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Chef’s Table: Fork & Dagger’s Executive Chef Mark Dow

Posted on: March 10th, 2015 by Taryn Jeffries 6 Comments

As graduate of Scottsdale’s Le Cordon Bleu, Executive Chef Mark Dow has had an extremely successful career here in Arizona and is in possession of an impressive resume. Chef Dow heads the kitchens of La Bocca urban pizzeria wine barThe Handlebar TempeModern Margarita and will soon be adding the upcoming Nickel Bar. Chef Dow is taking all of his previous experience and expertise to create exciting and innovative menus, creating new dishes and concepts all the while seeking out the best local vendors and streamlining kitchen processes.

So, with all the amazing creations he is behind at all of these hot spots around town, it begs the question: What’s on Chef Mark Dow’s Chef’s Table?

BeforeChef Mark Dow decided on a carnivore’s delight, preparing Barbeque Chicken, St. Louis Slow Cooked Ribs, Sicilian Sausage, Grilled Corn, Grilled Asparagus and German Style Potato Salad.

His dinner choices really made my choices feel incredibly in adequate.

During

What appears so simple and effortless, is in reality an art in itself. The photos alone have me craving all things sweet, tangy and smoky.

After

Stay tuned for the next installment of Chef’s Table, and in the meantime don’t forget to share what you have cooking up in your own kitchen!

About the Author - Taryn Jeffries

Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.

More Posts by  | Website  | Follow Taryn Jeffries on Twitter

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