MEXICAN LATE SUMMER'S EVE MENU
I'm preparing and tweaking recipes for the next class at Kristos Olive Oil, September 11. Sign up now!
The Menu for September 11, 2013
Scallop-Plum Ceviche Sea scallops "cooked" in lime juice with plums and herbs and a drizzle of olive oil.
Fried Tortilla Chips Fried in flavorful olive oil and seasoned with chipotle, hot and crispy.
Chiles Rellenos with Cherry Tomato Salsa
Chiles stuffed with cheese and herbs and dressed with a tangy tomato salsa.
Spicy Guacamole Avocados, red onion, cilantro and a dash of white vinegar to pull it all together.
Grilled Corn Salsa Corn, tomatoes, onion, dressed with olive oil and vinegar. Perfect for those fried tortilla chips.
Churros Sweet dough fried in olive oil and topped with a chocolate sauce.
Well, I didn't make Churros last night. I instead filled fresh figs with a chipotle ganache and then dipped them in tempered dark chocolate.
$40 per person
includes food, wine and instruction