FOODIES WEST.COM         
 FEBRUARY 2014 ISSUE
 



Oscar Wilde said, A work of art is the unique result of a unique temperament. This month's chefs run the gamut with their dispositions and the food they create: one loves an adventure and has a fascination for local, especially hierloom, ingredients; another combines California Cuisine with Cajun and believes in the syncopation of life and living on the upbeat; and another loves to create in a a group dynamic, but can thrive in his own space. But one thing is consistent among them: they all create some great food.
  
Be to check out this month's CHEF'S LARDER and THE REVUES.
 




COMING IN
MARCH:


 


     
    



 





JOHN SHARPE:

Motivated by a spirit of adventure and the best local ingredients he can find.                




     
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PAUL McCABE:

His mentors belong in the Who's Who of California Cuisine history
.






   

  

   









DAVID ROEGGE:

Is bartending all smoke and mirrors?





 








MATT GLAZER:

Big Sur meets Big Easy.







      
          

         
     
            








MUSTARD:

Does a helping a day keeps most cancers away?

 

      
      






CHEF'S LARDER:

Bloody Good Oranges
Neera's Tamarind Paste (and more)
Anson Mill's Carolina Gold Rice
   (you've never tasted rice like this)
Cakes Fit For A King



      
    

    
   
               
      







BOOK REVIEW:

The Cook's Illustrated Baking Book makes pastry make sense.



          

    
                 
                   





THE TURQUOISE ROOM:

A look at a restaurant on The Edge that's totally local.


 

      

   
                        
        
          
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