Chefs Kitchen: recipe tip, cooking tip, Tango Restaurant & Lounge, Seattle WA, Executive Chef Daniel Perez, Travis Rosenthal, The Copper Room, Mexico City, Latin culture and cuisine, Latin-inspired food, Biga on the Bangs, chef Bruce Auden, San Antonio TX

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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