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 EXECUTIVE CHEF KAREEM SHAW:
                                                       The best flavor in the world, I feel, is love. And when you cook with love, it comes through the food. And that’s what
April 2015 Issue / Vol. 3, No. 7                                                I like. Anything made with love.














 



 






 
      
Executive Pastry Chef 
Vanessa Johnson

     
Chef Michael Vargas

      
Jared Sowinski
Director of Beverage

      
April 2015
Chef's Larder


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Synopsis: Executive Chef Kareem Shawr, The Dining Room, Shangri-la Hotel, Santa Monica, California
How does a California kid end up a chef in Michigan’s Upper Peninsula? “School,” said Kareem Shaw, born and raised in Pasadena. “My father just said to me—because he was a Navy man, and he got to see the world—he said to me and my friends, You guys are too Californian. You need some coaching. You guys should go to the school that’s the furthest away from California as you can get so you can experience life. And that’s exactly what we did.” Shaw and his three friends got accepted at UCLA, USC, “and all those schools.” And then there was this little school, Northern Michigan University, in Michigan’s Upper Peninsula (known in those parts as The UP). “When it came time to do summer classes,” Shaw explained, “they were like, You’re with us. You’re done with marketing and accounting. Because I did so well.” That’s when he got a job working for Don Curto, The UP’s vociferous chef, columnist, author and politico. Curto owned the New York Deli, with a menu featuring his Italian heritage and award-winning soups. Curto, now passed, used to have a table in the front of the restaurant where he’d debate politics. When the debates turned into arguments, he’d make some sort of pasta to help iron things out. Recipe for Chilean Sea Bass with butter, thyme garlic, roasted beets, roasted vegetables, mango glaze, Recipe for Tomato & Basil Soup, with tomatoes, garlic, basil, cream