Compass Dinner Series

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Compass Dinner Series
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Compass Dinner Series says
Chef Gregory Gourdet returns to Mexico (in the kitchen, at least) for the first time since the Top Chef finale! Tickets are sold out but we art taking a waitlist in case somebody cancels. But for now, check out the menu below!

Tuna Tostada: Grilled Avocado, Dried Lime, Ginger, Serrano, Caterpillar Salt—“I’ve had my share of bugs studying [the cuisines of] Mexico and Thailand (cockroach fish sauce is delicious, major umami). The caterpillar salt is made from crispy agave caterpillars and adds a funky floral note to the dish.”

Red Snapper, Dungeness Crab, Shrimp: Pickled Cactus, Jicama, Fermented Green Chili Juice

Smoked Turkey Leg Confit Tamale: Arbol Chili, Oregano, Cumin

Duck Carnitas: Ramp Escabeche, Habanero-Dried Peach Salsa, Smoked Pecan Salsa, 3 Sisters Tortillas—“The duck carnitas are inspired by the ones made by Enrique Olvera (a Top Chef: Season 12 judge) at Cosme in NYC. Its a whole, skin on, boneless duck.”

Beef Short Ribs in Mole: Candied Sweet Potato, Pumpkin Seeds—“The short ribs are a dish from my final meal on Top Chef. I learned how to make mole from local spice queen Kusuma Rao (of the local Indian-fusion pop-up, Ruchikala) last year in preparation.”

Mexican Chocolate Tart: Salted Peanut Crust, Smoked Chili Caramel, Corn Ice Cream
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By: Departure Restaurant + Lounge

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