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  TRAVIS PARSLEY


RESTAURANT MANAGER/MIXOLOGIST at MERITAGE an Urban Tavern
JW MARRIOTT PHOENIX DESERT RIDGE

I like hospitality because I can touch somebody's life.


August 2017 Issue | Vol. 5, No. 13 




 




















 
 
 
 


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Executive Chef
MOUNTAIN SHADOWS
 PARADISE VALLEY, ARIZONA

CHARLES WILEY

Executive Chef
MARRIOTT MARQUIS CHICAGO
JOSHUA MURRAY

Executive Chef 
FOUR SEASONS SCOTTSDALE
CHUCK KAZMER

  Executive Chef
JW MARRIOTT PHOENIX
DESERT RIDGE

RYAN LAMKIN


Travis Parsley always looks for ways to go the extra mile with guests; he shares one recent experience on our —


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Make your own Nocino with wild AZ walnuts!

     
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with Executive Chef Charles Wiley
MOUNTAIN SHADOWS
Paradise Valley, Arizona

     
VIVA XXXII Tequila
Democratizing Luxury


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Travis Parsley | Restaurant Manager/Mixologist at Meritage an Urban Tavern | JW Marriott Phoenix Desert Ridge in Phoenix, Arizona Thirty percent. That’s how many people Travis Parsley would like to question the drinks set down in front of them. “Part of my thought process when I’m coming up with cocktails,” Parsley explained, “is to take classics and to spin them in a way you’ve never seen before. Or to come up with something new that’s going to play with your senses. Something a little more whimsical and fun.” Like what he did with the classic cocktail once called a Red Snapper. “Our Bloody Mary that we have on the menu is made with all house-pressed yellow tomatoes,” Parsley said. “So you sit down, you order a Bloody Mary, and you’re expecting this nice big red drink with a celery stalk in it, and it comes out bright yellow.” Cool, no? “Familiar flavors presented in a new way,” Parsley continued. “When you’re looking at it, you say, Wow. My goal, when we were first making the menu, if I could get thirty-percent of the people who are ordering drinks, when we set it down, they ask, Are you sure that’s what I ordered? It just didn’t fit with their traditional, classic expectations.”