that we have this sort of global menu was not in response to the market, but a completely different expression. A very personal expression.
 

 
 









SPRUCE (Picea sp.):

Spruce up your food.



    



    







CERTIFIED SOMMELIER
ENCHANTMENT RESORT
SEDONA, ARIZONA 

MICHAEL ROBB


It’ a little fun to get all wine-geeky
on things.









 







R E S T A U R A N T S




Santé:
Sonoma, California

Spot-on French dining in Sonoma.

    



    










CERTIFIED SOMMELIER
ENCHANTMENT RESORT
SEDONA, ARIZONA 

MICHAEL ROBB


See why he carries the
largest selection of Arizona
wines in his cellar.
 
 







AWARD WINNING
ROCKY MOUNTAIN & ALASKAN GALACIAL WATER
 


LEAF ORGANIC VODKA:

Water makes the difference.

 
    



    








PIE SHY?
KEN HEADRICH CAN HELP!


AN INTERVIEW WITH KEN HAEDRICH
& HIS NEW BOOK:

DINNER PIES:
From Shepherd's Pies and Pot Pies to Turnovers, Quiches, Hand Pies, and More




 

RECIPES IN THIS ISSUE:

Celebration of Beets
by Five-Star/Five-Diamond Executive Sous Chef Joshua Johnson
Chicken Pot Pie by Pie Expert Ken Haedrich
Go To Pie Dough by Pie Expert Ken Haedrich
  Seared Kurobuta Pork Belly by Five-Star/Five-Diamond Executive Sous Chef Joshua Johnson
S'More Cake  by Pastry Chef David Couch





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