FOODIES WEST.COM         
 MARCH 2014 ISSUE
This month we have some solid gold winners:

Conor Favre & Joshua Johnson
Executive Chef & Chef de Cuisine, Kai,  Phoenix, AZ
5-diamond/5-star since 2007/2009
The story behind this dual-powered team.

Ryan Clark
Partner/Executive Chef, Agustín Kitchen, Tucson, AZ
Iron Chef since 2011
Tucson's wunderkind strikes out on his own.

Trappist Cistercian Monks
The Abbey of New Clairvaux,Vina, CA
Award-winning viniculturists since the 12th century
From Clos de Vouget to New Clairvaux Vineyard.

Find out how (and why) they do it.
   


FOODIES WEST
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SEE WHAT'S HAPPENING
IN THE CHEF'S LARDER
IN THE COMING MONTHS

       
     
    


 



   A TALE OF TWO CHEFS:

  
Meet the creative brains
   behind the stars and
   diamonds of the Kai
   kitchen:

Conor Favre
Executive Chef

Joshua Johnson
Chef de Cuisine

     
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RYAN CLARK:

Tucson, Arizona's wunderkind (and 3-time Tucson Iron Chef) strikes out on his own
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SACRED STONES, SACRED SPIRITS:

How do those monks makes such great stuff?





 








TEST KITCHEN:

Chef Ryan Clark creates Duck Neck Crostini with Concord 8 Vinegar.







                 

         
    
            








GOLDPOPPY:

Not just another pretty face.
 

      
      






CHEF'S LARDER:

A hellishly good spice
Victoria Amory's uncommon
    condiments 

Uncle Dougie's No-Crap is no bull
One top dog
 



      
    

       
               
      







BOOK REVIEW:

European Classical-trained Chef John Sharpe takes you on his journey that turned his restaurant into a world-class food destination, and then shares  recipes that made it so great.



          

    
                 
                   





CAFÉ ZUZU:

See what's happening at the hub of hip.



 

      
   
                        
        
          
 


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