James Beard Foundation Hosts Mexican Fiesta for Día de los Muertos at James Beard House
This event has already taken place. Click here for the latest events.
Although it’s called the Day of the Dead, this colorful Mexican holiday is anything but somber. Come celebrate at the Beard House with a vibrant array of traditional and modern Mexican cuisine, prepared by seven talented chefs famous for their innovative flair. A few teasers from the menu include: Red Chile Sopes with Coconut–Habanero Shrimp and Cured Red Onions; Braised Pork Belly with Calabaza Tamale, Nopales–Pomegranate Salad, Fried Cheese, and Mole Negro; and the chef-wide collaborative dessert -- Plantain-Crusted Chocolate–Mulato Chile Truffles, Pecan Shortbread Cookies with Powdered Sugar, and Miniature Pan de Muerto with Tangerine Marmalade.
Darren Carbone -- La Verdad Taqueria Mexicana/ Boston JBF Award Winner Michael Ginor -- Lola/ Great Neck, NY JBF Award Winner Ken Oringer -- Clio Restaurant, Coppa, KO Prime, Toro, Uni, and La Verdad Taqueria Mexicana/ Boston Tim Spinner -- Cantina Feliz/ Fort Washington, PA Alex Stupak Empellón/ NYC Sue Torres -- Sueños/ NYC Adan Trinidad -- Zengo/ NYC Pastry Chef Amos Hayon -- Lola/ Great Neck, NY
Tickets are priced at $130 for members of the James Beard Foundation and $170 for the general public. This special event is just one of more than 200 dinners open to the public that take place throughout the year. Reservations may be made on the event’s website, or via telephone at 212.627.2308.