James Beard Foundation Hosts Mexican Fiesta for Día de los Muertos November 1, 2011

Although it’s called the Day of the Dead, this colorful Mexican holiday is anything but somber. Come celebrate at the Beard House with a vibrant array of traditional and modern Mexican cuisine, prepared by seven talented chefs famous for their innovative flair. A few teasers from the menu include: Red Chile Sopes with Coconut–Habanero Shrimp and Cured Red Onions; Braised Pork Belly with Calabaza Tamale, Nopales–Pomegranate Salad, Fried Cheese, and Mole Negro; and the chef-wide collaborative dessert -- Plantain-Crusted Chocolate–Mulato Chile Truffles, Pecan Shortbread Cookies with Powdered Sugar, and Miniature Pan de Muerto with Tangerine Marmalade.

Chefs include:

Darren Carbone -- La Verdad Taqueria Mexicana/ Boston
JBF Award Winner Michael Ginor -- Lola/ Great Neck, NY
JBF Award Winner Ken Oringer -- Clio Restaurant, Coppa, KO Prime, Toro, Uni, and La Verdad Taqueria Mexicana/ Boston
Tim Spinner -- Cantina Feliz/ Fort Washington, PA
Alex Stupak Empellón/ NYC
Sue Torres -- Sueños/ NYC
Adan Trinidad -- Zengo/ NYC
Pastry Chef Amos Hayon -- Lola/ Great Neck, NY

Official Website: http://www.jamesbeard.org/index.php?q=events_beardhouse_110111