FOODIES WEST.COM         
 Volume 6 | No. 23                                                                                                                                                OCTOBER 2018 ISSUE

I solemnly swear that I am up to no good.
~ Harry Potter and the Prisoner of Azkaban by J.K. Rowling 

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!

             




FOODIES WEST

                                       Where Else?













     


 




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.
 
 
 






 
GARY SPADAFORE CSS, CWE
Director of Education
at Breakthru Beverage Arizona


Uncommon Spirits from
Well-known Brands

Part 2:
Beyond Vodka



     
     




     

 





 
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.
 
 





 
GARY SPADAFORE CSS, CWE
Director of Education
at Breakthru Beverage Arizona

Uncommon Spirits from
Well-known Brands


Every spirit, whether it's vodka, gin, rum, tequila, whiskey, is a distillate from something that's been fermented.

     




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