Born and raised in Sacramento, Jessi (Yesenia) Moreno, is one of five children from a traditional Mexican family. Jessi says, “Both my parents were raised on the farm, and at an early age instilled in me the importance of growing our own food and respect for the earth.” Growing their own vegetables, they made everything from scratch from cheese to tortillas.
Receiving her degree from the Culinary School of the Art Institute of Sacramento, Jessi has worked in the industry several years before becoming Chef at the Dante Club in April 2017.
“My food philosophy is that food should be celebrated. Food is a connection, an experience. When people come together, food becomes a universal language.” Jessi Moreno
Pre-Ordered Three Dinner Options offered for January 28, 2019
Option One: Butter lettuce, Radishes, Avocado with Citrus Dressing
Prosciutto Wrapped Pork tenderloin with a pear, Dijon mustard sauce served with Pesto Fingerling Potatoes; Rolls and butter
$75 per person; includes $25 Ticket, tax inclusive; admission for one
Option Two: Butter lettuce, Radishes, and Avocados dressed with a Citrus dressing
Seared Scallops, over a bed of rooted vegetables succotash and Pesto Risotto,
$65 per person; includes $25 ticket; tax inclusive; admission for one
Option Three: Butter Lettuce, Radishes, and Avocado dressed with Citrus Dressing
Stuffed pepper served over quinoa topped with sprouts
$65 per person; includes $25 Ticket; tax inclusive; admission for one.
Dinner reservations end January 24, 2019. One dinner seating at 6 PM.