Event

de Porres October

Please join us Sunday, October 9th, 6:30 PM at the top of Micheltorena Street. The evening begins with bourbon sours and sea kelp salmon croquettes. Causa, featuring Weiser Farms magic myrna potatoes, follows. Ours will be topped with pickled Santa Barbara ridgeback prawns, avocado, and pimentón aioli. Next is tongue, seared and served alongside a bright salad of pomegranate, celery root, the Andean mint huacatay, and radish. For the main course Pablo has chosen quail. It will be marinated in tahini, aji amarillo, and turmeric and joined by fresh lima beans, grilled onions, and salsa verde.

The meal concludes with Honey Jar Jasmine Rice Pudding. Baked and deeply aromatic, this is a dessert I cherish. It can be found at LuckyPeach.com where I had the pleasure of developing recipes inspired by hoodooAfrican American folk magic that originated in the South. My sea kelp salmon croquettes are there, as are three more recipes designed with friends, paramours, and enemies in mind.