A Menu By Three Great Southwestern Cuisine Chefs
Including Robert Del Grande, Stephan Pyles, and Jeff Blank.
- Avocado Soup with Mexican Marigold Pico de GalloFrom Jeff Blank's cookbook Cooking Fearlessly.
- Cinnamon Roasted Chicken With Poblano Vinaigrette and Corn PuddingA recipe by Robert Del Grande, of Cafe Annie, in Houston.
- Laredo Gin FizzFrom The New Texas Cuisine, a cookbook by Stephan Pyles.
