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Plant-Based Goodness: Getting Slutty Vegan on a Cold Day in Harlem

So….let’s catch up. How did you spend your President’s Day this year? I opted for a little excitement this year, and I wasn’t alone. True Story. Here’s my confessional:

I got a little Slutty on our National Holiday when I heard that Slutty Vegan came to Harlem NYC.

Slutty Vegan, an Atlanta based fast food company specializing in fast, and yummy plant-based foods, held their first pop-up in New York City ever. Their menu places a shining spotlight 100% Vegan versions of the All-American fast-food favorite, the hamburger. It’s irresistible, insatiable, forever side-piece, french fries. I went with an open mind to try something new and exciting and to have a little fun. And I didn’t leave until I had a One Night Stand. No pork, just vegan bacon.

The outstanding pop-up event, held at the Cove Lounge in heart of Harlem, was a kickoff to the larger Slutty Vegan Tour. It will stop at a number of major cities along the East Coast in celebration of the Grand Opening of their new brick and mortar location in Atlanta – 1542 Ralph David Abernathy Blvd.

Back in New York, with lines wrapping around the block for hours. Over 900 people were served a taste of these delicious and satisfying burgers. We came to get the stuff that’s so good we waited in the cold for it!

3 FAST & SLUTTY OPTIONS CAME NEW YORK:

The Fussy Hussy
Impossible Burger patty loaded with pickle, vegan cheese, caramelized onions, lettuce, tomato, and slutty sauce on a vegan Hawaiian bun.

The Sloppy Toppy
Impossible Burger patty loaded with jalapeños, vegan cheese, caramelized onions, lettuce, tomato, and slutty sauce on a vegan Hawaiian bun.

The One Night Stand*
Impossible Burger patty loaded with vegan bacon, vegan cheese, caramelized onions, lettuce, tomato, and slutty sauce on a vegan Hawaiian bun.
*We had a good time together. Now we are on a Down To Fork basis

If you’ve never had an Impossible Burger – you don’t know what you’re missing! If you are steering your diet to be more plant-based right now, start here! The Impossible Burger Patty is made of a proprietary mixture of wheat, potato proteins, coconut oil, and heme. It tastes so much like meat, that you will open your burger, thoroughly examine how beautiful the patty is, whisper sweet devotion while you put it back in the bun and ravish the whole thing.

Founded in 2018 by Pinky Cole in Atlanta Georgia’s West End community, the Slutty Vegan Dream Team started with the purchase of a restaurant-grade food truck. The goal was to provide fresh, top quality prepared vegan comfort foods to an area underserved by flavorful vegan eats. A reminder and benchmark to everyone across the country that plant-based eating can be absolutely delicious and affordable.

The Slutty Vegan tour went on to Baltimore, DC, and Maryland, Greater Georgia, New Orleans, Houston, and will end in Los Angeles at the end of March 2019.

 

D'Artagnan 5th Annual Cassoulet War

Battle for Cassoulet Supremacy: D’Artagnan 5th Annual Cassoulet War

Some foods fill you with joy, some excite you, then there are the ones that bring you back home. For us, it’s Cassoulet; the hearty, slow-cooked casserole-like meal traditionally made with gamey meats, pork skin, and white haricot beans. Everything about cassoulet is a delight for the senses. It looks, smells and tastes divine, like home. Of course, we jumped at the opportunity to attend the D’Artagnan 5th Annual Cassoulet War. What better way to try as many Cassoulets as our stomachs would allow. There’s a great quote by Chef Andre Daguin that perfectly describes our Cassoulet adventure,

“Cassoulet is not a recipe; it’s an argument between villages.”

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

The culinary event, which anyone who purchases a ticket can attend, boasted 30 notable chefs who battled it out for cassoulet supremacy. So while there is a classic method and recipe to this traditional southern French dish, it can have many interpretations. And that’s what the Cassoulet war is about, honoring those interpretations. While we grew up enjoying a thicker Cassoulet, the D’Artagnan 5th Annual Cassoulet War allowed us to enjoy varieties we never anticipated. We’d love to say we tried all 30 but even with the small portions we were served, we barely made it to 13. If we haven’t mentioned before (and if you’re unfamiliar), cassoulet is very filling.

