Events / Dinner

Chefs' Journey to Mexico

Mon, September 17, 2018

7:00 PM
The Beard House
Member Price: $140 Public Price: $180 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Gabe Erales

Dai Due, Austin

James Wayman

Oyster Club, Engine Room, Grass & Bone, and 85th Day Food Company, Mystic, CT

Claudette Zepeda-Wilkins

El Jardin, San Diego, CA

At Oyster Club in Mystic, James Wayman keeps the tables packed with locally sourced fare interpreted through the lens of his global gastronomic travels. For his fourth dinner at the Beard House, Wayman has called on his close friends Gabe Erales and Claudette Zepeda-Wilkins to turn their recent trip to Mexico’s Tabasco state into an edible exploration of the country’s regional diversity.


Click here to see photos from this event.



Hors d’Oeuvre

Ostiones al Tapesco > Noank Cooperative Oysters with Wild Allspice, Amashito Chile Kosho, and Citrus

Manitas de Cangrejo > Chiltepin Peppers with Garlic and Crab Butter

Tortilla Gruesa > Tortillas with Asiento, Garlic, Herbs, and Crema

Prurito con Mole Chontal > Plantains with Black Beans and Mole Tabasqueño

Castacán > Crispy Aged Pork with Pipián de Momo


Aguachile de Cacao > Kelp and Cacao–Cured Fluke with Matali and Amashito Chiles

Chilpachole de Camarón > Red Shrimp with Maitake Mushroom and Fermented Corn Husk

Mone de Cerdo > 300 Day–Aged Grass & Bone Pork Shoulder

Texturas de Tomate > Stone Acres Farm Tomatoes with Cacao, Crema, and Hoja Santa

Tamal Colado > Ember-Roasted Banana Paste with Chocolate Mole and Pozol Ice Cream

A selection of fine wines will be served with this dinner.

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