FOODIES WEST.COM         
 Volume 5 | No. 4                                                                                                                                                          MARCH 2017 ISSUE
What's Happening in FOODIES WEST: 

In this issue, our featured personalities talk about: The merits of goofing off; The Jersey Attitude; and Creating a Frankenstein. See who said what below!

Eating, forever, connects people to their culture. Food Lore From Desert Lands take a look at the legends connected to traditional foods that chefs use from the Sonoran Desert.

Coming up Mid-month, FOODIES WEST celebrates the desert spring with wine & cheese pairings; and then we take a look at what’s happening at two restaurants: ALTO ristorante e bar & Nellie Cashman’s Monday Club Café.










FOODIES WEST
                        Where Else?

    









  

EXECUTIVE CHEF
  WESTIN KIERLAND RESORT
SCOTTSDALE, ARIZONA


CHRIS MASCO:
New Jersey's got an attitude,
and we're all known for it
.



 
 





  

EXECUTIVE SOUS CHEF
  HYATT REGENCY SCOTTSDALE at GAINEY RANCH
SCOTTSDALE, ARIZONA


BRIAN CONTRERAS:
It’s the classic: The college kid had
too much fun, so the parents cut you
off for the summer.
.




    




    









  

BEVERAGE MANAGER
  HYATT REGENCY SCOTTSDALE at GAINEY RANCH
SCOTTSDALE, ARIZONA


DAMON THOMPSON:
Did I create a Frankenstein?




 







 FOOD LORE
FROM DESERT LANDS


  Where food connects with the Milky Way, wildflowers, summer monsoons, and
a mountain called Babo.



    



    






R E S T A U R A N T S




ALTO ristorante e bar
HYATT REGENCY SCOTTSDALE

with Chef de Cuisine Christian Brady

Modern Italian food with
a respectful nod to Arizona.

 
 
 






R E S T A U R A N T S




Nellie Cashman's
Monday Club Café
WESTIN KIERLAND RESORT
Scottsdale, Arizona

with Executive Chef Chris Masco

  This steakhouse serves
the essence of Arizona
.

 

     


















 

DESERT SPRING

The simplicity of wine, bread and cheese in the poppies.

 

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