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

If you’re looking to enjoy the fare of esteemed chefs from some of the US’s most renowned restaurants, this event is for you. We enjoyed Cassoulet from the chefs from Bar Boulud, Gramercy Tavern, Untitled at the Whitney, Gaby Brasserie Française, Fond, Ardyn, Villanelle, and much more from around the US. There were two Cassoulet categories in the war. One pitted the chefs take of the traditional recipe and ingredients; the other allowed the chefs to be adventurous with the ingredients and format in the “Revisited” Cassoulet category. For example, instead of the traditional white haricot beans, we saw Black Eyed Peas and Sea Island Peas; andouille sausage, brown sugar baked ham, and bacon replaced a few gamey types of meat; and in one instance, the traditional Cassoulet was reimagined as Beef Wellington.

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet WarD'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

During the war, each attendee had to vote for their favorite. As you can imagine, this was quite difficult. We had several favorites but narrowed it down to the following Cassoulets: Phillippe Lievre of Le Rendez-Vous Bistro, Ryan Lory of Ardyn, and Dieter Samijn of Bar Boulud as out top three out of the few we tried. I’m sure if our appetites were bigger, we’d absolutely have more on our list.

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

Judges for the war included Philippe Bertineau, David Campigotto, Erwan Caradec, Christian Constant, Jean-Louis Dumonet, Elizabeth Falkner, Christophe Fazan, Sara Moulton, Andre Soltner, Jean-Jacques Rachou, Jean-Pierre Xiradakis, and Antoine Westermann. Winners of the Cassoulet War included Chef Andy Knudson of Marc Forgione, winning the best “revisited” category;  Phillippe Lievre of Le Rendez-Vous Bistro, winning the People’s Choice, and Dieter Samijn of Bar Boulud, won the judges’ decision.

D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War D'Artagnan 5th Annual Cassoulet War

As if the D’Artagnan 5th Annual Cassoulet War couldn’t get more amazing, D’Artagnan showed support in ending world hunger by making a donation to Action Against Hunger, a charity organization that helps to eradicate hunger worldwide.

D'Artagnan 5th Annual Cassoulet War

Although we could barely move, we fully enjoyed attending the D’Artagnan 5th Annual Cassoulet War. We highly recommend you attend next year’s battle.

THINX Period-Proof Underwear NYC Pop-up

THINX Period-Proof Underwear Pop-Up Shop Opens in NYC

Although its natural, there’s nothing enjoyable about having your period (no matter how many commercials try to convince you otherwise). It’s painful, uncomfortable and can get expensive. Ladies, have you ever calculated how much you spend in tampons and pads a year? Plus there is the fear of the dreaded and embarrassing leaks. If you’re not familiar with THINX Period-Proof Underwear, we’ve got you covered on getting acquainted. THINX is the period solutions company and creators of period-proof underwear; and if you live in NYC, you’ll definitely want to visit their pop-up shop.

THINX Period-Proof Underwear NYC Pop-up THINX Period-Proof Underwear NYC Pop-up

THINX undies are washable and reusable. Every pair of THINX is made with a signature 4-layer technology for ultimate protection. They absorb your period and are a more sustainable solution than single-use disposable products. Depending on your flow (light, medium, heavy), THINX can replace pads, tampons, liners, and cups. For extra protection and those heavy flow days, they can also be worn with tampons and cups.

THINX Period-Proof Underwear NYC Pop-upTHINX Period-Proof Underwear NYC Pop-up

We had the pleasure of attending the opening event of the THINX Period-Proof Underwear pop-up located in Soho, New York. Hosted by Real Housewives of New York’s Jill Zarin, we toured the store, met the THINX team, and got familiar with the products. Jill is actually a huge fan of THINX products, especially their Icon’s pee-proof underwear for bladder leaks. Icon underwear is available in five styles: hi-waist, hiphugger, french cut, bikini, and thong. Their color options include black, beige, grey, and blue.

THINX Period-Proof Underwear NYC Pop-upIcon Underwear for Leak Protection

If you think period-proof underwear are nowhere near stylish, think again. THINX period-proof underwear are available in a variety of styles including bikini, boy short, hi-waist, hiphugger, and thong. Cotton underwear fans will love their organic cotton brief, bikini, and thong offerings.

THINX Period-Proof Underwear Hi-Waist THINX Period-Proof Boy Short THINX Period-Proof Cotton Bikini Underwear

At the pop-up, all three THINX brands – THINX, THINX (BTWN) and Icon – are available. The store offers a customized Cycle-Set Bar, allowing shoppers to pick out their perfect cycle-set. THINX (BTWN) is specifically for young girls, ages 9-16, and come in three different styles: bikini, brief, and shorty. They are available in two colors/one print: Tidal Wave, Beet Juice, and Let’s Polka.

