FOODIES WEST.COM         
 Volume 6 | No. 14                                                                                                                                                    APRIL 2018 ISSUE

The greatest dishes are very simple. ~ Auguste Escoffier

San Diego's favored Latina chef proves, once again, that good food (and drinks!) do not require complicated recipes in her second cookbook, The Latin Table.

The family member that Pinot Noir does not talk about: Pinot Grigio. Foodies West takes a look at one of the varietal's award-winning producers

Vincent Guerithault came to America with a few hundred dollars and a boatload of talent. A funny thing happened on the way to California. He found the promised land along the way and ended up opening one of the city's most beloved restaurants. Read his story!

They say there was a lightning storm, lightning struck an agave, which caused it to ferment, and all the rabbits got drunk off of it. Read what other words of wisdom tequilier Katie Schnurr shared about tequila.

Herve Cuyeu
started life in a land of sprites and legends, grew up among some of the best wines around, and trained in an iconoclastic kitchen. See why some things never change. 

Foodies West takes a look at what happens when ADD-induced chefs take over a kitchen. Wright's at the Biltmore,
see what's happening!










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THE LATIN TABLE
by Isabel Cruz
Owner/Chef of Isabel's Cantina & Barrio Star 

San Diego, California


The time you would spend making a complicated recipe is better spent enjoying the company of your family and friends.





     




 




 
MEZZACORONA PINOT GRIGIO
Multi-International Gold, Silver & Bronze
with Lucio Matricardi, Ph.D. 
Trentino, Italy


In essence, Pinot Grigio is an amazing grape. It can do wonderful things and has potential to be amazing with its aromas and richness.
 
 
 





VINCENT GUERITHAULT
- James Beard Best Chef Southwest 1993  
- International Food & Wine Society
Citation of Excellence
Officier in L'Ordre du Merite Agricole

VINCENT ON CAMELBACK 
Phoenix, Arizona

You don't know what the American
 Dream is until you try and see.

     




    



 





EXECUTIVE CHEF
Michelin 2-Star trained 
4-Star/4-Diamond
5-Star/5-Diamond

THE ARIZONA BILTMORE 
PHOENIX, ARIZONA

 
HERVE CUYEU:

At the end of the day, food around the table is about an emotional connection.
 





R E S T A U R A N T S




WRIGHT'S at the BILTMORE
THE ARIZONA BILTMORE
  PHOENIX, ARIZONA

with Chef de Cuisine Brian Peterson

What happens when ADD-induced chefs take over a kitchen.

 

    




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