FOODIES WEST.COM         
 DECEMBER 2013 ISSUE








It's called Culinary Arts, and this month the lines blur between food and art. The personalities we're featuring this month have all kinds of artistic talents: A former drummer who creates artful dishes in a restaurant named after a Spanish artist; an artist who went to culinary school to express his creativity; an award-winning pastry chef who creates astounding desserts; a chef on a mission to keep the aesthetics alive; another who collects diamonds (an art in itself); an artist who sets an artful table; and an artist whose paintings look good enough to eat.

Our reviews feature a classic book about cheese and wine written by James Beard Foundation award winner, Laura Werlin. The restaurant revue takes a look at Trattoria Bianco (yup, that Bianco) in Phoenix, AZ.

 
    

Happy Holidays
from all of us to all of you.


     

 





GINA RODRIGUEZ:

Diamonds--as in a AAA 5-Diamond rating--are a girl's best friend.               




     
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GORDON MAYBURY:

A keeper of the Culinary Arts.






   
  

   







TJALF SPARNAAY:


When food is art and art is food.





 








JOHAN DENIZOT:

Pontarlier, France: the home of absinthe, Comte Cheese
, Johan Denizot, and Original Disease.






 









TEST KITCHEN:

Fuyu's at ZuZu--Chef Charles Wiley demonstrates how to make a Fuyu Persimmon Shortbread Tart.






 








HOLIDAY LIBATION TRADITIONS:

From Red Angels to Ruby Yachts and holiday cheer in between.





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FORAGING:

Using the main ingredient in Dutch Courage in the kitchen.
 

          
      




BOOK REVIEW:

Laura Werlin's James Beard Foundation award-winner, The All American Cheese and Wine Book, makes cheese and wine pairing easy.



 


                   









ITALIAN KITCHEN
(aka Trattoria Bianco):


A look at what's happening at Chris Bianco's restaurant compound.