Chef Jarett Talbot
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Great with knives not so great with computers. A chef with a seasoned 25-year career in the culinary world. As a top chef, Jarett is all about "Eatertainment."
He's worked with some of the biggest names in the industry, from The Concorde Group in Calgary to Metropolitan Hotel/Sen5es group in Toronto, honing his skills and broadening his cultural perspectives. Jarett's journey has taken him back to his roots and hometown, where he's created a style of cuisine that blends Pan-Asian influences with classical culinary traditions. With a focus on fresh, uncomplicated, and clean flavors, Jarett's dishes are anything but ordinary. His approach to cooking is eclectically simple, delivering not only delicious food but an unforgettable dining experience. With his passion for food and entertaining, Jarett Talbot is a chef you won't soon forget.
02/19/2025
Gametime!
Well...it's been an interesting morning. We have raided every market and bodega from Melaque to Barra. We apparently were a little too ambitious in what we thought we could get for our original menu.
But - no problema, mi amigos y amigas. With a little help from our friends (Was that the Beatles or Joe Cocker or Aerosmith? ), we pulled a little something together.
For tonight's tasting menu, here is what we came up with last-minute, based on our morning tour, and some incredibly poorly executed Spanish.
A Tuna Tostadas 3-Way
- Mango habanero poke
- Ponzu-sesame sashimi w/ green onion
- Seared w/ avocado crema
Asian-Mexi Surf + Turf
- Teriyaki glazed and grilled arrachera w/ cucumber + crab salad.
Asian Sticky Ribs
- Brown sugar-ginger-soy marinated pork ribs, cucumber and Tajin-lime salad.
Charcoal -Kissed Parilla Shrimp
- Mango, jalapeno, red onion, mint, sriracha salsa
Chicken Satay
- Sambal peanut sauce
Chorizo Skewers
- Dijon mustard, buffalo & jalapeño mac ‘n cheese
Pork and Vegetable Gyoza
- Salsa de chili dulce
02/09/2025
Well...it's been an interesting morning. We have raided every market and bodega from Melaque to Barra. We apparently were a little too ambitious in what we thought we could get for our original menu.
But - no problema, mi amigos y amigas. With a little help from our friends (Was that the Beatles or Joe Cocker or Aerosmith? ), we pulled a little something together.
For tonight's tasting menu, here is what we came up with last-minute, based on our morning tour, and some incredibly poorly executed Spanish.
A Tuna Tostadas 3-Way
- Mango habanero poke
- Ponzu-sesame sashimi w/ green onion
- Seared w/ avocado crema
Asian-Mexi Surf + Turf
- Teriyaki glazed and grilled arrachera w/ cucumber + crab salad.
Asian Sticky Ribs
- Brown sugar-ginger-soy marinated pork ribs, cucumber and Tajin-lime salad.
Charcoal -Kissed Parilla Shrimp
- Mango, jalapeno, red onion, mint, sriracha salsa
Chicken Satay
- Sambal peanut sauce
Chorizo Skewers
- Dijon mustard, buffalo & jalapeño mac ‘n cheese
Pork and Vegetable Gyoza
- Salsa de chili dulce
10/30/2024
And so it begins...
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