Drawing from his traditional French culinary training and experience at high-end restaurants, René is using Walking Spanish to put his “own little spin” on Salvadorian food and Central American cuisine more broadly.
Clay Blair’s pulled pork sandwiches perfectly balance the buttery richness of brioche with the tang of his vinegar-pepper sauce, slaw, and pickled red onions.
Especially this year, our heartfelt thanks goes to our teachers: those everyday superheroes that awaken curiosity, inspire hope and ignite the imagination of bright, young minds.
