I always look forward to a lunch at Pala Mesa Resort’s Aquaterra restaurant. Nestled between craggy hills and overlooking the verdant golf course, it is a pleasant place to spend time. In fact, it’s my opinion that you don’t need to get out of town to “get out of town.” A visit to Aquaterra will make you feel like you are on vacation.
Recently Aquaterra introduced a menu filled with light summery culinary creations by Chef Sean Sullivan, who is a 1998 graduate of The School of Culinary Arts in Denver, Colorado.
Summer saw the debut of Blackened Salmon Tacos, a Chef Sean creation, available for lunch; and later in the day on the bar menu. The salmon portions are generous – a total of four ounces – two ounces per taco – and two tacos comprise one order.
A corn tortilla with bed of shredded green cabbage and Cajun-spiced grilled corn provides the base for salmon; and other ingredients blend in harmony. An inventive salsa adds natural sweetness with a mix of mango, avocado, tomato and onion. Chef Sean’s “Orange Jalapeno Sour Cream” intensifies the flavor; and creamy, mild cotija cheese from Mexico is light and unobtrusive. The Blackened Salmon Taco has a bit of a bite, a lot of character, and is a bold creation – way beyond a typical fish taco.
Bananas Foster is a delicious summer treat prepared by Chef Sean. The dessert recipe itself was created in New Orleans by Chef Paul Blang