Sous Chef at Mixtli
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
chamomile butter / pickled strawberries / candied orange peel / fennel fronds
Domaine Rieflé Crémant D’alsace, Sparkling Rosé, Alsace, France 2013
baby lettuces / micro radishes / beets / melon granita / cucumber vinaigrette
Tenuta Cocci Grifoni 'Offida' Pecorino, Colle Vecchio, Italy 2013
fresh fettuccine / squash blossom cream
Le P’tit Paysan ‘Jack’s Hill’ Chardonnay, California 2013
bone in pork rack / roasted apples / figs / cherries / potatoes
Jean-Luc Colombo ‘Les Abeilles’ Cotes Du Rhone, France 2013
smoked peach tart / vanilla meringues / pecan mousse
Raymond Ragnaud Pineau des Charentes, Charentes, France, NV