Spicing it Up
My Mediterranean restaurant Cala draws influence from other countries, introducing spices from around the world. We bust the common misconception that the word "spice” means spicy; however, I often use spices earthy in flavor without the element of heat.
MOROCCAN CHICKEN: Braised green olives & fingerling potatoes and heirloom squash, sesame seed dukkah, preserved lemon & apricot jus, pomegranate seeds
Smoked Cocktails
I'm all about mezcal and smoke shows. Use this spirit in various ways—whether it's a strong, alcohol-forward cocktail or a light spritz. Our Mezcala flaunts bold notes of prickly pear paired with the smokiness of mezcal.
MEZCALA: 2 oz 400 Conejos Mezcal, 0.5 oz St. George Green Chili vodka, 1 oz lime juice, 0.75 oz Liquid Alchemist prickly pear, 0.25 oz Liquid Alchemist ginger, 0.5 oz aquafaba
Plant-Based Dishes
Many popular dishes are now vegetable-driven. Heavy carb dishes aren't going away, but vegetarian/vegan options are becoming more forefront as appetizers or entrées.
ROASTED CAULIFLOWER (VG): mediterranean spice, red pepper romesco, lemon aioli, feta, toasted almonds