Wednesday, November 7, 2012

The First Dinner Series for Alma Cocina: “Secrets of a Mexican Pantry” Showcases the Edible Fungus Huitlacoche

Baby steps. First pronounce it, then eat it: huitlacoche sounds like wheat-la-co-chay. What is it? It's actually an edible truffle-like fungus that grows on corn. Subtly sweet and smoky in taste, this delicacy is one of those mysterious ingredients that makes Mexican food so intriguing. Join Chef Chad Clevenger for part one of Alma Cocina's "Secrets of a Mexican Pantry" dinner series that begins on November 10 at 7 p.m. He has created a five-course menu showcasing huitlacoche in traditional Mexican dishes.

Dinner starts off with roasted cauliflower and red pepper salad, incorporating huitlacoche kernels, sauce and paper, avocado and fried epazote. Next, try huitlacoche tamale followed by huitlacoche masa "fettuccine" with roasted butternut squash, mushrooms, huitlacoche cream sauce, cotija, cilantro and boiled Marcona almonds; and confit pork cheeks with arroz con crema, huitlacoche brown butter and grilled sweet potato greens. Sweet corn atole with huitlacoche cream, dried corn and sweet potato churro ends the evening on a "huit" note. If you’re interested, get in fast because seating is limited to 40 guests at $40 each (plus tax and gratuity). To make reservations, call 404-968-9662.

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