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Chef Q&A: Darwin Cevallos

Sasso's executive chef Darwin Cevallos' rainbow tomato stack includes thick red and yellow tomato slices layered with fresh mozzarella slices and basil leaves topped with a baby lettuce and basil leaf garnished with wakame salad and served with balsamic glaze.

Photo by NADINE OUILLETTE

Sasso's executive chef Darwin Cevallos' rainbow tomato stack includes thick red and yellow tomato slices layered with fresh mozzarella slices and basil leaves topped with a baby lettuce and basil leaf garnished with wakame salad and served with balsamic glaze.

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  • Sasso's executive chef Darwin Cevallos displays one of his unique seafood creations, panko-encrusted black grouper pan-seared and served on a Peruvian purple potato cake atop a bed of steamed haricots vert and sauced with lobster beurre blanc, and garnished with mango and English cucumber relish and yellow pea shoots.
  • Sasso's Thursday sushi special includes steamed seasoned short-grain rice, fresh, sushi-grade tilapia and wild sockeye salmon fillet and green onion wrapped around king crab and English cucumber with ponzu dipping sauce.
  • Sasso's executive chef Darwin Cevallos' rainbow tomato stack includes thick red and yellow tomato slices layered with fresh mozzarella slices and basil leaves topped with a baby lettuce and basil leaf garnished with wakame salad and served with balsamic glaze.
  • Sasso's panko-encrusted black grouper pan-seared and served on a Peruvian purple potato cake atop a bed of steamed haricots vert and sauced with lobster beurre blanc, and garnished with mango and English cucumber relish and yellow pea shoots.

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