• Jarnard Sutton

In the Kitchen with chef Ingrid Funes of Cusp Dining & Drinks

Ingrid Funes, head chef at Cusp Dining & Drinks located inside Hotel La Jolla, is creating flavorful dishes. Chef Ingrid believes in using fresh ingredients that are in season. She chats about her inspirations as a chef and her rack of lamb recipe, perfect for the summer.

Rack of Lamb


Rack of Lamb with roasted baby squash and corn salsa verde

Tell us about this dish?

This dish is a great dish for Summer. It is very light, healthy, and features all seasonal ingredients! What's the key component to this dish?

The preparation of the lamb is key here. The salsa verde is equally important, as it gives this dish its balance.

Describe the taste to someone who hasn't had this dish?

The meat boasts a rosemary and garlic infusion, while the corn offers a sweetness to balance the neutral flavors of the baby zucchini. The salsa verde features mint, basil and a tangy zest.

What's a good beer, wine and/or cocktail to pair with this dish?

I always say drink what you like!

Watch as chef Ingrid Funes shares her delicious, infamous rack of lamb dish.

What kind of experience will a diner get at Cusp Dining & Drinks?

At Cusp Dining & Drinks, expect fresh coastal cuisine set to stunning ocean views. Our menu features locally sourced, seasonal ingredients presented in inventive dishes that take the most sophisticated palates on a taste-filled journey.

About Ingrid Funes