NY's been ACE'd

The city that never sleeps has just been graced by one of our favorite hotel groups, The ACE. We've had the opportunity of checking out the one in Palm Springs and just love how in everyone of their hotels they incorporate the essence of the place, twist it up, and spit it back at you with a space that makes you feel like you have seen the whole city. Next time you're in Portland, Palm Springs, Seattle or NYC check it out for its restaurants, bars, or the rooms. NY Times article.

Get your fresh coconuts here!

This morning I was reading the Fashion/Style section of the NY times and I found an interesting article about coconuts in there. I was not surprised to find a coconut article in the Style section as it is NY and they are known for trendsetting, but it was just funny to me to notice how these trends sometimes start. Yes, coconuts are a great nourishment source for fiber, vitamins, and minerals, but it just poses the question, "are the hipsters capping coconuts and drinking its water for the health benefits or is it the new accessory?". I think it may be the new accessory / healthy food trend. Regardless if coconuts are the new accessory, at least people will be walking around pretty healthy.

Cerveza, Amigos, y Comida!

This last beer dinner was such an amazing experience. Choosing the dishes to this Mexican theme and using the special releases of Ballast Point beers really pushed us to be a bit more creative. Mexican food is usually on the top list of people's favorite food so our inspiration was to use traditional ingredients and dishes but twist them up a bit.

Thanks to all of you who attended and helped us in creating the wonderful and memorable moments with our food, the making of new friends, the craft beer, the Jarocho music from L@s Cafeter@s, and of course thanks to Miguel Hidalgo for rallying it up and getting Mexico on its way to its independence.

For those of you who could not make it, we hope to see you at the next...OCTOBER 18TH

Same-day picked local black mission figs from the backyard tree topped with goat cheese and drizzled with chipotle honey

1er tiempo: Grilled shrimp taco in a jicama tortilla with watermelon pico de gallo and tlacoyos de huitlacoche. Paired with Ballast Point Fathom India Pale Lager
The freshness of the jicama, watermelon and the citrus in the shrimp brought out the fruity hoppy aroma of the beer. Its light clean and refreshing lager body really balanced the spice and overall flavors. The tlacoyos de huitlacoche with a dash of chile de arbol salsa were just a nice treat...really nice treat!

2do tiempo: Chile Pasilla relleno de picadillo con frijoles negros Paired with Ballast Point Abandon Ship Smoked Lager
The chile's bittersweetness and smokiness was complimented with depth from the smoked lager, which had a nice medium body with some balanced smoky flavors. The lightness of the lager helped cut all the rich savory flavors from the pork picadillo. The black refried beans were fried southern Chiapas style...dried out and then flipped like a pancake!

3er tiempo: Ensalada de espinaca, ejote, y betabel con aderezo poblano. Paired with Ballast Point Longfin Helles Lager
The spiciness of the poblano dressing along with the fresh spinach, radish, and green beans were a nice pair with the light, cleansing Helles style lager.
I always love how the 3rd course gets the palate cleared up and ready for dessert.

4to tiempo: Pastel de 3 leches al chocolate con un picoso ganache Paired with Ballast Point Black Marlin Porter with cocoa nibs
Who doesn't love pastel de 3 leches? So how about it with chocolate? We used a whole grain pastry flour that gave it a nice nutty texture for the milks to soak up really nicely. The chocolate used for the cake and ganache was from Oaxaca, pure and spicy.
The sweet and rich & spicy ganache pieced the dish together with the porter's rich, robust, and toasty sweet cocoa nibs.
This all went down suavemente!

La Mesita diners in the garden and under the moonlight

Nothing goes down better after a handcrafted Mexican meal like some Mezcal and homemade sangrita in the lime cups. For the Mezcal we poured Scorpion blanco, and Don Amado reposado.
Salud!

After the party is the after-party!
L@s Cafeter@s all the way from El Lay sharing with us the beautiful music that is, Jarocho. I didn't spot that many Guayaberas, but I know the few that repped it, Brad!
Listos pa' tirar party!

Encantados!

Where else can you see someone with an donkey's jawbone used as a percussion?

Thanks to Jeff from Ballast Point for all the beers, La Mesita crew, our followers, and life for giving us the opportunity to do these events and take food and beer to another dining experience.

Que Viva Mexico, Que Viva!!!

Dogfish Brewery takes on Chicha

Dogfish Head Brewery, the makers of the delicious festina peche, the beers we have all been drinking this summer, is at it again. Sam Calagione, founder of the brewery has taken on making Chicha the traditional Peruvian method, but the process is a bit more complicated than normal beer. You actually have to chew the maize in your mouth, spit it out, and then you boil it with water. Yes they do chew and the spit becomes a key part of the brew. Saliva has natural enzymes that break down the starch in corn, which turns into sugar, which ferments into alcohol. Little did he know it was a huge physical endeavor for his mouth.
Read more....

Congrats to Woodberry Kitchen

This morning I got a text from co-"la mesita" partner about Woodberry Kitchen and how they were referenced in one of her favorite blogs, apartment therapy. Turns out that Woodberry Kitchen was named one of the top 10 new restaurants in Bon Appetit. You know how sometimes you read on all these restaurant lists and say to yourself "Oh I wish I would have eaten at one of these on the list so I know why they were chosen"? Well, we ate there and I can surely agree with the people at Bon Appetit. The whole team is knowledgeable and friendly. The menu is well thought out with great local ingredients and love put into it. Click here for the article. I wish I could be in Baltimore this weekend. I guess I shouldn't complain because we are about to have a fun Mexican themed beer dinner this weekend with live Jarocho music. Ok, I feel better now.