FOODIES WEST.COM         
 Volume 4 | Nos. 1 & 2                                                                                                                                                JANUARY 2016 ISSUE

This month's personalities have DYI in their DNA. This includes doing things a bit different than the rest of the fold. We have a Sonoma chef/cheesemaker who has created her own category of (award-winning) cheese; a pastry chef that tuned his skills so finely, he "taught" Julia Child; a chef who has prepared animals from start (the slaughter) to the finish (the spit); and a food & beverage director who recognized his restaurant's quest to get its own voice. Read their stories below.

In our mid-month issue: Wine & cheese educator/author Adam Centamore shows how to make wine & cheese pairings sing. Luigi Di Ruocco talks about his family's wood-roasted coffee (Mr. Espresso, since 1978!). What's all the hoopla about Mary Berrry? And take a look at what's happening at Sheraton Grand Phoenix's District American Kitchen now that it has a new team with big talent in the kitchen.








FOODIES WEST
                        Where Else?
 
 
 


    










  AAA 5-Diamond/NYT 3-Star
EXECUTIVE PASTRY CHEF

  FAIRMONT SONOMA MISSION INN

DAVID BLOM:

He "taught" Julia Child how to make a French classic dessert, turned banquet desserts into an art form, and admits he hasn’t chosen most of his positions (they’ve chosen him).

 
 


 




CHEF, CATERER, CHEESEMAKER,
RESTAURATEUR, CULINARY EDUCATOR

SHEANA DAVIS:

She bought the first (of many) business she worked at, started the Sonoma Valley Cheese Conference, and created an award-winning cheese that has its own category.
 


    




    











OUTLET CHEF

DEVIN PINTO

He's done everything from preparing animals from slaughter to spit to catering Indian weddings for 300.

 
 
 








DIRECTOR OF FOOD & BEVERAGE
WESTIN KIERLAND RESORT
SCOTTSDALE, ARIZONA 

JEFF BARBA


Why he converted an award-winning wine list to all South-American labels (and won two awards).



    



    










R E S T A U R A N T S




District American Kitchen:
Phoenix, Arizona

Super-comfortable food.
 
 







WINE & CHEESE EDUCATOR
AUTHOR
 

ADAM CENTAMORE


Want to know what makes wine & cheese pairings sing?

    


 
    









ARTISANAL ESPRESSO PIONEER SINCE 1978
AMERICA'S ONE-AND-ONLY
 


MR. ESPRESSO:

Wood-roasted coffee beans create a classic espresso profile.

 
 








BAKING WITH MARY BERRY:
Cakes, Cookies, Pies and Pastries From
the British Queen of Baking


WHAT'S ALL THE HOOPLA
ABOUT MARY BERRY?

    



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