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UID:602@breathelosangeles.us
DTSTART;TZID=America/Los_Angeles:20241024T190000
DTEND;TZID=America/Los_Angeles:20241024T210000
DTSTAMP:20241003T182332Z
URL:https://breathelosangeles.us/events/chefs-table-a-day-of-the-dead-dinn
 er/
SUMMARY:Chef's Table: A Day of the Dead Dinner
DESCRIPTION:For guests aged 21 and over\, immerse yourself in an unforgetta
 ble Day of the Dead culinary experience at LA Cocina de Gloria Molina. Thi
 s exclusive four-course Pop-Up Chef’s Table is a celebration of life\, d
 eath\, and the enduring cultural traditions of Día de los Muertos\, prese
 nted through artful cuisine and a deeply meaningful dining experience.\n\n
 Hosted in a warm\, candlelit setting adorned with the bright colors of mar
 igolds and delicate papel picado\, the evening offers more than just dinne
 r—it is a journey into spiritual and cultural connection. Each course\, 
 thoughtfully prepared by Dr. and Chef Claudia Serrato\, an Indigenous Culi
 nary Anthropologist\, is paired with Mexican wines\, highlighting the flav
 ors and stories of our ancestors. As part of this immersive event\, guests
  will also have the opportunity to take part in the creation of a traditio
 nal altar offering\, further connecting them with the rich history of Día
  de los Muertos.\n\nThe gourmet menu showcases Indigenous culinary heritag
 e\, featuring dishes such as:\n\n 	First Course: Atole &amp\; Pan de Muert
 o\, paired with Acrata Blanco. A hand-ground blue corn and amaranth atole 
 served with traditional Pan de Muerto.\n 	Second Course: Three Sisters Poz
 ole\, paired with Acrata Blanco. Heirloom nixtamal\, autumn squash\, and a
 coyote beans in a rich veggie broth\, spiced with guajillo and chile de á
 rbol.\n 	Third Course: Braised Bison Blue Corn Tamales (featured in The Ne
 w York Times)\, paired with Acrata Tinto. Bison wrapped in heirloom blue c
 orn tamales (vegan option available with braised oyster mushrooms).\n 	Des
 sert: Amaranth Skulls\, paired with Acrata Tinto. Maple-sweetened amaranth
  and seed skulls served with cacao ganache and pecan cream.\n\nA quinoa ho
 rchata—a creamy blend of quinoa\, cinnamon\, and vanilla—completes thi
 s exquisite experience. Please note that substitutions are not available\,
  ensuring that each guest fully enjoys the chef's vision and artistic expr
 ession.\n\nReserve your seat now for this one-of-a-kind culinary experienc
 e\, blending food\, culture\, and reflection on the cyclical nature of lif
 e and death. Your plate is waiting at the Chef’s Table.\n\nGET TICKETS\n
ATTACH;FMTTYPE=image/jpeg:https://breathelosangeles.us/wp-content/uploads/
 2024/09/A-Day-of-the-Dead-Dinner.jpeg
CATEGORIES:Food & Drink Events
LOCATION:LA Plaza Cocina\, 555 North Spring Street\, Los Angeles\, Californ
 ia\, 90012 \, CA\, United States
X-APPLE-STRUCTURED-LOCATION;VALUE=URI;X-ADDRESS=555 North Spring Street\, L
 os Angeles\, California\, 90012 \, CA\, United States;X-APPLE-RADIUS=100;X
 -TITLE=LA Plaza Cocina:geo:0,0
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TZID:America/Los_Angeles
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DTSTART:20240310T030000
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