From: General manager Bill Seaberry, Sixth Street Grill, Eugene, OR. Yield: 4 servings. 2 oz. oil (75%/25% olive oil/canola oil blend) 1 oz. minced garlic 5 oz. white wine 16 oz. heavy cream 6 oz. guacamole (recipe follows) 1 oz. cilantro, minced 14 oz. fresh fettuccini to taste, salt and pepper 8 oz. fresh California Avocado slices, fanned 4 oz. Roma tomatoes, diced 2 Tbsp. cilantro, chopped 2 oz. Monterey Jack cheese, grated Guacamole (yields 2/3 cups): 7 oz. mashed fresh ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.