From the Blog

Blackberry & Thyme Sorbet

Grilled Shrimp + Basil Pesto

Grilled Quail & Mojo Picon


Summer Tzatziki Sauce

Recipe provided by Austin Personal Chef: Carlos Crusco



  1. Using a box grater (large holes) grate the cucumber into shreds and set aside. Press cucumbers a bit to extract some of the excess liquid (save the liquid). Transfer to a bowl.
  2. Mix in yogurt, garlic, dill, mint, lemon juice & oil. Season with salt and pepper. Taste and adjust as needed.
  3. If too thick, add cucumber juice, lemon juice or heavy cream. If too thin, add more yogurt or cucumber.
  4. Refrigerate 30-60 minutes or overnight to allow flavors to blend; serve cold or at room temperature. Enjoy!