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

Cerignola olives marinated in garlic rosemary olive oil

Olives

In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until they are soft.

Cook the Aromatics

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Add Garlic

Increase the heat to medium-high and add the ground beef to the skillet. Cook, breaking it apart with a spoon, until browned and no longer pink, about 6-8 minutes.

Brown the Beef

Sprinkle in the cumin, oregano, salt, black pepper, and add the bay leaf. Stir well to combine.

Season the Mixture

Pour in the tomato sauce and beef broth, stirring to combine all ingredients evenly.

Incorporate Tomato Sauce

Mix in the sliced green olives and raisins, ensuring they are well distributed throughout the mixture.

Add Olives and Raisins

Reduce the heat to low, cover the skillet, and let simmer for 20-25 minutes, stirring occasionally. This allows the flavors to meld together.

Simmer the Picadillo

Remove the bay leaf before serving. Picadillo can be served warm with rice, tortillas, or as a filling for tacos.

Serve

Ground Beef

Onion, diced

Garlic, minced

Bell Pepper, diced

Tomato Sauce

Green Olives, sliced

Raisins

Cumin

Oregano

Salt

Black Pepper

Bay Leaf

Beef Broth

Olive Oil