SOL Cocina – Newport Beach Executive Chef Deborah Schneider is encouraging those with health-focused New Year’s resolutions to stay on track with her menu of bold, modern interpretations of traditional Coastal Mexican cuisine with a focus on seasonal, sustainable ingredients. Her menu features fresh vegetables, fruits, whole grains and sustainable proteins packed with vitamins, minerals and antioxidants. Her style of “scratch cooking,” rather than utilizing packaged, processed ingredients, has earned her much attention for her “stealth health” approach to Mexican cuisine.
“My philosophy of healthy’ eating is to make every bite count. Think colorful, fresh and simple. I prefer quality over convenience,” explained Chef Deb, as she is known to her guests. “At SOL Cocina – Newport Beach, we go for big flavorfrom small quantities of top-quality, fresh ingredients.”
SOL’s kitchen makes more than 20 fresh salsas daily, and most items are grilled or braised, and served with these fresh salsas, rather than heavy sauces. Chef Deb’s sides are all nonfat, and her salad dressings are thickened with avocado and are made with fresh fruit juices and almost no added oil.
Menu items can be paired with equally fresh, seasonal offerings from SOL’s bar with Farmers Market Margaritas that change twice a month. The intriguing cocktails bring a contemporary approach to traditional Mexican drinks, with a focus on fresh and immediate flavors. Our bar menu revolves around the same philosophy our kitchen follows with a commitment to the freshest ingredients to ensure the best tasting, most flavorful cocktails,and SOL’s Farmers Market Margaritas focus on the purity of fresh ingredients, including fresh juices, fruits, herbs and vegetables. Margarita mixes are made in-house with fresh citrus juices and sugar, and contain no HFCS, preservatives or coloring. Fresh fruit-based margaritas are often sweetened with agave and utilize tequilas that are organically produced.
posted by Tiffany Haslacker