Behind the Apron: FIRE!

Join Executive Chef Jen Biesty of Scala's and Bar Manager Joel Teitelbaum of Harry Denton's Starlight Room as they demonstrate their love and knowledge of fiery flavors. Jen begins with a halibut ceviche with fire roasted peppers and micro cilantro atop a crisp plantain, paired with Joel's Daiquiri De Tigre - encanto pisco, coconut milk, lime and cilantro. Second is grilled chimchurri marinated beef heart with a habanera condiment paired with the High Smolder - Anejo Tequila, jalapeno nectarine marmalade, pineapple and lime. The demonstration is wrapped up with a brandade of salt cod stuffed Jolly Tomato with salsa verde and paired with a cocktail of gin, velvet falernum, lemon grass, yellow chartreuse and tomato water.
This demonstration will prove to be FIERY HOT!

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