TASTE THE TROPICS: A DOMINICAN INDEPENDENCE CELEBRATION
CHEF JEFFREY NUNEZ PRESENTS:
Arroz con Bacalao
Mackerel, Bacalao xo, Cilantro, Lime
Pairing: Habit Sauvignon Blanc, Santa Barbara, 2022
Sancocho
Oxtail, Yuca, Corn, Maduro, Chive, Ham stock
Pairing: Domaine de l'Ecu, Matris, Chenin Blanc VdF 2019
Pescado En Hoja
Black Cod, Red Sofrito, Fried Garlic, Micros Herbs
Pairing: Raul Perez, Ultreia St. Jacques, Bierzo Tinto 2021
Bistec Encebollando
Strip Loin, Pepper jelly, Pearl Onion, Lacto Leek
Pairing: Barr-Eden Estate, Dreams Of Gold, Shiraz, Eden Valley, Australia 2021
Tres Leche
Brugal, Vanilla Dominicana, canela
Pairing: Col Dei Venti, Girontondo, Brachetto, Piemonte, Italy 2023
CHEF JEFFREY NUNEZ
Born and raised in New York, Chef Jeffrey Nunez has been surrounded by a diverse range of culinary influences for as long as he can remember. He was inspired by his grandmother to pursue a career in cooking and got his start in restaurants as part of the opening team for Danny Meyer’s Marta. He went on to work for David Chang’s Momofuku Nishi before transferring to Oxalis (1 Michelin star). He most recently served as a junior sous chef at Momofuku Noodle Bar and is now a freelance private chef.
