Focusing on the Eastern coast of Mexico’s cuisine, Chef Blum will be serving a 14-person tasting menu progressing through traditional dishes and familiar flavors- focusing on visual stimulation and unlikely pairings.
The menu will include:
Inflatado, finger lime, caviar, caramelized onion puree
Fluke crudo, sesame, citrus
Plantain fritter, trotter, bitter orange
Pumpkin roasted in masa, crema, pumpkin seed oil and pumpkin seed, burnt onion
Fisherman’s stew, grilled octopus, lacto tomato & guajillo caldo, bay oil
Beef/pork cheek, achiote sauce, tortillas, banana leaf
Pineapple Pate de Fruit, cashew crumble
Hibiscus sorbet, cashew panna, unripe papaya
Tax and Grat are not included in ticket price and there will be beverage pairings by Beverage Director Jay Schroeder (Jean Banchet nominee for Best Mixologist 2019).
More about Chef Ben Blum:
Originally hailing from Chicago, Chef Ben Blum claims a vast culinary experience all over the world. After traveling South East Asia to hone his skills, Ben settled in high-end kitchens in Australia. Having spent time cultivating his skills at Attica (Melbourne), Ben left to become the Pastry Chef of Momofuku Seiobo (Sydney) before returning to the states. Before joining the team at Quiote in November of 2018, Ben spent time working at Commis (Oakland). Ben’s strong knowledge of global cuisine has made him an integral part of the Quiote kitchen, allowing him to show his breadth of technique and application of ingredients.