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About three months ago, Gunshow’s Spencer Gomez took over as chef de cuisine at Holeman & Finch Public House. Almost immediately, he began creating new menu items like shrimp toast with Creole gravy on ciabatta; sweetbreads with poblano pepper, tart onion, and cilantro; and country pate. “I’ve done meat focused fine dining in the past, so I thought it was a really good fit with my culinary history,” Gomez says. “We work with local farmers more than anywhere I’ve ever worked, so we’re almost forced to change the menu constantly because we’re working with what the farmers have.” Two to three menu items change daily with almost the entire menu changing weekly. “We’re doing more red meats like bavette steak and short rib. It gives…View Original Post
Clik here to view.
About three months ago, Gunshow’s Spencer Gomez took over as chef de cuisine at Holeman & Finch Public House. Almost immediately, he began creating new menu items like shrimp toast with Creole gravy on ciabatta; sweetbreads with poblano pepper, tart onion, and cilantro; and country pate. “I’ve done meat focused fine dining in the past, so I thought it was a really good fit with my culinary history,” Gomez says. “We work with local farmers more than anywhere I’ve ever worked, so we’re almost forced to change the menu constantly because we’re working with what the farmers have.” Two to three menu items change daily with almost the entire menu changing weekly. “We’re doing more red meats like bavette steak and short rib. It gives…View Original Post
