Time

6:30-10PM

Price

On March 19, we present an experience like no other featuring the talent of Chefs Zach Steen & Jean Banchet Award Winner Javauneeka Jacobs from Frontera Grill alongside CIMA's Executive Chef Gee Cuyugan, Chef de Cuisine Jesse Resendiz, and James Beard award-winning Consulting Chef Sarah Stegner. Fresh farm-to-table flavors will be accompanied by hand-selected wines to complete this culinary journey.

MENU

RECEPTION BY CHEF GEE CUYUGAN

BACON WRAPPED DATES Romesco

SPICY TUNA Tostada, Avocado

FIRST COURSE

AGUACHILE Hokkaido scallops, citrus, avocado

Chef Gee Cuyugan

EMPANADA Flaky pastry dough, mushroom Mike huitlacoche, poblano chiles, Oaxacan Pasilla Sauce

Chef Javauneeka Jacobs

PHYLLO STRUDEL Four Star mushroom, Capriole goat cheese, caramelized balsamic onions, watercress salad

Chef Sarah Stegner

SECOND COURSE

PESCADO A LA VERACRUZANA Roasted red snapper, Bayless garden hoja Santa, classic Veracruz salsa (roasted tomato, white wine, raisins, plantain, jalapeño chile, olives, caper, spices), olive-cured green almonds, parsley

Chef Jesse Resendiz & Chef Zach Steen

BORREGO, MOLE CHICHILO Braised Niman Ranch lamb shank, mole chichilo (28 ingredients) infused with lamb jus, caramelized turnip puree, pickled guerro chile

Chef Sarah Stegner & Chef Javauneeka Jacobs

Sponsored by Niman Ranch

DESSERT COURSE

FLAN DE CACAHUATE Roasted peanut flan, chocolate caramel, Honey Manila mango, chocolate covered peanuts

Dessert by Frontera Grill