Cream Sauce Isn’t a Crime
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.
Green Chile Pasta: Why It Works (and When It Doesn’t)
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.
5 Farmstands Near Reno Worth the Detour
Chef Sebastian rounds up five of his favorite farmstands near Reno. From late-summer peaches to early spring greens, these spots deliver the kind of ingredients that inspire what ends up on his table, and sometimes, in his breakfast burritos.
How I Blend Italian Traditions with Southwest Heat
Chef Sebastian reflects on how his cooking bridges the gap between his Italian roots and the rugged, flavorful influences of the American Southwest. From scratch-made pasta to green chile heat, he shares the philosophy behind his kitchen.
Italian Roots, Southwest Soul
Chef Sebastian shares how he blends Italian culinary tradition with the bold, earthy flavors of the American Southwest. From pine nuts and green chiles to handmade pasta and citrus zest, discover how two distinct food cultures come together on one plate.