Louis Robinson's Celery En Nogada

Inspired by a chile relleno en nogada. Celery stuffed with scratch made chorizo (ground on site) baked with cheese, roasted tomatillo and celery root sauce, pomegranate gastrique, celery leaf and carrot salad, pomegranate seeds.

Mealtime: Dinner
Diet: Meat Lovers
Contains: Dairy / Lactose

Purchase | $4.99

By Louis Robinson

I grew up in Oakland California. My father died at a young age, but I used to watch my mother cook in the kitchen all the time. I would also sit on the couch for hours and watch cooking shows on tv. As I I hit my teenage years, naturally my fist job was at a restaurant, and I've worked in that field ever since. Over the years I have been privileged to work as a line cook, prep cook, general manager, chef de cuisine, and I am now the chef/owner of Spice, a pop up restaurant and private chef service out of Sarasota FL. I specialize in Latin-Caribbean Food with a California twist. I like bright, bold flavors and elegant presentation. At the end of the day, my focus remains very similar to when I started...make great food and make people happy!