Blue Agave (tequila plant) Flowers

This Agave plant flowers come from Chef's Rene garden, a unique and very hard to get ingredient as they are not commercially available. The plants are grown locally but imported from Jalisco Mexico, the Tequila producing valleys.

There are male and female agave plants. Of course, only the females bloom, and only once because after this culmination the plant dies. A female agave plant 2 to 3 years old when ready finally blooms beautiful yellow flowers late spring, early summer, during the raining season. Lucky for us they are now ready for harvest!

Come and enjoy a dish made with this unique delicacy.

Jicama-root carpaccio

Jicama is a root vegetable indigenous to Mexico, the texture is crispy, and fresh like an apple, the flavor is mild and a little sweet. It becomes the canvas for a carpaccio with orange segments, assorted greens, pomegranate seeds and a sour-sweet house made chamoy vinaigrette.

Palm hearts soup

Why are there hardly any home-made soups out there? I love soups and I love palm hearts. Let me share the love with this beautiful white, dairy free "creamy" fresh soup for your delight.

Pickled Pioppini Mushrooms

Grilled red peppers, root vegetables, avocado, corn tostada. In Mexico these mushrooms are called "Clavitos" for the resemblance to the kind of metal nails used in wood construction, the kind of long thin stems with a little round heads on top. So abundant are but only in rainy season that people preserve them pickled in jars to enjoy later through the year.

Heirloom Corn Tlacoyo with Beans

Corn and beans combined make a "complete" protein that sustained the enormous population of indigenous people of pre-Columbian Mexico for thousand of years. Plants were the main source of protein before the arrival of pork, beef, chicken, goats, lamb, all introduced by the arrival of the Spaniards to Mexico. Still unrivaled in flavor and nutrition and still favorite in every corner of Mexico.

This corn masa "boat" is made with heirloom blue corn and topped with heirloom black beans imported from Mexico, (sourced by Rancho Gordo) plus sliced avocado and salsa macha.

Dessert:

Tarta de Chocolate Mexicano. Completely vegan, this velvety, "creamy" intense chocolate tart with red berries and Chile ancho dust is the perfect end for this indulgent yet healthy dinner!

Drink:

A craft beer or drink of your choice is included, from the bar of our hour host Southern Brewery. (Non alcoholic drinks also available).

Saturday July 18th 6:00 PM

@ Southern Brewery

4500 N. Nebraska Ave

Tampa FL 33603