Chef Javier Plascencia brings a sassy punch to some sensational Mexican dishes. BAM! Snake Oil Cocktail Co., from San Diego, pairs wicked cocktails featuring Tequila Don Julio Blanco.
Summit Sotheby's International Realty, Voss Water, Sorel, Variety, Yogurtland, Snow Sugar, Cascal, Rosenthal Vineyards, Helmet Bandits, Nicholas & Company, Snake Oil Cocktail Co., and all the awesome movie premiers... and... and...
"El Jardin Humido" by Snake Oil Cocktail Co. Tequila Don Julio Blanco, cucumber tomatillo water, jalapeno jam, smoked sea salt. Bite that birds eye at your own risk ;) Made fresh with love by Snake Oil Cocktail Co.Heirloom Bean Risotto. (Huitlacoche, black truffle, epazote foam.) Basically, Mexican corn truffles done shroomy risotto style topped off with real black truffle shavings and herby essence—very interesting and beautiful. Love the neon glow of the epazote foam. Imagine spoonfuls of the most luscious richest gourmet mushrooms in the universe. We were actually licking our plates. Spectacular dish.
De Cabeza a Cola. (Sous vide beef tongue, braised beef cheeks, oxtail mini tamale, dehydrated pipian, oaxacan black mole, spicy carrots.) Hats off to Javier for daring to serve such an ambitious course to our Sundance crowd. This was an adventure—spicy, sweet, chewy, succulent, rich. The tongue was tender (versus chewy) and the carrots were al dente sweet and spicy (wish there were more carrots). Tender spiced beef cheeks, tamale and mole were foreign and familiar at the same time with fierce Mexican punch and culture in every bite. Absolutely delicious.
Tijuana Border Churros. (Mulato chocolate, rompope ice cream, cinnamon cotton candy.) I'm still dreaming about his one. Sugary, salty, crunchy, ice cold and spicy goodness drowning in rich dense chocolate. And SPICY! So awesome.
Check out blogger Danyi Deat's wild escapades at MeowMeow.
Redfoo of LMFAO & The Party Rock Crew. Absolutely insane, inane, ridiculous performance. At first it was crazy. Then it got crazier and then completely mad...