FOODIES WEST.COM         
 Volume 3, No. 17                                                                                                                                               SEPTEMBER 2015 ISSUE

Every chef has a baptism by fire, and our featured chefs have doozies. From Executive Sous Chef Justin Pfeilsticker’s foible of having to learn a foreign language while on the job at a Michelin-rated restaurant in Paris to Chef de Cuisine Brandon Dillon experiencing an actual kitchen fire and industrial espionage. For Chef Jesse Hansen, it’s sometimes trying to figure out just what’s growing in the garden he inherited at his new position, and how to utilize a bumper crop of same. We also have a special feature on Chef François de Mélogue, who actually embraces BBFs—from doing a through-hike on the Appalachian Trail (currently three) to his current project of self-publishing his very first cookbook.

Come back mid-month, when we have wine recommendations from Certified Wine Educator Gary Spadafore, beer recommendations from Certified Cicerone Ron Kloth, and two restaurant articles along with a tasty suggestion or two.





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EXECUTIVE CHEF
JESSE HANSEN:

So I work in a hotel, I have an office, I do paperwork, but I also get to come out to the garden and have some adventures. It’s truly fun.
 

The (continuing) adventures of one chef’s first year of learning how to manage his property’s garden.


 

 
 






 
AWARD-WINNING CHEF / AUTHOR 

FRANÇOIS de MÉLOGUE:

Sometimes the best things are found by mistake, or you didn’t intend them to be that way.
 

This award-winning chef and Provençal-pro has a habit of straying far from the shore.


 


    



    






EXECUTIVE SOUS CHEF 

JUSTIN PFEILSTICKER:

Everybody said, If you can’t cook an egg, you can’t learn to be a chef. So I thought I better learn how to cook eggs.
 

And then he ended up in a Michelin-rated restaurant in Paris


 

 
 







CHEF de CUISINE 

BRANDON DILLON:

You know, the thing about the kitchen is it’s really just having common sense.
 

From a devastating kitchen fire to industry espionage to turning 30, Brandon Dillon has survived, and continues on his red-hot culinary career.


 


    




    






R E S T A U R A N T S




deseo:
Scottsdale, Arizona

Latin leanings with classic techniques.
 
 





CERTIFIED WINE EDUCATOR
DIRECTOR OF EDUCATION,
ALLIANCE BEVERAGE DISTRIBUTING COMPANY 



GARY SPADAFORE:

Last year, wine’s fastest-growing category did over $900 million in sales. Get the story!


    




    







R E S T A U R A N T S




Province Urban Kitchen & Bar:
Phoenix, Arizona

Tasty plates and nice wines priced in the comfort zone.
 
 






 CERTIFIED CICERONE
AWARD-WINNING BREWER
ALL AROUND BEER BUFF



RON KLOTH:

Choice brews for fall.



    




    










WILD HOPS (Humulus sp.):

The ingredient in microbrews grows wild in microclimates.



 

RECIPES IN THIS ISSUE:

Artichoke Tarte Tatin by François de Mélogue
Justin's Bread Pudding by Justin Pfeilsticker
Orange-Crusted Ahi with Soy Mustard Vinaigrette by Richard Garcia
Pork, Peaches & Polenta by Brandon Dillon
Seared Duck Breast with Shishito Peppers and Cherry Mole by Brandon Dillon




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