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CHEF ERIK FORREST:
 
June 2014 Issue / Vol. 2, No. 11                                  My head goes crazy when I start thinking of food.








 







            
Cinnabar Specialty Foods

            
June 2014 Chef's Larder



          
FoodCorps
            
            
See what's coming in July!

      
The queen of hearts.
            

High West Distilling
            

T. Cook's - Scottsdale, AZ
            

Sauces & Shapes by
Oretta Zanini De Vita &
Maureen B. Fant


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Synopsis: Foodies West – Chef Erik Forrest, Phoenix, Arizona

Growing up just a 20-minute drive west of Cocoa Beach, the kind of place that lends credibility to anglers’ fish stories, Chef Erik Forrest knows how to spin a cast. He spent a lot of time fishing between Florida’s coast, the Intracoastal Waterway and interior lakes. Forrest made a good fit when he was chef de cuisine at TPC Scottsdale’s former restaurant, The Grill, where he prepared seafood dinners for discerning diners. This conjured up a little déjà vu for him.The difference, Forrest said, is at The Grill, he had to think on his feet. Each night always had something different in store. “I kind of like to fly by the seat of my pants. My head goes crazy when I start thinking of food. Everything is not thought out in the beginning, but it morphs. I’m a lets-just-go-and-do-it person. I like to learn along the way.”



            


            


                
 
           
            
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