Garcia embraced a personal challenge to create “a unique and diverse culinary experience” with California cheeses at the center, choosing to blend them with bold African flavors to produce a singular dish that would entice diners to experiment. “Exploring diverse flavors is crucial, and North and West Africa are two regions that offer exciting possibilities,” he notes. Garcia’s African-Spiced Ricotta-Stuffed Acorn Squash demonstrates the breadth of opportunity at hand.

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