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

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 bar, The Handlebar Tempe, Modern 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?

Chef 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.

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.

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!