"Tanya Holland, especially among Bay Area foodies, needs no introduction. She's the award-winning celebrity chef behind Oakland's Brown Sugar Kitchen, B-Side BBQ and Town Fare, and the author of multiple cookbooks. She competed on Top Chef, hosted Tanya's Kitchen Table on the Oprah Winfrey Network and today serves on the James Beard Foundation's Awards Committee. For the Super Bowl this year, she'll be at a cousin's 80th birthday party."
"In celebration of Puerto Rican artist Bad Bunny's upcoming halftime show, she opted to share her recipe for Dominican Pork Guisado. While some seasonings can differ between Dominican and Puerto Rican guisados, this rich stew is a pan-Caribbean staple. As a young chef in Manhattan during the late 1990s, I embarked on my first Executive Chef position at a Caribbean-themed restaurant located on the Lower East Side, Holland writes in an email."
Tanya Holland is an award-winning chef behind Oakland's Brown Sugar Kitchen, B-Side BBQ and Town Fare and author of multiple cookbooks. She competed on Top Chef, hosted Tanya's Kitchen Table on the Oprah Winfrey Network and serves on the James Beard Foundation's Awards Committee. She shared a recipe for Dominican pork guisado, a slow-cooked, braised pan-Caribbean stew that uses tomatoes, fresh herbs, citrus, olives and capers. Holland learned Dominican recipes while working as an executive chef in Manhattan and researching local establishments and cookbooks. The dish pairs well with Sang des Cailloux Vacqueyras from France's Southern Rhone, available at Kermit Lynch Wine Merchant in Berkeley and Larkspur.
Read at www.mercurynews.com
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