FOODIES WEST.COM         
 FEBRUARY 2015 ISSUE








FEATURED PERSONALITIES
: An à la carte artist meets banquets, a professional baseball aspirant turns busser, and a foodie from Fairfield, CA becomes an oenologist instead of a Jelly Belly beanologist.Where are they today?

MID-MONTH: The Yunnan Cookbook takes a culinary and cultural look at China's multi-cultural province, The Flying V's current evolution (and what's next), and our ever-popular Chef's Larder
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FOODIES WEST
                        Where Else?

COMING IN MARCH:



 


    











   
EXECUTIVE CHEF KEN HARVEY:

Tell me I can’t, and I will. Tell me I can go this high and I’ll go that high.
 








CHEF DE CUISINE ALEXIS MARTINEZ:

It shouldn’t be called a kitchen. It should be called a challenge, stadium or pop quiz.
   
     




 
     










KIDS IN THE KITCHEN:

What happens when a group of women decide to make their state a healthy place?

 
 








SHAUN ADAMS, Sommelier:

Everyday I’m surprised on something about wine.


    





    












ROSEMARY (Rosmarinus officinalis):

The rest of your body on rosemary.
 
 




THE YUNNAN COOKBOOK,
Recipes from China's Land of Ethnic Diversity

  by
Annabel Jackson & Chef Linda Chia


Yunnan, which borders on Tibet, literally means "South of the Clouds. The province holds 51 of China's 55 ethnic minorities, and the varieties of food are as diverse as its people

    




    










THE FLYING V BAR & GRILL:
Tucson, Arizona

What's happening at one of Tucson's favorite restaurants, and what's next.
 

FEBRUARY 2015 CHEF'S LARDER: Sponsored by Navajo Pride
            


Salt Traders:  
World-class artisanal
salts and peppercorns







Séka Hills Honey:  
A deep, complex honey from the Capay Valley




      

reCap Mason Jars:  
It's still all about the cap 


       

Broadleaf Game: 
Eat more wild boar 

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