Popular Nepalese snack found in every corner of Nepal. One could say this is nepalese ravioli. Sauce is simple fusion of peanut and broiled tomato.
Butternut Squash drizzled with truffle oil and cinnamon. Ancho chile adds unique earthy flavor to the sauce. As a thank you for her suggestion, this dish is named after my friend Tishia!
Salmon lox served on a bed of tangerine marmalade and sour cream with slice of French baguette. Capers on top brings good balance to his dish.
Belgian Endive, also known as white gold, is used as a serving spoon. various beans cooked with bacon and served on top of endive. Plate used for presentation is Troy Becker’s creation.
Chicken cutlet marinated in eastern spices and served with avocado sauce.
This hummus is so delicious. At least when my friend Kim makes it. I borrowed this dish from her. Love the combination of cilantro and hummus.
Asparagus and baby carrots soaked in sugar bath. Sauce is mixture of sweetpeas, light cream, and ginger.
Eastern spice infused potato cake base topped with seared scallops and finished with an Quail egg.
Borrowed dish from a Thai restaurant in Puerto Rico. Ginger and cilantro works well with cocnut milk in this dish.
Just like the name, has different kinds of berries and baby radish. Even the dressing has some blueberry.
Chicken and vegetables cooked in thai red curry sauce and served with jasmine rice. Pairs well with a French wine: Paul Blanck Riesling (About $15.00) Or a California wine: Cline Viognier (About $12.00) Plate and cup used in this presentation is my friend Troy’s pottery creation.
Pan seared salmon with orange marmalade sauce and side of fresh watercress salad Pairs well with couple of California Pinot Noirs: Badnwagon (About $16.00) Or Calera “Mills” (About $49.00)
Chimichurri seasoned pork cutlet along with side of honey ginger bathed season vegetables. Pairs well with a Californian: Buehler Zinfandel ($20.00) Or an Italian wine: Ciacci Piccolomini, “Super Tuscan” ($15.00)
Pan seared portobello mushroom as a serving dish for shiitake mushroom risotto. Cauliflower and coconut sauce compliments the dish. Pairs well with an Italian wine: Argiolas “Serralori” Rose (About $14.00) Or a Spanish wine: Vega Montan, Mencia (About $14.00)
Beef cubes braised in basil, garlic, and thyme reduction served with Italian orecchiette pasta. Pairs well with a Spanish wine: Vega Montan, Mencia (About $14.00) Or Chilean Concha Y Toro “Marques de Casa Concha” Merlot (About $20.00)
Tender lamb cooked with vegetables in panang curry paste, peanut butter and coconut sauce. Pairs well with a Californian wine: Zaca Mesa, Syrah (About $19.00) Or an Australian wine: Water Wheel, Shiraz (About $13.00)
Spinach fettuccine pasta married with basil cream sauce and pesto arinated shrimp is sautéed and combined to bring the whole dish together. Pairs well with an Italian wine: Jermann, Pinot Grigio (About $26.00) Or a Californian wine: Butternut, Chardonnay (About $16.00)
Grew up on this type of dish back home. Beef cooked with cilantro infused curry. Pairs well with a French wine: Domaine Milliere Chateauneuf-du-Pape Rouge (About $58.00) Or a Californian wine: Ancient Peaks, Zinfandel (About $16.00)
Banana sautéed with pistachio in butter. Served with butter pecan ice cream and chocolate drizzle.
Classic French dessert with slice of fresh kiwi, cream, and edible flower.
This dessert is named after a song that was reccommended to me by a close friend. I was in an amazing mood while listening to the song and ended up coming up with this dessert. Lots of strawberries!