Chefs’ Talk & Taste: Frida Kahlo: Appearances Can Be Deceiving
Moderated by Chef Sue Torres
Featuring traditional Oaxacan toast by Del Maguey Single Village Mezcal
Tickets available via Eventbrite only. Purchase your tickets now.
Chef Torres will moderate the discussion with a panel of acclaimed chefs about their commitment to bringing traditional Mexican cuisine to an American audience; how Mexican food and culture have become ingrained in New York City; and their deep personal and professional roots in our community. During this provocative discussion, a classic celebratory Mexican dinner will be presented family style, showcasing: albóndigas; flautas de camarones; and gorditas de plátano dulce. A collection of Bocanegra Pilsner and Dunkel will be available to cool the palate at additional cost.
Chef Sue Torres has been setting the standard for gourmet Mexican fare for more than 20 years. A highly accomplished chef, television personality, consultant and philanthropist. Her impressive culinary career has been marked by creativity, critical acclaim and passion for good food. After graduating from the Culinary Institute of America, Chef Torres earned her cooking stripes at some of New York City’s best restaurants. Including The “21” Club, La Grenouille, Isabella’s, Lola’s, Arizona 206, Rocking Horse Café, Mexicano and Hell’s Kitchen.
Chef Justin Bazdarich holds the rare distinction of earning a Michelin star at two different restaurants – first at Manhattan’s Perry Street where he was chef de cuisine and most recently at his own Oxomoco in Greenpoint. A veteran of Jean Georges Vongerichten’s organization, Chef Bazdarich has been instrumental in the opening of 15 restaurants worldwide for one of the original celebrity chefs. In 2018, he exercised his love of Mexican fare, fueled by numerous trips to Mexico, by opening Oxomoco, which offers wood-fired Mexican cuisine reflecting the techniques and flavors from all regions of the country.
Ronny Jaramillo is a restaurateur, award-winning mixologist, sommelier and passionate educator in the art of hospitality. Hailing from Guayaquil, Ecuador, Ronny spent much of his childhood in the kitchen with his grandmother, learning the fundamentals of cooking and traditional South American flavors. As a young adult, Ronny immigrated to the United States to pursue a career in the culinary world. After graduating from the French Culinary Institute, Ronny went on to consult for and manage well-known restaurants such as Rosemary’s, Desnuda, Besito, and opened his own Viaggio Tapas. In early 2018, he opened Chela with chef brothers Carlos and Felipe Arellano, which focused his attention on Mexican food and drink.
Chef Andy Mejias, with 20 years of food service and hospitality experience, studied at the New England Culinary Institute in Vermont. After interning at The Breakers in Palm Beach, Florida, he returned worked at New York City’s Sea Grill and then at the well-lauded A Voce. Chef Mejias went onto Red Gravy, where met Chef Saul Bolton and followed him to Saul Restaurant, and then to The Norm, where he has taken great pleasure in lending the culinary traditions of his Mexican heritage to the menu.
Tickets available via Eventbrite only. Purchase your tickets now.
*Exhibition tickets to Frida Kahlo: Appearances Can Be Deceiving are not included in this package. To purchase tickets for the exhibition please click here.