FOODIES WEST.COM         
 SEPTEMBER 2013 ISSUE




Crudo
in the kitchen, overland trout on the range, tuna in the desert, and seaweed in a high desert garden . . . this issue sounds a little too fishy. But the fish angle is not necessarily as deep sea-ted (sorry) as it sounds. Take a look at the great line-up of chefs and features you can read now.

Then come back mid-month to read our reviews, one about California's extra-virgin olive oil producers and the other about the young talent at Arizona Biltmore's Wright's restaurant. Nothing fishy about that.


Take a look on our READERS' PAGE to see our readers' latest Q's and comments.






.   
      COMING IN OCTOBER . . .

       
       
  



 




GREG LaPRAD:

He's getting ready to place
the "Open" sign on his new venue, Overland Trout Restaurant & Bar, in Sonoita, AZ
               





     
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CHARLEEN BADMAN:

The successful chef and restaurateur i
s a line cook for life.




 














GARLAND'S GARDENS:

The produce from these organic gardens
get Brixed out.




 








ROY PELL:

This award-winning chef is
European through and through.

Then check out our Readers' Page to find out how he got that chocolate to float in the glass.















CHRISTOPHER CURTISS:

The Bay Area native
returns to the desert to prepare his favorite foods.





 








PAVLE MILIC:

His intuition prompted him to serve Arizona wines exclusively.
Suicide or brilliance?








          
      





FORAGING:

This tuna does not come in a can.





 


         






EVOO expert, Fran Gage, shares insight on California producers, tips, and recipes in her classic book, 
The New American Olive Oil.


            
          

    






TEST KITCHEN:

We've got expert advice about harvesting, processing, and using prickly pear fruit.






         
 






WRIGHT'S


A review of Wright's in Phoenix, AZ and the menu's New Taste of Timelessness.