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Volume 4 | No. 4                                                                                                                             
FEBRUARY 2016 ISSUE

This month’s personalities—all award-winninghave surprising thoughts about their culinary fame. A Michelin-rated chef would be happy not to have his name on the menu, a chef/restaurateur likes to get her hands in the dirt at the community garden, an Olympian pastry chef considers losing a competition now and then good for the soul, and a cidermaster revels in tipping the sacred cows of his industry.

Check out our mid-month issue! So you want to write a cookbook? See what one chef has to say about the process | Daniel Schneeweiss (Milagro Tequila) talks about his latest liqueur heating up the libation scene | And Chef Tournant Brandon Duley talks about transitioning from a fine dining format into a farm-to-fork concept.

FOODIES WEST
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Coming in March!
 
 
 

    










  Michelin-rated
CHEF DE CUISINE
 
ANDREW CAIN:

He wouldn't care a whit if his name didn't appear on the menu.
 
 


 




5-STAR/5-DIAMOND CHEF,
RESTAURATEUR, FARMER

AMY BINKLEY:

See who's gardening at the
PHX Renews community garden in downtown Phoenix, AZ!

 


    


    










OLYMPIAN PASTRY CHEF
SHERATON GRAND PHOENIX

CHRIS CWIERZ:


He's on a winning streak.

 
 
 







SONOMA CIDER 

HAND CRAFTED | ORGANIC
AWARD-WINNING APPLE CIDER


Anything but run-of-the-mill.



    



    





R E S T A U R A N T S




Cast & Plow:
Marina del Rey, CA

See how one kitchen transitioned
from a fine dining format into a
farm to table concept.
 
 





SO YOU WANT TO WRITE A COOKBOOK?

AUTHOR & CHEF 
FRANÇOIS DE MÉLOGUE


A celebrated chef shares his
experience writing his first cookbook,
Cuisine of the Sun

    


 
    








AWARD-WINNING
ANCHO CHILE LIQUEUR
 


ANCHO REYES
CHILE LIQUEUR

¡Que chido!

 
 








BAKING WITH MARY BERRY:
Cakes, Cookies, Pies and Pastries From
the British Queen of Baking


WHAT'S ALL THE HOOPLA
ABOUT MARY BERRY?

    



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