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Executive Chef Nelson Erazo introduces us to the menu at Adamus, in the Silversmith Hotel.

“We want to make sure that all our guests that come to Adamus know we have the freshest product out there. We have a very elaborate, unique style in our food technique, definitely fresh food at all times, and seasonal at it’s best.

So, if the product is obviously a seasonal product we want to make sure that we’re using what’s available to us and what’s sustainable.”

Photographer Tony Arce
Photographer Tony Arce