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Food Lab Dinner Series @ Ted & Honey
Ted & Honey is happy to open its doors and kitchen to feature a series of pop up dinners. This month's dinner series features our own sous chef, Nazario Cruz.
Chef Cruz has played an instrumental part in cultivating the most recent menu at T&H and we are super excited to have him showoff his family recipes and bring some serious flavor to our next FoodLab Dinner Series @ Ted & Honey.
Chef Cruz was born in Puebla, Puebla and quickly relocated to Mexico City for better work opportunities. After a few years he decided he wanted more for his life and future and made the journey to the United States to pursue his passions and ultimately achieve the "American Dream". His passion for cooking started at a very young age watching his mother create magic in the kitchen of their small home in Mexico. He saw the love in her eyes as she would make his childhood favorites such as chiles rellanos, mole poblano and home made tortillas. Food was an escape and a way to bring the family together every night. Some of Chef Cruz's most fond memories are around the dinner table with his family.
Chef Cruz credits most of his very first culinary learnings to Executive Chef at Le Petite Café (now closed), where he was taught the fundamental kitchen basics and has carried those key learnings throughout his culinary journey. He relocated to La Pequena where he started as a dishwasher and quickly moved his way through prep and then promoted to line cook. His specialties include shrimp quesadillas and chiles rellanos. After a long stint at La Pequena, Chef Cruz gained enough experience to acquire a management position with La Havana Outpost where he oversaw the entire kitchen including 5 cooks and dished out some kick butt Mexican and Cuban favorites.
When Chef Cruz isn't in the kitchen, he likes to kick back with his wife and 3 kids and visit the Bronx Zoo or hit the field with the guys for futbol. His favorite place to chow down is Tacos Matamoros where they serve traditional tacos and delicious margaritas.
Cinco de Mayo Pop-Up Dinner
May 5, 2015
FIRST COURSE
Jicama & Black Bean Salad
Cilantro | Roasted Poblano Dressing | Tostado
SECOND COURSE
Elotes
Grilled sweet corn | Dry Chiles | Cotija | Chipotle-lime Mayo
MAIN COURSE
Mole Poblano con Pollo
Brick Chicken | Refried White Beans | Garlic & Cilantro Rice
DESSERT
Bunuelos de Fresas
Strawberry Fritters | Strawberry Compote | Lime Sorbet
Pairings to accompany each course
Facebook: Ted and Honey
Instagram: tedandhoneycafe
Brought to you by #Ted&Honey
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AdresseTed & Honey Cafe (Afficher)
264 Clinton Street
Brooklyn, NY 11201
United States
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Catégories
| Âge minimum : 21 |
| Enfants bienvenus : Non |
| Chiens bienvenus : Non |
| Non-fumeur : Oui |
| Accessible aux fauteuils roulants : Oui |
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