On the Menu: A Salute to Chile Peppers

Nicholas Farina and Mixologist Pablo “Papi” HurtadoNicholas Farina and Mixologist Pablo "Papi" Hurtado

Calling all hotheads: don’t miss this spectacular salute to the chile pepper prepared by Nicholas Farina, the chef and owner of Verdad, a Latin American tapas bar. An alum of some of the Northeast’s top kitchens, Farina will explore all the nuances of the mighty chile by incorporating different varieties into each course of this flavor-packed menu. Check out the menu below; if you think you can stand the heat, click here to make your reservation. Hors d’Oeuvre Big-Eye Tuna Pizza with Spicy Chile Aïoli Hamachi Ceviche with Lime, Coconut, Fresno Chilies, and Spicy Plantain Crisps Chile Rellenos with Piquillo Peppers, Manchego, Thyme, and Shallots Shrimp–Chile Tostados with Anaheim Chilies, Pineapple–Tequila Glaze, and Jalapeño Croute Mission Figs with Chile Seed Simple Syrup Pairings: Cristalino Cava Extra Dry NV; Limecello Margaritas with Blanco Tequila, Orange Liqueur, Lime Juice, Housemade Limecello, and Piquillo Peppers; Viejo Estilo Cocktails with Anejo Tequila, Agave Nectar, Angostura Bitters, and Chipotle Chilies; Blazer Cocktails with Reposado Tequila, Butterscotch, Orange Liqueur, Agave Nectar, Orange Bitters, Angostura Bitters, and Dry Chile Powder; and Mexican Sangria with Blanco Tequila, Orange Liqueur, Peach Schnapps, Citrus Mix, Agave Nectar, Red Wine, Chipotle Powder, and Cinnamon Dinner Summer Truffle and Baby Artichoke Salad with Bull’s Blood Beets, Jalapeño-Pickled Egg, Grilled Halloumi, and Aged Balsamic Pairing: Casamaro Rueda 2009 Seared Opah and Espelette Pepper Pappardelle with Serrano Ham, Heirloom Tomatoes, Vidalia Onions, and Sage Pairing: Marqués de Alella Pansa Blanca 2009 Achiote-Rubbed Berkshire Pork Shoulder Carnitas with Chipotle–Adobo Barbecue Sauce, Sweet New Jersey Corn–Caramelized Apple Salsa, Hass Avocado, and Crema Pairing: Valle Azul Malbec 2008 Surf and Turf > Holistic Rack of Lamb with Valencia Orange–Pink Grapefruit Marmalade, Prawn, Grilled Serrano Ham Salsa Verde, Okra, and Pickled Red Onions Pairing: Mencos Rioja 2009 Coffee and Doughnut Peaches > Roasted Peento Peach with Cinnamon Helado Guajillo-Roasted Coffee Pairing: Hot Lips Cocktail with Red Chile Pepper, Coffee-Infused Tequila, Kahlua, Cream, and Vanilla Liqueur

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