![]() Although the ambiance and overall look of the restaurant may be different, Chef Castro looks forward to restoring Colibri’s soul and fundamentals at 50 Moraga Avenue. Let mixture rest for about 3 minutes, and skim off foam. Available in store Price, vintage and availability may vary. ![]() To a blender, add strawberries, tequila, lime juice, honey, and triple sec. ![]() With over 18 years of experience in the food industry, he’s excited for the new challenge and reunion of much of the old Colibri team. Run a lime wedge around the top of each glass, then dip the top of the glass upside-down into the salt and turn to coat. spicy tequila, la pinta pomegranate liquor, lime juice, pomegranate syrup. Carnitas, Chamorro, and Mole Poblano, all favorites of Castro, reflect the potential of time, attentiveness, and care when applied to food under the traditional practices that Colibri employs.Īs Colibri makes an impression in the Presidio, Edgar is thrilled to return to the restaurant as the Executive Chef. serrano-infused tequila, tamarindo syrup, fresh squeezed lime juice, chile-rubed rim and chile de arbol garnish. Trata-se de uma combinao deliciosa, divertida e que permite muitas brincadeiras. With experience with Puruvian, French, and Mexican cuisines, Edgar brought a fresh perspective to Colibri and under his leadership, the team has always prioritized sourcing high quality ingredients and recreating a homemade appeal on each plate. A gelatina com vodka ou jelly shot converteu-se em uma das alternativas mais populares nas festas. Edgar continued on with Colibri while he simultaneously worked under Chef Bazigan at La Suite and accepted hours at Fresca, taking advantage of every opportunity to hone in on his talents at the back of the house.Īs Edgar directed his focus to Colibri in 2008, he quickly ascended the ranks from line cook to sous chef to chef. Stir to combine, then pour over ice with garnishes. Outside of Edgar’s family, he drew culinary inspiration from David Bazigan, a chef he crossed paths with in 2007 after two short line cook stints at a restaurant in the Embarcadero and Colibri’s first location in Union Square. How to make this a pitcher drink: For a 6-drink pitcher, combine 12 oz. of El Jimador 100 blue agave tequila + organic agave nectar + Peruvian lime. ![]() His first skills in the kitchen were learned from his mother as the pair would cook together regularly. Handcrafted with (unless otherwise specified ): 2 oz. Now residing in San Francisco, Edgar Castro spent his formative years in Merida, Yucatan, Mexico. ![]()
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