THINX Period-Proof Underwear NYC Pop-up THINX Period-Proof Underwear NYC Pop-up

The THINX Period-Proof Underwear is open seven days a week, from 11:00 am – 7:00 pm and runs through February 28th, 2019.  You can find it located at 199 Lafayette Street.

Ketel One Vodka #GrowyourOwnGarnish Event

Grow Your Garnish: Adding a Decorative Touch to Ketel One Cocktails

In true New York fashion, we walked into a space filled with beautiful greenery Tuesday night; a variety of fragrant herbs spilling from the wall to ceiling. Talk about fresh spaces! We were set to learn about the fun side of urban herb gardening – growing and selecting the perfect cocktail garnishes to make exquisite cocktails with Ketel One Vodka. Growing your own garnishes and adding a decorative touch to your cocktails is a fun side to gardening we never expected.

FarmOne, an urban vertical farm (the only of its kind) located in New York brought the greens and an aromatic herbal garden from their farm. Their hydroponic botanists guided us through discovering our individual taste profiles, suggesting combinations to heighten the flavor and color of all of our drink and dining experiences when entertaining at home. Each guest received a biodegradable party plate to snip, smell, and nibble many unique herbs, flowers, and micro-greens from the Edible Bar.

Ketel One Vodka #GrowyourOwnGarnish Ketel One Vodka #GrowyourOwnGarnishKetel One Vodka #GrowyourOwnGarnish

When we tell you that Farm One herbals are unique, believe us! Their purplish-bronze fennel was much more fragrant and deep in color than any I’ve experienced in an organic market! The Lemon Balm herb was incredibly floral, and blooming with citrus. These rare herbs are sought after by Farm One’s Michelin-starred clients – Eleven Madison Park, Daniel, and Chef’s Table, among others.

Ketel One Vodka #GrowyourOwnGarnish Event

Farm One grow over 200 culinary herbs to date! We explored all the notes and flavor characteristics of each plant, as we made selections for the Ketel One mixologist to use in our custom cocktails.

Ketel One Vodka #GrowyourOwnGarnish

Cocktail Guru Pam Wiznitzer then led two groups in learning out to make our own perfectly garnished Ketel One herbal cocktails! She came straight out of the gate with a PRO TIP! When mixing a cocktail, always start with the least expensive ingredients first; that way, if for any reason you need to adjust flavor, or start over, the premium ingredients do no go to waste!

Ketel One Vodka #GrowyourOwnGarnish Ketel One Vodka #GrowyourOwnGarnish

In our mixed cocktail tutorial, Apple Mint was the star in the deliciously green and fresh, subtly fruit-infused cocktail. As a lover of Green drinks and pressed juice cocktails, this one is an absolute favorite. Seeking a little more green in your life? This cocktail incorporates a wide range of herbs for a surprising and light burst of flavor. See the recipe below

Ketel One Garden of Green 

Ketel One Vodka Garden of Green Cocktail
1.5 oz Ketel One Vodka
.5 oz Snap Pea Reduction*
.5 oz Lemon juice
Splash of soda water
5 leaves of Apple Mint
A small handful of Micro Mizuna
Tear apple mint leaves and throw in a mason jar. Add all ingredients except the soda water and add ice and cap the jar. Shake vigorously. Open and top with a splash of soda water. Garnish with micro mizuna and serve directly from Mason jar.

Ketel One Vodka #GrowyourOwnGarnish Event Ketel One Vodka #GrowyourOwnGarnish Event

If your green thumb isn’t what you expected, you can always head to Farm One for their exotic herbs and edible flowers.  You’ll get the tools to make a Ketel One cocktail and forget that gardening phase that never happened!

Ketel One Vodka #GrowyourOwnGarnish Event

You can take a tour of Farm One‘s facilities, Manhattan’s only indoor hydroponic farm, where you can sip complimentary beverages as you taste dozens of new and rare culinary plant varieties from around the world. This sensory experience is unlike any other in New York.

