FOODIES WEST.COM         
 Volume 5 | No. 12                                                                                                                                                              JULY 2017 ISSUE


What's Happening in FOODIES WEST:
 

Our little secret. Everyone has one. This month's personalities have some seemingly ill-fitting ones. Most of them, anyways. See the revelations below, and then read their stories!

Did you know you can gather your own unripe walnuts in Arizona and southern California to make Nocino? What's nocino? Take a look at the article below!

Coming up Mid-month: A new joven and reposado tequila created by one of the few women in the tequila industry. And we take a look at the great things happening at Hearth '61 in Paradise Valley, Arizona.


FOODIES WEST
                        Where Else?
 
    

    






  

EXECUTIVE CHEF
OCEAN PRIME in PHOENIX, ARIZONA
JAGGER GRIFFIN:

My father is a HUGE Stones fan, like ridiculous style...my father had wanted to name me Jagger. My mother had said, Okay, we’ll name him Jagger—my middle name is Christopher—but I want to call him Chris.
 
 






  

PASTRY CHEF
  MOUNTAIN SHADOWS
PARADISE VALLEY, ARIZONA
SEAN BECK:


Cabernets, they taste like gasoline to me. And, like Merlot, How could anybody drink this? Am I being too honest?




   




  










  

MIXOLOGIST
RENAISSANCE PHOENIX DOWNTOWN in ARIZONA
TONY ESCALANTE:

I mean, you may not believe it, but before, I used to be pretty shy.
 









 NOCINO:
Italy's Captivating Spirit

  Make your own nocino with wild Arizona walnuts.







    




R E S T A U R A N T S




Hearth '61
MOUNTAIN SHADOWS
  PARADISE VALLEY, ARIZONA

with Executive  Chef
Charles Wiley

Thoughtful, provocative,
and familiar fare.

 
 
 
 
 









 VIVA XXXII TEQUILA:
Joven | Reposado
with Founder Yvonne Niami


  Democratizing the sipping tequila.


      



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