Pine nuts cost a fortune and people treat them like croutons. Sebastian breaks down how to actually cook with them, from toasting to brown butter to the one mistake that wastes a forty-dollar bag in about ninety seconds flat over a hot burner.
Sebastian doesn’t shy away from spice and neither should your wine. Here’s how to match bold, Southwest-inspired cooking with bottles that bring more than just fruit to the party.
Sebastian dives deep into the humble cowboy bean spiked with pancetta, green chile, smoked tomato, and just enough reverence to turn a side dish into a main event.
Sebastian shares the story behind his go-to sauce: a smoky, tangy blend of tomatillo, dry sherry, and roasted aromatics that shows up on everything from pasta to pork shoulder.
Sebastian reflects on a quiet moment with his dog Rosemary in the backcountry—and how slowing down might be the most underrated skill in the kitchen and in life.
Sebastian reimagines a comfort food classic with smoked chile, pancetta, and enough heat to make Nonna raise an eyebrow. It’s meatloaf—but louder, spicier, and laced with desert attitude.
Cream gets a bad rap. Sebastian explains why rich, decadent sauces are still worth celebrating—when they’re done right. From smoky poblano to sherry-laced mushroom, this is a love letter to food with backbone.
Chef Sebastian takes a break from the kitchen and hits the road with his rescue dog Rosemary, sharing the story of one perfect day fueled entirely by burritos, coffee, and mountain air.
Chef Sebastian reflects on how green chile became a secret weapon in his pasta playbook. From tomatillo cream to smoked poblano oil, this post breaks down why the bold, earthy heat of the Southwest works so well with Italian technique.
Not every dinner party needs linen napkins and a six-course tasting menu. But it does need a little drama—something that makes guests pause between bites and raise an eyebrow at their glass. That’s the kind of energy I try to bring when I build what I call a speakeasy-inspired wine list. It started years ago, back when we launched the cocktail bar Eleanora. The space was moody, candlelit, and full of sharp corners. Every bottle we served had to match…