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Volume 4 | No. 6                                                                                                                                       
MARCH 2016 ISSUE







This month, our featured chefs bring up challenges that culinarians must master to become a success in the kitchen: The Journey, The Details, The Force. Check out their stories below. In Libations, we feature a truly unique distillery that makes grain-to-glass spirits—once-distilled vodka made with organic red winter wheat gets distilled into gin, which they use to make sloe gin made with wildcrafted sloes. Nice. 

Mid-month: Wine Educator, Gary Spadafore, talks about what makes Napa Valley and its wines so special | Brenton Engel explains how “a twist of fate, punk shows, and late-night drinking at local dives,” with Chicago’s top cocktaileurs and “bartenderwildmen” evolved into Letherbee Distillers | And a look at all the different aspects of the creation of the new spring menu at Il Terrazzo in Scottsdale, Arizona.



FOODIES WEST
                        Where Else?
   
 
 
 

    









 Staged at Alinea | Discovered THE DETAILS
CHEF DE CUISINE
 
BRANDON GAUTHIER:

I’d say the attention to detail at this level is pretty phenomenal.
 
 







 Staged at wd~50 | Discovered THE JOURNEY
CHEF TOURNANT
 
BRANDON DULEY:

There’s such a journey involved as
far as your first five or six years in cooking goes.


    

    








 Started out in a $10M kitchen
Cooked in a Michelin-rated kitchen
Discovered THE FORCE
EXECUTIVE CHEF
 
KYLE KUKLEWSKI:

When I first started, my chefs were
yelling. It was an open kitchen, and
there was yelling.

 
 






CERTIFIED WINE EDUCATOR,
ALLIANCE BEVERAGE DISTRIBUTING CO.
 
   
GARY SPADAFORE ON NAPA VALLEY: 


It's quite a place.





    



    





R E S T A U R A N T S




Il Terrazzo:
Scottsdale, AZ

Simple becomes Special.
 
 









CRAFT SPIRITS CREATED BY CHICAGO'S TOP
COCKTAILEURS AND BARTENDERWILDMEN
LETHERBEE DISTILLERS 

World-class gin, seasonal gins, fernet, bësk, absinthe.








RECIPES IN THIS ISSUE:

Duck Confit by Chef Tournant Brandon Duley
Herb-Crusted Salmon with Lentils by Executive Chef Kyle Kuklewski
Shaved Vegetable Salad with Blue Crostone by Executive Chef Kyle Kuklewski
Strawberry Consommé by Chef de Cuisine Brandon Gauthier

WINE & SPIRITS IN THIS ISSUE:

Ca’Vittoria Brut Rosé Prosecco NV
Claude Riffault ­ Les Boucauds Sancerre 2014
Domaine Michel Brégeon Muscadet Sévre et Maine 2011
Dr. Loosen Graacher Himmelreich Riesling Spätlese 2013
Failla Pinot Noir 2011
Frog’s Leap Rutherford Cabernet Sauvignon 2009
Groth Cabernet Sauvignon 2012
Groth Sauvignon Blanc 2014
Heitz Cellar Napa Valley Cabernet Sauvignon 2011
Inniskillin Cabernet Franc Icewine 2012
Inniskillin Vidal Gold Icewine 2011
Nickel and Nickel C.C. Ranch Cabernet Sauvignon 2013
Paco & Lola Albariño DO Rias Baixas
Sbragia Godspeed Cabernet Sauvignon 2012
Stag’s Leap Wine Cellars Karia Chardonnay 2013




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