Courtney
Executive Chef Michael Ortiz
Michael Ortiz is an Austin native, who discovered that cooking was his true passion at a very young age. He moved to…
Grilled Ora King with Cilantro Rice and Farm to Table Vegetables with Salsa Verde Sauce
Recipe by Michael Ortiz Executive Chef The Grove Wine/Bar Kitchen – 6 oz filet Ora King Salmon On hot seasoned grill, place seasoned…
A Grouper Dish
Recipe supplied by Chef Chris Hight The FISH Two 8oz fillets of Grouper ½ cup semolina flour ½ teaspoon salt ½ teaspoon…
Chimay Steamed Mussels with Pommes Frites and Garlic Aioli
Recipe from Chef Salum Serves 6 Ingredients 3 lbs of Prince Edward Island mussels, cleaned ½ cup of shallots, diced small ½…
Chef Abraham Salum
With Lebanese, Italian and Spanish heritage, Abraham Salum grew up in Mexico City. In 1989 Abraham left Mexico for the United States…
Blackened Cobia with Tomatillo Relish
A Geraldine’s Recipe supplied by Sous-Chef Raymond Gogue _ Blackening Spice Rub 1 cup Black Peppercorns 1 cup Dill Seed 1 cup…
Sous-Chef Raymond Gogue
Raymond Gogue, Sous-Chef for Geraldine’s in Austin states, “It all starts with a sharp knife.” – Tyson Cole. A love for Japanese cuisine…
Chef Andres Castro
Chef Andres Castro has created a menu that will satisfy sushi connoisseurs and novices alike. Through years of experience he has mastered…
Chef Joe Prior
Joe Prior joins the team at Culinary Dropout in Austin with more than 15 years in the culinary industry. Beginning in 2000,…
Executive Chef Benito Gavirio
Chef Benito was born in the city of Acuna, Mexico, a small town outside of Del Rio, Texas and was a graduate…
Olive Crusted Branzini
Recipe by Chef Scott Curtis Ingredients 2 ea. Branzini (scaled,gutted,filet) 1/4 c. Marble potatoes (quartered) 1/4 c. Snow peas (bias cut) 2…
Chef Scott Curtis
Originally from Phoenix, Arizona, Chef Scott got his start working at the age of 15 at a small deli and has been…