Join us at Bodega Tavern & Kitchen in McAllen, TX on March 20th, for an evening of good food and great conversation about our local food culture!
Chef Adam Cavazos from Bodega Kitchen & Tavern took his inspiration from our vegan story and the recipe sections. You can choose your experience — a all-vegan menu or opt in for meat!
First Course
Roasted Anjou Pear
cranberry vinaigrette, arugula, miso pecans and charred honey sweet onion
Second Course
Three Bean Cassoulet
soyrizo, tomato nage, garden herbs, vegan pie crust
meat option: housemade all-beef merguez sausage
Third Course
Vanilla-almond panna cotta, apricot and coconut
Featured Cocktails
Cranberry Martini, Blasfemus spiked Champurrado and Beer and Wine options
Jacqueline Folacci, publisher of Edible Rio Grande Valley will be moderating two conversations during the dinner with two vegan chefs who were featured in our story, Ingrid Monserrat from Maria Cruz in McAllen Texas, and Amanda Nolan from Sweet Craft Vegan Bakery in Brownsville, Texas.
Our second conversation will be with Leonardo Sanchez from Artizinal Sprits who is distilling Blasfemus Agave Sprit in Roma, Texas. We will hear why they chose Roma and how their spirit has a personal and local touch. We will also be tasting the three spirits they have on the market Balspemus 7, 11 & 17.
Your ticket includes; dinner, two drink tickets, and the Blasfemus tasting for $85.00