FOODIES WEST MARCH 2015 ISSUE

FOODIES WEST.COM

MARCH 2015 ISSUE

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.

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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:

Salmon with the Flavors of
Soy, Sesame & Ginger

CORE KITCHEN & WINE BAR:
Marana, Arizona

Tucson’s culinary bar has been raised once again.

LIMONCELLO DI CAPRI:

A legendary liqueur from the
Land of the Sirens

MARCH 2015 CHEF'S LARDER: Sponsored by Navajo Pride

Fromager D'Affinois:
Is there a soft French cheese
better than Brie?

Séka Hills Extra Virgin Olive Oil:
Silver Sofi EVOO from the Yocha Dehe Wintun Nation

Nielsen-Massey Rose and Orange Blossom waters:
Floral waters that think they're an extract

Product of Nature
Micro-greens Kits:
Grow your own micro-greens!

RECIPES IN THIS ISSUE:

Baby Kale & Arugula Salad with Honey Balsamic Dressing & Pine Nut Brittle
Salmon with the Flavors of Soy, Sesame & Ginger
Seared Sirloin with Chocolate Ancho Chili Sauce
Wild Pork & Beans

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