On a warm, sunny summer day in mid-March, Chef Anonia Lourdes and her family gathered for dinner at a quiet corner of a restaurant in the Washington suburbs.
She had just returned from her first culinary gig: cooking a Mexican-inspired steak tartare at a high-end steakhouse in Los Angeles, in a world where the term steak tartar is still used to describe a dish of tender, sweet beef and vegetables that was often stuffed with beef and served on a platter.
At the time, Lourdos was a 23-year-old pastry chef at the legendary La Cucaracha, the most renowned and award-winning Italian restaurant in Los Feliz.
The restaurant, owned by restaurateur José Andrés, is now owned by Lourds brother-in-law, chef-owner chef-executive chef Manuela Lourdens.
At a recent dinner, Manuela told me she was happy to be back in the kitchen after a two-year hiatus, as her sister-in.law had recently moved to the restaurant, which is just blocks away from Lourden’s home.
Lourdelas said she had been preparing the steak tartaring for months and was excited to finally return to the business after a hiatus of two years.
I wanted to take the steak from my kitchen, she said, adding that she had never worked in the restaurant kitchen before.
The tartare was made with beef, and Lourda said she was proud of the finished product.
Manuela said she wanted to use the ingredients from her mother’s family recipe to add to the traditional flavors of the dish.
The dish was served with red wine, roasted potatoes, and an herb-infused dressing.
It’s a dish that Lourdeas said was one of the first dishes she ever made as a pastry chef.
It is a dish she said was inspired by a meal she once had at her mom’s restaurant.
She said she began experimenting with the tartare by using a traditional Italian steak, and a recipe from her grandmother’s family.
Lofos is a native of Sicily who was born in Italy, and grew up in France, where she has been a pastry cook.
She studied culinary arts at Paris’s Sorbonne and now teaches cooking at a small private college in Washington, where her father works.
Lloras said the pastry industry in the United States has a lot of pressure to maintain the status quo, and she was very excited to be part of it again.
She also felt a connection to the country, and her grandmother is from there.
LOFASSON IS IN IT AGAIN Lofes said she first became a pastry artist in Paris.
After that, she went to work as a restaurant assistant in New York City.
She returned to the United Kingdom in the late 1990s and studied pastry arts at the University of London, and then moved to Los Angeles to pursue a culinary career.
In 2004, Lofars brother-on-law Manuela came up with a idea for a new culinary enterprise, Llorasais father said.
Manuelas family business was a restaurant that took inspiration from a restaurant she and her sister, Marielle, had visited in Paris several years earlier, when they were preparing a steak tartaren.
The idea was to create a steak dinner in which all of the ingredients would be used in one dish: a steak, a red wine sauce, and herbs.
Marielles family family has been the primary owner of the restaurant since it opened in 1997.
It was a big change for her family, Manuelas said, as the family had been involved in a restaurant since before it opened.
The family still serves traditional Italian food at the restaurant.
But now, they are serving up a new dish, the chef-sauce tartare, with a more modern twist.
The ingredients include a red sauce made with grapes, herbs, and spices, as well as a cheese and garlic sauce.
It came out of a collaboration with chef-instructor Marjane Dessalines, who had worked in a previous restaurant.
The new tartare is a mixture of cheeses, spices, and the traditional Italian meatballs.
The sauce is made with white wine, red wine and garlic and is served with grilled tomatoes and roasted red peppers.
The flavors come together in a way that is more sophisticated than traditional Italian dishes.
Marjone’s son and her husband also cook and produce the dish, and they said they are very proud of what they have created.
A couple of weeks after the first dish was published, chef Manuelas brothers brother-husband came to the kitchen to work with him.
The three brothers-inlaw, both chefs, helped Lofs create the tartares recipe, and both were