• Alum of Tanaka San, Lion Head
• A decade of experience in professional kitchens
• Experienced in Thai, Vietnamese, Chinese cuisines
Chile Verde with roasted broccoli, cauliflower and black beans, 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, sour cream.
broccoli, cauliflower, black beans, peppers, onion, tomatillos, veg stock, cilantro, chili paste, garlic, lime juice, wild rice (carrot, wild rice, cumin), slaw (cabbage, carrot, rice vinegar, olive oil), sour cream