FOODIES WEST.COM         
 Volume 6 | No. 2                                                                                                                                       JANUARY 2018 ISSUE
Toto, I've a feeling we're not in Kansas any more.
Noel Langley’s The Wizard of Oz

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. Read his story.

Arizona's native son Brian Archibald, back in his C-PAC days, hesitated to take part in any culinary competition because he didn't fully apply himself in class. It ended up the start of a winning streak. Read his story below.

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.
 
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!

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


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

It wasn't going to change who I was.

    





    



 







DIRECTOR OF CULINARY
AND BEVERAGE
THE BOULDERS in
CAREFREE, ARIZONA
 Chaîne des Rôtisseurs | Flay Slayer    
BRIAN ARCHIBALD:

I compete a lot. I really like it.
 
 




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. 


     


 
 




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