Nachos always seem like a great idea – you see a plate go by, piled high, and you think – yeah – let’s get some of those. The problem is that they typically disappoint. Your hungry from a day on the water, a magnificent plate arrives but then you eat a couple of chips and realize it’s all puffery! Promising a tex-mex extravaganza, it’s a pile of chips with just enough toppings to hide the fact that all you have is a pile of chips.

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Curt is a problem solver, so I shouldn’t have been surprised when he ventured into the culinary arena and cracked what has alluded most professionals – nachos. He rocked our world one evening with his take on this pub classic. Imagine nachos – deconstructed. No more disappointment but rather exactly what and how much you want with every bite.