Did you see the April issue of Food + Wine?
It landed in my mailbox on Saturday, but I'm not sure if it's on newsstands yet. Anyway, it includes a great feature on Scottsdale restaurateur Peter Kasperski and his creative approach to wine pairings at Cowboy Ciao, Sea Saw, Kazimierz, Digestif, and the as-yet-unopened Mexican Standoff and Shell Shock. The piece also gives props to chefs Nobuo Fukuda, Bernie Kantak, and Payton Curry, and includes several of their recipes. Go grab a copy!
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