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
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Awards