On July 9th, 2015, Executive Chef Mecinas returned to the James Beard House. The kitchen prep for his Flavors of Oaxaca dinner was viewed live on the James Beard House’s JBF Kitchen Cam and is archived at this link. “This menu represents who I am, and where I came from,” says Chef Mecinas. “So many people and places have influenced my technique and I am honored to pay tribute to my heritage through my food.”
On Friday, July 31, 2015 at Scottsdale's Talavera, diners will experience the six-course tasting menu that Chef Mecinas served at the James Beard House, “I am thrilled to be able to bring the menu I will present in New York at the James Beard House back to our loyal Talavera diners.” Chef Mecinas’ menu includes techniques learned under the famed Joaquim Splichal, such as his signature blinis with ancho chiles for a Southwest twist. Spiny Lobster Salad speaks to Chef Mecinas’ time in California, cooking with the bounty of the coast. Further inspiration is drawn from Chef Mecinas’ own family, including an interpretation of his grandmother’s legendary mole sauce. The menu Chef Mecinas will present in Talavera:
- Smoked Salmon Parfait with caviar and ancho-chili corn blini
- Spiny Lobster Salad with white and green asparagus, cucumelons and white peach vinaigrette
- Olive-Oil Poached Alaskan Halibut with fricassee of oxtail, fava beans and morel mushrooms
- Braised Rabbit with truffle polenta gnocchi, chanterelle and chorizo
- Pancetta Wrapped Buffalo Tenderloin with Press coffee rub, squash blossoms, vegetable and mole sauce
- Sweet Corn Honey Cake with lemon cream, poached rhubarb and pine nuts
The cost for the six-course menu is $110, with optional wine pairing for an additional cost. The menu will be offered from 5:30 to 9:30 p.m. Reservations are required. For more information and reservations, call (480) 513-5085.