Address: 38 Main Street, Tiburon
Owner: Paulino Monterroso
Salt & Pepper provides comfortable indoor and outdoor neighborhood dining, nestled in the heart of downtown Tiburon. Come enjoy the tranquil atmosphere and excellent service of this popular spot, which serves familiar American fare seven days a week, including breakfast, lunch and dinner.
Paulino Monterroso — Salt & Pepper
What is your go-to comfort food?
My go-to comfort food that kicks starts my day to serve my customers is a soft and fluffy omelette filled with bacon, tomato, and cheddar cheese.
What food reminds you of childhood — do you have a specific memory that comes to mind?
A meal that reminds me of my childhood is delicious and savory Beef Stew. The memory of picking vegetables from my own garden, bringing home fresh meat from the butcher and then serving it to my family on Sunday nights is my wholesome childhood memory.
Could you share a favorite recipe or some kitchen tricks for our readers?
What I enjoy most about working in the restaurant industry is knowing that I provide my customers with a family-like environment where delicious, savory, and comforting food is served. I feel rewarded each day after seeing happy customers leave with their stomachs full. I also feel blessed to have such a wonderful, hardworking staff here at Salt & Pepper that enjoys serving our customers.
It’s Chopped time — what would you do with these three ingredients: apples, cauliflower, jalapeño.
Spicy Cauliflower Jalapeño Soup
- 5 Tbsp olive oil
- 1 cauliflower (chopped)
- 1 Fuji apple (chopped)
- ½ onion (chopped)
- 1 Tbsp minced garlic
- ½ cup white wine
- 1 Tbsp fresh thyme
- 1 Tbsp white pepper
- 1 Tbsp salt
- 6 cups chicken stock
- 1 jalapeño (seeded) for jalapeño oil
- Sauté cauliflower, fuji apple, onion, and garlic in 2 Tbsp of olive oil for 5 minutes on medium heat.
- Add white wine and sauté for another 3 minutes.
- Add thyme, white pepper, salt, and chicken stock into the mixture.
- Cook for 15 minutes.
- Blend the mixture until pureed (taste for extra salt).
- Blend 3 Tbsp of olive oil and the jalapeño.
- Use for garnish on top of the soup.