|Salmon in front, wontons and taquito's in back|
|Tuna with seaweed salad and wasabi, wonderful (pardon the blurry picture)|
And by the way, I'm going to be the guest chef next month at the Crooked River Grill. Here's a sneak peak at the projected Menu;
Chips and Salsa on the tables along with Escabeche of Jalapeno's and Carrots
Albondigas Soup for a starter
Carnita's with Refried Bean and Lime Cilantro Rice and of course some flour tortillas
and Pico de Gallo
I'll be demonstrating how to make your own Refried Beans, as well as making Pico de Gallo and Carnita's. So stay tuned and I'll keep you updated.