Earlier this month, the James Beard Foundation Greens (foodies under 40) and chef Michael Armstrong of Bodega Negra and the Beach at Dream Downtown joined forces for a fabulous night of dinner under the stars: a family-style meal of chef Armstong’s delicious Mexican specialties while sipping Negra Modelo USA, Modelo Especial USA, and Excellia Tequila cocktails.
With toes in the sand, our Greens guests enjoyed culinary delights such as Tuna Poke Salad with Cilantro–Lime Rice and Guajillo Chile Vinaigrette (get the recipe!); Lobster Tostaditas with Mango–Habanero Salsa and Avocado; Tacos Al Pastor with Pork Belly and Spicy Pineapple Salsa; and decadent Choco-Tacos for dessert. Check out some of the evening's highlights below, or hop on over to Facebook to see the full image gallery.
Braised Oxtail Sopes with Crema and Pickled Jicama (Photo: Megan Swann)
Ceviche Verde with Marinated Snapper, Tomatillos, Jalapeños, and Avocado; and Razor Clam Ceviche with Passion Fruit–Ají Amarillo Salsa (Photo: Megan Swann)
Lobster Tostaditas with Mango–Habanero Salsa and Avocado (Photo: Megan Swann)
Chile-Roasted Cauliflower Tacos with Poblano Rajas, Crema, Queso Fresco, and Toasted Pepitas (Photo: Megan Swann)
Cabanas at the Beach at the Dream Hotel Downtown (Photo: Megan Swann)
Want more? Get chef Armstrong's recipe for Tuna Poke Salad with Guajillo Chile Vinaigrette to whip it up at home!
