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California meets Oaxaca // Progressive 8 course dinner with Guest Chef

In-Person Venice, Venice
SOLD OUT

$90.00

Pop-up space
Available for purchase
Banquet (20+ Guests)
mexican, californian
Local, Organic
In-Person
This very special 8 course dinner will be an interpretation of two chefs vision of current contemporary cuisine, in their respective locales. Celebrity chef Becky Reams, and Los Angeles local has partnered with longtime friend and colleague Julio Aguilera for a one-off intimate tasting dinner extravaganza. The dinner will be a progressive meal, with incredible ingredients sourced locally from California farms, as well as exotic ingredients sourced from Oaxaca, where Chef Julio's restaurant El Destilado, resides. For this dinner we will be offering a variety of mezcal, mezcal cocktails and craft mexican wine and beer. Cocktails will be featured by Mal Bien´s Ben Scott El Destilado is the brainchild of three young guys who turned up in Oaxaca looking to learn about traditional Oaxacan food and mezcal. They opened up El Destilado, a 32-seat restaurant-mezcaleria with a hearth-based kitchen run by Chef Julio Aguilera (formerly of SF's La Urbana and Saison) in 2015, with the intention of pushing the envelope when it comes to Mexican cuisine and cocktails. They will be sharing their blend of contemporary Mexican food and nano-batch mezcals throughout California in September, with stops in Los Angeles, Los Olivos, Carmel, San Fransisco and Oakland. Bienvenido, welcome, to our collaborative dinner. *** Menu subject to change, based on seasonality and availability ***

Menu detail

Welcome cocktail
Appetizer
Oaxacan native mezcal will be paired with fresh fruit juices and herbs for a refreshing start to the meal
Chef Snack I // Chef Julio
Appetizer
Banana chicharon, jidori chicken liver mousse, cinnamon, apples, rosemary
Chef Snack II // Chef Becky
Appetizer
Parker house roll pork bun, brioche roll, stuffed with braised sweet and sour pork, black sesame
Yellowfin Tuna
Small Plate
Tartare of locally line-caught tuna, guava emulsion, rhubarb, yuzu, tapioca puff Dish by Chef Becky
Huevo
Small Plate
Organic fresh local egg, Méxican chorizo from oaxaca, México, whipped preserved meyer creme, salsa de molcagete Dish by Chef Julio
Octopus
Entree
Charred tender octopus, smoked tomato gelee, white soy, green tomato jam, coriander blossoms, fennel pollen Dish by Chef Becky
Mushrooms
Small Plate
Organic seasonal mushroom stew, button mushroom duxelle, whipped basil goat cheese, black pepper, and Thai basil Dish by Chef Julio
Crab bouillon
Entree
Dungeness crab, prawns, chile pasilla Oaxaquena oil, preserved meyer lemon creme, foraged herbs Dish by Chef Julio
Dry aged beef ribeye cap
Entree
Beautiful dry aged beef, black garlic bernaise, fresh horseradish, Weiser Farms carrots two ways Dish by Chef Becky
Fennel & Fernet
Dessert
Fennel cake doughnut, fernet branca ice cream, blackberry crisps, bee pollen Dish by Chef Becky
Panna cotta
Dessert
Panna cotta of Oaxaca chocolate, gel made from chilhuacle rojo, fluid gel of mint, textures Dish by Chef Julio

California meets Oaxaca // Progressive 8 course dinner with Guest Chef

In-Person Venice, Venice
(Exact Address will be shared upon purchase.)