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Food + Drink, Imported

a passion for food, art and mescal

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The James Beard Foundation does it again. Artistically prepared, seductive Mexcican food paired with assorted mezcal all night long..now that’s a Seduction Meal!

Sean Yontz, recognized as one of Denver’s top chef’s with a passion for Latin influenced cuisine, and Chris Douglas, known for artfully combining his experience and love of fine dining with the flavors and flair of central Mexico; togetgher hosted the Contemporary Mexican Celebration at the James Beard Foundation creating one artistic culinary masterpiece after the other.

They were joined by Ron Cooper, founder of New Mexico based Del Maguey whose prized mezcals are produced in small quantities which may help explain their prices: $40 to $200 per bottle. Here’s a link to some of Ron’s Mescal recipes: you’ve got to love names like "Fire Between the Thighs" and "The Xiuhtecuhtli O (The Fire God)" or "Chocolate and Mezcal Volcano Cakes".

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Hors d’Oeuvres Tastings

Butter Poached Spiny Lobster with Crisp Potato Cakes

Foie Gras Torchon with Carmelized Plaintains and Onion Salsa

Tuna Nachos with Guacamole and Fresno Peppers

Huitlachoche Quesadillas with Smoked Jalapeno Salsa (looked more like empanadas to me)

Smokin’ Marg > Del Maguey Blanco Mezcal with Orange and Lime Juices and Cointreau or,


Dinner

Cochinita Pibil > 24-Hour Roasted Suckling Pig Tamale with Potato, Rajas, Oaxacan Mole Negro, and Queso Fresco

Del Maguey Mezcal San Luis del Rio

Chorizo-Wrapped Scallop with Blood Orange-Habanero Butter Sauce, Celeriac Purée, and Fried Carrots

Del Maguey Mezcal Minero

Albóndigas > Veal Meatballs with Housemade Pasta, Oregano Pesto, White Truffle, and Cotija Cheese

Del Maguey Santa Domingo Albaarradas

Huachinango Veracruzano > Mexican Red Snapper Escabèche with Tomato Confit, Black Olive, Artichoke, Haricots Verts Escabèche, and Garlic Chips

Del Maguey Mezcal Chichicapa

Costilla de Borrego > Banana Leaf-Wrapped Achiote-Rubbed Colorado Lamb Chop with Chayote Squash and Root Vegetables

Del Maguey Tobalá

Churros y Cajeta > Mexican Fried Doughnuts with Del Maguey Crema Cajeta and Almond Ice Cream

Del Maguey Crema de Mezcal

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About the author / 

Terry Dagrosa

Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media. "Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends.  They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo

2 Comments

  1. MrA October 30, 2007 at 3:44 pm -  Reply

    I was able to experience a similar dinner in Denver, CO. with Yontz and Douglas. The menu and pairing with Del Maguey was superb.

  2. terry dagrosa November 1, 2007 at 12:21 am -  Reply

    Lucky you! I loved it. I wasn’t a Mescal fan before but I am now. The food/mescal pairings were intoxicating (in a good way).

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About Seduction Meals

Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?

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Life is not measured by the number of breaths we take but by the moments that take our breath away.