FOODIES WEST.COM         

 DAVID KENT

General Manager/Sommelier 
Lincoln Steakhouse & Bar 1936
JW MARRIOTT CAMELBACK INN
Scottsdale, Arizona

Life's not a test run.
 

January 2018 Issue | Vol. 6, No. 3 




























 
 
 
 


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  Executive Chef
SANCTUARY at
CAMELBACK MOUNTAIN
SCOTTSDALE, ARIZONA

BEAU MCMILLAN

 
Pastry Chef

SANCTUARY at
CAMELBACK MOUNTAIN
SCOTTSDALE, ARIZONA

ANA GARZA

  Executive Chef
THE HERMOSA INN 
PARADISE VALLEY, ARIZONA

JEREMY PACHECO

 
Dir of Culinary & Beverage
THE BOULDERS
CAREFREE, ARIZONA

BRIAN ARCHIBALD



David Kent explains how he got that football signed by 50 Pro Football Hall of Famers on our

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M.F.K. FISHER
Food writer extraordinaire

     
LINCOLN  
A JW Steakhouse 
CAMELBACK INN
Scottsdale, Arizona
   
       
Tuscany & Piemonte Wines
with Gary Spadafore
Breakthru Beverage Group


      
Ancho Reyes Verde
Roasted Poblano Chiles


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            


            


             
 
           
 
              
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David Kent, General Manager/Sommelier at Lincoln Steakhouse & Bar 1936 in Scottsdale, Arizona David Kent grew up on the Riviera—the Riviera of the Midwest, that is. His hometown, St. Joseph, Michigan, ranks high among the unspoiled string of beaches along the eastern shore of Lake Michigan. The kind of place that fits with the words In The Summertime, “when the weather’s hot, you can stretch right up and touch the sky”. David Kent, however, had to work. “When I was younger,” Kent said, “my father owned a tavern.” One of those corner taverns in a residential neighborhood. “Yup,” Kent said. “It was very much like that. So when I grew up, he owned this little local tavern. He sponsored a softball team. I was like eight or nine years old. I wanted to go play baseball with my buddies in the summer. Every Saturday and Sunday, my father would have me come down and clean up the parking lot. Today we’re going to wash the bar. I had to work.” Bummer. As usual, the rationale for his recruitment into the family business didn’t become clear to Kent until years down the road. “I will tell you this,” Kent said, “the one thing that I always noticed is, my father was always very loyal with his customers, and they were his friends for life. With a million places to go, they would always go to my dad’s place. I really liked the loyalty factor that he had with all of his friends.” Kent’s time at the tavern started to make sense when his dad sponsored his softball team. “So my friends became very loyal to him as well,” Kent said. “You can imagine being a nineteen- or twenty-year-old kid and your dad sponsoring a softball team. It was pretty fun.” After college, Kent didn’t stick around, but he did stay in hospitality. He moved to New York and took a desk job as a financial aid director helping people get an education in hospitality. He spent “some formative years” in New York City before he got tired of the hustle and moved to Chicago. And that desk job, not such a good fit for a self-described extrovert that loves working with people, had to go.