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May 2014 Issue / Vol. 2, No. 9                                         Food can be a way of life. A heathy way of life.


Michelin 2-star Chef
Ken Takayama

Gordon Watkins
Savannah Shop Town & Country Farmers Market

Savannah & The Iron Chef

Navio Restaurant Review
Half Moon Bay, CA

May 2014 Chef's Larder

Upslope Brewing Co.

The Country Cure-all
in the Chef's Kitchen

Minnie Rose Lovgreen:
Recipe For Raising Chickens

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Synopsis – Foodies West, Chef Anthony Spinella, Palm Desert California

Chef Anthony Spinella, who has cooked for more than 30 years, has always looked for local foods. Ever since he worked with Jacques Pépin and went to the market everyday. It’s just not always been that easy. “In San Tropez,” Spinella switched to his externship from the French Culinary Institute with Jacques Pépin, “the menu was driven by what you found fresh in the market that day. I’d get tomatoes still warm from the sun, the produce was so fresh.” Pépin, the father of nouvelle cuisine, taught Spinella the French way of life through French cooking. To add to his French influence, Pepin was Shanghia-trained, which added a poetic and artful element to the food. Through Pépin, he learned the difference between eating out and dining out.