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 Volume 5 | No. 2                                                                                                                                               JANUARY 2017 ISSUE




JANUARY HIGHLIGHTS:
 

Carol Steele, one of the people who put Arizona on the foodies map around the 1970s, compared life choices to stair steps. If a choice doesn't work, you don't back to ground level and start climbing again; rather, you build upon what you have. The next choice is a new step. In other words, every choice becomes an important step. Take a look at the steps this month's personalities have made in their lifetimes.

In our mid-January issue: One young sommelier shares a few of his favorite pours; an M.D. prompts the question: Are chefs the key to making America healthy again? and a look at what’s happening at The Dining Room at Belmond El Encanto in Santa Barbara.


 

FOODIES WEST
                        Where Else?
 THIS MONTH:
      
BELMOND EL ENCANTO 
THE CHEF, THE DINING ROOM, THE SOMM

    





 

FORBES 4-STAR
EXECUTIVE CHEF
  BELMOND EL ENCANTO
SANTA BARBARA, CALIFORNIA


JOHAN DENIZOT:
The drummer drives the band and the chef drives the kitchen.

He was a drummer who washed dishes in his uncle's restaurant to buy expensive music equipment.


 
 




 

OWNER/CHEF
  AYARA THAI CUISINE
LOS ANGELES, CALIFORNIA


VANDA ASAPAHU:
I don't believe change, in general, needs to be made at the top level.

She was a public health expert who aided Thailand after the 2004 tsunami.



    



    







Owner/Operator
Andrew's Cheese Shop | Santa Monica, CA
 ANDREW STEINER

  Patina's former maître fromage talks about 3 winter cheeses:  


Vacherin Mont D’or
Rolf Beeler's Appenzeller
Rogue River Blue


 
 







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?








RECIPES IN THIS ISSUE:

Sous Vide Loin of Venison, Brown Butter Celeriac Puree, Pickled Chanterelles, Grand Veneur Sauce by Executive Chef Johan Denizot
The Original Pad Thai by Owner/Chef Vanda Asapahu



WINE & SPIRITS IN THIS ISSUE:  

Brooks Winery Sweet P Riesling 2014
Château Rauzon-Ségla Margaux 2006
Far Niente Chardonnay 2015
Fiddlehead Cellars Sauvignon Blanc 2013
Harrington Wines L'Avventurra 2014
Larner Ballard Canyon Syrah 2011
Mellville Pinot Noir 2014
Pence Vineyard Rosa Chardonnay 2013
Ridge Lytton Spring Brawny Red Blend 2013
Sandhi Wines Sanford & Benedict Chardonnay 2014
Storm Presqu'ile Vineyard Sauvignon Blanc 2013
Trimbach Cuvée Frédéric Emile Riesling 2009
Warre's 1970 Vintage Porto
Warre's 1970 Vintage Porto
Wenzlau Pinot Noir 2012

BEERS IN THIS ISSUE:

Brewery Terreux Hottenroth
Brewery Terreux Saison Rue
Figueroa Mountain Brewing Co. Davy Brown Ale




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