Matthew Lake Executive Chef Of Besito Celebrates Mexican Independence Day

Executive Chef Matthew Lake of Besito will be celebrating Mexican Independence Day with a special dinner at The James Beard House on Saturday, September 15th at 7p.m. The cost of the dinner is $125 for members of the James Beard Foundation and $155 for non-members. The menu is as follows:

Passed on Arrival
Besito Margaritas
Guacamole en Molcajete
Empanadas de Camarones con Salsa Verde
Mini turnovers filled with spiced shrimp, served with salsa verde cruda
Molotes de Calabaza con Queso
Masa "torpedoes" filled with squash blossoms and fresh cheese
Flautas de Pato con Mole Xico
Crispy duck tacos served with hazelnut mole

Dinner
Tequila Toast of Gran Patron Platinum
**
Ceviche de Langosta
Lobster marinated in grapefruit, spiced habenero chile and Mexican vanilla
Cono Sur, Gewurztraminer Casablanca Valley Chilie 2006
Pescado Veracruzana
Black bass filet cooked in a traditional Veracruz sauce
Haras Elegance Chardonnay Maipo Valley Chile 2004
Enchilada con Picadillo de Pavo
Fresh corn tortilla filled with turkey, picadillo, served with green chile sauce
Veramonte Primus Chile 2004
Borrego con Mole Chatino
Roasted loin of lamb topped with chayote squash and roasted onions, served with mole chatino
Gaudium Marques de Caceres Rioja Spain 2001
Flan de Queso
Fresh cheese flan served with Jamaica-poached fruits
**
After Dinner Drink
Partida Anejo Tequila

For more information or reservations call The James Beard House at (212) 675-4984.