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What’s Cooking, Irving at The Ranch at Las Colinas - This week in another edition of “What’s Cooking, Irving”, we visit The Ranch at Las Colinas to learn how to make the restaurant’s popular dish, Blackened Gulf Snapper. Chef De Cuisine Jorge Rivera walks us through the recipe and encourages the community to try the meal in-house!  Blackened Gulf Snapper Description:  “Our Gulf Snapper is lightly blackened and sits on a bed of southern succotash, studded with roasted corn, poblano, some lightly-wilted kale and our twist on tomatillo. The succotash is finished with a lightly smoked lemon butter with a touch of dill. To add a little richness and tie everything together is an avocado mousse. Perched on top of the snapper are a few halves of locally-sourced, lightly-pickled grape tomatoes and fresh pea tendrils that are grown specially for us, from just down the street!” 

Ritz-Carlton Ribbon Cutting Celebrates Iconic Irving Property's Transformation, 02m55s	Irving State of the City 2024 Recap, 03m46s	Ruth Paine Returns to Irving to Discuss Former Houseguest Lee Harvey Oswald, 04m15s
Irving Leadership Day of Service 2023, 02m07s	Avadene at Las Colinas Groundbreaking, 01m47s	Volunteers Prepare for Blue Christmas Toy & Food Distribution, 01m20s