 

 

 

EDITED BY GLASGOW SKINNER

Fernet-Branca X Eataly’s The Great Bitter Bar Returns to NYC

As the saying goes, “everything old is new again”, and this perfectly describes Fernet-Branca X Eataly’s The Great Bitter Bar, a celebration of the 20s-inspired cocktail bar. We had the pleasure of attending the Fernet-Branca X Eataly’s The Great Bitter Bar’s return to New York, the final leg on the multi-city tour. We were in for a night full of vintage, apothecary cocktails (slightly modernized) created by the event’s mixologist, Kenyon Aubin Oster.

Everyone loves a great pop-up bar and Eataly USA brought the best of vintage cocktails and the amazing The Great Bitter Bar, across the U.S.! Cocktail lovers were able to follow the spirited “Grand Tour” to experience these exclusive signature cocktails created by Eataly and its bitter producers such as Fernet-Branca, who shares the values of tradition and quality as the eatery. Paired with some of Eataly’s most delicious pizzas, we enjoyed five amazing cocktails, Fernet-Branca-style.

Inspired by the roaring 20s and the Art Nouveau period, The Great Bitter Bar is a pop-up bar that will be hosted at all Eataly USA locations during the year. The menu is dedicated to vintage, apothecary cocktails with the iconic herbal flavors of Fernet-Branca, which has been crafted according to a secret family recipe in Milan since 1845. The Great Bitter Bar held its final pop-up bar experience in the Big Apple at Eataly NYC Downtown. The cocktails, pictured below, included the Ferneta-groni, the Toronto, Fernet Me Not, Fernet Cola, and the Milano 75.

While they were all unique and delicious in their own way, we had an absolute favorite. But first, let us tell you about each cocktail. We love Negroni (our Negroni Week activities prove that), so we love this more robust version which for lack of a better word, seemed more masculine than the classic Negroni; sweet cocktail fans will love the slight syrupy sweetness of the Toronto; love ginger beer? Then the Fernet Me Not is for you. We loved the refreshing effervescence and subtle sweetness of this cocktail; if you love a cocktail that really plays up the herbal-ness of Fernet-Branca, the Fernet Cola, made with the famed Italian cola, Mole Cola; lastly is the Milano 75, the Italian version of the French 75. This was our favorite cocktail by far; deliciousness in a glass and a cocktail we’d love to have again….soon.

The pop up launched at the beginning of this year at Eataly NYC Flatiron on January 29th and ran until February 11th. In Chicago, the bar made its Midwest debut from March 19th to April 1st; it was at Eataly in Boston from May 14th – 27th and Eataly L.A. took place from June 18th – June 30th.

Each location featured a specially crafted cocktail unique to that city. We thoroughly enjoyed the Ferneta-groni. The recipe for this not-so-classic take on the classic Negroni cocktail is below:

1 1/2oz of Malfy Gin Originale
1 1/2oz of Carpano Antica Formula
1 oz of Fernet-Branca
stirred, up

Basil Hayden's #BHFriendsgiving

Giving Thanks to Friendship: Celebrating Friendsgiving with Basil Hayden’s

It occurred to me the other day that I’m the only one in my immediate clique that lives in New York City. The others in my caravan live across the pond in Jersey. While the city unites us for various events and revelries, quite often there has to be a good reason to stay late in the city, venture out into the depths of lower Manhattan or justify a late night uber home. Now while the very natures of our friendships are enough, let’s face that with the annoying hustle and frustrating bustle of our day-to-day, some days you have to relinquish your good intended presence to just being there in spirit. Outside of just hanging out, some people may be cajoled to find further justification in dancing the night away, seeing a sold-out show or catching a must-see movie. However, my friends all have seasoned palettes and nothing gets us together more than good eats, great energy and anchoring the deal with top-shelf cocktails.

Basil Hayden's #BHFriendsgivingBasil Hayden's #BHFriendsgiving

So when I got the invitation to spend the birthday of one of my dearest friends with one of my favorite whiskey brands, the pot was sweetened and the seal of approval was stamped. The satisfying Basil Hayden’s, that beloved and delectably slick bourbon kicked off the season on November 1st with a pretty amazing Friendsgiving in Gowanus, Brooklyn. Held at the posh event space 501 Union, upon entering I knew why the trip to BK for this Bronx guy was worth it. The bar was serving up unique cocktails curated for the event that showcased just how wonderful Basil Hayden’s is. Their Straight Kentucky Bourbon Whiskey is very smooth, has just the right amount of sweetness and packs enough weight to flavorfully hold its own when paired with other cocktail ingredients and spirits. However, don’t just take my word for it. Here are the cocktails that were on tap for that memorable evening:

Basil Hayden's #BHFriendsgiving Basil Hayden's #BHFriendsgiving

First up was the Basil Hayden’s Boulevardier. I tried it with their bourbon and combined with the bitter Aperol and the herbal sweet vermouth it made for such a balanced drink. The mild espresso-like bitterness of the licorice-like Aperol played up to the bourbon so nicely. Next up was the Basil Hayden’s Highball, which I also requested with their bourbon. The lightness from the club soda and the citrusy sweet kick from the lemon soda created a light and refreshing almost summery cocktail with a herbal grown edge from the presence of the basil.

