Bistro filet over cheese tortellini in a manchego mustard cream sauce. Be careful, the skillet is hot.
Stina with a beautiful grand paella. Scallop, crawfish, shrimp, mussels, chicken, chorizo, peas, pimientos, tomato, onion, smoked paprika, and saffron imported from La Mancha, Spain.
Jalapeño and conch fritters with pineapple rum pork belly sauce.
Sautéed crawfish in an anisette-mustard cream sauce with cornbread muffin. A San Chez staple.
Hawaii ahí tuna with Jamaican jerk rub, mango puree, and carrot ribbons pickled in rice wine vinegar. An great example of textures and flavors that compliment tuna other than wasabi, black sesame, and what is that other cliche ingredient... ah yeah ginger.
Black bean, roasted corn, and goat cheese stuffed piquillo peppers with anchiote sauce.
Left to right. Roasted brussels sprouts medley, peach gastrique, and seared duck breast. Paired with Besitos Moscatel from Valencia.
Daryl Rector built this magnificent spanish meat and cheese platter for a party. Such a perfectionist.
Course to white wine dinner. Paired with Segura Viudas Cava Reserva. Stunning presentation and flavors.
Plancha style rib-eye with creamy green bean casserole topped with truffled haystacks.
Vegan black bean cakes-quinoa, roasted veggies and avo-cucumber sauce.
Wild caught salmon with vegan pesto, potato, spinach, and roasted red peppers in sherry reduction.
Apple empanadas with candied lime zest and dulce de leche gelato.
With brown butter and roasted Marcona almonds this dish was many peoples' first time liking Brussels spouts, it was mine!
To a geologist this might look like layers of sedimentary rock, but its actually the gradient of flavors and textures in our homemade pork belly. The mango-grape habanero chutney is the kicker!