This dish was created by Manzanilla’s Executive Chef Dani Garcia, alongside chef de cuisine Santiago Guerrero, when they discovered the Brussels sprouts stalks at the Union Square Greenmarket. Rather than frying or roasting Brussels sprouts off the stalk, as most people typically eat them, Chef Garcia decided to fry the entire stalk, and allow diners to slice each sprout off themselves. The dish also features several international influences – the sprouts are seasoned with Japanese Togarashi and served with Spanish Mojo Verde sauce.
Chef Dani Garcia is one of Spain’s most accomplished chefs, recognized as an innovative master of avant-garde cuisine, notably pioneering the use of liquid nitrogen. He is the Executive Chef of Calima in Marbella, which recently received its second Michelin star, and Manzanillla in New York City, a Spanish brasserie that features his unique interpretation of authentic Spanish cuisine.