Seasonal Selections – Winter 2021

Chef’s Choice

Café on the Corner | Canyon Grill | Events with Taste | La Cabriole  | Totto Sushi & Grill | Zaya 1943 Korean Steakhouse



Zaya 1943 Korean Steakhouse

Photos by Rich Smith


Seafood Tofu Soup from Zaya 1943 Korean Steakhouse


Seafood Tofu Soup

Broth, firm tofu, zucchini, green onion, egg, mussels, clams, shrimp, squid, and Korean red pepper powder


Chef Shawn Lee headshot“The warmth of the soup reminds me of cold days growing up. Wearing so many layers did not sufficiently keep us warm inside, but a bowl of Seafood Tofu Soup surely will help you stay warm from the inside out.”  – Chef Shawn Lee






Events with Taste

Photo by Rich Smith

Chicken Pot Pie from Events with Taste


Chicken Pot Pie

A deep-dish pie with chicken, vegetables, and a cream sauce baked inside a flaky pastry crust



Michelle Huffman, owner of Events with Taste, headshot“Who doesn’t love chicken pot pie as the ultimate comfort food? This time of year, such a warm, comforting dish that makes the whole house smell great is a must. Plus, it’s a pie! Does it get any better?” – Owner Michelle Huffman Wells






Totto Sushi & Grill

Photos by Rich Smith


Sashimi and Sushi Deluxe from Totto Sushi & Grill


Sashimi & Sushi Deluxe

Sashimi including bluefin tuna, salmon, seared albacore tuna, red clam, yellowtail, red snapper, sweet raw shrimp, and escolar, paired with nigiri including red snapper, salmon belly, bluefin tuna belly, mackerel, cooked shrimp, and octopus



Chef Shawn Lee Headshot“The winter season calls for frigid and colder times, and we want to feel warm and comfortable. The Sashimi & Sushi Deluxe is flavorful with the combination of ingredients. This menu item will fill you up, and paired with a sake bomb, it will surely keep you warm.” – Chef Shawn Lee





La Cabriole

Photo by Rich Smith


Bar en Croute from La Cabriole


Bar en Croûte

Three-pound seabass baked in pastry dough with seaweed salad, edible flowers, hibiscus, pomegranate, and lemons with olives


Chef Philippe Gehin headshot“This famous dish was created by master chef Fernand Point, who passed it on to celebrity chef Paul Bocuse. Now, Chef Philippe from La Cabriole passes it on to you. Careful, not for beginners!” – Chef Philippe Gehin






Café on the Corner

Photo by Emily Pérez Long


meatloaf and ravioli from café on the corner


Café  Meatloaf

Served with a brown thyme gravy, rustic mashed potatoes, bleu cheese slaw, and smoky collard greens


Chef JR Crutcher at Café on the Corner headshot“The flavor profile for our Café Meatloaf is drawn from a combination of rustic country pâté and Southern meatloaf, which pairs well with the smoky, slightly sweet collards and sharp bleu cheese slaw. And what is meatloaf without buttery rustic mashed potatoes to soak up the delicious brown thyme gravy? I love our seasonal changes to the menu!” – Chef JR Crutcher






Canyon Grill

Photo by Emily Pérez Long


Apple Pecan Bread Pudding from Canyon Grill


Apple Pecan Bread Pudding

Served with warm bourbon caramel sauce and vanilla bean ice cream, topped with whipped cream, strawberry, and mint



Alexis West headshot“Hot apple pecan bread pudding, vanilla bean ice cream, and warm bourbon caramel sauce poured over the top are all of the best fall flavors in one dessert!” – Chef Alexis West

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