MODERN MEXICAN Meal Kit

Californio cuisine

CALIFORNIO CUISINE IS MY CULINARY CROSSROADS, WHERE THE BOUNTY OF FRESH LOCAL INGREDIENTS, GREAT SEAFOOD AND SUSTAINABLE FARMING HERE IN THE BAY AREA INTERSECT WITH THE RICH HERITAGE OF MEXICAN COOKING IN CALIFORNIA THAT BEGAN WHEN THE FIRST SETTLERS FROM MEXICO BROUGHT THEIR CULINARY TOOLS AND FLAVORS NORTH WITH THEM.

The old world techniques— the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, work masa to make tortillas by hand— all honor ingredients and coax out the flavors in a way is almost magical.  

SAMPLE californio 3-course MENU

$75/PERSON, 4-person minimum*

BEFORE DINNER

Guacamole

 Salsas: Pico de Gallo / Burnt Chipotle-Agave / Fresh Green / Handmade Chips

Pepino/Piña/Jicama Chile-peanut Dust

DINNER

Mary’s Free-range Duck Breast in Blackberry-Lavender Mole

OR

Pistachio-crusted Salmon/Pistachio Pipian  

(Pipianes, similar to moles, are thick sauces made with seeds, nuts, chiles and spices)

OR

Manchemanteles

(literally, "tablecloth stainer") is a stew of meats, fruit, vegetables in mole. My recipe for contains chorizo, chicken, pork, plantain, pineapple in a rich red mole made with 3 chiles, Dandelion chocolate, tomatoes, cinnamon and other spices.

OR

Catch-of-the-Day Cartoccio/Fennel/Orange/Achiote /Banana Leaf

Bouchon-style Orange Butter -Glazed Rainbow Carrots

Blue Corn Grits

Rancho Gordo Black Beans

(stewed for 24 hours in a clay pot, which adds a subtle but perceptible flavor; and epazote, a lemony herb with gas-inhibiting properties)

Handmade Tortillas

Flourless Orange-Almond Mini Bundt/Sweet Ricotta/Candied Orange/Dark Chocolate Shavings

FRENCH

Meal Kit

SAMPLE FRENCH 3-course MENU

$80/PERSON, 4-person minimum*

BEFORE DINNER

Anchoîde Crudité/ Easter Egg Radish Coins / Broccoli Romanesque Florets

Rancho Gordo Black & White Bean Hummus/Pita Chips

DINNER

Bouillabasse

OR

Beef Bourguignon

Rustic French Bread

Haricots Verts

Bouchon-style Apple Crumble