Where else? 
                You’ve got to be well balanced. Cooking is about the relationship
July 2015 Issue / Vol. 3, No. 13                                             between the ingredient and the application

Amy Binkley

Chef de Cuisine
Richard Garcia

July 2015
Chef's Larder

Q Tonic
Quinine Tonic Water

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Cool it with
Hibiscus Flowers

Café Zuzu:
Scottsdale, Arizona
Wright's at the Biltmore:
Phoenix, Arizona
Herbs & Spices
by Jill Norman

Gary Spadafore
Certified Wine Educator




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Chef de Cuisine Roberto Madrid, deseo, Westin Kierland, Scottsdale, Arizona
Spend a little time with Roberto Madrid, and you quickly understand the relationship between the menu and its maker. In this case, the word, animated, works. “This is what I do: I grab one of my guys, or two of my guys, and we brainstorm ingredients. I explain my idea, then I explain the ingredients, and then everything is open for discussion. When we talk about stuff like this, I make it. They try it. I want to know what they think about it. Then we kind of brainstorm those ingredients. We apply it, taste it, and then, if we feel that it’s the right application, we move forward. But if it’s not, we go back and we do it a different way.” They came up with a version of Surf and Turf that Madrid calls Trio. “I told them last night, You know what, I want to do something that pretty much is what we do here.” What we do here, meaning: Aesthetic. Different. And delicious. The dish included lump crabmeat, carabineros shrimp, and beef tenderloin. “Simple,” Madrid described it, “but delicious.” Here’s how he did it.