Three Degrees: Chef + The Maker Dinner, featuring Community Supported Fishery
For his next installment of the Chef + The Maker dinner series, taking place on Tuesday, Aug. 29, Chef Lauro Romero is teaming up with Community Supported Fishery in Garibaldi to create a menu of sustainably caught seafood, inspired by his early years in Hidalgo.
The six-course menu will be cooked, prepared and served al fresco at TD’s Pop Up along the waterfront. Each course will showcase classic Mexican flavors, reimagined with modern techniques and presentations, such as ceviche redone as “ravioli” and rockfish mixiote with scratch tortillas (full menu is below). The dishes will be paired with samples of agave-based cocktails to show the distinctions between the likes of tequila, mezcal and bacanora, and how they complement bold Mexican flavors.
Community Supported Fisheries is a longtime partner of Three Degrees and is made up of small boat fishermen who use local, independent processing facilities. The organization allows fishermen to maintain the fish’s chain of custody from their boats to our table, delivering a fresher, superior product that Chef Lauro will make the star of every dish.
Dinner will begin at 6:30pm and the price includes dinner, cocktail pairings and gratuity, with space limited to 20 chef’s counter-style seats. Tickets are available via Eventbrite, here: https://chefandthemakercsf.eventbrite.com, and can also be purchased by calling 503-423-3104.
Chef + The Maker Menu | Aug. 29 at 6:30 p.m.
CLAM CEVICHE “RAVIOLI”
AVOCADO, CLAM “ROE”, SERRANO TRANSPARENCY, TOMATO AIR
SAL DE GUSANO, PIPIAN VERDE, SQUASH AND THEIR BLOSSOMS, BLACK SESAME
OYSTERS AND CORN IN DIFFERENT TEXTURES
- GRILLED, popcorn butter
- CHARRED TOMATILLO, mezcal mignonette, crunchy corn
- MASA CRUSTED, esquites aioli
- SPICY CORN GRANITA, huitlacoche espuma
HOME MARTAJADAS, CACTUS SALSA
- SALMON BELLY, avocado crema, grapefruit tears, aguachile gel
- SALMON CRUDO, daikon “tortilla”, pico de gallo flavoring, yuzu kosho
- CHURRO CANNOLI, mole chocolate mousse, café de olla crumble
- AVOCADO FLAN, burnt coconut snow
- PASTEL DE ELOTE, habanero-orange glaze, popcorn ice cream