Spicebox Supperclub: Mexico

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It’s been embarrassingly long since the last Spicebox Supperclub update! But we’re back! We’ve actually had two Supperclubs since our last foray to Eastern Europe.  Without further ado, here’s an overview of Supperclub #5: Mexico, which was on November 22, 2014.

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Hosts: Heather and Nalin

Executive Chef: Nalin

Bartender: Peter

Sommelier: Chris

Pastry Chef: Dave

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Menu

Cocktails:

The Perfect Margarita

Michlelada

Amuse Bouche:

Pico de Gallo-stuffed cherry tomato with cilantro purée

Starter:

Shrimp with guajillo salsa

Amalaya Torrotnes Riesline 2012 Argentina

Palate Cleanser:

Tricolor of radish in apple cider vinegar, jicama in lime juice and cucumber in lemon juice

Courses:

Taco with shiitake and beech mushrooms with pastas, red cabbage, onion and quest anejo

Crisopa Albariño 2011 Spain

Corona bean soup with roasted tomato and ancho chiles

Muga Rioja Rose 2013 Spain

Palate Cleanser:

Watermelon ice with tequila and salt

Chicken with green carretero mole dusted with smoked ground clove

Pickled red onion

Corn with bell pepper and lime

Romaine with topolobampo

Villa Montefiori Cabernet-Sangiovese Mexico 2009

Purple Angel Chile 2011

Desserts:

Rick Bayless’ Pineapple Flan with Lime Zest

Mexican Wedding Cookies

Mango Dipped in Cayenne and Dark Chocolate

Tequila Pineapple

Raventos i Blanc Cava

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The setting was stunning.  Hosts Heather and Nalin have spent the year getting their house remodeled, so this fiesta was held in their super swanky Telegraph Hill rental.  The luxurious furnishings and to-die-for views of San Francisco added to the convivial atmosphere.

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Up next: cocktail hour! Come back soon to savor mixmaster Peter’s Mexican themed cocktails.

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