Where else? 
FOODIES WEST.COM         
 Volume 3, No. 12                                                                                                                                                                 JUNE 2015 ISSUE








Our personalities, to quote one of them, “have this beautiful thing called Self” that they carry around. And they all found a stage on which to display it—Brazil, Guam, Phoenix, and LA.Check out their feature articles below.

This mid-month, we have a look at what's happening at two restaurants in Phoenix; a review of award-winning writer Jill Norman's conclusive book, Herbs & Spices, The Cook's Reference, an un-bogus tonic water, and our ever-popular Chef's Larder.


FOODIES WEST
                        Where Else?
COMING IN MID-JULY:
    

    









   
RESTAURATEUR/CHEF VIC CASANOVA:

We all walk around with this beautiful thing called Self. You have a stage to express that on another level in a deeper way.





 










EXECUTIVE CHEF MARTIN SCOTT:

It took me living on an island in the middle of the South Pacific by myself at the age of 17 to become who I am today.

    




    













CHEF DE CUISINE COLIN RUPP:

I always had an interest in building things and creating things.
 
 








WHAT DO YOU DO WITH
SUMAC BERRIES?

Think lemons.


    



    











LEBLON CACHAÇA
featuring founder Steve Luttmann:


I lived in Brazil in the late 1990’s, and immediately became enraptured with the Brazilian Way of Life.
 

 









BINKLEY'S RESTAURANT:
Cave Creek, Arizona

A surprise around every corner.
 
     



    











TORO LATIN RESTAURANT & RUM BAR:
Scottsdale, Arizona

One of Richard Sandoval's cool concepts.
 
 





HERBS & SPICES:
The Cook's Reference

by Jill Norman

The bestselling cooks' companion
has today's herb and spice—from
classics to the newest flavorings influencing global cuisine.




    



      









Q TONIC:

Is you tonic water a true tonic?
           
    
BottlesUp recycled glass water bottles:  
A glass with class.





Pasta Chips:  
A phenomenal chip
inspired by a Tuscan osteria.

      
Collection Etienne:
by Guittard Chocolate Company
 

Bean-to-bar fair tade chocolate.


   
Jacobs & Brichford
Ameribella:
 

  An utterly different soft-rind cheese.
 
 
 

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