Baja Chefs Dinner Series: Drew Deckman, July 31
Update Drew sent me the menu, here it is:
Kumomoto Oysters [marinated] / cucumber [h2o] / yuzu / mint / fennel
Beef tongue [carpaccio] / gooseneck barnacle / sea beans / grapefruit / vanilla / epazote
Octopus / pork belly / cauliflower / guajllo chile / meyer lemon
Cabrito [5 ways] / veggies [escabeche] / black bean essence / cilantro
Cherry tomato [confit] / chocolate [oaxaca] / requeson [castilla real] / basil-squash blossom [sorbet]
Our Baja Chefs Dinner Series continues on Tuesday, July 31, with Drew Deckman of Deckman’s San Jose. Drew was awarded a Michelin star at in Restaurant Vitus in Germany, and has been in Los Cabos for, if I recall correctly, about 9 years.
We tipped a couple glasses of wine together last weekend at the Laja Encino and at Manzanilla. Drew is the leader of the Slow Food Convivium in Baja California Sur, and when the subject of “is this or is this not Mexican food” came up in our conversation, he had a thoughtful answer. “I believe that Mexican food”, he said, “is any food made with Mexican ingredients.”
I’m sure well have some of those in the house on the 31st. The dinner will be a 5 course meal for $45, with optional drink pairings for $25. Make your reservations here.
