Where else? 
FOODIES WEST.COM         
 
MARCH 2019 ISSUE
FOODIES WEST
Where the Best in the West Meet
Volume 7 | No. 2



"Astronomers who were recently sifting through thousands of signals from Sagittarius B2, a big dust cloud at the center of our galaxy, found a substance there called ethyl formate, which is the chemical responsible for the flavor of raspberries, and the smell of rum, the drink popular with pirates. Therefore, our galaxy tastes a bit of raspberries and smells of rum, which is nice." ~ From The Gates, byJohn Connolly 

Back in her Midwestern hometown, Gina Skelton's mom used to tell her to go out to the wild raspberry patch and decide what to make with her harvest. Then Skelton moved, far, far beyond The Raspberry Patch. Now she forages for creosote to see what she can make. See where Gina Skelton's at today!
 
Chef Dwain Kalup likes hiking, "for sure." Especially in the desert, where, he said, "it seems like you can just keep going and get lost in it." Kalup likes getting lost, actually. Most particularly in the things in which he takes great interest. Like cooking. Read his story

Executive Chef Ryan Clark, a Millennial "but not really", talks about his career as a Millennial chef and how praise—and prizes for last place—make a difference with this generation. What would he know? He keeps getting prizes for first place. See what he's won!

I solemnly swear, states a tattoo on Chef Roderick LeDesma’s arm, that I am up to no good. This does not refer to the food he serves. Never did. See what he's up to now!

Ever wonder about the highest and best use of the apple? It took a couple of scientists to figure this one out. The answer? Stoic Cider. Read more!

Organized Chaos, the expression chefs use to describe the kitchen during meal service, is David Solórzano's favorite moments in the kitchen. It also happens to describe his journey to date. Read his story!


FOODIES WEST

                                       Where Else?

COMING NEXT: TALAVERA
DON'T MISS THIS!














 
 



 
GINA SKELTON

Pastry Chef
Casino del Sol  
Tucson, Arizona

I think everybody should have a kitchen job at one point in their lives.
     
     

    



 




 
DWAIN KALUP

Chef de Cuisine
LON'S at the Hermosa  
Paradise Valley, Arizona

Someone once told me you don’t actually become a chef until you’re about forty- or fifty-years-old.
 
 
 





 
RYAN CLARK

Executive Chef
at CASINO DEL SOL  
Tucson, Arizona

It is important to recognize when someone is doing a good job, and I think for this generation, more than anything, they need that. They grew up with that in their families. You won a trophy for getting last place.

     




     


 




R E S T A U R A N T S



PY STEAKHOUSE
   
CASINO DEL SOL
with Chef de Cuisine Roderick LeDesma

TUCSON, ARIZONA



Is this kitchen really up to no good? 

 
 
 
 





 
STOIC CIDER
with founders Kanin Routson, PhD and Cody Routson, PhD (and family PhD)
Prescott, Arizona

Cider’s been a beverage of choice for Americans for hundreds of years, and then in the last one-hundred-years has been pretty much non-existent.
Cody Routson





     





Don't miss what's new at
FOODIES WEST!


Sign up for our free newsletter.
      




                 





HAVE YOU SEEN
OUR MENU?