May 20, 2019 | Food & Beverage
This tantalizing tapa emerges on a spare canvas of chile picolin and lemon infused arugula. The green chile and chorizo relish that adorns the duck fat fried oysters rounds out the flavors in every bite. Make sure you dip each forkful into the spread of chile picolin... Read More
Apr 17, 2019 | Food & Beverage
On the plate: Chuleta Kan Kan pork chop, Basmati rice, kidney bean stew, plantain tostone. The “Chuleta Kan Kan” is not your average pork chop. This cut of meat will blow your mind, starting with the vision on the plate. The tender chop comes from deep within the hog... Read More
Apr 9, 2019 | Food & Beverage
Bone marrow is the richest and sweetest of all fats, and recent research suggests that it is also potentially an important addition to reduce the risk of diseases like diabetes and increase other health benefits, such as breaking down unhealthy fats and reducing the... Read More
Mar 8, 2019 | Food & Beverage
Muddled apple, Copper and King’s apple brandy, lemon juice, demerara syrup. Reminiscent of cold apple cider with a charred and spiced dried apple garnish. Appearance: Frothy yellow in a rocks glass on ice. Flavor Composite: If you are ready for a taste of spring, then... Read More
Jan 3, 2019 | Food & Beverage
Spinach: rich, creamy, buttery, delicate, aromatic of summer gardens Israeli couscous pearls: sweet and rich, buttery and creamy, garlic and salt, crisped onion slices Cipollini onion: soft and rich, reliant only on the flavor of the semi-sweet onion Duck Confit:... Read More
Dec 17, 2018 | Food & Beverage
Dobel Tequila, prickly pear puree, simple syrup, lime and a float of Nardini Reminiscent of the dog days of summer. Appearance: bright pink in a Tom Collins glass on ice. Flavor Composite: This December, try The Houdini, a sweet and tart delight of tequila, prickly... Read More
Recently taking over the reins at The Hotel Andaluz, Executive Chef Marc Quinones, a Le Cordon Bleu Graduate, started his career... Learn More