FOODIES WEST.COM         
PROOF AMERICAN CANTEEN 
with Chef de Cuisine Joey Cavaretta & Sous Chef Dell Morris on the Smoker
November 2016 Issue | Vol. 4, No. 21                                                                                                    FOUR SEASONS SCOTTSDALE, ARIZONA
 





















 
 
 
 

5-Star/5-Diamond
Executive Chef
FAIRMONT SCOTTSDALE PRINCESS
DAVID MORRIS

Executive Chef
  ASHLAND HILL & MARGO'S
SANTA MONICA, CA

GREG DANIELS

Sous Chef at Proof
FOUR SEASONS SCOTTSDALE
DELL MORRIS

Owner/Master Cicerone
  THE BRUERY & BRUERY TERREUX
ANAHEIM, CA

PATRICK RUE


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:


       
Autumn Cheese Pairings:
3rd in a triptych

     
HOT SAUCE NATION
A look the food industry's current hot product

TEQUILA LOS AZULEJOS
  ULTRA-PREMIUM CRAFT TEQUILA
A work of art, inside & out

      
GIN’S ANATOMY
GENIÈVRE, JENEVER, JUNIPER
What makes gin tick.


Don't miss what's new at
FOODIES WEST!


Sign up for a free subscription!


            
        

             


            
 
           
 
              
               Like Us!
Proof Canteen at Four Seasons Scottsdale (with Chef de Cuisine Joey Cavaretta & Sous Chef Dell Morris on the Smoker) Sometimes, and in the best of circumstances while it’s happening, a restaurant and its chefs become one. That’s happening at Proof. “Our food is really becoming refined,” Proof’s sous chef, Dell Morris said. “It’s classic American, but it’s really cool and refined, and it’s something that nobody else is doing.” Over the years, the chefs working in the Proof kitchen have pondered how they could take simple American classics and make them into something super-special. Morris explained the mode of operation, using one of the new fall dishes he created, featuring bone-In short ribs. “What’s more American than meat and potatoes and broccoli?” Morris said. “I was trying to find a way to twist it. Make something cool that speaks to me. Something that looks good.” So he added a Volcano Potato stuffed with smoked Gouda and created a hybrid smoked the short rib—more about that later. As always, all of Proof’s ingredients come from the United States. This includes all the beer, wine, and spirits. Many ingredients come from Arizona. “I think what people don’t realize about Arizona is how many local ingredients grow here and how much local stuff you can forage,” Morris said. “Before Phoenix became a big city, everything used to grow here. The climate here is perfect for that. There still are a lot of locally-grown vegetables. And citrus. There’s so much citrus in Arizona we get every winter. Grapefruits, oranges. All the good stuff.”