FOODIES WEST.COM         
 Volume 6 | No. 20                                                                                                                                                    JULY 2018 ISSUE

It is quality rather than quantity that matters. ~ Seneca

Part 2 of last month's article on Uncommon Spirits from Well-known Brands with Gary Spadafore, features a gin that tames the heat and heaviness of juniper, a Scotch whisky that turned tea time into Happy Hour, a craft Bourbon made before Craft caught on, and more. Read the article!

Craft spirit consumers, according to recent research by the American Craft Spirits Association, equate craft with quality, small-batch, special offerings, local ingredients, locally made, and not well-known ("the more well-known the brand is the higher the likelihood a consumer does not perceive it as craft"). As wine (and spirits) educator Gary Spadafore says, There's always an exception. See what Spadafore said!


In 2002, the Kohlmeyer family started producing artisanal roasted oils in California using a centuries-old method from their French homeland and quality ingredients. They never changed, nor did their products, but the way the industry looked at them did. See how!


Good things happen when the kitchen listens. See what happened at Toro Latin Restaurant & Rum Bar.  


Fernando Fernandez didn't know English when he got a job in a Miami kitchen. The Chileno was only one of seven different cultures in that kitchen. But the biggest culture shock came when he switched from banquets to restaurants. Read his story!
  

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GARY SPADAFORE CSS, CWE
Director of Education
at Breakthru Beverage Arizona


Uncommon Spirits from
Well-known Brands

Part 2:
Beyond Vodka



     
     




     

 





 
MARTIN NAKATSU
EXECUTIVE PASTRY CHEF
Hyatt Regency Scottsdale Resort 
Scottsdale, Arizona

A title does not make you a chef. Chef is a state of being.
 






 
GARY SPADAFORE CSS, CWE
Director of Education
at Breakthru Beverage Arizona

Uncommon Spirits from
Well-known Brands


Every spirit, whether it's vodka, gin, rum, tequila, whiskey, is a distillate from something that's been fermented.

     



     


 


R E S T A U R A N T S




TORO LATIN RESTAURANT
& RUM BAR
a Richard Sandoval Collaboration
   
with Executive Chef Fernando Fernandez
SCOTTSDALE, ARIZONA



Good things happens when
the kitchen listens.

 
 
 
 






 
LA TOURANGELLE
2 sofi golds and sofi bronze in 2018
Oils that speak for themselves
with Matthieu Kohlmeyer, Founder and CEO
Woodland, California

By marrying the artisan traditions of France with the produce of California, we created something new and special.
     
     



     


 







 
FERNANDO FERNANDEZ
Executive Chef
Toro Latin Restaurant & Rum Bar 
Scottsdale, Arizona

I don't see different cultures. I prefer to believe in you.
 


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