This month’s personalities have come full circle in their careers: A chef in a five-star state of mind returns to the place his career started, another, who has orchestrated great culinary events all over the nation, returns to the town where he started in the hospitality industry, and a certified somm whose captivation with wine has landed him at top Tucsonan venues is pouring a cuvée Pinto Noir he had a hand in creating. Read their stories below!
MID-MONTH: Executive Chef Chuck Wiley, the master of harmony and balance in the kitchen, creates a knock-out Asian Fusion recipe, a look at what's happening at CORE Kitchen & Wine Bar with Executive Chef Daniel Schmidt at the helm, and our ever-popular Chef's Larder.
FOODIES WEST Where Else?
COMING IN APRIL:
Jared Sowinski: Alchemist or Mixologist?
EXECUTIVE CHEF RICHARD BOYER:
That commitment (to quality) is what separates you. It’s what makes you exceptional.
EXECUTIVE SOUS CHEF JOSE SALAS:
Simplicity of food is a priority, making sure all ingredients have a voice and keeping their integrity.
MICHAEL WEST, Certified Sommelier:
Wine really is art.
FENNEL (Foeniculum vulgare):
What would we do without fennel?
BEYOND ASIAN FUSION
Executive Chef Charles Wiley
prepares his signature recipe: