With the US-Mexican border in the news, Donderos’ Kitchen in exploring some delicious and fun dishes from both sides of the “Wall.”
Our fixed-menu, fixed-price “tapas” evening will feature six small dishes prepared for you by Chef Tim Dondero and colleagues. Tim will discuss these specialties as they are served. You bring your wine of choice.
Menu: Elote con Crema – Mexican street-vendor style steamed corn with sour cream, cilantro and salsa picante from Jalisco; Nopalitos con Carne y Huevos – North Mexican cactus leaves sautéed with chopped pork and eggs, served taco style; Salad with Tequila-Lime dressing – fanciful Southwestern; Enchiladas Tejanas – Chicken and asparagus stuffed wheat tortillas baked with mushroom and cheese sauce, based on an Anglo family recipe from Dallas; Frijoles Pintos Borrachos – Mexican “drunken” beans with vegetable sofrito, red wine and cheese; Quesos Mexicanos y Pasta de Membrillo – “Mexican” cheeses (made in Wisconsin) and Quince Paste.
Tim’s preferred wine for this selection of dishes would be an acidic, low-tannin red, like a Pinot Noir, Tempranillo or Sangiovese. Or for a non-red, a chilled Sauvignon Blanc, Albariño or a dry Rosé. Or -- for a great wine pairing at a modest price, see Dave and Anne Wells at the Uncommon Gourmet (previously, “Healthy Gourmet”), 1087 Baxter St., telephone 706 353-3107. Dave and Tim frequently teach cooking and wine classes at the Uncommon Gourmet, and Dave selects wines to go with Tim’s style of cooking.
Thursday, May 4th, 2017. Donderos’ Kitchen, 590 No. Milledge Avenue. First course served at 6:30 PM.
Price: $50 for a couple, $25 for a single. Corkage fee is $2 per couple.
Seating is limited. To assure a place, please register in advance