Curious I was when I was first asked to cover this event, I felt cloyed after having finished! A four course tasting menu sponsored by the National Honey Board took place at the super hip and happening Rivera Restaurant yesterday. Each dish celebrated—yup, you guessed it—honey and its various uses and effects on food. Only three restaurants around the U.S are chosen for this event every year, this year the chosen theme was Latino cuisine and what better representation in L.A. than Chef John Cedlar’s New Mexican fangled contemporary approach.
Before the meal, Mr. Sedlar came out and spoke briefly about honey’s typical uses on Mexican cuisine as well as his earliest memories of the stuff, involving stories of how he used to smear his Sopaipillas generously as he was growing up. I added a couple of sweet childhood anecdotes myself as he had kindly asked me to do so earlier to add my own piece of knowledge.
Without further delay, we were seated and plopped down with a wide cup full of iced Pineapple and Serrano Licuado with Honey Infused Tequila, a sweet and fiery beginning to the meal, especially after I bit the Serrano and muddled it with the already-spicy juice. Didn’t really pack a punch, but was certainly going to use all that bromelain to help me digest what was coming.
Crostinis of Queso Cotija with Hierbabuena, [pink] Pepper Berry Infused Honey and Figs. Chef Sedlar went on to say how he used to always eat cheese with something sweet, you know…to contrast. He must have really had a sweet tooth back then, the combination of sweet figs and generous drizzle of honey was as sweet as reminiscing in a happy childhood, good thing that subtle pink pepper berry and mint was there to break me out of my sugar daze.
Finish reading rest of dinner at Food GPS
