FOODIES WEST.COM         
 DECEMBER 2014 ISSUE





This month we have some multi-talented personalities—one who had a handful of careers before he became a chef at 32,a chef who cooked savory for eight years before he found his pastry home, a chef who pairs wine with his food like a master somm, and an award-winning distiller who got his Ph.D in environmental studies before he returned to the family business. Read their stories below.

Find out why—over, under, sideways, down—Calendula officinalis has got it covered in WILD SOURCING.

MID-MONTH: Part Two of Levy on Pairing, some great products on our CHEF'S LARDER page, and a review of an award-winning chef's restaurant in Tucson, AZ.

      

    




      PART ONE


  LEVY ON PAIRING:

But really, if you are a chef, you're in the business of putting flavors together. Chef/Owner Doug Levy, Feast

                                      PART TWO

             


                    Top
 








EXECUTIVE PASTRY CHEF
LANCE WHIPPLE:


If people don't eat desserts as a general rule, I think that they're missing out on something in life.

    


    









EXECUTIVE CHEF JAMES WALLACE:

I want to cook things people don't make at home.

 
 








ROBERTO SERRALÉS,
DESTILERIA SERRALLÉS:

The job of a rum blender is very much like the job of a painter. When we blend, I feel we are making an organoleptic painting.


    



               








CALENDULA (Calendula officinalis):

Over, under, sideways, down—calendula's got it covered.
 
 


December 2014 Chef's Larder:
Sponsored by award-winning Joëlle Olive Oil

Rozendal Vinegars:  
Elegant, finely balanced, all natural

Desert Tortoise Botanicals:  
Pure Prickly Pear Concentrate

The Bitter End (Aromaticus bitteris)
:  
The last word in bitters

Community Grains: 
Heirloom polenta from the Italian Alps

   





     







AGUSTÍN KITCHEN:
Tucson, Arizona

See what's happening at one of Tucson Arizona's favorite kitchens.
 
 






EILEEN CRANE:

Napa Valley’s most experienced sparkling winemaker creates the Little Black Dress of blanc de blancs at Taittinger’s Domaine Carneros in Napa Valley.

   

   









CHECK OUT THIS
CHESAPEAKE BITTER OLD FASHIONED*


by Ciaran Wiese

*Ice blocks v. Ice cubes
 

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