FOODIES WEST.COM         
 SEPTEMBER 2014 ISSUE
This month we're featuring three chefs with different backgrounds that have all ended up in some enviable positions. See what we mean below.

THE LIBATIONS feature tells the story about how SakéOne is changing perceptions about saké, from esoteric to elegant.

Thanks to a very wet (and holding) monsoon season, Arizona's high country has turned into a Mushroom Mecca. FOODIES WEST joined Executive Chef David Schmidt of Enchantment Resort in Sedona, Arizona in his quest for trophy lobster mushrooms.

Take a look at our brand-new page: VIEW FROM THE KITCHEN, written by Ryan Clark, owner/chef of Agustin Kitchen in Tucson, Arizona.

And then see what's new on our regular mid-month pages:

CHEF'S LARDER:
Selected products, two of which are made by chefs;

COOKBOOKS+ REVIEWS:
The Green Teen Cookbook: Recipes for All Seasons
Edited by Laurane Marchive & Pam McElroy

RESTAURANT REVUE: 
What's happening at downtown Phoenix's best-kept secret.


FOODIES WEST
                        Where Else?






COMING IN OCTOBER:




MOD cuts the Gordian knot!



 






EXECUTIVE CHEF XAVIER SALOMON
Maître Cuisinier de France
:

In most hotel chains the executive chef is not part of the executive committee. At Ritz Carlton, we still are. They listen.
     
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EXECUTIVE SOUS-CHEF JESSE HANSEN:

I feel like I've really gotten to be a part of a really talented and passionate food community here.

    
  

  







CHEF STEVE STEVICK:

I work out of a greenhouse. What chef wouldn't want to be in my shoes?

 
 







SAKÉONE:


The premium saké brewer in the U.S. is changing perceptions about this centuries-old drink.

  

    






A BRAND-NEW COLUMN!

VIEW FROM THE KITCHEN

by Chef Ryan Clark
Agustin Kitchen, Tucson, AZ

This month he writes about:

Picking the Perfect Tomato


 







SPECIAL WILD SOURCING:

LOBSTER MUSHROOMS
(Hypomyces lactifluorum)

Foraging for lobster mushrooms with Executive Chef David Schmidt of Enchantment Resort in Sedona, Arizona.

    





             
    
            








MINT (Mentha sp.):

The mythological homewrecker turned fragrant healer.
 

September 2014 Chef's Larder:
Sponsored by award-winning Joelle Olive Oil

Mole Gold:
A 24K finishing oil created by Chef Michael O'Dowd


Master of Mixes Bloody Mary Mixes
:
Chef Anthony Lamas brings bright
favors to a classic mix


Lingham's Malaysian Hot Sauces:
All natural then. All natural now.

Slide Ridge Honey Wine Vinegars:
Mead vinegars made by a beekeeper.


    
 




     




THE GREEN TEEN COOKBOOK:
Recipes for All Seasons
Written by Teens, for Teens

Edited by
Laurane Marchive & Pam McElroy


Want to know what makes Millennials and iGens tick? If we are what we eat, get a clue from their choice of food—bright, inventive, fresh and seasonal.
 

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DISTRICT AMERICAN KITCHEN and WINE BAR - Phoenix, AZ

See what's happening at downtown Phoenix, Arizona's best kept secret.



 

    


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