FOODIES WEST.COM         
 Volume 6 | No. 10                                                                                                                                                    MARCH 2018 ISSUE

Tequila has no history, no anecdote confirming its birth. It is so from the beginning because it is the gift of the gods and, usually, when they promise something they aren’t telling tales.
~ From the poem Tequila by Columbian poet Álvaro Mutis

They say there was a lightning storm, lightning struck an agave, which caused it to ferment, and all the rabbits got drunk off of it. Read what other words of wisdom tequilier Katie Schnurr shared about tequila.

Herve Cuyeu
started life in a land of sprites and legends, grew up among some of the best wines around, and trained in an iconoclastic kitchen. See why some things never change. 

Foodies West takes a look at what happens when ADD-induced chefs take over a kitchen. Wright's at the Biltmore,
see what's happening!

Brian Peterson, born and raised in Chicagoland, said he has a laid back West Coast personality. Maybe, but he sure has his hometown's traditional trademark—I Will!—gumption. Read his story!

Henri Jayer is said to have called himself un vieux routinier, or, literally, ‘an old routine’. He certainly wasn't a hackneyed one. He created something ethereal from those Burgundy berries. A wine with, as oft described, an “otherworldly flavor”. Now his private reserve will go up for auction in June! Find out more!


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KATIE SCHNURR
CERTIFIED TEQUILIER | TEQUILA GODDESS
FAIRMONT PRINCESS SCOTTSDALE 
SCOTTSDALE, ARIZONA


If you're someone who wants to get into tequila, and you don't know where to start, that's why they have me here.
 
 

 





EXECUTIVE CHEF
Michelin 2-Star trained 
4-Star/4-Diamond
5-Star/5-Diamond

THE ARIZONA BILTMORE 
PHOENIX, ARIZONA

 
HERVE CUYEU:

At the end of the day, food around the table is about an emotional connection.

    




    
 



R E S T A U R A N T S




WRIGHT'S at the BILTMORE
THE ARIZONA BILTMORE
  PHOENIX, ARIZONA

with Chef de Cuisine Brian Peterson

What happens when ADD-induced chefs take over a kitchen.

 
 
 






CHEF DE CUISINE
WRIGHT'S at the BILTMORE 
PHOENIX, ARIZONA
 
BRIAN PETERSON:

Theories. I have lots of theories.





     






HENRI JAYER

Viticulteur à Vosne-Romanée  
Diplôme national d’œnologie

PRIVATE RESEARVE
 WINE AUCTION
 

 by Baghera/wines in
Geneva, Switzerland

Je suis un vieux routinier.
 
 
 
 


RECIPES IN THIS ISSUE:


Nutella Bread Pudding by Pastry Chef Ana Garza
Pan Roasted Scallop with Masa Fried Octopus, Black Bean Puree, Corn Relish by Chef de Cuisine Brian Peterson



WINE & SPIRITS IN THIS ISSUE:  

Domaine Faiveley Geverey Chambertin 2014




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