Drew Deckman
Dinner

Baja Meets New York

Drew Deckman

Common Table, Cabo San Lucas, Mexico; Deckman's San Jose, San Jose del Cabo, Mexico; and Deckman's en el Mogor, Valle de Guadalupe, Mexico

Aside from boasting some of Mexico’s most enticing cuisine, Baja is also home to Valle de Guadalupe, the country’s most distinguished wine region. For a taste of this thrilling culinary hot spot, we’ve tapped Baja-based chef Drew Deckman to craft a menu of Mexico’s finest food and wines. 

Related Info:

MENU

  • Hors d'Oeuvre

    • Seasonal Ceviche Parfait with Jocoque Foam and Pickled Radishes
    • Goose Barnacles with Tortilla Ash Lavash and Serrano Essence
    • Eggplant Caviar with Aged Cotija Cheese and Agave Syrup
    • Cured Sardines with Tomato Marmalade and Epazote
    • Chilled White Bean–Fennel Soup with Manila Clams
    • Cavas Aragon 126 Madera 5 2013
    • Mezcal Buen Viaje Bicuixe y Espadin Mezcal​
  • Dinner

    • Abalone with Organic Beets, Sea Urchin, and Crispy Duck Confit
    • Yellowtail Crudo and Kumamoto Oysters with Capers, Artichokes, Meyer Lemon, Pistachios, and Quail Egg
    • CASA DE PIEDRA Piedra del Sol 2013​
    • Octopus and Pork Belly with Cauliflower Purée, Guajillo Chiles, Watercress, and Coriander
    • Vinos Tres Valles Maat 2010 ​
    • Baja Certified Sustainable Rock Lobster with Huitlacoche Agnolotti, Scorched Asparagus, and Squash Blossoms
    • Viñas de Garza Colina Norte 2007​
    • Lamb Trio with Roasted Vegetable Purée, Stewed Hominy, and Olive Jus
    • Casa de Piedra Contraste 2009
    • Mango Napoleon with Horchata, Pomegranate, Basil, and Bitter Chocolate Sorbet
    • Mezcal Real Minero Pechuga​

Event DetailsReservation Policy >

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  • Fri, 03.07.2014
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

May 2014

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The Art of Spring Thu, 05.08.2014
 
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