Chef Kaharim Becerra

Pistachio crusted rack of lamb with celery root puree with black garlic and fennel pollen.

Yep, the ultimate bread pudding!!

Stuffed chicken with apples, craisins and pecans.

Short Ribs with Confit Potaoes and Red Wine Reduction.

Mole Rojo with squash blossoms and papalos.

Macaroni and cheese with lobster and three cheese sauce with tobiko caviar.

Stuffed Dover Sole with lobster and saffron. Truffles thanks to Seattle”s market.

On my new adventure, it does allow me to teach and train new staff. Helping young minds find their own success by coaching and inspiring!!

Simplicity at best.

Smoked salmon.

Butternut squash “Wellington”

Salmon Rillettte.

Caviar, blini & custard.

It was worth the time to cook this beautiful, 130 pound pig.

Never bored at home, today I made frog legs for lunch. To me, they are amazing. To some of you, ..... food is love.

A small appetizer made with fresh ingredients from the backyard.... Arbutus unedo “ Irish strawberry”, oranges, fresh basil, sea salt and minus 8 vinegar.

Hummus with Hungarian smoked paprika, heirloom tomato salad with cucumbers, feta cheese and Sicilian olives.

Today we had an amazing dinner, for our first course we presented a duet of corn, chilled corn chowder with saffron and corn fritters.

Chef Kaharim Becerra updated their website address.

Lobster martini with citrus, dragon fruit and Tito’s vodka. Cheers !!

After 8hrs of cooking my pork, the results were amazing. This one it’s the leftovers turned into a tostada, pickled habaneros and of course, a quail egg on top.

Cinco de Mayo is coming up, might as well have the pibil marinating. Cheers !!!

Callaloo soup, it was made with shrimp, lobster and crab.

Braising some beef.

Might as well make some pasta.

Teaching kids how to make pasta from scratch.

Pistachio pesto and shiitake mushroom pizza.

Scallops for valentines!!

Tomato salad four ways.