CASSIE RAMSEY
Sous Chef at Mixtli

6.25.17

 

 

Cassie was born in Bedford, Texas in 1990, though most of her life was spent in a small town north of San Diego, California. Cassie’s passion and understanding of food comes from her grandfather, who is an excellent cook himself.

Cassie moved to San Antonio to pursue a culinary career and graduated from the Art Institute of San Antonio with an Associate’s degree in June 2014.

Cassie has had the opportunity to be working at Mixtli for 3 years, exploring traditional Mexican food and flavors, alongside chefs Diego Galicia and Rico Torres.

 

 

DINNER STARTS PROMPTLY AT 6:30PM
$55 PER PERSON
ADDITIONAL $35 FOR PAIRINGS

CREDIT CARD REQUIRED FOR ALL RESERVATIONS

The Menu:

 

 

BREAD SERVICE
chamomile butter / pickled strawberries / candied orange peel / fennel fronds

Domaine Rieflé Crémant D’alsace, Sparkling Rosé, Alsace, France 2013

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GREENS
baby lettuces / micro radishes / beets / melon granita / cucumber vinaigrette

Tenuta Cocci Grifoni 'Offida' Pecorino, Colle Vecchio, Italy 2013

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FIRST
fresh fettuccine / squash blossom cream

Le P’tit Paysan ‘Jack’s Hill’ Chardonnay, California 2013

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SECOND
bone in pork rack / roasted apples / figs / cherries / potatoes

Jean-Luc Colombo ‘Les Abeilles’ Cotes Du Rhone, France 2013

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DESSERT
smoked peach tart / vanilla meringues / pecan mousse

Raymond Ragnaud Pineau des Charentes, Charentes, France, NV
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6.25.17