FOODIES WEST.COM         
 MAY 2014 ISSUE
This month FOODIES WEST has kids in the kitchen (one's 9 years old), a couple of French-trained chefs (one with stars), an innkeeper extraordinaire, a Boulder beer with a special ingredient, and a country cure-all that adds an alluring flavor in the chef's kitchen.
 

We're all over the map this month. But one thing's for sure—everyone's on the same page when it comes to quality.

Come back mid-month for our Chef's Larder, Book Review and Restaurant Revue.



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CRAFTIE OR CRAFTY?




       
     
    
 






KEN TAKAYAMA, Michelin 2-star Chef:

If at first you don't succeed, try, try again; it worked for this chef
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CHEF ANTHONY SPINELLA:

He wants to feed the soul
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TOWN & COUNTRY FARMERS MARKET

Nine-year-old Savannah Pell picks out produce with a Rainbow Salad in mind at Bob McKlendon's display. See what she bought.
 
 






TEST KITCHEN:

Nine-year-old Savannah Pell picked out the produce at the farmers market (above), Iron Chef Lee Hillson cooked for her. See what happens.

      

       









GORDON WATKINS:

He doesn't just give his guests what they want, he respects what his guests want.
 
 







UPSLOPE BREWING COMPANY:

This Boulder brew has a special ingredient.






     


      

         

               
         
    
            





ELDERFLOWERS:

The country cure-all in the chef's kitchen.
 
 






CHEF'S LARDER:

Navajo Pride Pinto Beans: The Dream Bean
Celtic Sea Salt: Enlightened salt 
Royal Harvest: All natural maraschinos 
Fresh Origins: Herbs, flowers & sugar are one
 




      
    

   

       
               
      







BOOK REVIEW:

Whether you have a farm or backyard coop, Minnie Rose Lovgreen's classic, Recipe For Raising Chickens, shares some sage advice.
 







NAVIO - Half Moon Bay, CA

Ocean Cuisine in the heart of California's northern coast's farm country.



 

    

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