Rosa Mexicano celebrates local flavors with the Fall Harvest Dinner

There is nothing quite like the flavors of fall in New England. It’s always fun to take things up a notch or two, so how about New England flavors with a Mexican twist? Rosa Mexicano Boston will be holding its first annual Fall Harvest Dinner near the end of October. The menu was whipped up by none-other than Chef Jonathan Waxman, chef and owner of Barbuto in New York. Tickets are available now, so get ’em while they’re hot! All the details can be found below.


ROSA MEXICANO CELEBRATES LOCAL FLAVORS WITH FALL HARVEST DINNER
Culinary Advisor Jonathan Waxman Showcases Season’s Bounty with Farm-Fresh Ingredients

On Wednesday October 24, Rosa Mexicano will roll out the picnic tables for its first annual Fall Harvest Dinner, celebrating its renewed commitment to utilizing hyper-local flavors and farm-fresh ingredients throughout the year. Crafted by Culinary Advisor Jonathan Waxman, the menu will feature highlights such as Fall Guacamole with Toasted Hazelnuts and Pomegranate SeedsWild Mushroom and Chorizo Salad with Butternut SquashGrilled Lobster and Scallop Tacos with Papaya and Pumpkin Seeds; and Ancho Chile Pumpkin Cheesecake.

Whether it’s jalapenos and tomatoes from nearby Ward’s Berry Farm, frisee from Sparrow Arc Farm or apples from Lookout Farm, the dishes will celebrate local sourcing and seasonality with Rosa Mexicano’s authentic Mexican flair. Even chipotle-infused local honey makes its way into La Abejita cocktail made with Buffalo Trace Bourbon, Mezcal, crème de cacao and fresh lemon.

What: Rosa Mexicano Fall Harvest Dinner
When: 6:30pm-9:30pm Wednesday, October 24
Where: Rosa Mexicano Boston (155 Seaport Blvd)
Price: Tickets available for pre-purchase at www.rosamexicano.com for $45/person (plus tax and gratuity), which includes 4-course meal (cocktails purchased separately)

Cocktails/snacks:

  • Fall Guacamole Rosa Mexicano’s signature guacamole tossed with toasted hazelnuts and pomegranate seeds, served with fresh vegetable chips and tortillas
  • Otoño Rosado (Pink Fall) Herradura Reposado, Pedro Ximenez Sherry, fresh lemon, cinnamon and muddled strawberries
  • La Abejita (The Little Bee) Buffalo Trace Bourbon, Chipotle-infused local honey, Crème de Cacao, Mezcal, fresh lemon

Appetizers:

  • Roast Pork Flautas with spicy pineapple salsa
  • Oyster Tartar with shaved coconut, lime, guava and chili infused sea water
  • Ceviche of razor clams, bay scallops, pink grapefruit, mint, habanero chili and ginger

First Course:

  • Wild Mushroom and Chorizo Salad with sautéed butternut squash, chanterelles, smoked and roasted shallots, tortilla strips, and warm hazelnut-sherry vinaigrette
  • Grilled Lobster & Sea Scallop Taco with tomatillo salsa, jalapenos, Meyer lemons, papaya and pumpkin seeds

Entrees:

  • Duck marinated in Lavender, Black Pepper and Honey served two ways:
    Breast sliced and served with apples, pears, pickled walnuts and dark duck mole
    Legs braised, served with wilted kale, Brussels sprouts, fall root vegetables and Serrano sage butter

(Vegetarian option available upon request):

  • Goat Cheese Chile Relleno with Hoya Santa, served with cactus paddle (nopales) timbale and roasted farmers vegetables

Dessert

  • Churros with milk chocolate cajeta, licorice dipping sauce and vanilla bean liquid flan
  • Pumpkin Cheesecake with ancho chile, peanut-sesame brittle, caramel, sea salt and roasted apple ice cream
  • Baby Cupcake sukkah with habanero-cinnamon candy glazed apples on a stick 

About Culinary Advisor Jonathan Waxman

Waxman is acclaimed as one of the pioneers of California cuisine, credited with being the first to bring its style, fusing French cooking techniques with the freshest local ingredients, to New York. As chef and owner of Barbuto in New York City, author of cookbooks “A Great American Cook” and “Italian My Way,” and a former contestant on Bravo’s Top Chef Masters, Waxman incorporates the distinct regional cuisines of Mexico to create truly seasonal dishes, reflecting his commitment to local ingredients and the restaurant’s authentic and inspired Mexican cuisine. 

About Rosa Mexicano
Rosa Mexicano, established in 1984, introduced what was then a “new” cuisine to the Manhattan restaurant scene when it opened its original Midtown East location.  In 2000, the next generation of Rosa Mexicano was ushered in with the opening of a second location near Lincoln Center, once again breaking new ground by featuring a stunning modern interior inspired by contemporary Mexican architecture and establishing the vibrant signature style of restaurants to come.  Today, the growing restaurant group has fourteen locations nationwide in New York City; Atlanta, GA; Miami, FL; Hackensack, NJ; National Harbor, MD; Los Angeles, CA; Washington DC; Chevy Chase; Downtown Minneapolis, Boston and its first location abroad in Panama City.  In 2012, Rosa Mexicano will open in San Francisco.  Rosa Mexicano continues its commitment to delivering authentic Mexican cuisine in an accessible, stylish and festive atmosphere. In 2012, Jonathan Waxman (of NYC’s Barbuto and Top Chef Masters) joined the restaurant group as Culinary Advisor, where the accomplished chef is curating seasonal celebrations that highlight the diversity of Mexican cuisine today, as well as lending inspiration to new menu items and invigorating some traditional favorites. www.rosamexicano.com

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