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.
Bistro filet over cheese tortellini in a manchego mustard cream sauce. Be careful, the skillet is hot.
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. #tastytapas
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 #1 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.