SCOTTSDALE: Four Seasons Celebrates Hispanic Heritage Month: The Mecinas Brothers Dinner
August was Hispanic Heritage month and the Four Seasons Scottsdale at Troon North celebrated it in grand style August 12-14, 2016 with a weekend of culinary festivities and exclusive guest experiences. On Saturday afternoon, I attended two delicious and informative culinary seminars led by Four Seasons chefs Samantha Sanz and Manny Calderon demonstrating regional specialties from Sonora and the Yucatan.
On Saturday evening, Executive Chef Mel Mecinas was joined by his brothers Chef Honorio (Gordon Ramsay Pub in Las Vegas) and Pastry Chef Juan (La Patisserie in Los Angeles) in the kitchen for an incredible dinner at Talavera.
Although the three brothers possess more than 75 years combined in the culinary field, it was the first time they had teamed up to delight diners in Scottsdale. Their Oaxacan roots shone in the one-of-a-kind tasting menu paired with Mexican wines and Nick Padua's mezcal cocktails. It was a spectacular evening of Mexican flavors, culture, and familia.
Aperitivos were a chef's collaboration: Shrimp ceviche with sal de gusano and nopales; memelita with black beans and quesillo; chile de arbol hot sauce; lamb barbacoa taco with queso fresco; and molote stuffed with potato and chorizo. Cocktail pairing: La Piña Picante (Mezcal Nuestra Soledad, fresh pineapple, habanero tincture and cilantro).
Course two was Chef Honorio's marinated seabass with chayote squash, hearts of palm, and mole amarillo. Wine pairing: L.A. Cetto Chardonnay, Baja California, Mexico
This was followed by Chef Mel's Press coffee-rubbed New York strip loin with prawns, Oaxacan chorizo, calabacitas, mole negro and mole rojo. Wine pairing: L. A. Cetto 'Reserva Privada' Nebbiolo, Baja California, Mexico.
Chef Juan's beautiful dessert course: White corn flan with leche quemada ("burnt milk" ice cream), compressed peach, pumpkin seed brittle and edible flowers, paired with Cafe Borracho (Press coffee with El Jolgorio Mezcal, Aztec chocolate bitters, and horchata foam).
I was hosted by the Four Seasons and my evening was complimentary.