[image-1]Cannon Green’s Chef Amalia Scatena is debuting a new Latin and farmers market-inspired Sunday brunch menu this Sunday. Drawing from her sous chef Victor Pedroza’s Mexican heritage, Scatena has created dishes that highlight local produce like peaches and tomatoes. “It’s a cool collaboration,” says Scatena, who cooked test dishes with both Pedroza’s mom and her own mother when creating the menu.
Scatena says that Latin dishes use simple ingredients, showcasing the fresh flavors of each dish. She hopes to evoke that tradition in dishes like a shrimp escabeche with avocado, jicama, grapefruit, and crispy yucca and chorizo with roasted potatoes, egg scramble, cilantro, queso fresco, and salsa roja. “We like using traditional flavors with local products,” she says.
[image-2]Scatena says she’s excited to share dishes that can’t be found on a lot of brunch menus, like the chicken posole — a hearty broth soup that incorporates various garnishes. “The food is satisfying your hangover but it’s not gonna take you out. You won’t get that intense feeling where you have to take a nap for eight hours afterward,” she says.
If you decide to drop by, you can pair your meal with a carafe of mimosas, a cocktail like the watermelon aqua fresca, or a mocktail for all y’all still recovering from Saturday night.
Check out the new menu starting this Sunday, June 21, from 11 a.m.-3p.m.