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September 2016 Issue | Vol. 4, No. 17                                                                                                           SEPTEMBER 2016 ISSUE

September Highlights:
 

This month's featured personalities fit the typical seeming incongruities  of F+B professionals' backgrounds. Check out their Then and Now scenerios below!

Take a look at our new page, WINE & SPIRITS 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.


Mid-month: Ancho Reyes Verde, a new chile-centric spirit, a flake sea salt from the pristine waters of New Zealand, a look at the burnished Westin Kierland Scottsdale's deseo restaurant with its new chef (from Kingman, above), and the first of an autumnal triptych on wine and cheese pairings. 



FOODIES WEST
                        Where Else?

COMING IN NOVEMBER:

       

    











  EXECUTIVE CHEF
CHAMINADE RESORT | SANTA CRUZ, CA
 
NICHOLAS CHURCH:

Then: Breakfast dive in Ben Lamond
Now: 4-Diamond resort in Santa Cruz
 
 








 
  4 DIAMOND CHEF DE CUISINE
DESEO AT WESTIN KIERLAND | SCOTTSDALE, AZ
 
DEREK BIAZO:

Then: Home Ec classes in Kingman
Now:
4-Diamond restaurant


    


    









 
 CHEF DE CUISINE
THE ARTHUR J | MANHATTAN BEACH, CA
 
DANIEL WAKED

Then: Feeding skateboard friends 
Now: Feeding local stars 
 
 








CERTIFIED SOMMELIER
LEAD SOMMELIER | RITZ-CARLTON HALF MOON BAY CALIFORNIA
 
TODD BRINKMAN

Then: Figuring out wine in Cleveland
Now:  Lead Somm in the Bay Area 

    



         








 
AUTUMNAL TRIPTYCH
of Wine & Cheese Pairings:

(1st in a series of 3)

SAN FRANCISCO VOLCANIC FIELD:
2012 STAG'S LEAP ARTEMIS
UNIEKAAS 3 YEAR AGED GOUDA
 


The hunt for the perfect cheese pairing with Cab is over!
 
 






R E S T A U R A N T S




DESEO 
Westin Kierland Resort
Scottsdale, Arizona

Great food. Great fun.

    



    











LIMITED EDITION
POBLANO CHILE LIQUEUR 
 


ANCHO REYES VERDE

The ethereal taste of roasted green chile peppers.

 
 




 

Pacific Resources International
Carpenteria, California

   
PACIFIC SEA SALT
FROM NEW ZEALAND
 


How clean is your source?





      



RECIPES IN THIS ISSUE:

Grilled Bone-in Rib Eye with Wild Mushroom Ragout by Executive Chef Nicholas Church
Pan Seared California Halibut with Heirloom Tomato Relish by Executive Chef Nicholas Church
Swedish Meatballs with Cranberry Kumquat Compote by Chef de Cuisine Daniel Waked
Tiradito Nikkei
by Chef de Cuisine Derek Biazo

WINE & SPIRITS IN THIS ISSUE:  

Alta Vista Alto 2007
Stag's Leap ARTEMIS Cabernet Sauvignon 2012
Beauregard Vineyards Chardonnay Bald Mountain 2013
Catena Zapata White Bones Adrianna Vineyard Chardonnay 2012
Champagne Geoffroy Rosé de Saignée Brut Premier Cru
Cobb Coastlands Vineyard Pinot Noir 1906 Block 2012    
Domaine Roulot Monthélie Pinot Noir 2009 
El Enemigo Cabernet Franc 2011
Gloria Ferrer Méthode Champenoise Sonoma Brut
Haras Character (Haras de Pirque) Syrah 2011
Kunde Cabernet Sauvignon 2013
Luca Chardonnay G Lot 2012
Storrs Santa Cruz Mountains Chardonnay 2014
Susana Balbo Torrontés Late Harvest 2010
Taylor Fladgate Late Bottled Vintage Port 2007
TOSO Brut 
Doanster Margarita
Sierra Nevada Pale Ale




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