Culinary Journey through Mexico
Date
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Location
Beach Club Dining Room
Details
You will enjoy…
- Mexican Haute Cuisine, Baja Mediterranean-Style prepared by international Chef Aldo Valdivia and Chef Elias Lopez
- Fine wines from the Valle de Guadalupe
- Special tequilas and mezcal from Jalisco and Oaxaca
The evening will begin at 5:30 PM with a sparkling wine reception.
The tequila and mezcal presentation begins promptly at 6:00 PM. Christian Moya , sommelier and master tequilero for Auberge Napa and Esperanza in Cabo San Lucas will lead the tasting experience with Blanco, Reposado and Anjeo Tequilas and a Mezcal.
Dinner will follow and the menu includes:
BAKED OYSTERS
Mezcal, butter, roasted pineapple, chives
BURRATA AND PIPIAN SAUCE
Pipian sauce, arugula, land cress, roasted butternut squash
BLUE SHRIMPS AL MOJO
Garlic-ginger-morita chili mojo, brussels sprouts, pickled quince, salsa macha
SHORT RIBS WITH GUAILLO ADOBO
Guajillo chili adobo, crispy nopal, chickpea-radish warm salad
DESSERTS by Chef Elias
Caramel Spiced Tres Leches, Chantilly Cream, White Chocolate Shavings Mango Terrine, Pate de Fruit Bits
Members $125
Guests $135 (space permitting after March 12th)
Festive Resort Attire/Open seating at assigned tables
72-hour cancellation applies
Please do not call the Beach Club to register
Email webmaster@sycpb.org if you wish to be placed on the Wait List
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