FOODIES WEST.COM         
DESERT SPRING
April 2017 Issue | Vol. 5, No. 6             The simplicity of wine, bread & cheese in the poppies

 












 
 
 
 


Don't miss what's new at
FOODIES WEST!


Sign up for a free subscription!

Executive Chef
FOUR SEASONS HOTEL
LOS ANGELES at BEVERLY HILLS

MIRKO PADERNO

Executive Chef
JW MARRIOTT CAMELBACK INN
CHRIS NEFF

Chef de Cuisine
HYATT REGENCY SCOTTSDALE
CHRISTIAN BRADY

Caitlin Prueitt | Chris Neumann
CORVALLIS, OREGON
VIVACITY FINE SPIRITS



Find out how to harvest cholla buds on our


      
Yerba Santa: A GRAS flavoring's noble past

     
ALTO ristorante e bar
with Chef de Cuisine Christian Brady
HYATT REGENCY SCOTTSDALE

     
Nellie Cashman's
Monday Club Café
WESTIN KIERLAND SCOTTSDALE

Beverage Manager
HYATT REGENCY SCOTTSDALE
DAMON THOMPSON


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            


            


              
 
           
 
              
               Like Us!
Desert Spring | Wine & Cheese in the Poppies. A portfolio of desert wildflowers in Arizona's Sonoran Desert with Apple Wood Smoked Provolone, Molasses Bread, Sonoma-Cutrer Chardonnay on a goldpoppy-filled slope of the Vulture Mountains.