CONTEMPORARY VENEZUELAN CUISINE with CHOPPED WINNER ADRIANA URBINA

Adriana

Contemporary Venezuelan cuisine by Adriana Urbina, Chef and founder of Tepuy Dining and winner of Food Network’s “Chopped”. Reserve your spot for 6- course dinner on Friday, July 27th and Saturday, July 28th

Sunday, July 29th, walk-ins are welcome, reservations available. 

 

TEPUY DINING

CHEF ADRIANA URBINA

TASTING MENU | 70

SNAPPER CEVICHE

DUXELLE-STUFFED RAVIOLI

ALMOND-CRUSTED ZUCCHINI

VENEZUELAN-STYLE SLOW COOKED SHORT RIB


SWEETS

VANILLA LABNEH MOUSSE

mango gazpacho

COCONUT CAKE

salted dulce de leche

A LA CARTE

 

BREAD BOARD FOR TWO  | 22

HOUSEMADE VENEZUELAN CHEESE BREAD

whipped roasted red pepper butter

CORN CROQUETTES

avocado aioli

MINI BEET AREPAS

preserved lemon spread, mushrooms

 

ALMOND CRUSTED ZUCCHINI | 15

carrot romesco, pickled veggies

SNAPPER CEVICHE | 18

green aioli, cashew leche de tigre, raspberries

DUXELLE STUFFED RAVIOLI | 22

zucchini flowers, corn carbonara

VENEZUELAN STYLE SLOW COOKED SHORT RIB | 26

smoked cassava puree, avocado, amaranth cracker

 

DESSERT

COCONUT CAKE | 12

sunflower seed frozen whipped cream, passion fruit

VANILLA LABNEH MOUSSE | 12

mango, strawberries


 

THE RECIPE HUNTERS

Anthony Morano and Leila Elamine

Anthony Morano and Leila Elamine

The Recipe Hunters travel around the world in search of traditional recipes and the stories behind the people who maintain their culinary heritage.

This special evening will feature a delicious menu, visuals from their travels and the opportunity to hang out with Anthony and Leila. 

MENU

-Hummus with toasted almonds (Near East)

-Cilantro Garlic Chicken 

-Labneh and Fresh Mint (Lebanon)

-Za’atar (Near East) 

-Stuffed Grape Leaves (Egypt) 

-Cilantro Olive Elioti Bread (Cyprus) 

-Tahini Cauliflower (Palestine)

-Eggplant Fritters (Italy)

-Tabbouleh (Syrian)

-Pimientos de Padron Galicia (Spain)

-Tortilla de Patatas (Spain)

-Braised Lamb with Potatoes (Croatia)

-Yogurt with Summer Squash and Garlic (Palestine)

Desserts

-Torta De Santiago 

-Hrapocusa Cake  

-Maamoul (Lebanon)

-Zabaione Gelato (Italy)

GOURMET PIZZA PARTY with CAITLIN BERKERY

Caitlin

Join us for a celebration of New York's most beloved food with a sampling of creative and delicious pizza toppings including:

-Mashed Potato Pizza

-Sautéed mushroom, caramelized onion and fresh herb pizza

-Vegan Taco Pizza

-Traditional Margherita Pizza

Caitlin Berkery is a personal chef and event caterer based in Brooklyn, NY. A graduate of the Institute of Culinary Education, Chef Cait’s style brings the comforting flavors of home to each of her dishes with a gourmet flair. Chef Cait previously worked as a baker at Breads Bakery and most recently as a Culinary Instructor at Taste Buds Kitchen in Chelsea. Cooking professionally and at home for friends and family she has found that her passion lies in kneading a good pizza dough. Her love of cooking is superseded only by the love for her dog and unofficial mascot, Zoey (who is forever waiting for crumbs.)

LIVING IN THE DIASPORA with GABRIELA ALVAREZ of LIBERATION CUISINE

Event: 

Living in the Diaspora

A multi-sensory dining experience exploring what it means to survive and thrive as a Diaspora. Food is a basic human need for survival and a way of preserving culture. All cuisines have evolved with migration, reflecting new circumstances and communities. The menu is inspired by Puerto Rican cuisine, Afro-Diasporic dishes, and ingredients that are seasonal in the Northeast of the United States.

Menu: 

Smaller Dishes

Sorullos

cornmeal fritters served with mayo-ketchup

Seasonal Salad

green salad with a guava dressing

Caldo Santo

"Sacred Broth" traditionally prepared in Loiza, Puerto Rico with a fresh coconut milk and codfish broth  

Garbanzada

chickpea soup with roots in the Canary Islands

Larger Dishes

Canoas

sweet plantain "canoes" served with a peanut sauce, coconut rice, and mixed greens

Mayombe Chicken

A cuban dish with direct influences from West Africa, hints of nutmeg, and served with stewed potatoes

Sweets

Horchata de Ajonjoli

sweet milk beverage made of sesame seeds, an ancient native crop to Africa

Alfajores

Peruvian-inspired cookies made in Puerto Rico with the island's fruits and love

Flan

my mother's coconut custard recipe

Bio: 

Gabriela Álvarez is a chef and founder of Liberation Cuisine. She began cooking after studying public health in academia for several years. The kitchen became her way to tackle inequalities in the food system while maintaining a focus on individual agency. Her own relationship with food has served as a declaration of self-worthiness in a world that diminishes brown bodies and a point of connection to her Puerto Rican ancestry. Her menus are an exploration of her own identities and a reflection of the communities and collectives with whom she collaborates. Chef Gabriela Álvarez cooks in spaces of self-determination, healing, community celebration, and cultural preservation. She has cooked for Soul Fire Farm’s Black and Latinx Farmer Immersion Programs as well as Harriet’s Apothecary Healing Villages and Race Forward's Racial Justice Trainings. Gabriela is known to co-create food experiences with other artists, healers, activists and chefs. For example, she offered nourishment as part of an all-day healing experience at the opening of The Caribbean Center African Diaspora Institute in October 2016. She also collaborated with two other women of color chefs to cook for the 2016 Holyoke Food Justice Conference. Gabriela teaches cooking classes dedicated to food as resiliency and honoring traditional food preparations. In 2014 she founded Liberation Cuisine - a catering company dedicated to preparing meals collectively with sustainable ingredients and practices.