FOODIES WEST.COM         
 Volume 6 | No. 2                                                                                                                                       JANUARY 2018 ISSUE

If put to the pinch, an ounce of loyalty is worth
a pound of cleverness.
~ Elbert Hubbard

When David Kent grew up, his dad owned "this little local tavern" on the Riviera—the Midwest Riviera, that is. He learned how to run a bar, and he learned about the "loyalty factor". Read his story!

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.


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. See what's happening.
 
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). Find out why!


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DAVID KENT 
General Manager/Sommelier
Lincoln Steakhouse & Bar 1936

JW MARRIOTT CAMELBACK INN
Scottsdale, Arizona
 

  Life's not a test run. 

 
 






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
 
 

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