Event

de Porres Diciembre

Dear Friends,

You're invited to join us Sunday, December 13, 6:30 PM, at Moonwater Farm. The evening begins with a cocktail inspired by our November travels to San Juan and Vieques. Ron Barillito Puerto Rican dark rum, fresh grapefruit and lime, raw sugar, and passionfruit bitters, I'm calling it Isla del Encanto. From there, a beet and pomelo amuse bouche, followed by a salad of persimmon and sunchokes, baby romaine, shallots, and pinenuts. Next, we turn to LA Funghi for mushrooms--I dare you to find better. The maitake and chanterelles will be joined by salsa a la huancaína (a rich and spicy Peruvian cheese sauce), radicchio, and bottarga (Sardinian salt-cured roe). For our main we've chosen locro de zapallo. A stew popular throughout The Andes, Pablo's will be made of butternut and acorn squash, aji amarillo, aromatics, and feta cheese, and topped with chickpea quinoa falafel. And for dessert: tarte tatin made with Riesling poached quince and served alongside homemade vanilla ice cream.

Your vegetarian friends are welcome to this table (they'll just have to pass on the bottarga garnish), as are your gluten free companions (poached quince and homemade ice cream sans the tarte tatin for them). The suggested donation is $90 BYOB and $110 with pairings, made payable via Chase QuickPay or PayPal with info@de-porres.com listed as the recipient or through Brown Paper Tickets. We look very forward to seeing you.

Happy Thanksgiving!
Danielle and Pablo