Join us for a dinner where we do all the cooking! Each month we open the doors between our classrooms and seat 40 guests for a five-course family-style feast, featuring all the ingredients we’re excited about. This fall we’re teaming up with Gino Garcia to serve five colorful courses celebrating the Mexican sun and sea in all its fall harvest glory. It’s a big topic — Mexico’s coast stretches some 7,000 miles along the Caribbean and the Pacific — and Gino is highlighting his favorites from the wide array of regional flavors. Pricing includes tip, a wine pairing with each savory course, and tea or coffee with dessert.

Griddled rockfish fritters with jalapenos, cilantro, and passionfruit salsa
Heirloom corn quesadilla with smoked quesillo and caramelized banana habanero salsa
Smoked oyster picadillo with green olives, tomatoes, and tostones

Roasted sweet potato soup with hot pepper relish
Coconut lime crema, pickled tomatillos, and frizzled ginger

Yucatecan braised pork shoulder with recado rojo
Pickled jicama and red onions and chile manzano-mango salsa
Heirloom chaparro beans and garlic rice baked in corn husks

Grilled corn esquites with achiote-lemongrass butter
Avocado, radicchio, and shrimp threads

Coconut flan
Hibiscus ginger syrup, toasted coconut, and dark chocolate

The vegetarian menu will include griddled potato fritters to replace the rockfish fritters, green olive picadillo to replace the oyster picadillo, grilled summer squash with recado rojo to replace the pork shoulder, and the esquites will be served without the shrimp threads.

The pescatarian menu will include grilled red snapper with recado rojo to replace the pork shoulder.

This menu is gluten-free.