Sashimi Style Bass with Radish and Sesame
In a culinary meeting of the minds, Michelin Star chefs, David Kinch of Manresa and Carlo Mirachi of Blanca joined forces to create a seafood dish in harmony with Tequila Casa Dragones Joven. Sprinkled with radish and sesame, the light, airy qualities of this sashimi style sea bass accentuate the tequila’s subtle notes of citrus and naturally smooth finish. Chef David Kinch of Manresa Restaurant is an American chef who has been awarded three Michelin Stars in 2016. He forged a distinctive culinary path putting him at the forefront of new contemporary California cuisine. Influenced by French and modern Catalan cooking, Kinch finds inspiration from European traditions and refinement, American ingenuity, and the vast bounty California offers. Chef Carlo Mirarchi is largely self taught and set up Blanca Restaurant in 2012 after introducing tasting evenings at his other restaurant, Roberta’s – a pizza joint next door.