Join the JBF Greens, the James Beard Foundation’s community of foodies under 40, for the ultimate tasting experience! Master mixologist and chef Junior Merino, a.k.a. the Liquid Chef, masterfully fuses his bartending arsenal, his talents in the kitchen, and his experience as a sommelier. For this special dinner at the historic James Beard House, Merino will prepare a nine-course tasting menu that showcases his innovative and exotic approach to food and drink: each dish will be paired with a cocktail or wine, and will also highlight spirits. Don’t miss this unique, delicious, and boozy evening!



  • Michelada Merino > Stella Artois, Salsa Inglesa, Lime Juice, Valentina Sauce, and Dainzu Pasilla Pepper–Cinnamon Salt


  • Kumamoto Oyster with Plum, Cucumber, Jalapeño, Grapefruit, Koppert Cress Micro-Cilantro, Blood Orange, Hibiscus Air, and Ginger-Infused Karlsson’s Vodka
  • Granny Smith Apple, Basil, Dainzu Agave Nectar, Fever Tree Ginger Beer, Siembra Azul Tequila, and L.A. Cetto Sparkling Brut
  • Avocado–Green Apple Carpaccio with Green Mango, Mixed Microgreens, Basil–Avocado Oil, L.A. Cetto Petite Syrah–Pasilla Pepper Reduction, and Dainzu Hibiscus–Rose Salt
  • Dragonfly > Karlsson’s Vodka, Cointreau, Pink Grapefruit, Dainzu Hibiscus Essence, Dragon Fruit, and Liquid Nitrogen
  • Sushi-Grade Tuna Lollipops with Watermelon, Asian-Inspired Vinaigrette, Micro-Basil, Sesame Seeds, Pine Peppercorns, and Siembre Azul Anejo Tequila
  • L.A. Cetto Private Reserve Chardonnay
  • Nanche Soup with Black Truffles, Manzano Pepper, Xtabentún Liqueur, Epazote, Yellow Tomatoes, Cream, and Pisco 100
  • Honey Tangerine > Honey Tangerine, Pisco 100, Guacatay Leaves, Peach, Honeydew Melon, and Dianzu Gomme Syrup
  • Seared Diver Scallops with Escabeche de Raices, Sambuca, Fennel, Carrots, Jicama, Cucumber, and Sweet Potato Crisps
  • Smokey Tamarindo > Lemon Juice, Grilled Pineapple, Dainzu Agave Nectar, Jumex de Tamarindo, Ilegal Mezcal Joven, Xtabentén Liqueur, Dainzu Pasilla, and Cinnamon Rim
  • Dry-Aged Certified Angus Beef® Filet Mignon and Hudson Valley Foie Gras with Coca-Cola Reduction, Grapefruit Segments, and Asian-Inspired Sake Sauce
  • L.A. Cetto Private Reserve Petite Syrah
  • 18-Hour-Braised Certified Angus Beef®  Short Ribs with Guava–Chipotle Sauce, Santa Teresa Rum, Micro-Anise, Cipollino, and Royal Combier
  • Rumquats > Kumquats, Dainzu Elderflower–Ginger Essence, Basil, Santa Teresa Rum, and Fever Tree Club Soda
  • Parfait > Passion Fruit Gelee, Sautéed Peaches, Tapioca, Toasted Coconut and Cinnamon, Grand Marnier, and Mascarpone Cheese
  • Piccolo Tesoro Sparkling Rosé Moscato
  • Mexican Chocolate with Ilegal Mezcal Reposado Tequila, Coconut Milk, Condensed Milk, and Mexican Bread
  • Junior’s Multi-Sensorial Shot > Grenadine, Citrus, Midori, Grand Marnier, Aperol, Tequila, and Mezcal, and Absinthe Foam and Air

Vía James Beard Foundation

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