Featured Chef: Keenan Bosworth

September 5, 2014

Chef Keenan Bosworth – Pig & Pickle – Scottsdale, Arizona

Keenan

“I use Niman Ranch for Consistency and Flavor, as well as how they raise their livestock.  Happy pigs make a happy restaurant!”

Chef Keenan Bosworth started cooking in the early nineties at a young age in Madison WI. His first inspirations of food and cooking come from his parents, who always maintained huge gardens, cooked every night, and took weekly trips to the legendary Dane County Farmers Market on the capital square.  He ended up working at the Edgewater Hotel, then later at L’Etoile with Odessa Piper, who re-inspired those childhood memories of fresh food, local ingredients and approachable menus driven by the integrity of the products sourced.

After a few stints in Milwaukee, he moved to Scottsdale, AZ and founded the Phoenix Slow Food chapter. This immediately introduced him to the limited but wonderful small farms and producers that Arizona has to offer. After working with Payton Curry at Digestif, and then at Atlas Bistro for several years, he opened up Pig & Pickle in December of 2012 with his business partner, drink-man and longtime friend, Clayton MacGregor.  They stay open late to provide others in the service industry a place to get good food and drinks after their long shifts. Their goal is to bring high quality ingredients with fair neighborhood prices to a relaxed, fun atmosphere, which they have most certainly achieved.

We’re lucky that chefs as passionate about good food as Kennan will showcase our farmers’ award-winning pork at the Farmer Appreciation Dinner!

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