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Kwarma, Kataifi, Shakshuka. Say what? During our briefing with Chef Sarah for this issue of Andaluca news, we were constantly checking our foodie dictionaries in hopes of understanding the exotic items on the new spring menu. She simply likes to give a nod to the origins of the dish; you’ll give her a nod for the delicious flavors she has brought together this spring. Here’s Chef Sarah’s take on spring: Grilled Pork Tenderloin – Leave it to Chef Sarah to present pork tenderloin in an imaginative way, this time pomegranate-brined, grilled to perfection, served atop a sweet potato puree and garnished with a wedge of smoked savory cabbage and mango-kumquat relish. […]
It’s that time of year when preparations for the family get-togethers are under way. Here’s a simple, warm winter recipe that will end any meal, whether casual or 5 course, on the perfect high note! We wish you all a festive holiday season and we hope to see you for breakfast or dinner in the near future. ~Chef Sarah Lorenzen, Restaurant Manager Kamyar Khoshdel and team. Granny Smith, Braeburn, Jonathan, Gravenstein, Suncrisp: The secret to this recipe is in the selection of your favorite tart baking apple. Tart apples are firmer and crispier than the juicy, sugary apples generally reserved for eating out of hand (i.e. Red and Golden Delicious). […]
Our new Andaluca website is up and running! We hope you like it and find it easy to navigate. We thought long and hard as to what you, our patrons, would like to see in a site. We asked many of you for suggestions and we hope we have delivered on your requests. Ease of making a reservation was a big request. So, there’s a handy reservation button in the top corner of the website. The menu pages are updated continually and are easily accessible. We have built our restaurant around creative dishes that stimulate the senses, including sight. So, front and center, you will see beautiful photos of new dishes […]