"Cancun's"

We had some visitors from Minnesota over the weekend and one of their favorites is something called a "seafood cancun". Apparently the equivalent to a seafood enchilada with a spicy bechamel.... This is our version..... Corn tortilla roll-ups, diced jalapeno pate, Dungeness crab salad with lime and "pepperjack" ravioli's..... they loved it!

What James is leaving out is that these visitors were his "In-laws" and, lets just say that they are not accustomed to our style of cooking.  Its always fantastic if we can replicate a specific personal food connection for someone.  It really, first of all, connects them to what we are doing.  It also makes them comfortable because it is, at least, flavor components that they understand and at the same time it makes them, hopefully, think about why they appreciate those flavors and how they can pop up in unexpected ways.    When my in-laws first visited our restaurant we did a similar take on a favorite of theirs, whiskey-crab soup.  Did they appreciate the connection to the classic?  Yes.  Given the choice would they choose the more refined over the all you can eat soup and salad bar?  Unfortunately, probably not.  But, while we may not be changing lifestyles, we are at least opening minds.  And thats enough for me.