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TALAVERA:
August 2014 Issue / Vol. 2, No.  16                                                                                                                                                      Scottsdale, AZ











            
Chef Brian Widmer

            
Chef Mel Mecinas

           
Chef John Marcetti

            
August 2014 Chef's Larder

                  
Mugwort: Absinthe's
cousin loves your liver.


           
Sommelier Petra Polakovicova


          
Dining at the White House
by Chef John Moeller
w/Mike Lovell



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Synopsis: Foodies West  Talevera, Four Seasons Scottsdale Troon North, Scottsdale, AZ

Like the pottery for which it was named, Talavera is a fusion of two different cultures. Together, they create the restaurant’s distinctive personality. The interior, filled with colorful leather and fabrics with patterns, evokes the exquisite designs on an authentic piece of talavera pottery. The menu matches the fusion of cultures. “My training is French,” explained executive chef Mel Mecinas. “The concept we have here in Talavera is Steakhouse—steak, seafood and wine. We call it Modern Steakhouse. We use the elements of the concept. If you look at the Chilean Sea Bass with oxtail or lobster with chorizo, that’s our version of Surf ‘n Turf.”The kitchen plays with the concept. A steakhouse with a twist pulled together in a most elegant way with refined French techniques. You never know what the kitchen will come up with.