My mate and all round good person Kip from Messy Vegetarian Cook has stopped by to let you know her take on my recent 2nd Annual Day of the Dead vegan supper club.
She even took fab photos for you to drool over. Thanks Kip!
Another event organised by Fat Gay Vegan, the second annual Mexican Day of the Dead supper club went off without a hitch.
Día de los Muertos—Day of the Dead—is a Latin American holiday that originated in Mexico to remember and celebrate the lives of those who died. Food and friends are a central theme in the holiday, and this supper club lauded both.
The dinner comprised of five courses (six if you count the hibiscus tequila cocktail): esquites (Mexican sweetcorn salad, a typical street food), smoky lentil soup with fried plantain, potato taquitos (deep fried stuffed corn tortilla rolls), seitan in hibiscus mole sauce with cacao nibs, and cinnamon rice pudding.
While I think it’s safe to say the overall diner favourites were the taquitos and lentil soup, what stood out most to me was the mole sauce. This rich preparation is the end result of a laborious task of toasting, grinding, and mixing a number of latin ingredients. Aside from the necessary chili component, other popular ingredients include nuts, seeds, chocolate, various spices, bread, and various fruits and vegetables. A mole can be incredibly complex, so to know someone painstakingly prepared it from scratch made the whole meal worthwhile for me.
Many thanks to chef Julio for his efforts and skill in the kitchen, and for his enthusiasm in presenting the food and culture of his country with such passion. Hats off also to Josh for his help and to Sean for hosting such a great evening. Also a massive final thanks to all of the companies who donated to guests’ take home goody bags.
I’m already excited about next year’s supper club!
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