This menu combines a little high end and a bit of street fun California cuisine. A Napa Pinot Noir will pair as well with the easy to assemble fig appetizer as the Baja tacos. Pinot Noir is the best red for fish! But I have also included a great margarita recipe for those that like a little tequila with their garlic guacamole.

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About Chef Robert

Robert Felkins

My food philosophy is simple; food should be a feast of all five senses. Meals should be based on simple, tasty and smart recipes that are easy to follow. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor. By cooking at home, we can all eat healthier and save money.

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