Thoughts on Menu Development
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Braised Kurobuta Pork Collar, Dry Pho Flavors
This dish is still evolving, however, the flavors were there. This is probably a dish for Amasia or the Pineapple Room. We used the homemade hoisin sauce in the pork broth, along with some...
I have never been to New Orleans, and I really don’t know what a true Po Boy is because I never went there to eat it from the real deal. Anyway, this all started out in a different direction to begin with. It started with me...
We get quite a few requests for vegetarian, vegan, dishes, and a lot of people have dietary allergies today. It's quite a bit more complicated than before. Gone are the days when vegetarians were satisfied with a plate of steamed veggies...