Cena de fin de año virtual Guadalajara
Bailliage du Guadalajara
Zoom virtual event
December 5, 2020, 2:30 pm
Attendees to our virtual event enjoyed a thematic menu by Chef Héctor Zavala: Winter local cuisine with a focus on culinary art. Our primary emphasis was transmitting the importance of selecting high quality ingredients for our menu, with the help of a video production in the duck farm form where the Foie Gras is obtained, as well as a day of recording in the Chef's kitchen to learn about the process of preparing the event dishes.
Both videos were presented to the attendees during the event via Zoom. The menu was delivered to
the home of our members on the day of the event. Being a gastronomic centered event there was not a specific wine but a variety or options recommended by our Vice Échanson for the pairing.
Red tuna tartare.
Crispy potato base with a celery bulb remoulade, baby cucumber, jicama, avocado and aioli of Mandarin and orange topped with cubes of fresh tuna sealed in a crust of winter species and finished with a touch of pork rinds and seasonal sprouts.
Torchon de Foie.
Xoconostle and berry compote from the Chapala Rivera Artisanal foie gras from organic local farm macerated with a Xoconostle liqueur, aged in cloth for 4 days, served with slices of artisanal spice bread and a rustic compote of red fruits from the rivera de Chapala.
Smoked Porchetta stuffed with nuts and pistachios
Artisanal elaboration of pork belly, macerated and smoked with Mesquite wood, filled with nuts and pistachios,
cooked in a high vacuum and finished in the oven. Accompanied by his majesty the “Oaxacan Black Mole”. Served with pumpkin puree with Orange and confit mushrooms.
Mascarpone cake with raspberries and Christmas punch.
Sublime baked cake with mascarpone cheese and raspberries, accompanied by hazelnut meringue and sauce Christmas punch.