Working with Paolo Lucchesi has been awesome, he’s a dream editor. The Chronicle allowed me to write another story for them and this time it was about a recipe I had been developing for a few years. It’s something I came up with on a whim, but turned out to represent me pretty well: A blend of traditional Puerto Rican ingredients with seasonal Northern California produce. When Carrie Sullivan asked if I’d like to do a demo at the CUESA chef demo tent at the SF Ferry Building, I chose the shrimp and funche recipe.
Get the recipe by clicking on the photo.