FOODIES WEST.COM         
 Volume 3, No. 19                                                                                                                                               OCTOBER 2015 ISSUE

The kitchen often becomes all things to all people. This month’s personalities experienced it from very different perspectives: a football team, a classroom, and boot camp. Read their stories below.

In the Libations page, Scotch Ambassador Guy Sporbert proves that anyone who flunks math clearly has nothing to worry about. Read his story below.

And then come back mid-month when we feature a former maître d'fromage who shares a few favorite cheeses, a review on one great cheese book, and our restaurant reviews.

 






FOODIES WEST
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 MICHELIN CHEF

JEREMY McMILLAN:

Kitchen as Football Team.

But [the kitchen] was also a very team-oriented thing. That’s something I always had growing up with football. I really had a connection with that aspect of it.
 

 
 


 




EXECUTIVE CHEF
KEITH SHUTTA:

Kitchen as Boot Camp.

A lot of people say, It's so hard. It's so difficult. But you get what you want to get out of it. I wanted to get the most out of it.
 


    


    







PASTRY CHEF

AMANDA TAYLOR:

Kitchen as Classroom.

I just love learning something new.
 

 
 










SCOTCH AMBASSADOR 

GUY SPORBERT:

I wasn’t born with the math gene. I was born with the whiskey gene.
 


    


    











COFFEE (Coffea arabica):

The Wine of Araby


 
 




R E S T A U R A N T S




Bourbon Steak:
Scottsdale, Arizona

Cowboy Cuisine a la Michael
Mina
with a WS Best of Award
 of Excellence
2015 to boot.


    

    









OWNER/OPERATOR
ANDREW'S CHEESE HOUSE
SANTA MONICA, CALIFORNIA 



ANDREW STEINER:

Cheesemonger Extraordinaire shares insights to great cheeses and how to pair them.

 
 




R E S T A U R A N T S




ONYX:
West Lake Village, California

East meets West
in Masa Shimakawa's world.

    


    







WORLD CHEESE BOOK
 BY JULIET HARBUTT,
Founding partner in Jeroboams
Creator of the Great British Cheese Festival
Guilde des Fromagers, Confrerie de Saint-Uguzon Confrerie des Chevaliers du Taste-Fromage de France



The definitive book on cheeses from around the world.


 

RECIPES IN THIS ISSUE:

Crispy Chicken Legs with Spicy Tennessee Whiskey Sauce
by Executive Chef Keith Shutta
Ignite Tiramisu by Pastry Chef Amanda Taylor
Toy Box Melon Salad by Executive Chef Keith Shutta




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