FOODIES WEST.COM         
 Volume 5 | No. 14                                                                                                                                       SEPTEMBER 2017 ISSUE

FOODIES WEST presents:

Executive Suite 

A brand-new version!

Starring:

A Downhill Skier
A Maverick
A Carhop 
A Wunderkind

Read their stories below!

Mid-Month: Montelobos Mezcal and a look at what's happening at Meritage: An Urban Tavern in Phoenix, Arizona.


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EXECUTIVE CHEF
MOUNTAIN SHADOWS in
PARADISE VALLEY, AZ
Food & Wine Best New Chefs
James Beard Foundation Best
Hotel Chefs of America

CHARLES WILEY:
(Downhill Skier by day;
Dishwasher at night)

The cook walked out, they told me to cook, and that was that.
 
 






  

EXECUTIVE CHEF
  FOUR SEASONS SCOTTSDALE AT TROON NORTH
SCOTTSDALE, ARIZONA
CHUCK KAZMER:


The first cooking job I had was in a drive-in. My first job there was as a carhop.




   

    

     







  

EXECUTIVE CHEF
CHICAGO MARRIOTT MARQUIS
CHICAGO, IL
American Culinary Federation competitor:
Gold, Silver & Bronze

JOSHUA MURRAY:

I never thought I would bite the corporate apple. I was way too much of a maverick.
 
 









EXECUTIVE CHEF 
JW MARRIOTT PHOENIX DESERT RIDGE
PHOENIX, ARIZONA
RYAN LAMKIN:

I got to learn about the Marriott culture at a young age. I got to drink the Kool-Aid when I was just a kid.


  















RESTAURANT MANAGER/MIXOLOGIST 
Meritage: An Urban Tavern
JW MARRIOTT PHOENIX DESERT RIDGE
PHOENIX, ARIZONA
TRAVIS PARSLEY:

I like hospitality because I get
to touch somebody's life.
 
 




R E S T A U R A N T S




Meritage An Urban Tavern
JW MARRIOTT PHOENIX DESERT RIDGE
  PHOENIX, ARIZONA

with Chef de Cuisine
Phillip Keppler

Crafted Service

 

    

      









 MONTELOBOS MEZCAL
with Iván Saldaña, PhD.,
Managing Director


  Zapeteco tradition shakes hands with Western science. 

 
 
 


RECIPES IN THIS ISSUE:

Duck Salad with Cherries, Apple & Goat Cheese by Executive Chef Charles Wiley
Sea Scallops with Hulled Barley Risotto by Executive Chef Charles Wiley
Summer Tomato Salad by Executive Chef Chuck Kazmer
Warm Mushroom Salad by Executive Chef Ryan Lamkin

Bar Wars by Mixologist Travis Parsley


WINE & SPIRITS IN THIS ISSUE:  

Belle Glos Pinot Noir 2015
Bieler Pére et Fils Cuvée Sabine Rosé 2016

Breaking Bud (Knee Deep Brewing Co.)
Citrana Wild Ale (Borderlands Brewing Company)
Dirty Bastard (Founders Brewing Company)
Stronghold Session (Dragoon Brewing Company)






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