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.
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.
Up next: cocktail hour! Come back soon to savor mixmaster Peter’s Mexican themed cocktails.
Spicebox Supperclub 
Thanks to Linda for posting about the meal! I wanted to give a brief background to the choice for the dinner. I had grown up with spicy Indian foods; and I’ve always enjoyed the riot of flavors that went into the many different curries and masalas. It wasn’t until quite recently that I discovered about the equally interesting and complicated spices that are used in Mexican cuisine. In particular, I had always wanted to explore the various chiles that are used in many different ways in Mexico. So, I had a good time wandering through a couple of Mexican stores in the Mission (La Palma, in particular) choosing interesting ingredients. I owe thanks to Rick Bayless and his cookbook for showing the way for an inexperienced cook. I’ll add some notes to future posts.
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