You know about farm to table food.
Well, here comes sea to table fare.
Pullman Market is holding a chef-driven event on Sunday called Mariscos y Mezquite, that features harvested seafood and stories behind the catch from some of the city’s finest.
The finest includes Michelin-recognized chefs, James Beard nominees and other notable culinarians.
Here’s the lineup: From 6-9 p.m. on the Karnes Patio, the culinary team from Mezquite will prepare ceviche tastings alongside chefs from Ladino, Leche de Tigre, (a) mar and Miles.
“It’s a fun opportunity to showcase the beautiful seafood that we do,” said Maximilliano Munoz, chef from Michelin Bib Gourmand restaurant Mezquite. “And it’s an opportunity to invite other chefs from around town into our space and promote the idea of community at Pullman Market.”
The second annual Mariscos y Mezquite invites guests to explore the culture, craftsmanship and community behind great seafood through each chef’s unique culinary perspective. Along the way, they’ll learn about the journey from sea to table.
The event includes a whole tuna breakdown by Bluefina, cocktails and a live DJ performance. Tickets are available on Open Table for $55. The purchase includes unlimited ceviche tastings and one complimentary cocktail.
“It’s always a privilege to attend collaboration events with extremely talented local chefs,” said Berty Richter, owner and chef from Michelin Bib Gourmand restaurant Ladino. “In this particular case, they are all known for some of the best ceviches in town.”
Richter’s ceviche will be similar to his pishkado crudo, which translates in Ladino to “raw fish.” He will use blueline tilefish, supplied by seafood company Minamoto.
“The dish is inspired by the ancient port city of Jaffa, where, to this day, it is an active hub for great fish and seafood restaurants,” Richter said. “The base for my ceviche is Tahini, which I turn into a Leche de Tigre-style dressing for the fish, using fermented tomato pulp for an umami ‘blast.’”
Emil Oliva, the James Beard nominated chef from Leche de Tigre, will join the collaboration with a play on traditional Peruvian ceviche. Other chefs include Roger Martinez and Carlos Clavijo from (a) mar, Steven Lopez from Miles and Guillermo Navarette and Munoz from Mezquite.
The Mezquite team will prepare ceviche negro, a popular menu item inspired by the bays of Bahía de Kino in Sonora.
“We wanted to take a very recognizable Sonoran flavor profile and reinterpret it through the lens of Mezquite,” Navarette said. “The base is fresh lime juice, soy sauce, fish sauce, chiltepín and charred tortilla with cucumber, red onion and grilled peach.
“Our twist was adding pasilla Mixe chile and pitiona, an herb from Oaxaca that has a very herbal character that reminds me of lemon balm. The fish is cured with oil and fresh lemon zest before being dressed with the ceviche base.”
Munoz is excited to welcome Miles, a new jazz-inspired cocktail bar, to the event.
“Miles has only been open for a couple of months but it’s quickly become one of my go-to spots on my day off,” Munoz said. “The ceviche on their menu is fantastic. I’m looking forward to what they’re going to bring.”
