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RIVER & FIRST, Tucson -- — When you wake up with Tasting Tucson, you might have an appetite for a great, hearty breakfast to start the day.
In the back kitchen, dining services coordinator Bob Kowalske started his process with the sauce that defines this dish."We make our hollandaise sauce from scratch," he said."Put it over a double boiler, whipping around the eggs a little bit till they turn yellow in color..." While the potato pancakes cook on the griddle, Kowalske had the ingredients for pico de gallo ready to slice. First, the tomatoes; he recommends taking the insides out of the whole fruit. I asked if I could jump in and put my chopping lessons from past Tasting Tucson visits to good use.
Next on the list of pico ingredients:"Cilantro, green onion, chopped garlic and red white vinegar to punch it up," Kowalske said. The running theme, he said, is fueling his diners' appetite with flavor. He also said he loves getting to know everyone's particular palette, from the daily dishes to the big holiday feasts.
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