"One of the restaurant's owners, who was of Dominican heritage, requested that the menu showcase dishes reflecting her family's recipes, albeit with a modern twist. At the time, I was unfamiliar with Dominican cuisine, so I immersed myself in research by visiting local neighborhood establishments and seeking out the limited cookbooks available."
"It is fascinating to see how different cultures utilize similar ingredients to create unique dishes. The slow-cooked, braised meats of guisado are especially appealing and provide a comforting, hearty base for pairing with wine. The dish pairs well with Sang des Cailloux Vacqueyras wine from France's Southern Rhône region, which can be found at Kermit Lynch Wine Merchant in Berkeley and Larkspur."
"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."
Tanya Holland is an award-winning celebrity chef behind Oakland's Brown Sugar Kitchen, B-Side BBQ and Town Fare, author of multiple cookbooks, and a James Beard Awards Committee member. She shared a recipe for Dominican pork guisado in honor of Bad Bunny's halftime show while planning to attend a cousin's 80th birthday for the Super Bowl. Holland describes learning Dominican cuisine as a young Manhattan executive chef in the late 1990s, researching neighborhood establishments and limited cookbooks to adapt traditional family recipes with a modern twist. She notes a flavor profile of tomatoes, fresh herbs, citrus, olives, and capers and recommends pairing the guisado with Sang des Cailloux Vacqueyras from the Southern Rhône.
Read at The Mercury News
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