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Chef Q&A: Darwin Cevallos

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.

Photo by NADINE OUILLETTE

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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  • 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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