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 Volume 5 | No. 3                                                                                                                                             FEBRUARY 2017 ISSUE
What's Happening in FOODIES WEST: 

For the next few issues, FOODIES WEST takes a look at the chefs and libation lamas at a handful of classic resorts around the Phoenix metropolitan area: CopperWynd in Fountain Hills, Hyatt Regency Scottsdale at Gainey Ranch, Camelback Inn in Paradise Valley, and Westin Kierland in Scottsdale.

First up is Paul Steele at CopperWynd Resort & Club. Anyone who can create healthy food that tastes comfort-food-bad (meaning "very good"), deserves all-out praise. Read his story, below and see what he's cooking at CopperWynd's Flourish restaurant. 

In LIBATIONS, we feature three
wine-list-worth labels from the Loire Valley.  

WILD SOURCING takes a look at how a lifesaving herb became a GRAS flavoring.














FOODIES WEST
                        Where Else?

    







  

EXECUTIVE CHEF
  COPPERWYND RESORT
FOUNTAIN HILLS, ARIZONA


PAUL STEELE:
It’s about bringing something that’s been missing that people want. Diners and kitchen.


The missing link.


 
 






R E S T A U R A N T S




FLOURISH
Fountain Hills, Arizona

with Executive Chef Paul Steele

Wellness-style food that tastes Comfort-Food-Bad*

 
*Bad, as in, good

    



    









 LOIRE VALLEY WINES
Vins du Val de Loire | France

  Three noteworthy wines from
the Loire Valley:  

Domaine Jean Claude Roux Cuvée
Pure Loire Rosé D'Anjou

Benoit Gautier Vouvray Sec Cuvée Argilex
 
 










 YERBA SANTA
Eriodictyon sp.

   A GRAS food flavoring’s
noble past.



    



    









SOMMELIER
BELMOND EL ENCANTO
SANTA BARBARA, CALIFORNIA

 

JEREMY SEWELL
I’m glad I’m doing what I’m doing. I really enjoy who I am.

He went to college and listened
to his adviser.

 
 






R E S T A U R A N T S




THE DINING ROOM & TERRACE
Santa Barbara, California

with Executive Chef Johan Denizot

A 21st century kitchen on a 20th century location.
     

     

















 

DEEP NUTRITION
CATHERINE SHANAHAN, M.D.

Are you serving phat fat?

 

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