DIANA KENNEDY, WORLD-RENOWNED EXPERT ON MEXICAN CUISINE, TO VISIT PORTLAND
Kennedy will be the guest of honor at a brunch and dinner on Nov. 20 at Mi Mero Mole
Portland, Ore. (November 8, 2016) – Diana Kennedy, legendary food writer, cookbook author and expert on Mexican cuisine, will be the guest of honor at a family-style brunch and four-course dinner at Mi Mero Mole’s Northwest Portland location at 32 NW Fifth Ave. on November 20, 2016. At each event, diners will have the opportunity to chat with and learn from Kennedy.
The Mexican brunch menu includes Mi Mero Mole’s Oaxacan hot chocolate, pastries, and an array of traditional Mexican breakfast dishes, such as tamales, enmoladas, molletes, and chorizo verde with eggs. Brunch begins at 1 p.m. and is $45 per person. Guests will also receive a signed copy of Nothing Fancy, Kennedy’s personal cookbook and memoir.
At dinner, guests will be treated to four courses of Mexican dishes, including plantain-leaf tamales, stuffed cactus, chile rellenos, beef shanks in pasilla sauce, and dessert. Dinner will begin at 6 p.m. and is $75 per person, including a signed copy of Kennedy’s cookbook From My Mexican Kitchen. For more information or to reserve a seat at brunch or dinner, visit Mi Mero Mole’s website mmmtacospdx.com, email email@example.com or call the restaurant at 971-266-8575.
About Diana Kennedy
Diana Kennedy is the world’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. For over 50 years, she has lived in Mexico and researched, studied and preserved Mexican cooking. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, helping to document and preserve the country’s amazingly diverse and rich foodways. She has received numerous awards, including being inducted into the James Beard Cookbook Hall of Fame and being decorated with the Order of the Aztec Eagle, one of Mexico’s highest honors. She also received a Life Achievement Award from the International Association of Cooking Professionals and Cookbook of the Year from the James Beard Foundation for Oaxaca al Gusto.
About Mi Mero Mole
Chef-owner, Nick Zukin, trained with Diana Kennedy at her home in Mexico and uses several of her recipes on the menu. Mi Mero Mole serves traditional dishes from Mexico City. Corn tortillas are made fresh using ground nixtamal, instead of commercial Maseca, ground corn flour. Everything served, including moles, salsas, rice and beans, is made from scratch. All tequila is 100% agave, and the selection, emphasizing craft spirits, is the most carefully curated in town. Mi Mero Mole has two locations. Its Northwest Portland location is at 32 NW 5th Avenue in Chinatown, and its Southeast Portland location is at 5026 SE Division Street in the Richmond neighborhood. For more information, visit www.mmmtacospdx.com and follow us on Twitter and Facebook @mmmtacospdx.