Basil Hayden's #BHFriendsgiving

After two bourbon-centered cocktails, I needed to try one of their latest offerings, Basil Hayden’s Dark Rye. Perfect on the rocks, the dark rye has less sweetness naturally and more of a distinguished oaky spicy weight, but no less smooth and delicious. This was a perfect wind-down of a sipper before dinner.

Basil Hayden's #BHFriendsgiving Basil Hayden's #BHFriendsgiving

Dinner featured two new cocktails for each course. The Ward Eight wonderfully combined their bourbon, the citrus power of grenadine, lemon and orange together with the refreshing cooling pop of mint for a clean sipper that evoked a great spiked Summer lemonade. Finishing up was the Havoc In Nelson County, a surprisingly island-fresh cocktail that took the wonderful rarely seen flavor of banana and mixed it with orange bitters for a flavorful, diverse drink that hits several areas of the palette pleasantly with soothingly familiar notes. Speaking of dinner, our culinary journey, heralded by Chef Paul Donnelly, boasted offerings similar to the Basil Hayden’s Friendsgiving at Peachy’s: an appetizer of Strange Flavor Burrata; a first course of Steamed Baby Branzino and Northern Chinese Style Roasted Golden Beets; a second course of Crispy Lamb Ribs and Salad of Watercress with assorted vegetables; and Chocolate Mousse for dessert. Feast your eyes on these delights below:

APPETIZER

Basil Hayden's #BHFriendsgiving

FIRST COURSE

Basil Hayden's #BHFriendsgiving Basil Hayden's #BHFriendsgiving

SECOND COURSE

Basil Hayden's #BHFriendsgivingBasil Hayden's #BHFriendsgiving

DESSERT

Basil Hayden's #BHFriendsgiving

What the evening with Basil Hayden’s recreated was the makings of classic friendship lore. The drinks were flowing, the food was stellar and the energy was upbeat and positive. How comforting to know that the sweet sip & the relaxing savor, the honest pleasantries & the communal savorings can all conspire together to recognize an evening of old and new friends.

Basil Hayden's #BHFriendsgiving Basil Hayden's #BHFriendsgivingBasil Hayden's #BHFriendsgiving

All in all, when Friendsgiving happens, good spirits in both physical and social forms, must ensue. Basil Hayden’s Bourbon and Rye varieties are available now at your finer wine & spirit retailers.

Girls Night In – A Read & Sip Book Club Event with Ketel One Botanicals

From time to time, certain women on the go all have a little voice in their heads that sometimes asks, “Hey girl, why don’t we just stay in instead, curl up with our king size body pillow with some wine and a good read tonight?” Ketel One Botanicals knows – and partnered with the best kind of book club, (the one with an open bar) and paired it with an event to answer that inner-homebody that loves to read. For the women who enjoy having a cocktail or two in a cozy space, but also, meet other people who listen to that little voice regularly too – there was the Read & Sip Book Club Event with Ketel One Botanicals.

A Read & Sip gettogether feels like you’re visiting a good friend at her apartment just nearby, after work, for a few bites and a catch-up. Held at the Witness apartment in NYC, the intimate space welcomed all with the creature comforts of home, lots of cozy corners with fuzzy throws, plush chairs and ottomans to sit and chat.

A very tasty vodka cocktail menu of light and fragrant Ketel One Botanical cocktails (a sophisticated vodka base of Grapefruit & Rose, Cucumber & Mint, or Peach and Orange Blossom – 30% ABV and only 73 calories per refreshing serving) paired with nourishing bites, nibbles, and flatbreads to keep you fueled up for conversations.

