Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

An adult shake containing Butterfinger bits, Irish cream liqueur, butterscotch liqueur and vanilla vodka.

Buttery Fingers

Chocolate Shake

Cold Cereal

In a skillet, cook the chorizo over medium heat until browned. Add chopped onion and bell pepper, and sauté until soft.

Prepare the Chorizo

In a large bowl, mix together cornmeal, baking powder, and salt. In another bowl, whisk together milk, eggs, and melted butter. Combine the wet and dry ingredients until just mixed.

Make the Corn Cake Batter

Fold the cooked chorizo mixture into the corn cake batter. Pour the batter into a greased baking dish and bake at 375°F (190°C) for 25-30 minutes or until golden brown.

Combine and Cook

Chorizo sausage

Onion

Bell pepper

Cornmeal

Baking powder

Salt

Milk

Eggs

Butter

choriarepa

sauteed shredded brisket with hogao and tostones. served with beans and rice avocado

patacon con ropa vieja

mixed bowl of rice and chicken with carrot cubes, green beans, peas, hogao; topped with ketchup. served plantains with salad

arroz con pollo

seafood mixed rice bell pepper, onion thyme hoago white wine with plantain

paella

sampler plate of steak, porkrinds, chorizo colombiano, plantains, and arepa. served with avocado slices, beans with hogao and a portion of rice topped with a fried egg

Choriarepa Recipe

Ingredients

Corn Cake Ingredients

Method

Chorizo Ingredients

Prepare the Chorizo

Make the Corn Cake Batter

Combine and Cook

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