At the August 11th meeting of the San Antonio Herb Society, Chef Rene Fernandez dazzled and delighted the members and guests with a presentation on using fresh herbs to make a wonderful tuna ceviche. His skills and delightful personality were evident throughout the presentation as he chopped, talked, and gave very good advice, particularly about trusting one's own preferences regarding which herbs to use. Below are some photos from the enjoyable and informative meeting. Please take time to visit Chef Fernandez's restaurant, Azuca, and peruse his innovative offerings of Nuevo Latino cuisine.
Chef Rene and his business partner, Pierre O. Kranzle,
stress the importance of fresh ingredients, including herbs.
Members take notes and ask questions
The hospitality committee has prepared a lovely refreshment display for members and guests
It's amazing the kinds of things a chef can prepare on a small table without a "real" kitchen
But here is the result, in a hand-blown bowl from the gallery next door to the restaurant, Azuca - wonderful tuna ceviche!
Herb Society members are never shy about sampling good food made with fresh herbs
Yoli visits with Chef Rene about the program and an upcoming visit to his restaurant
Herb Society member Mary Anderson's smile says it all about the dish created especially for this meeting