(Above) Photo by Emily Pérez Long
The Chef’s Choice
Events with Taste | La Cabriole | Rodizio Grill | Totto Sushi & Grill
Rodizio Grill – Specialty Skewers
Tomahawk steak, bone-in pork chop, and bacon-wrapped filet mignon, served with feijoada, pão de queijo, and tomato salad topped with balsamic vinegar
Photo by Rich Smith
“Simple, delicious, and notably tender cuts of Tomahawk steak, bone-in pork chop, and bacon-wrapped filet make for a perfect winter meal at Rodizio Grill Hamilton Place.”
– CHEF LILIAN CORREA
Totto Sushi & Grill – Hamachi (Yellowtail) Platter
Yellowtail sashimi, seared yellowtail nigiri, yellowtail maki, and a Hamachi Roll (yellowtail, cucumber, scallion/yellowtail, avocado, hot sauce, and Goma sauce)
Photo by Rich Smith
“Hamachi (yellowtail) is a fairly fatty fish with a rich but light, slightly sweet taste and numerous health benefits. When paired with rice and seaweed, it creates a highly nutritious and well-balanced meal.”
– CHEF SHAWN LEE
Events with Taste – Not Your Mama’s Green Bean Casserole
Blistered green beans, creamy wild mushrooms, and crispy shallots
Photo Courtesy of Maycreate
“I just love that ‘quintessential’ Thanksgiving dinner – turkey, dressing, sweet potatoes, green bean casserole, corn, cranberry sauce … all the things! It is such a comforting soulful menu. Why do we only make it at the holidays?”
– OWNER MICHELLE HUFFMAN
La Cabriole French Restaurant – Salmon Gravlax
Filet of salmon cured with salt, sugar, and fresh dill, served finely sliced with capers, caviar, or your choice of condiments
Photo by Emily Pérez Long
“This dish originated from the cold fjords of Norway where salmon is abundant. The Vikings found a method of preservation by curing and burying it under the sand. It is a festive complement to traditional holiday meals.”
– CHEF PHILIPPE GEHIN
