About the Chef

I’ve had the opportunity to cook and eat my way around the world a few times.

From blowfish sushi in Osaka to very traditional Tokyo-style sushi in the Asakusa Ku (those places known only to life-long Tokyo residents),

from szegediner gluyas in the hills of Budapest, to the Matjes of Hamburg (birthplace of techo and trance),

from Paddies in Cork (where the weather comes at you horizontally) to baby eels in garlic sauce in Barcelona,

from bear and vodka in Helsinki, to vodka and more vodka in Poznan (Poland),

from the best steak in the US at Doe’s Eat Place in Little Rock,

to the best eastern Tennessee style BBQ in the US at Dixie BBQ in Johnson City (home of Dave‘s Insanity Hot Sauce),

to the days when it was fun to go to a coffee shop in Amsterdam (no more!),

to eating my way through a shop of 50 types of Appenzeller in Appenzell,

from a bracing Heurigen and real Wiener schnitzel in Vienna (along with the Burg Theater),

to the world’s best beers – Augustiner Edlestoff and Erdinger Weissbier in Munich (best with a Schweinshaxe and Knueddle),

to almost everywhere in Italy, especially Sicily (almost anywhere there are no tourists), the pasta and Langoustines in Sardinia, and the baby veal Tuscan style in Sienna, to mention just a few,

to wonderful aioli and olives and cheese in Provence,

to watching my sushi – still alive as I sat at the table – be prepared so quickly before my eyes that I am sure I was eating something still alive in Seoul (Soju dulled the shock),

to cafes and brasseries and bistros and restaurants and street markets filled with more things to eat and drink than I could try in a week hidden in tiny cul de sacs in the middle of Paris,

from Fish and Chips in Manchester (England of course),

to Gumbo and Jambalaya and Etoufee and crawdad po’ boys and coffee made from grains and day after day after day of red beans and rice in New Orleans (Nawlins, y‘all),

from white fish fresh from White Lake near Muskegon
to beef on kummel wick in Niagara Falls (don’t forget the Genny Cream)
to Packo’s Hots in Toledo,

from Johannesburg to Sydney to Singapore to Boston to Chicago to San Francisco to a ton of other places too numerous to list.

Every place has made its culinary mark on me. Mostly for the better.

Now is my chance to put these culinary impressions to plate and share these fantastic flavors. Together with my desire to offer a generally healthy and fresh menu. High in whole grains, fresh vegetables and fruits, high in Omega-3s and anti-oxidents, low in saturated fats and salt.

For you. Every night.

Sol Del Sur
31115 Rancho Viejo Drive, San Juan Capistrano, CA 92675
Phone: 949-487-5225
E-mail: soldelsur@cox.net

Leave a comment

No comments yet.

Comments RSS TrackBack Identifier URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

  • Check out our latest Photos and News on Facebook!

  • We are now CLOSED

    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue