Chef Sebastian reflects on how green chile became a secret weapon in his pasta playbook. From tomatillo cream to smoked poblano oil, this post breaks down why the bold, earthy heat of the Southwest works so well with Italian technique.
Not every dinner party needs linen napkins and a six-course tasting menu. But it does need a little drama—something that makes guests pause between bites and raise an eyebrow at their glass. That’s the kind of energy I try to bring when I build what I call a speakeasy-inspired wine list. It started years ago, back when we launched the cocktail bar Eleanora. The space was moody, candlelit, and full of sharp corners. Every bottle we served had to match…
Chef Sebastian rounds up five of his favorite farmstands near Reno. From late-summer peaches to early spring greens, these spots deliver the kind of ingredients that inspire what ends up on his table, and sometimes, in his breakfast burritos.
Chef Sebastian reflects on how his cooking bridges the gap between his Italian roots and the rugged, flavorful influences of the American Southwest. From scratch-made pasta to green chile heat, he shares the philosophy behind his kitchen.
Pairing wine doesn’t have to feel like chemistry class. Chef Sebastian shares a few real-world tips for matching bold flavors with great pours without sounding like a sommelier.
Chef Sebastian shares how he blends Italian culinary tradition with the bold, earthy flavors of the American Southwest. From pine nuts and green chiles to handmade pasta and citrus zest, discover how two distinct food cultures come together on one plate.