Chef Jose Garces with members of his team in the Beard House kitchen
Empanadas de Viento > Empanadas with Queso Fresco (Ecuador)
Causa de Atún > Chilled Mashed Potatoes with Tuna, Lime, and Chilies (Peru)
Anticuchos Mixtos > Grilled Veal Sweetbread Skewers with Peruvian Chili Aïoli and Black Mint Sauce (Peru)
Anticuchos Mixtos > Beef Short Rib Skewers with Peruvian Chili Aïoli and Black Mint Sauce (Peru)
Ensalada de Nopales > Cactus Paddle Salad (Mexico)
Tiradito de Lubina > Black Bass Ceviche with Yuzu (Peru)
Plating ceviche in the Beard House kitchen
Vieiras con Rabo Encendido y Tamal en Cazuela > Scallops with Braised Oxtail and Porridge (Cuba)
Entrecôte con Espárragos con Trufas > Sirloin Steak with White Asparagus, Black Truffles, and Egg (Spain)
Pasteles de Guayaba > Guava and Cream Cheese Turnovers (Cuba)
Chef Jose Garces at the Beard House
Chef Jose Garces with JBF president Susan Ungaro and members of his team
Dinner

The Latin Road Home

Award Winner

Jose Garces

Garces Group, Atlantic City, NJ; Chicago; Palm Springs, CA; Philadelphia; and Scottsdale, AZ

Join JBF Award winner Jose Garces for a celebration of his new book, The Latin Road Home. Like the book, the night’s menu will trace a culinary path through the countries that have inspired the renowned chef’s pan-Latin cuisine, starting in his native Ecuador and on through Peru, Mexico, Cuba, and Spain.

Event photos taken by Jeffrey Gurwin.

Related Info:

MENU

  • Hors d’Oeuvre

    • Empanadas de Viento > Empanadas with Queso Fresco (Ecuador)
    • Causa de Atún > Chilled Mashed Potatoes with Tuna, Lime, and Chilies (Peru)
    • Anticuchos Mixtos > Grilled Veal Sweetbread, Beef Short Rib, and Mushroom Skewers with Peruvian Chili Aïoli and Black Mint Sauce (Peru)
    • Castellroig Brut Cava NV
    • Casa Dragones Sipping Tequila
  • Dinner

    • For the Table > Pan de Yuca with Queso Fresco (Ecuador)
    • Ensalada de Nopales
    • Cactus Paddle Salad (Mexico)
    • Castellroig Ull de Llebre Rosat 2011
    • Tiradito de Lubina
    • Black Bass Ceviche with Yuzu (Peru)
    • Arcan Albariño 2010
    • Vieiras con Rabo Encendido y Tamal en Cazuela
    • Scallops with Braised Oxtail and Porridge (Cuba)
    • Atope Monastrell 2011
    • Entrecôte con Espárragos con Trufas
    • Sirloin Steak with White Asparagus, Black Truffles, and Egg (Spain)
    • Valderiz Valdehermoso Crianza 2007
    • Pasteles de Guayaba
    • Guava and Cream Cheese Turnovers (Cuba)
    • Casa Dragones Sipping Tequila
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 03.13.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

February 2013

S M T W T F S
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31
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2
 
 
 
 
 
Italian Winter Luncheon Fri, 02.01.2013
 
Bold German Cuisine Sat, 02.02.2013
 
3
4
5
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7
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9
 
Dreaming of Mexico Mon, 02.04.2013
 
The Art of the Chef Tue, 02.05.2013
 
 
Nantucket Seascape Thu, 02.07.2013
 
Farmland Feast Fri, 02.08.2013
 
 
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Valentine’s Tea Sun, 02.10.2013
 
 
Mardi Gras Decadence Tue, 02.12.2013
 
 
 
 
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Beard on Books Wed, 02.20.2013
 
Savoring New Mexico Wed, 02.20.2013
 
Winter Garden Thu, 02.21.2013
 
The Cult of Napa Fri, 02.22.2013
 
Joie de Vivre Sat, 02.23.2013
 
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2
Tampa, FL Sun, 02.24.2013
 
Treasures of Abruzzo Mon, 02.25.2013
 
 
American Elegance Tue, 02.26.2013
 
Kentucky Spirit Wed, 02.27.2013
 
 
 
 
JBF Awards