For fresh, homemade guacamole and salsa, fresh ingredients are the key. For our salsa, we're introducing you to tomatillos - often confused with a green tomato, it's got a tart and crisp flavor that's a great accompaniment to Mexican cuisine, which can sometimes be heavy. For guacamole, you'll want avocados at the peak of ripeness. Give them a slight squeeze - if they give a little, they're just right.
A native of Oregon, Brian grew up inspired by his grandmother's cooking and by all the fresh seafood and produce the area offered. He soon set his sights on California, where he was recently voted 2007 Best Chef in San Diego for his work as Executive Chef at the Oceanaire Seafood Room. He's in constant competition with everyone in San Diego and makes it a point to do everything bigger and better in his restaurant. At the top of his game, Brian's high-energy makes him a whirlwind in the kitchen. Stay-tuned to see just how long he can live by his motto, "Love, peace and happiness."