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Day of the Dead Celebration


Julian Medina Toloache/ NYC

To mark the Day of the Dead, a Mexican holiday that honors the deceased with a vibrant celebration of earthly delights, we’ve asked Julian Medina to cook at the Beard House. A protégé of Richard Sandoval and the chef/owner of chic Mexican bistro Toloache, Medina has designed a meal that’s nothing short of heavenly.

Event Details

Sat, 11.01.2008

07:00 PM, US/Eastern

  • JBF Members $125
  • General Public $165
  • Event Location:
The Beard House
167 West 12th Street
NYC
  • Call 212.627.2308 to reserve.

Hors d’Oeuvre

Spicy Lobster Tacos with Chipotle Salsa and Avocado; and Foie Gras Tacos with Mango–Chipotle Salsa and Piloncillo Syrup

Zucchini Flower Quesadillas with Oaxaca Cheese and Chile de Arbol Salsa; and Manchego Quesadillas with Corn, Black Truffle, and Huitlacoche Salsa

Pickled Pied de Cochon with Radish and Red Onion Salad; and Short Ribs Tinga with 
Red Cabbage and Chipotle Salad

Toloache Margaritas

Dinner

Tamal de Cangrejo
Sweet Corn Tamale with Warm King Crab and Sea Urchin–Chile Morita Emulsion
L. A. Cetto Sauvignon Blanc 2006

Pichon con Mole
Squab with Mole Oaxaqueño and Spiced Churros
L. A. Cetto Petit Syrah 2005

Bacalao con Castañas
Black Cod with Honshimeji Mushrooms, Huitlacoche, and Chestnut–Chile de Arbol Salsa 
Pizzorno Don Próspero Pinot Noir 2007

Costilla de Res
Pomegranate and Chile de Arbol–Glazed Short Ribs with Chayote Salad
L. A. Cetto Nebbiolo 2004

Pan de Muerto con Calabaza
Day of the Dead Bread Pudding with Pumpkin Custard and Cajeta
Cavas Hill Cava Brut Brutísimo NV
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