Updating the Cuisine of Mexico- A Workshop with Val Cantu

Califonios chef Val Catu cooking Ora King Salmon on the Breville Polyscience Control Freak at The 2017 StarChefs International Chefs Congress


ISI Green Chartreuse Sabayon (The Recipe)

I’ll start by getting this out of the way. I know this isn’t a traditional sabayon. It might be more appropriately called “semi-whipped, cool, non-frozen, alcoholic ice cream base”. It was one component of my Last Word dessert. Because I’ve had a …