FOODIES WEST.COM         
 Volume 3, No. 13                                                                                                                                                                 JULY 2015 ISSUE



The hospitality business presents a perennial learning curve, and that suits this month’s personalities just fine. Because, in the kitchen, when the student is ready, the teacher always awaits. See who's learning (or teaching) what below.

In our mid-month issue, we, once again, have two restaurant reviews along with our ever-popular Chef's Larder.





FOODIES WEST
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CONGRATULATIONS TO:
 



Jeff Barba, Director of F&B
Jim O'Connor, Manager


 
AZ's only restaurant on the 2015
 Wine Enthusiast's list of
100 Best Wine Restaurants

    

    









   
AMY BINKLEY —
Restauratuer/Chef/Sommelier/Farmer:


If I put effort into it, I can learn something new everyday that I come into work. I don’t think a lot of people can say that about their profession.





 










CHEF DE CUISINE RICHARD GARCIA:

When you get it right, you know it.

    




    









CHEFS KITCHEN:

Inside Chef de Cuisine Roberto Madrid's exhibition kitchen at deseo, Scottsdale, Arizona:


You’ve got to be well-balanced. Cooking is about the relationship between the ingredient and the application..
 
 









COOL IT WITH HIBISCUS

Hibiscus flowers have the taste of cranberry with the health benefits of red wine and chocolate. How cool is that?


    




    











WRIGHT'S at the Biltmore:
Phoenix, Arizona

Typical Wright's Menu:
Classy ingredients & classic techniques

Chef Colin Rupp's Interpretation:
A hardwood forest in autumn. 
 
 









CAFÉ ZUZU:
Scottsdale, Arizona

See what happens when a bunch of tastemeisters run rampant in the kitchen.

    




      











Q TONIC:

Is you tonic water a true tonic?
           
    
Apollo Olive Oil:  
One of the Top Ten Oil Producers of the World.





Ozuke Umeboshi:  
Made in Boulder, CO by a probiotic pickleteer.

      
Big Picture Farms:  
Goat milk caramels that get sofi golds.



   
Miyoko's Kitchen Creamery: 
  Go nuts over cultured
vegan cheese.

 
 
 


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