"Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go." Anthony Bourdain
A dish i was inspired by from recent travels in Galicia visiting family. Wood-fire grilled octopus marinated in a baja red wine adobo, white bean-carmelized fennel purée, chorizo- pinenut salsa macha . Photo cred @__comawhite
An ambitious dish I wanted to put on the menu for awhile and finally put it together in way that made sense operationally for our busy restaurant. Salt & wood fire baked artic char (wrapped in banana leaf). Rosemary scented aioli , spicy red Chile salsa , avocado , cilantro , burnt lime , grilled knob onions.
A dish I put on not too long ago. Seafood pozole verde, baja mussels, Florida shrimp, black Cod, sardines in a velvety green pozolepozole (pumpkin seeds, tomatillo, green chile , herbs, hominy ) , “perfect “ quail egg , avocado , fish skin chicharron , fresh garnishes , side of mezcal .