• Chef, Cantina Leña. A Tom Douglas Restaurant.
• Former Chef at Brave Horse Tavern, Tanaka San
• Alum, Seattle Culinary Academy
The perfect amount of char on the broccoli combined with citrus pickled red onions, corn nuts, shredded Cotija and tossed in a smoked Cotija dressing results in a dish full of texture and depth of flavor.
charred broccoli, radicchio, pickled red onion (distilled vinegar, orange juice, lime juice), corn nuts, cotija, smoked cotija dressing (cotija, eggs, canola oil, sherry vinegar, lime juice, Maggi seasoning, water, dry mustard, salt, black pepper), garlic oil, lime, salt, black pepper