To drum up attention and support for our upcoming trips to Baja, Aida (of Salt & Wind) and I teamed up with Feastly and Zagat 30 Under 30 chef Ted Montoya to host a series of Baja-inspired pop up dinners.
The results were great! I missed the first dinner, as I was in Germany, but was able to make it to Los Angeles for the second. The crowd was great: a mix of Salt & Wind fans, lovers of Montoya's cooking and Feastly enthusiasts, all of whom were game to try some Baja California-made wines and the inventive cooking of one of LA's most passionate up-and-coming chefs.
Mezcal brand Gem & Bolt provided the mezcal, which Montoya whipped into a cocktail called the Mezcal Daisy, which he concocted using lime agua fresca. The Gem & Bolt crew also had extra bottles on hand for straight tasting and sipping. It's a nice mezcal--the alcohol clocks in at 44% and makes a great sipper, thanks to the damiana that's added during the distilling process. I hadn't heard of them before and I'm glad that now I do.
As for the menu, Montoya made a charred caesar salad with tobiko in place of anchovies; a calle de hacho with scallops, asian pear and citrus; aguachile with cucumber-marinated shrimp done in a mix of Sinaloa and Baja style--red and green; flank steak with charred capers and white jalapenos with fresh tortillas and a mango raspado. He's a killer cook and I can't wait to see how he rises up in the ranks and takes Alta California cuisine by storm.
Also to drink were several Baja California wines: selections from Adobe Guadalupe, Finca La Carrodilla, Torres Alegre and Fluxus. The Fluxus wines were a crowd favorite--a palomino and a classic GSM.
We don't have any more dinners planned but that won't be the reality for long as we're looking to do them periodically and will plan some for San Diego, as well. Sign up for Salt & Wind's newsletters to keep abreast or contact me and follow along here.
Here are some pictures from the evening!