FOODIES WEST.COM         
 Volume 6 | No. 24                                                                                                                                          NOVEMBER 2018 ISSUE

People try to put us d-down, just because we g-g-g-get around; things they do seem awful c-c-c-cold. Hope I die before I get old.
~ from the song My Generation by The Who, 1965 

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!

Part 2 of last month's article on Uncommon Spirits from Well-known Brands with Gary Spadafore, features a gin that tames the heat and heaviness of juniper, a Scotch whisky that turned tea time into Happy Hour, a craft Bourbon made before Craft caught on, and more. Read the article!

Craft spirit consumers, according to recent research by the American Craft Spirits Association, equate craft with quality, small-batch, special offerings, local ingredients, locally made, and not well-known ("the more well-known the brand is the higher the likelihood a consumer does not perceive it as craft"). As wine (and spirits) educator Gary Spadafore says, There's always an exception. See what Spadafore said!

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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





     




     



 






 
DAVID SOLÓRZANO
Chef de Cuisine
Ume at Casino del Sol  
Tucson, Arizona

I think probably my favorite moments in the kitchen are when we are extremely busy and everyone’s in the weeds but everybody’s still laughing.
 
 

 





 
MARTIN NAKATSU
EXECUTIVE PASTRY CHEF
Hyatt Regency Scottsdale Resort 
Scottsdale, Arizona

A title does not make you a chef. Chef is a state of being.
     
     





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