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He's up to his old tricks again, and some new ones, too. Award-winning chef and cookbook author Norman Van Aken tests the creative limits of New World cuisine with specialties such as Rioja-braised lamb shanks with South American fries and caramelized root vegetables; hibachi tuna with Asian jus and Oriental mushroom salsa; and smoked tea-and-shallot-stuffed grilled salmon. Paella is always a hit, as is Van Aken's signature rhum-and-pepper-painted grouper. For the culinary adventurer who likes to sample a little bit of everything, tapas at the bar are the way to go. Desserts, too, are well worth exploring.