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Volume 4 | No. 10                                                                                                                                             
MAY 2016 ISSUE

Know Thyself. Nothing too much.
Go bail and woe is at hand.

It doesn’t take an oracle from Delphi to figure out even chefs need some sense of balance in their lives. Something to keep them grounded and able to keep creating. Our personalities this month have figured out what their oracle is. One chef rides his Hog for needed alone time. Another shines in the midst of his team and his family. And a former Sonoma vintner figured out the ground, literally, grounded him. Check out their stories below.

In our mid-month issue: The Phoenician's Master Sommellier, Greg Tresner, talks about why you're so into Pinot; Medea Vodka—which is all about YOU; and Signature Grill at JW Marriott Tucson Starr Pass.















FOODIES WEST
                        Where Else?

    







 
Director of Food & Beverage | Executive Chef
JW Marriott Tucson Starr Pass
 
TUCSON IRON CHEF
 
DANNY PEREZ:

Siri isn’t going to tell you how to be an executive chef. It’s gonna be people around you that are going to get you ready to be an executive chef
 
 




  
OWNER | EXECUTIVE CHEF
Elote Cafe, Sedona
 
 
JEFF SMEDSTAD:

Before, I was concerned that people knew that I was a legitimate Mexican food cook. Now I believe that it’s more important that they know that I have my own style.

    



    










FOUNDER CARTA COFFEE MERCHANTS
Farm to Cup Kona Coffee
 

SCOTT BURR:

 
A Third Generation northern California Winemaker Gets Back to the Land
 
 






 
MASTER SOMMEIER
THE PHOENICIAN | SCOTTSDALE
   
GREG TRESNER: 


Why you're so into Pinot Noir.





    



    





R E S T A U R A N T S




SIGNATURE GRILL:
JW Marriott Tucson Starr Pass

Tucson, Arizona

Nuevo meets Classic.
 
 







Award-Winning
House of Herman Jansen
 MEDEA VODKA 

It's all about you.



     





RECIPES IN THIS ISSUE:

Chile Relleno by Executive Chef Danny Perez
Pastel de Elote by Executive Chef Jeff Smedstad


WINES & SPIRITS IN THIS ISSUE:

Belle Glos Pinot Noir 2014

Chanson Viré-Clessé 2010

Ken Wright Cellars Shea Vineyard 2012

Kris Artist Cuvee 2014

Merry Edwards Pinot Noir 2012­­

Bennett Cocktail (Absolute Citron)

Herradura Tequila

Pacifico Cerveza Clara
 





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