NEW IN THE KITCHEN
One word to describe our NEW flavors is #innovative. He doesn’t like to label or limit his style of cooking but takes his knowledge of cuisine and applies it to everything he does. While he uses a lot of fresh #citrus, #juice and #zest in his dishes, his favorite meal to make is Mole Negro for its #charred and #earthy taste.
Although he claims to learn by trial and error, Erick learned quickly and has excelled in his craft. Before joining Summit, he has worked in higher-end steak and fish houses, including Roy’s (Pacific Rim cuisine) and Knife Pleat (French cuisine).
Organic baby greens with Charred red grape Vinaigrette, heirloom carrot, avocado, fennel, and avocado puree
Our Chef’s excited to bring upscale food to Summit – adding sleek and bold flavors to the plate without substituting one for the other. We’re glad to have you in our kitchen, Chef Erick!
Herb crusted lamb with rainbow chard, parsnip puree, beet fluid gel, charred onion, asparagus, and red wine lamb Jus
Goat cheese Espuma with pickled beet and Kumquat confit
For more pictures and details on our dishes, be sure to check out and follow our Facebook or Instagram @SummitEventCatering.
Stay tuned for our upcoming #SummitStory on the chef’s four-course tasting menu as well!