FOODIES WEST.COM         
 Volume 5 | No. 26                                                                                                                                       DECEMBER 2017 ISSUE
Life is too short not to have pasta, steak, and butter.
~ Iman

Foodies West takes a look at what's happening at Lincoln – A JW Steakhouse, from its Josper Oven to its cheesecake with a cult following. Read the rest of the story, below.

Recent Features:

The Camelback Inn's Executive Chef Paul Millist shares what's on his mind—in 
quintessential Aussie fashion—about his career, his present position helming the kitchen in the five-star resort, and why he would chose death by shark attack (no, really). Read his story below!

American humorist, Art Buchwald, said, Dinner is not what you do in the evening before something else. Dinner is the evening. That dinner-is-the-evening mentality is the environment in which Bill Parker, beverage director at The Hermosa Inn and LON's general manager, honed his craft. No wonder he's winning prestigious awards for the property. Read his story below

The Hermosa Inn's Executive Sous Chef Alejandro Martinez decided he wanted to travel, so he became a chef. The whole adventure changed his mentality. See how, below!

Foodies West takes The Less Traveled Road to discover what makes Hendrick's Gin different. Read the feature below!
















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R E S T A U R A N T S




LINCOLN – A JW STEAKHOUSE
JW MARRIOTT CAMELBACK INN
  SCOTTSDALE, ARIZONA

with Executive Chef Paul Millist

The language of steak: "hot and sputtering from the griddle".

 

    


     
     


 






EXECUTIVE CHEF
JW MARRIOTT CAMELBACK INN in
SCOTTSDALE, ARIZONA

PAUL MILLIST:

[Y]ou’d get eaten alive if you didn’t stand your ground or you didn’t have that smart remark to give back. You’d just be eaten alive
 
 

 

BILL PARKER
Wine Spectator Best of Award of Excellence 
Beverage Director
General Manager, LON's

THE HERMOSA INN
Paradise Valley, Arizona
 

  As you get into nicer and nicer places, you realize that there really is a craft to it. It's a profession, and the people that do it really well are really impressive. 


     



     


 






EXECUTIVE SOUS CHEF
THE HERMOSA INN in
PARADISE VALLEY, ARIZONA
 Michelin-rated & Relais & Châteaux
ALEJANDRO MARTINEZ:

Working in the kitchen, it just changed my mentality.
 






  

WEST COAST AMBASSADOR
for HENDRICK'S GIN
SAN FRANCISCO, CALIFORNIA
42 BELOW WORLD COCKTAIL CUP WINNER 2010

MARK STODDARD:

I look at the world through a slightly peculiar lens myself.

    


 
 




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