Tuxton Home had the pleasure of collaborating with True Nourishment Kitchen (@truenourishmentkitchen) and Chef Liz Macias (@mslizz13) at our first ever Pop Up Dinner together in Whittier, California. The four-course dinner and dessert featured Mexican Modern European Fusion cuisine, artfully prepared by Chef Macias and her team.
ABOUT CHEF LIZ
Chef Macias is an east Los Angeles native who graduated from Le Cordon Bleu in Portland, OR in 2003. Her resume includes Melisse Restaurant, Hilton, Disneyland Resort, a private country club in Pasadena, and a private boutique hotel. Growing up in a large family that loved cooking and dining together, Chef Macias learned to appreciate the joys of cooking at a young age. Today, she loves cooking with a passion and pours herself into everything she produces.
The night's featured menu showcased Chef Macias' Mexican heritage, while displaying her range of culinary cooking techniques. Chef Macias, assisted by fellow Chef Mike Pergl (@ah_yep), served up thoughtfully-curated dishes that delighted both visually and flavorfully, sending diners on a sensory journey through land and sea.
Tequila & limon gelee, meyer lemon zest, grapes, e.v.o.o., espellette, Black salt
The first course of Hamachi Crudo was accompanied with delightful pops of flavor from the Tequila & limon gelee. The Hamachi was silky and buttery, and the dish had a refreshing end-note.
Chorizo Risotto (Featuring: Kona Serving Bowls)
verdolagas, cotija cheese, pepitas, crispy sweet potatoes
We moved on to the second course, a Chorizo Risotto topped with accoutrements of verdolagas, cotija cheese, pepitas, and crispy sweet potatoes. The risotto was light and fluffy, with toppings that provided wide a range of flavor combinations. It really set the tone for the next few dishes.
ancho chili & pineapple gastrique, crispy pig ears, radish & cilantro salad
Things started heating up with third course, a Braised Pork Belly garnished with crispy pig ears. The pork was melt-in-your-mouth goodness, and a tangy salad offset the richness of the pork fat. So yum!
Charred Achiote Octopus, New York, Bone Marrow, Pickled Onion, Shaved Fennel, Chayote, poppy
The fourth course featured a Surf & Turf theme, pairing tender and juicy Charred Achiote Octopus alongside a New York steak cooked to the perfect shade of pink! Just biting into the octopus was heavenly. It was pillowy softness, with just enough bite and smoky, full depth flavor.
chocolate, cajeta, crème fraiche, cacajuates, Orange
The savory meal was rounded out with a decadent chocolate tart dessert, which was the perfect balance of sweet to savory. True to her passion for cooking, Chef Macias provided a wonderful night filled with great food, conversation, and drinks. We are so thankful for the meal!
To learn more about future Pop Up Dinners, follow @TuxtonHome & @TrueNourishmentKitchen for news and the latest ticketing links.