Published on : Tuesday, August 19, 2014
As part of Talavera’s specialty “Pop-Up” Dinner Series, Executive Chef Mel Mecinas is partnering with Tequila Clase Azul to offer a four-course tasting menu this Labor Day weekend, Sunday, August 31, 2014.
Taste south-of-the-border flavours, paired with composed cocktails made with Tequila Clase Azul on this one-night special event at Four Seasons Resort Scottsdale at Troon North.
“Tequila is the perfect pairing partner to a variety of foods, and ideal for savouring the last days of summer,” says Executive Chef Mel Mecinas. “Younger tequilas are a wonderful complement to fresh fish and other lighter fare, while the bold, rich flavours of aged tequilas match up well to more robust offerings, such as a meaty rib eye.”
The Clase Azul dinner begins with halibut ceviche paired with a specialty cocktail featuring Clase Azul Plata, balanced by celery and cucumber. Next, chile nogada is served with duck carnitas and a jumbo prawn, with a cocktail made with Clase Azul Reposado. The main course is a coffee-rubbed “Eye of the Rib Eye,” complemented by a cocktail featuring Clase Azul Anejo, and infused with the flavours of mole. For dessert, sweet corn custard with marinated peaches and salted caramel is served alongside Clase Azul Pomegranate Liqueur.
A representative from Tequila Clase Azul will be on hand to answer questions about the tequila pairings, as well as offer samples tableside of the extra-premium Ultra Tequila, aged for five years in sherry wood casks from Spain.
The four-course tequila dinner costs USD 85.00 per person, and is offered in addition to the fixed Talavera menu.
Clase Azul is world renowned for its superior quality and rich flavour profile. The attention to quality begins with the selection of the finest organic agaves and extends to the spirit’s decanters, which feature handcrafted artwork from Mexican artists, and are meant to add an additional layer of sophistication to the experience of Clase Azul.
Source:- Four Seasons
Tags: Four Seasons