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)

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

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

In a large pot or Dutch oven, add the boneless, skinless chicken breasts. Pour in 2 cups of chicken broth and bring to a boil over medium-high heat. Reduce heat to medium and let simmer until the chicken is cooked through, about 15-20 minutes.

Prepare the Chicken

Remove the chicken from the pot, and once cool enough to handle, shred it using two forks. Set aside. Keep the broth in the pot.

Shred the Chicken

In the same pot with the broth, add diced onion, garlic, green bell pepper, and jalapeño (if using). Sauté over medium heat until the vegetables are soft, about 5-7 minutes.

Sauté Vegetables

Stir in the shredded chicken, remaining 2 cups of chicken broth, white beans, coconut milk, ground cumin, chili powder, dried oregano, salt, and black pepper. Mix well.

Combine Ingredients

Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 20-25 minutes, allowing the flavors to meld together.

Simmer the Chili

Ladle the chili into bowls and garnish with chopped cilantro, a dollop of sour cream, and a sprinkle of shredded cheese if desired.

Serve and Garnish

Boneless, skinless chicken breasts

Canned white beans (like Great Northern or cannellini)

Onion, diced

Garlic, minced

Green bell pepper, diced

Jalapeño pepper, diced (optional)

Chicken broth

Coconut milk (or heavy cream)

Ground cumin

Chili powder

Dried oregano

Salt

Black pepper

Chopped cilantro

Sour cream

Shredded cheese (like Monterey Jack or cheddar)