• Alum of Tanaka San, Lion Head
• A decade of experience in professional kitchens
• Experienced in Thai, Vietnamese, Chinese cuisines
Chile Verde with chili-spice rubbed pork, grilled and simmered until tender in a medley of roasted peppers, tomatillos, onion, garlic, and tomato. The dish is finished with fresh cilantro, lime juice, and served with wild rice and a tangy cabbage slaw.
broccoli, cauliflower, peppers, onion, tomatillos, chicken stock, cilantro, chili paste, garlic, lime juice, cabbage, carrot, wild rice, cumin, rice vinegar, olive oil