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 Vol. 4 | No. 21                                                                                                                                               NOVEMBER 2016 ISSUE

November Highlights:
 

This month's personalities reiterate that one reoccurring theme in the hospitality industry—It doesn't matter who you are or what your vita, hard work and passion can land you in the same places where these talented chefs and mixologist are at today. See their stories below. 

Then take a look at Gin's Anatomy to get an idea of what makes this classic libation tick.

In our mid-November issue: An ultra-premium craft tequila + artisanal hand-painted bottles = Tequila Los Azulejos; author and regular TIME contributor, Denver Nicks, talks about the lure of the painful heat from chile peppers and his journey of discovery into its curious world; and a look at what’s happening at Proof American Canteen at Four Seasons Scottsdale Troon North.

Take a look at our new page, WINE PAIRINGS to see the wine, spirits, and beers that F+B professionals have paired or featured in Foodies West this year. We'll be adding to it each month going forward.


 

FOODIES WEST
                        Where Else?
COMING IN DECEMBER:

       

    






 

MAÎTRES CUISINIERS DE FRANCE
EXECUTIVE CHEF
  RITZ-CARLTON HALF MOON BAY, CA


XAVIER SALOMON
shares his success in mentoring

I was born in this profession. I’m
the third generation on the chef’s
side. I loved it the first time I
was able to understand it.
 
 


 

PASTRY CHEF
 
ENCHANTMENT RESORT in SEDONA, AZ


MORGAN GURNEY:

On opening D Bar Desserts with top-10 pastry chefs Keegan Gerhart and Lisa Bailey:

I would be coming in and doing the desserts for the pastry case, washing dishes, doing the savory food, and then serving at night with them.

    



    






 

MIXOLOGIST at LINWOOD'S BAR & GRILL
 
CHAMINADE RESORT in SANTA CRUZ, CA


EMILIO LOPEZ:

I started at the very bottom, with room service and all that stuff. I started working [at Linwood's] as a food runner, and eventually I became a busser. Then I became a bartender and a banquet server. And here I am now.
 
 









GENIÈVRE, JENEVER, JUNIPER
 

GIN'S ANATOMY

What makes gin tick?


    



    









R E S T A U R A N T S




PROOF AMERICAN CANTEEN
at Four Seasons
Scottsdale,
Arizona

with Chef de Cuisine Joey Cavaretta
and Sous Chef Dell Morris on the Smoker

Made, super-special, in the USA.
 
 









ULTRA-PREMIUM CRAFT TEQUILA
 

TEQUILA LOS AZULEJOS

A work of art, inside and out.







    






HOT SAUCE NATION
America's Burning Obsession

Hot sauce is a narrative arc in a way. It builds and peaks and falls. Hot sauce is a ride.

Denver Nicks talks about the curious world of hot sauce and the chiles that ignite it.



 






 
AUTUMNAL TRIPTYCH
of Wine & Cheese Pairings:

(2nd in a series of 3)

PRESCOTT NATIONAL FOREST:
2014 MIER SOLIEL SILVER CHARDONNAY
VERMONT CREAMERY BONNE BOUCHE
 


Gold & Silver along the Upper Hassayampa River Basin

         



RECIPES IN THIS ISSUE:

Hazelnut Microwave Sponge Cake by Pastry Chef Morgan Gurney
Vanilla Bean Mascarpone Cheesecake by Pastry Chef Morgan Gurney


WINE & SPIRITS IN THIS ISSUE:  

Drappier Carta D’Or Brut
La Fleur D’Or Sauternes 2011
Sand-Reckoner “11” 2010


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