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)

Fresh avocado with lime, cilantro, and onion.

Guacamole

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Sauté the Aromatics

Stir in the diced carrots, celery, and bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Add Vegetables

Pour in the vegetable or chicken broth and add the canned diced tomatoes (with juice). Bring the mixture to a boil.

Combine Base Ingredients

Add the dried oregano, basil, cumin, chili powder, salt, and black pepper. Stir well to combine all the ingredients.

Season the Soup/Chili

Reduce the heat to low and let the soup or chili simmer for about 20-30 minutes to allow the flavors to meld together.

Simmer

If using, add the kidney beans and corn kernels about 10 minutes before serving to heat through. Stir occasionally.

Add Optional Ingredients

Before serving, stir in the chopped cilantro and lime juice if desired. Taste and adjust seasoning if necessary. Serve hot, garnished with additional cilantro if desired.

Finish and Serve

Olive oil

Onion, chopped

Garlic, minced

Carrots, diced

Celery, diced

Bell pepper, diced

Vegetable or chicken broth

Canned diced tomatoes

Dried oregano

Dried basil

Cumin powder

Chili powder

Salt

Black pepper

Kidney beans, drained and rinsed

Corn kernels

Fresh cilantro, chopped

Lime, juiced