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

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    --------------------------
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