Central Park Picnic Box

by Santiago Lopez

View Profile

High Protein

Soy Free

Gluten Free

Contains Nuts

Incorporating the essence of the term "delicatessen," this dish embodies an exquisite selection of flavors and textures, offering a diverse culinary experience perfect for sharing with loved ones. The assortment boasts a rich variety of ingredients, including savory pork salami, thinly sliced pepperoni, crunchy walnuts, almonds, and cashews, along with sweet dried cranberries and golden raisins. To complement the savory elements, there's velvety prosciutto, luscious pearl ball mozzarella cheese, and tangy Grana Padano cheese. Adding a touch of sweetness and acidity, there's zesty orange marmalade and refreshing seedless green grapes. Together, these components create a harmonious blend of flavors, aromas, and textures that are sure to captivate and delight the senses of all who partake in this culinary masterpiece.

Nutritional facts

Protein

39g

Carbs

51g

Calories

740

Fat

45g

Ingredients

GrapesAmerican Grana CheesePork SalamiWalnutsGolden RaisinsCashewsMozzarella CheeseProsciutto HamDried CranberriesAlmondsOrange Marmalade

Reviews

3.9

Based on 26 reviews

Not as good as usual

James Parris · 08/30/24

More Santiago Lopez’s delicious meals

Santiago Lopez

Creamy Tuscan Salmon

Santiago Lopez

Mexican Shrimp & Chorizo Paella

Santiago Lopez

Mexican Seafood Paella

Santiago Lopez

Southern Low Country Boil

View Our Menu

About Santiago Lopez

My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.