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Garland's Oak Creek Lodge
Mid-July 2014 Issue / Vol. 2, No. 14                                                                                                          Oak Creek Canyon, AZ









                                                                                                     

            
Chef Mel Mecinas

            
Chef Brian Widmer

            
July 2014 Chef's Larder

           
Chef John Marcetti


            
Sommelier Petra Petrakovicova

                  
Mugwort: Absinthe's
cousin loves your liver.


            
Spices & Seasons: Simple, Sustainable Indian Flavors
by Rinku Bhattacharya


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Synopsis: GARLAND’S OAK CREEK LODGE, Oak Creek Canyon, Arizona Restaurant Revue

Inspired by Chez Panisse’s use of local ingredients, owners Gary and Mary Garland went and did likewise. That landed them some real estate in one of the earliest issues of Food & Wine magazine. More than 30 years later, food history lives on. What makes the food so special? First, they’ve got a talented and dedicated staff that works in the kitchen. “The cleanest,” one of the chefs said, he’s “ever seen.” Then there’s that doting waitstaff that notices everything. Example: they’ll remind you to rehydrate if they don’t have to refill your water glass. And the staff cooks out of a greenhouse.