Leslie Bartosh, CEC, AAC, FMP

  Fish tacos.   Flour tortillas, fish, spicy slaw, pickled onion and cilantro. Blackened, Ecuadorian mahi mahi “fingers”; gochujang slaw; house pickled onion; and cilantro on flour tortillas.   Quick, easy, very savory and quite delightful! Thank you, Riverence and Daesang America for the great products to work with.    As always, your question or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh  #Fish_Tacos, #Blackened_Fish, #Spicy_Slaw, #Gochujang_Slaw, #Pickled_Onions, #Riverence, #Daesang_Americ

  Tuna Salad. Thai style tuna salad made from ahi loin. Riverence Asian tuna, marinated and griddled. Quite delightful!  So many delightful flavors and textures! This was my first time to use loin for this salad. I hope it will not be the last!  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all. Chef Leslie Bartosh #Tuna #Ahi #Thai_Style_Tuna_Salad #Riverence

  Spicy Korean Chicken Stew   Chicken thighs braised in kelp stock with carrots onion and potato, gochujang, Korean chili flake.   Thank you Daesang America for the great gochujang and chili flake used in this dish.   Very savory!   As always your questions or comments are welcome. Until next time, Bon Appetit Y'all. Chef Leslie Bartosh  #Chicken #Kelp_Stock #Gochujang #Korean_Red_Pepper_Flakes

  Pasta with vegetables and bacon.   Angel hair pasta with mushroom, cherry tomatoes, garlic, sweet onion, green peas, house apple wood smoked bacon, Thai basil, red pepper flake. I usually make this dish vegetarian.   The house bacon added a very nice savoriness to the dish! Thank Diversified Ceramics for the great bowl to use with this dish. As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Diversified_Ceramics, #Angel_hair_pasta, #mushroom, #cherry_tomatoes, #garlic, #onion, #green peas,   #apple_wood_smoked_bacon.