“I felt that St. Petersburg really ignored the past. Many restaurants really should try to be busy because of the three distinct tourist destinations.” That's the kind of transit now, the pressure of the culinary scene in their game is in. “
Ocando began his day in Allelo, the Mediterranean and Aegan restaurant where he was the executive chef. He manages to prepare for many dishes, including homemade pasta for radiatori with lamb bogologies and a honey-thyme cappelletti disgusting in a rich pappa al pomodoro broth. He also fits an octopus and watermelon sharing the plate, where two substances are broken and pressed with chili peppers with chili peppers with chili pepper.
After giving up his golf cart, Ocando began the rounds of his other restaurants. He checked his new concept of America June and the Peacock, where Executive Chef Dimitrovski began serving lunch. The regret restaurant, who opened early last year, churned 2,400 plates on either day. Dimitrovski mixes with crabs, tight salmon, and lobbon salads for a sea tower with fresh oysters and shrimp, showing famous seafood in the oceans. The difficulty of putting preparations begins for the third concept of Ocando, the Stylus Lounge, serving in Central American dishes and cocktails. One of the “top sellers” in the menu, Huitlacoche Empanadas, was built with freshly compressed purple corn masses and filled with corn fungus, corn, cilantro, onions, and Mozzarelel.
Finally, Ocando continued to return to Allelo to start serving dinner. Watermelon and octopus who marinta all day are ready to be vigorous and enter a whipped goat cheese spread over orange juice black orange juice black currants. Ocando wrapped in the last pieces of prep for the evening, who wagged-sliced wagyu and healing breaking a whole lobster. Originally from Maine, he was more than he prepared, using the same “lobster flavored water” for cooling and cleaning the liver. Each knuckle and claw took Ocando and put the body in the middle lobster. This process is required for each order of lobster cocktail to come to the kitchen.
“We are here to make sure everyone is taking care of and pushing the quality to be top notch for everyone,” says Oscando. The high quality ingredient is the most important part of his process, allowing lunches “literally feel good with your food food.”
See the most recent stage of expert To see Oscando expert between kitchens and cooks in his three standout restaurants.