The illustrious James Beard Foundation is taking its accolade-giving, award-bestowing show on the road with their Taste America tour – you can catch them when they come to the Boston area on Tuesday, November 14th for a special dinner at Gustazo Cuban Kitchen & Bar in Cambridge. Chef-owner (and James Beard award semifinalist) Patricia Estorino will be welcoming chef (and fellow semifinalist) Vivek Surti of Nashville’s TAILOR to join her for a collaborative, multi-course meal that reflects their respective culinary styles.
Reserve your spot and you can sit down to dishes like Nantucket Bay Scallop with Nimbu Saan, yogurt, winter citrus and hemp seeds (a nod to Surit’s Indian heritage) and Roasted Suckling Pig with sour orange mojo, black bean purée, yuca au gratin and butter-poached sweet plantains (a tribute to Estorino’s Cuban roots). Courses, all of which you can see below on the full menu, will be accompanied by complementary beverage pairings so you will be well watered and well fed.
Tickets are available online here by the pair – $350 for two general admission tickets or $500 for two premier tickets (which includes food, beverages, wine pairings, tax and gratuity; premier tickets also include access to an hour-long cocktail reception with live Cuban music, special signature rum cocktails and canapes). Scoop yours up asap before they’re gone – use the promo code BOSCHEFS15 to get 15% off your total.
Presented by Capital One, Taste America is a country-wide initiative to bring together chefs, special guests, and diners from coast-to-coast to celebrate the local independent restaurants. Proceeds from ticket sales support the participants as well as the Foundation’s national programming.
Scope out all the info on the JBF website or feel free to drop an email to jbftaste@bowenandco.com with any lingering Qs.
BREAD COURSE
Pan de Yuca
Cassava Bread with Kerrygold Aged Cheddar and Kerrygold Mango Butter
Plantain Bhajiya
with Fenugreek, Black Pepper, Brown Butter, and Cilantro Chutney
APPETIZER
Nantucket Bay Scallop
with Nimbu Saan, Yogurt, Winter Citrus, and Hemp Seeds
The Calling Vintage Chardonnay 2021
ENTRÉE
Lechal Asado
Roasted Suckling Pig with Sour Orange Mojo, Black Bean Purée, Yuca au Gratin, and Butter-Poached Sweet Plantains
The Calling Pinot Noir 2021
The Calling Cabernet Sauvignon 2018
ALTERNATE ENTRÉE
Ropa Vieja de Hongos
Mushroom Ropa Vieja with Shiitake Mushrooms, Calasparra Congri, and Confit Boniato Frites
DESSERT
Flan de Calabaza
Roasted Honeynut Squash Flan Cake with Coconut, Spiced Rum, and Passion Fruit
Food and beverage offerings are subject to change. Click through here for dietary info. Guests must be 21+ years with a valid ID to attend the event.
