The dinner event will feature courses prepared by Chef Blaine Staniford and Chef Lanny Lancarte and will take place from 6:30-9 p.m. Friday, June 29, at Grace Restaurant, located at 777 Main St. in Fort Worth.
The cost of the event is $225 plus tax and gratuity.
The reception will begin at 6:30 p.m. and includes passed appetizers, as well as Gruet Blanc de Noir, New Mexico Sparkling Wine, NV.
Dinner will begin at 7 p.m. and features:
— Yellowtail Ceviche, roasted heirloom tomato, chile de arbol and Gruet Blanc de Noir, New Mexico Sparkling Wine, NV
— Hoja Santa Wrapped Copper River King Salmon, sweet corn, hibiscus and mole blanco; Oaxacan Pasilla Glazed Octopus and Black Bean, amaranth, asparagus; and Cuatro Frijoles, great northern caviar, xoconostle and gold leaf; as well as Presqu’ile, Chardonnay, Santa Barbera County, 2015
— Pork Belly Carnita Chile Relleno, chile ancho, mole rojo, as well as Casa Magoni, Valle de Guadalupe, Melot/Malbec Blend, Mexico, 2014
— Veal al Pastor, achiote marinated sweetbreads and lengua, with grilled pineapple, cebollitas and cilantro flowers; Tequila and Tapache; Carne Machacada, flank steak, chile guajillo, avocado; and Goat Rib and Albondiga in Nogada, nixtamalized ivory sweet potato and pomegranate; as well as Duchman Winery, Aglianico, Texas, 2014
— Esquites, Queso Cotija, crema mexicana, candied pecans; Bunuelos abuelita chocolate mousse, candied pomelo and Meil de piloncillo.
For more information, visit http://gracefortworth.com/events/.