FOODIES WEST.COM         
 Volume 6 | No. 7                                                                                                                                       FEBRUARY 2018 ISSUE

No song immortalizes his red Burgundy. No motion picture teaches us that this is not just the summit of wine, but perhaps the very mound on which the flag gets planted.
~ Mark Oldman, wine writer


Henri Jayer is said to have called himself un vieux routinier, or, literally, ‘an old routine’. He certainly wasn't a hackneyed one. He created something ethereal from those Burgundy berries. A wine with, as oft described, an “otherworldly flavor”. Now his private reserve will go up for auction in June! Find out more!

Castles in the air, pie in the sky, pipe dreams—all it takes is a little serendipity to give legs to a liminal moment. That, and a rainfall of stairs. See how it happened for Ashela Richardson!

Pastry Chef Ana Garza's wanted to become an architect. Her mom, Beatrice, knew her strength was in the kitchen.Even in the kitchen, architectural fundamentals awaited. Read how Garza mastered her craft.

Jeremy Pacheco, grassroots farmer and fine dining chef, has twice climbed the culinary ladder in Las Vegas (which he called "an animal") and then returned to his farm-to-fork roots (which he called "fun"). Has he found his niche? See where he's at now.

Beau MacMillan, Arizona's first Iron Chef America winner, battled Bobby Flay in 2006. He said "It really, truly changed" his life. It wasn't the first big change he had. See what that was.

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. See what's happening.
  
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HENRI JAYER

Viticulteur à Vosne-Romanée  
Diplôme national d’œnologie

PRIVATE RESEARVE
 WINE AUCTION
 

 by Baghera/wines in
Geneva, Switzerland

Je suis un vieux routinier.
 
 
 
 




BRAND AMBASSADOR WEST
FLOR DE CAÑA 
NICARAGUAN RUM
 2017 International Wine and Spirit Competition’s Gold Outstanding Award     
ASHLEA RICHARDSON:

When people really give it a chance they’re really wowed by some of the rums that are out there. Flor de Caña is certainly one of them.

    





    



 





PASTRY CHEF
SANCTUARY at CAMELBACK MOUNTAIN 
PARADISE VALLEY, ARIZONA
ANA GARZA:

I didn't want to throw things on the plate. I wanted the artistic
side of it as well.
 
 
 





EXECUTIVE CHEF
THE HERMOSA INN 
PARADISE VALLEY, ARIZONA
 5 Star | 5 Diamond    
JEREMY PACHECO:

Observing's a big part of the job.

     



    
 






EXECUTIVE CHEF
SANCTUARY at CAMELBACK MOUNTAIN 
PARADISE VALLEY, ARIZONA
 Iron Chef | Celebrity Chef    
BEAU MACMILLAN:

It wasn't going to change who I was.
 




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".

 

    
 
 

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