 

Alisha Ramos, Founder & CEO of Girls’ Night In, moderated leadership and female power -focused discussion of the October book selection ‘Circe’ by Madeline Miller alongside Liz Breeden and Cara Meiselman who heads up the Girls Night In BK chapter. Alisha started Girls Night as a newsletter in 2017 and it grew exponentially to over 100,000 women! The newsletter, combined with the book clubs which are currently in major cities such as New York, San Francisco, Toronto, Los Angeles, Chicago, Washington DC and Alexandria, VA to create both a space and a guide for women to immerse themselves in a community that reminds them to regularly re-fill the self care tank. You can socialize in their own unique way – which is a welcome change from typical “get the heels on the dance floor” night out!

Read: “Why I Quit My Job to Build Girls’ Night In” for the full origin story behind the Girl’s Night In lifestyle and the events and gatherings that support it. Sign up for Girl’s Night In’s weekly newsletter! You’re just in time to join in for November’s book of the month, ‘Everything’s Trash But It’s Okay”, written by Phoebe Robinson of Two Dope Queens. Why not take your book club experience to the next level with Ketel One Botanicals.

Rosa Mexicano Celebrates Day of the Dead with a Special Menu

Tomorrow is more than just Halloween; it is the beginning of the Day of the Dead, also known as Día de Los Muertos. In honor of Mexico’s holiday remembering and honoring the dead, we partook in Rosa Mexicano’s Night of Spirits; a special evening of savory food, exotic drinks paired with desserts, with entertainment by Agave L’Amour and DJ jojoSoul. Known for serving New Yorkers authentic and innovative Mexican cuisine since 1984, we were beyond excited to enjoy an evening at Rosa Mexicano Union Square, where they are serving a special Day of the Dead menu at all 11 locations nationwide from Oct. 31st through Nov 4th. The menu will not only honor your loved ones, it will celebrate the memory of Rosa Mexicano Founder, Josefina Howard.

We had the chance to preview the featured menu which boasted a traditional Día de Los Muertos (Day of the Dead) feast, prepared by Joe Quintana, Regional Executive Chef for Rosa Mexicano. We began with the very special and delicious Maravilla Punch, a blend of Hibiscus and Mezcal, served in a traditional handmade Mexican punchbowl (featured above). Foodies will love the Roasted Bone Marrow, a Chipotle-piloncillo sauce, grilled jalapeño , and toast; the Estofado De Cordero, a Lamb shank stew with roasted vegetables and epazote gremolata; and the Costillas A La Barbaco, a Tequila-pomegranate BBQ ribs served with charro beans and jalapeño cornbread.

 

The evening celebrated the powerful rituals of Mexico’s Día de Los Muertos (Day of the Dead), which included the Ofrenda, an altar where you may display portraits of your departed loved ones, in a moving ceremony of remembrance. Four desserts were paired with a unique variety of four Agave spirits: Mezcal, Raicilla, Bacanora, and Sotol.

All four spirits have been specially curated by Rosa Mexicano’s Courtenay Greenleaf, one of New York City’s few Master Mezcaliers. Agave Spirit Sponsors For Night Of Spirit Events + Calavera Cocktail included Montelobos Mezcal, Casa Noble Tequila, Bacanora Rancho Tepúa, Fidencio Mezcal, LA HIGUERA. la Venenosa raicilla, Ancho Reyes, Tromba Tequila, Derrumbes Mezcal and Milagro Tequila).

 

The Rosa Mexicano Day of the Dead menu of meals include:

Appetizers:
Empanadas de Camote (Corn and sesame empanadas, stuffed with sweet potato, peas and spiced pecans). Served with chipotle sauce.

Roasted Bone Marrow (Served with chipotle-piloncillo sauce, grilled jalapeño and toast) – see second food photo
Paired with: Tromba Añejo tequila.

Entrees:
Estofado de Cordero (Lamb shank with roasted vegetables and epazote gremolata)  – see first food photo

Trucha a la Parilla (Whole grilled trout over pumpkin seed pipián, topped with citrus salad)

Costillas a la Barbacoa (Tequila-pomegranate BBQ ribs with charro beans and jalapeño corn bread) – – see last food photo above

Dessert:
Tamal y Camote (Roasted sweet potato and cajeta tamale served with pomegranate sauce and vanilla ice cream).

Rosa Mexicano’s Día de los Muertos meal will be available at these locations:

  • New York City: First Avenue, Lincoln Center, Union Square, Tribeca
  • New Jersey: Riverside
  • Boston, Massachusetts
  • Washington, DC: Penn Quarter
  • Maryland: National Harbor
  • South Beach, Miami
  • Los Angeles
  • San Francisco