|
 The
month of May is quite special for this very special restaurant.
Lures Bar and Grille celebrates its one-year anniversary. Opened by
Chuck and Jill Soja in May 2008, the restaurant has quickly
established itself as a local’s favorite and is a great locale for
any celebration with its fantastic décor and outdoor beer garden.
What better way to kick off the month than with a bright, colorful,
and flavorful dish? Chef Jose Alberto Rosales Cruz gives us the
step-by-step know-how to easily prepare Mahi-Mahi with Mango Salsa
and offers a little background perspective.
What’s Up?: Are there special techniques that you try to
incorporate into your cooking?
JC: All of my dishes are made with love. Lots and lots of
love.
What’s Up?: How did you come to work at and/or open this
restaurant?
JC: I started working at Lures when it first opened in May
2008.
WU: What do you enjoy most about your job?
JC: The thing I like most about my job is inventing and
creating new dishes. I love the freedom to come up with the daily
specials, soups, and any other specials.
What’s Up?: What makes this dish special to you?
JC: I like the contrasts of the spicy jalapeno and the sweet
mango puree. I also love to cook with fresh ingredients. You can
always tell when a dish is freshly prepared using the freshest
ingredients.
What’s Up?: Are there any special ingredients used in this
dish?
JC: In Acapulco we love to cook with a lot of jalapenos, and
especially fresh fish. The mango puree is a little twist on the
recipe.
What’s Up?: Is there a particular wine or drink that pairs
well with the dish?
JC: At the restaurant we sell a lot of Bogle Chardonnay with
this particular entree, and any white wine would go well with this
refreshing light dish. |
