Chef’s Kitchen
Each month we bring a guest chef into our Chef’s
Kitchen column to give us tips that elevate their cooking (and hopefully
ours). They also provide a recipe that showcases their tips. Our guest
chef this month is Executive Chef
Daniel Pérez of Tango
Restaurant & Lounge which hit its ten-year birthday last year. This very
popular tapas restaurant offers a fun, intimate atmosphere, private
parties in the Copper Room, a large selection of tequila and rum, small
plates as well as larger dishes and even paella parties in your home!
 Growing
up in Mexico City, Daniel Pérez was immersed in Latin culture and
cuisine.
He helped open the kitchen of Tango
Restaurant in April 2000. After three years he had mastered all of the
kitchen stations and moved to San Antonio, Texas, to work under
executive chef/owner, Bruce Auden, at Biga on the Bangs.
In 2006, Daniel was drawn back to Tango to
take over the kitchen and in 2010 was named the Executive Chef.
Latin-inspired food has and always will be a passion of Daniel’s.
Inspired dressings
By Executive Chef Daniel Pérez
I like to get the flavor of dried herbs into my
vinaigrettes, but prefer not to add the dry texture. I use a blender to
infuse the herbs and make the dressing smoother.
Tango Restaurant & Lounge
1100 Pike Street
Seattle, WA 98101
206-583-0382
www.tangorestaurant.com
Click here to see Executive
Chef Daniel Pérez's recipe
June 2011
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