FOODIES WEST.COM         
 Volume 5 | No. 8                                                                                                                                                              MAY 2017 ISSUE
What's Happening in FOODIES WEST: 

Quality comes in many different expressions. It takes love, passion, and time. It's what makes a better experience at the bar. And it fits in any establishment, from white tablecloths to fast-casual. See what this month's personalities have to say about quality, below!

Coming up Next month: M.F.K. Fisher had her own brand of quality. She created her own style of food writing, and ended up hanging out with the food world's movers and shakers in Provence. Foodies West talks with her daughter to learn about this woman who, as Santayana suggested, knew the measure of her powers and told the world about them in a book called, The Gastronomical Me.












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EXECUTIVE CHEF
PRIMO ITALIA
TORRANCE, CALIFORNIA
MICHELANGELO ALIAGA:

I think that's the difference between Italian cuisine and the rest of the world. The love.



 
 




  

BEVERAGE SPECIALIST
  WESTIN KIERLAND RESORT
SCOTTSDALE, ARIZONA
MATTHEW ALLEN:


You wouldn't ask a chef to wok with mediocre equipment and make great food.




   



    












Nima Ardabili & Michael Colwell
 OCEAN MARKET GRILL
Long Beach, California

  Quality ingredients + dishes created by well-known chefs = one unique fast-casual seafood place.

 






R E S T A U R A N T S




Lincoln Restaurant
JW MARRIOTT SCOTTSDALE
CAMELBACK INN

with Executive Chef Chris Neff

A finely-tuned balance between bold flavors and elegance.

 

    
















Chef Joachim Splichal
Nicolas Splichal and Stephane Splichal
 DOMAINE DE CALA ROSÉ
Brignoles, France

  Domaine de Cala Rosé sums up the Provencal experience.

 

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