“Flames Can’t Stop Fenix Chef” Article by Sara Jane Pohlman ~ Lodi News Sentinel

“The menu is complex. Hyman describes it as regional American food with classic technique, hence all the French on the menu. His favorite is the stuffed quail, filled with roasted pork belly trimmings, lemon grass, ginger root and Thai spice curry. Those trimmings come from the maple glazed pork belly, served on a roasted yam slice and topped with butter and caramelized shallots.”

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