A young chef is making some noise at Del Frisco’s Grille, a sleek steakhouse, nestled among the busy shops on Lake Blvd. in Pasadena. Chef Angel Flores has mastered the steak, but has worked with creating a menu offering a gourmet selection of creative, amped up American comfort classics, like the earthy truffled mac & cheese and shaved Brussels sprouts. You’ll be able to taste his food at the upcoming East LA Meets Napa & Bordeaux tasting event on Friday, July 17 at Union Station. All proceeds benefit AltaMed HealthCare Corporation.
Back in April we were invited to try a special burger for National Hamburger Month; a stacked green chile burger. We returned for the Karma Tequila tasting & off-menu creations from the young Chef Flores, who graduated Le Cordon Bleu and grew up in East Los Angeles/Boyle Heights area. His chef-inspired menu was masterfully paired with Karma tequila. All of it off-the-charts-delicious.
Karma Tequila is an award-winning, ultra-premium tequila made from 100% Weber Blue Agave. 40 agave pinas go into each bottle. Karma uses pure well water and blends double and triple distilled tequila for a smooth finish. So where does the flavor come from? Beyond the Silver, the tequila is aged in Heaven Hill bourbon barrels. The Reposado gets over a year and the Anejo gets three years to soak up the barrels’ flavor. So you’re left with a Silver that has an edge, a Reposado that is smooth and smoky, and an Anejo with stronger bourbon flavor notes like caramel, tobacco and leather.
With the Karma flowing, Chef Angel Flores surprised us with a four-course tasting menu, starting with Ceviche Crudo: mahi mahi, octopus and sashimi style wahoo with pickled onions, habanero and fresh citrus paired with Karma Silver. Course two was a taco trio sampler: confit duck with cajeta, Baja styled fish and pork belly with chile de arbol salsa served alongside the Karma Reposado. The third course was a deceptively simple, but delicious Flat Iron Asada: grilled flat iron that was marinated in cumin, cilantro and lime, served with a vibrant tomatillo salsa and roasted cauliflower on the most delicious handmade corn tortillas. The asada could only be served with the Karma Añejo.
By dessert we had commandeered a bottle of Karma Añejo. Dessert was a masterful Tiramisu ala Abuelita: espresso dipped lady fingers with tequila liqueur, chocolate-cinnamon mousse with shaved Abuelita Chocolate. To top it off, Chef Angel made tiny concha cookies. Sounds easy but it was definitely the cherry on top.
While the Karma Tequila tasting was truly a special event, Chef Angel is no slouch. That green chile burger we had for National Burger Month was killer. And though I am a huge fan of their gorgeous bar, particularly the Manhattans, their Old Fashioned is my drink of choice, especially when you get it with Karma Añejo Tequila.
Did you know that each bottle of Karma Tequila is hand numbered?
The post CHEF ANGEL FLORES BRINGS GOOD “KARMA” TO DEL FRISCO’S GRILLE IN PASADENA appeared first on Latino Foodie.
Comments will be approved before showing up.
Every year when I was a kid, I could count on two things in my Easter basket – marshmallow eggs and maple cream eggs. Each served different purposes. The maple cream Easter eggs were my favorites and what I squealed over even more than finding plastic hidden eggs that held a dollar bill or a tiny toy. The marshmallow eggs were nothing I ever fancied and always found their way into the freezer for...
Salsa Casera or House Salsa is one of the simplest and most flavorful salsas that brings a robust heat and a smokey flavor from the charred tomatoes and chile peppers. Beware! I like heat and so this recipe has one dried Scorpion pepper added to the mix. Scorpion peppers are one of the hottest chiles in the world, with a mean heat of more than 1.2 million Scoville heat units (SHUs).
Adulting is hard stuff. Sure, there are the big things like taking care of kids or parents, unexpected car and home repairs, dealing with awful work situations, but sometimes the littlest things feel the most difficult. These days, one of my biggest dilemmas is finding what to feed myself in the mornings that is convenient, nourishing, and so tasty I’ll be psyched to eat it a few days a week. This...