Where else? 
We all walk around with this beautiful thing called Self. You have a stage
June 2015 Issue / Vol. 3, No. 11                                     to express that on another level in a deeper way. 


Executive Chef
Martin Scott

Chef de Cuisine
Colin Rupp

June 2015
Chef's Larder

Q Tonic
Quinine Tonic Water

Leblon Cachaça:
featuring Steve Luttmann

Sumac Berries:
Think Lemons

Toro Latin Restaurant:
Scottsdale, Arizona
Binkley's Restaurant:
Cave Creek, Arizona
Herbs & Spices
by Jill Norman

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Chef/Restaurateur Vic Casanova, Gusto, Los Angeles, California; Pistola, Los Angeles, California
Born in Brooklyn and trained in New York City, Vic Casanova’s culinary career contains a list of notable kitchens, including his own. He started working in the kitchen when just a kid because he “needed a job.” After graduating from the Institute of Culinary Education, he worked with Daniel Boulud, Scott Conant and Cesare Casella. He moved on to Nero’s in Caesars Palace and Buca Giovanni in San Francisco. And he opened the Phoenician’s Il Terrazzo in Scottsdale and Culina at Four Seasons Beverly Hills. “What I bring to the table is classic foods leaning to French and Spanish influences,” said Casanova, who now owns two restaurants in Los Angeles. “I like to please people and I like culture.” Culture includes his interpretation of his favorite cuisine. It all started at Beppe, where Casella taught him about the authentic Italian kitchen and an appreciation of trattoria food. “What I love about the Italian kitchen is it’s so much more than basil, mozzarella and tomatoes,” Casanova said. “It’s about foods from the area. When chefs cook Italian, they present what people expect. When I cook Italian, I bring an Italian sensibility to the menu and capture what’s local. An Italian chief will take what’s locally available and match it with Italian sensibility.”