Inside the Kitchen with James Beard Award Winner Chef Andrew Black: Sorghum-Glazed Sea Bass at Perle Mesta

Step into the culinary world of James Beard Award-winning Best Chef: Southwest, Chef Andrew Black, as he masterfully prepares one of his signature creations—Sorghum-Glazed Sea Bass. This showstopping dish, featured on the dinner menu at Perle Mesta, combines bold Southern flavors with refined technique, delivering a melt-in-your-mouth experience unlike any other. Watch as Chef Black takes you through each step of the process, bringing this seasonal favorite to life with precision and passion. Your tastebuds are in for something unforgettable. A dish that speaks in layers. Chef Black walks us through the sorghum-glazed sea bass — plated with crispy pearl black rice and citrus beurre blanc.

This is dinner with intention.