Events / Dinner

Flavors of Oaxaca

Thu, July 09, 2015

7:00 PM
The Beard House
Member Price: $130 Public Price: $170 Phone: 212.627.1111
Cancellation and Food Allergy Policy

Mel Mecinas

Four Seasons Resort Scottsdale - Scottsdale, AZ

Oaxaca has long been known for its rich and revered culinary traditions (think pungent moles, smoky mezcals, spicy tamales). For this Beard House dinner, Oaxaca-born chef Mel Mecinas, who trained under Joachim Splichal and has been with the Four Seasons for almost two decades, has designed a menu to celebrate the foods of his native region.


  • Hors d’Oeuvre
    • Red Snapper Ceviche with Compressed Grilled Pineapple and Mezcal
    • Tempura–Fried Oaxaca Cheese with Mole and Hoja Santa
    • Charred Cactus Salad with Shrimp and Agave Worm Salt
    • Goat Barbacoa with Avocado Leaves in Tortilla Shells
    • Fried Plantain Chips with Adobo Pork and Oaxaca Cheese
    • Champagne Moët & Chandon Dom Pérignon Brut 2004
  • Dinner
    • Smoked Salmon Parfait with Caviar and Ancho Chile–Corn Blini
    • Pillsbury Wine Company One Night Stand Rosé 2014
    • Spiny Lobster Salad with White and Green Asparagus, Cucamelons, and White Peach Vinaigrette 
    • Castello Banfi San Angelo Pinot Grigio 2014
    • Olive Oil–Poached Alaskan Halibut with Oxtail Fricassee, Fava Beans, and Morels
    • Stag’s Leap Wine Cellars Karia Chardonnay 2013
    • Braised Rabbit with Truffled Polenta Gnocchi, Chanterelles, and Chorizo
    • Merry Edwards Flax Vineyard Pinot Noir 2012
    • Pancetta-Wrapped and Coffee-Rubbed Buffalo Tenderloin with Squash Blossoms, Miniature Vegetables, and Mole 
    • Castello Banfi Brunello di Montalcino 2010
    • Sweet Corn–Honey Cake with Lemon Cream, Poached Rhubarb, and Pine Nuts
    • Migration Late Harvest Chardonnay 2011

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