The Fine Art of Tequila
Indulge yourself in an exclusive tequila-inspired-5-course dinner, while learning everything about this distinctive Mexican Spirit directly from our friend David Suro-Piñera who, with no doubt, we consider an authority on this field.
David Suro-Piñera is a native of Guadalajara, Jalisco, Mexico who has lived in Philadelphia, PA since 1985. He is the owner of one of Philadelphia’s longest tenured eateries, Tequilas Restaurant (1986), and launched Siembra Azul Tequila in 2005, which has since garnered international recognition and expanded its product line to include several tequilas and mezcales under the Siembra name. Suro-Piñera also owns a fine Mexican spirits importation company, Suro International, and is the president of two nonprofits; the Tequila Interchange Project and the Siembra Suro Foundation. Both of those nonprofits focus on different areas of improving working, living, and regulatory conditions in the agave spirits industry. Aside from his various enterprises and charitable work, David Suro-Piñera is a husband, father of three, grandfather of one, avid photographer, and recreational pilot.
TUESDAY, DECEMBER 3rd, 2019 | 6:30 PM - 9:00 PM
MIX & MINGLE | 6:30 - 7:00 PM
Maggie Mae Margarita
Gorditas de Frijol con Queso
All these options are gluten free and vegetarian
PRESENTATION 7:00 PM
5-Course Tequila Dinner $85/person (doesn't include gratuity)
Wine/Beer substitutions are available for guests not wanting to participate in the tequila selections.
Register by phone or in person. Upon successful registration, your provided credit card will be charged.
Refund policy - Cancellations can be refunded only within 72 hours of the event.
Last day to register: Friday November 29th
DINNER | 7:30 PM
CAMARONES AL TEQUILA GF
TEQUILA MARINATED SHRIMP
Jumbo Shrimp marinated in a citrus mix with tequila and cilantro, grilled and served over white rice, and an avocado-tomato mix, drizzled with garlic-cilantro butter
Paired with a Pinneapple-Jalapeno Margarita
SOPA MONARCA GF
Leeks, potatoes, xoxolos with cotija cheese and plantains
MEDALLONES DE FILETE A LA PIMIENTA ROSA CON AIOLI NEGRO DE HUITLACOCHE GF
PINK PEPPER CRUSTED FILET MIGNON WITH HUITLACOCHE BLACK AIOLI
Prime Filet Mignon crusted with pink Brazilian peppercorns, fideo seco (angel hair pasta) in chipotle, and huitlacoche (known as the Mexican Truffle) aioli.
Paired with tequila siembra valles anejo
CREPAS DE CAJETA CON HELADO DE TEQUILA
CAJETA CREPES WITH TEQUILA ICE CREAM
A traditional dessert in Mexico prepared with cajeta, which is similar to Dulce de Leche but made with goat's milk. The tequila ice cream is our personal touch to this classic
Paired with anis con mosca