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They will create a Día de los Muertos altar in the restaurants, and guests are encouraged to bring items to decorate such as flowers, candles, pictures of loved ones that have passed, incense, etc.
Here’s the Menu:
1st Course
Chef Brian Young
Almacita Chardonnay Brut
hiramasa crudo | habanero curtido | ajo frito | limon
2nd Course
Chef Jorge Guzmán
Gonzales Bastias ‘Naranjo’
tamale | mole amarillo | camote | papalo
3rd Course
Chef Brian Young
Viña Maitia Aupa Pipeño Tinto (9.99)
Iberico pork loin | caramelized milk & corn puree | calabrian pepper powder | preserved peach
4th Course
Chef Jorge Guzmán
Zorzal Gran Terroir Malbec
duck confit | mole poblano | heirloom corn tortillas | ajonjoli | fermented cocoa nibs | “fixins”
Dessert
Chef Jose Calzada
tart | chocolate | caramel | ancho | crema
More information about the hosts:
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Tickets are $125 and include 5 courses with 4 wines. Seatings start at 5:30 and last until 8pm. Limited spots available, so book online asap.