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September 2015 Issue / Vol. 3, No. 17                                                                                                                          Phoenix, Arizona

Executive Chef
Keith Shutta

Michelin Chef
Jeremy McMillan

Pastry Chef
Amanda Taylor

Guy Sporbert
Scotch Ambassador

The Wine of Araby

 Nuevo Latino Cuisine

Certified Cicerone
Ron Kloth
recommends choice brews for fall

 Certified Wine Educator Gary Spadafore:
 Red Blends Rising

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Province Urban Kitchen & Bar, Westin Downtown Phoenix
If you haven’t eaten at Province Urban Kitchen & Bar for a while—or have never made it there—it’s time to go. The all-new menu, created by Executive Chef Martin Scott, features some tasty plates purposefully priced in the comfort zone. Scott took the helm of the Westin Downtown Phoenix venue earlier this year, and his style of taking what’s actually happening and turning it into something that’s really happening already shows. The menu, full of familiar, often local and sustainable, ingredients, has plenty of creative twists to make things interesting and healthy. How’d he manage to combine comfort with healthy? The native Phoenician grew up on the Island of Guam in the Western Pacific Ocean. He worked with Roy Yamaguchi (Roy’s Pacific Rim Cuisine) at Yamaguchi’s third restaurant in the Guam Hilton. Scott said Yamaguchi would fly in a couple times a month, and he would get the opportunity to work alongside him. “I learned a lot of technique from him,” Scott said. “But, more importantly, I saw the way that his staff respected him. Whenever he walked into the kitchen, everyone snapped-to because they knew he was there. And plates never looked more beautiful than when he was in the kitchen.” Scott never forgot that style. He still infuses that Pacific-Asian inspiration into everything he does.