Chef Mark Bliss
Mark Bliss is chef and owner of Bliss restaurant in San Antonio. A native of Northern California, he was chef de cuisine for Bruce Auden at Biga and opened Silo as executive chef before opening Bliss. He smiles behind leaping flames in a white chef coat. The dishes follow: rack of lamb, oyster sliders, bone marrow with beef tartare and duck breast with foie gras, for the San Antonio Express-News.
Mark Bliss, chef and owner of Bliss restaurant in San Antonio, wears a white chef coat and a black Bliss apron as he smiles behind leaping flames. A native of Northern California, he worked as chef de cuisine for Bruce Auden at Biga and opened Silo as executive chef and managing partner before opening Bliss.
Client: San Antonio Express-News
Grilled Australian rack of lamb with roasted garlic mashed potatoes, pan roasted vegetables, sun-dried tomato and whole grain mustard sauce.
Oyster sliders: crispy fried Gulf oysters, candied bacon, buttermilk chive biscuits, spinach, brown butter hollandaise and chives.
Roasted bone marrow with beef tenderloin tartare, Dijon mustard, shallots, capers, Italian parsley, micro salad, toasted baguette crisps and sea salt.
Grilled Szechuan peppercorn and five spice crusted duck breast with seared foie gras, tri-colored peppers, Brussels sprouts with bacon, sweet potato puree and huckleberry gastrique.
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