Where else? 
October 2015 Issue / Vol. 3, No. 19                                                                                                                                     Scottsdale, Arizona

Olympian Michelin Chef
Daniel Schmidt

Chef de Cuisine
Cord Chatham

Sushi Master
Masa Shimakawa

Andrew Steiner Cheesemonger Extraordinaire


Westlake Village, CA

World Cheese Book
byJuliet Harbutt

Guy Sporbert
Scotch Ambassador

Don't miss what's new at

Sign up for our free newsletter!



Michael Mina's Bourbon Steak, Fairmont Scottsdale Princess in Scottsdale, AZ
Jeremy McMillan started as executive chef at Bourbon Steak the week of Christmas 2014. Just in time for the crush of the crowd coming into town for the Super Bowl. “It was very intense,” McMillan said, and then added, “which is, really, the only way to do it.” Because McMillan is an intense person. One that has an intense interest in producing some intensely good food. McMillan has cooked in several Michelin-rated restaurants with menus heavy on local ingredients. He has not only continued with that hyper-seasonal dictum, but he has added uncommon elements when one thinks of steakhouses: healthy and balanced. And he accomplished this without leaving out the Mina classics. The Tuna Tartare remains. McMillan recalled when Mina first created it. He was working at Matt Carter’s Zinc Bistro in Scottsdale, AZ. “I remember talking to Matt about it,” McMillan recalled, “and Matt saying, Hey, there’s a chef in San Francisco, he’s the best chef in the Bay Area. He’s one of the best chef’s in the country. And he was, really, one of the first people to take this idea of steak tartare and apply it to something different. People love it to this day. It’s a beautiful dish, but it’s the flavor of what it is as well. Everything makes sense.” Same thing with Mina’s Lobster Pot Pie. “It’s a great example of a dish that you’d be hard pressed to find people who didn’t think it was incredible,” McMillan said. One staple, the Green Goddess Salad, has turned vegan. Fare not normally considered game at a steakhouse. “The idea of a dish to have lentil and quinoa is something I learned from a chef a long time ago,” McMillan described his interpretation of the dish. “I’ve always loved the texture that combination gives you, and I’ve always loved the health benefits to it.”