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Published on : Friday, May 15, 2015
This summer, take a culinary journey with Executive Chef Mel Mecinas as he showcases the cuisine that informed and inspired his career for one special night in Talavera on Friday, July 31, 2015. Diners will experience the six-course tasting menu that Chef Mecinas will serve at the James Beard House in early July, drawing inspiration from his birthplace of Oaxaca, Mexico, his formative years in southern California and his current home in the Southwest.
“This menu represents who I am, and where I came from,” says Chef Mecinas. “So many people and places have influenced my technique and I am honoured to pay tribute to my heritage through my food. “I am thrilled to be able to bring the menu I will present in New York at the James Beard House back to our loyal Talavera diners.”
Chef Mecinas’ menu includes techniques learned under the famed Joaquim Splichal, such as his signature blinis, peppered with ancho chilis for a Southwest twist. Seafood dishes such as the spiny lobster salad speak to Chef Mecinas’ time in California, cooking with the bounty of the coast. Further inspiration is drawn from Chef Mecinas’ own family, including an interpretation of his grandmother’s legendary mole sauce. The menu Chef Mecinas will present in Talavera at Four Seasons Resort Scottsdale at Troon North, and also in New York at James Beard House, is as follows:
Smoked salmon parfait with caviar and ancho-chili corn blini
Spiny lobster salad with white and green asparagus, cucumelons and white peach vinaigrette
Olive-oil poached Alaskan halibut with fricassee of oxtail, fava beans and morel mushrooms
Braised rabbit with truffle polenta gnocchi, chanterelle and chorizo
Pancetta wrapped buffalo tenderloin with Press coffee rub, squash blossoms, vegetable and mole sauce
Sweet corn honey cake with lemon cream, poached rhubarb and pine nuts
The cost for the six-course menu is USD 110, with wine pairing available for an additional cost. The menu will be offered from 5:30 to 9:30 pm on July 31, 2015. Reservations are required and may be made by calling 480 513 5085.