• 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.
chile verde (pork shoulder, peppers, onion, tomatillos, chicken stock, cilantro, chili paste, garlic, lime juice), wild rice (carrot, wild rice, cumin), cabbage slaw (cabbage, carrot, rice vinegar, olive oil)