FOODIES WEST.COM         
 Volume 3, No. 12                                                                                                                                                                 JUNE 2015 ISSUE








Our personalities, to quote one of them, “have this beautiful thing called Self” that they carry around. And they all found a stage on which to display it—Brazil, Guam, Phoenix, and LA.Check out their feature articles below.

This mid-month, we have a look at what's happening at two restaurants in Phoenix; a review of award-winning writer Jill Norman's conclusive book, Herbs & Spices, The Cook's Reference, an un-bogus tonic water, and our ever-popular Chef's Larder.


FOODIES WEST
                        Where Else?
COMING IN MID-JULY:
    

    









   
RESTAURATEUR/CHEF VIC CASANOVA:

We all walk around with this beautiful thing called Self. You have a stage to express that on another level in a deeper way.





 










EXECUTIVE CHEF MARTIN SCOTT:

It took me living on an island in the middle of the South Pacific by myself at the age of 17 to become who I am today.

    




    













CHEF DE CUISINE COLIN RUPP:

I always had an interest in building things and creating things.
 
 








WHAT DO YOU DO WITH
SUMAC BERRIES?

Think lemons.


    



    











LEBLON CACHAÇA
featuring founder Steve Luttmann:


I lived in Brazil in the late 1990’s, and immediately became enraptured with the Brazilian Way of Life.
 

 









BINKLEY'S RESTAURANT:
Cave Creek, Arizona

A surprise around every corner.
 
     



    











TORO LATIN RESTAURANT & RUM BAR:
Scottsdale, Arizona

One of Richard Sandoval's cool concepts.
 
 





HERBS & SPICES:
The Cook's Reference

by Jill Norman

The bestselling cooks' companion
has today's herb and spice—from
classics to the newest flavorings influencing global cuisine.




    



      









Q TONIC:

Is you tonic water a true tonic?
           
    
BottlesUp recycled glass water bottles:  
A glass with class.





Pasta Chips:  
A phenomenal chip
inspired by a Tuscan osteria.

      
Collection Etienne:
by Guittard Chocolate Company
 

Bean-to-bar fair tade chocolate.


   
Jacobs & Brichford
Ameribella:
 

  An utterly different soft-rind cheese.
 
 
 

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