Chef Diego Hernandez, Corazón de Tierra, Valle de Guadalupe

Download recipes and watch the full series at http://www.ciaprochef.com/wca/baja/

Chef Diego Hernandez from Corazón de Tierra in Valle de Guadalupe, talks about working with the bounty of Baja’s products, and growing his own vegetables at his farm. He shows Einav Gefen, corporate executive chef at Unilever Food Solutions his dish of Roasted Beets with Garlic Sauce, Dried Hibiscus, Sheep’s Milk Cheese, Hollyhock Petals, and Gremolata. Next he prepares Abalone with Roasted Celery Root and White Mole. The mole is made from sous vide daikon, beef fat, rosemary, marjoram, soaked fresh almonds, and serrano chiles.

Видео Chef Diego Hernandez, Corazón de Tierra, Valle de Guadalupe канала The Culinary Institute of America