CHef Daniel Cortez …
BIO:
Straight out of high school, I knew there was never any other profession for me. I started at 17 years old working as a dishwasher before working my way up the ranks. After culinary school, I worked in various restaurants throughout Napa, Sonoma, & San Francisco before settling in Lodi wine country. Laying down roots in the San Joaquin valley have only expanded on my love of fresh & local ingredients, while also deepening my appreciation for the relationship between wine & food.
CUISINES:
Cal-Mex
Contemporary Asian
Chef Tasting menus
Classic & New American
Family Style
French
French-Mex
Italian
Mediterranean
Modern Mexican
Plant-based
Small Plate menus
Spanish
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the experience:
Just a few responses…
“You and your team went above and beyond my expectations. The food, the presentation, and the service were excellent. A 'thank you' can't even express what I feel. This was truly a memorable event in my life.” Igor M
“Your food was amazing! So much that even my husband was surprised how delicious food could be “without any meat”!
Laurie V“The food you prepared was delicious!! Everyone raved over the meal. Debbie W.
“I just wanted to tell you after you left today, we all sat around talking about how great your food is! Perfect birthday meal. Thank you! “
Hope L.
“We just wanted to say thank you for making our week with family easier! The food was delicious, and we look forward to the next time!
Amy M.
Smoked Leg of lamb, Salsa Macha, Crispy Shallots
Inspiration:
My business name, Ignis Provisions Co., was born out of my love for live fire & cooking outdoors. Fire is as primal as it gets - We like to take you back to our roots while also incorporating more modern techniques to create a unique and delicious experience. Whether we are creating a multi course tasting menu or a family style array of grilled meats, the goal is the same; to provide a unique and unforgettable experience for you & your guests.
Unique MENUS: each is one of a kind
We believe each experience should be one of a kind, which is why we collaborate with you one on one to build a menu unique to your event. After a consultation regarding any particular food preferences, we take your ideas and build a menu specific to you and your guests.
Jicama “Spring Roll”, Sweet Herbs, Nuoc Cham
