Topolobampo Chefs Tasting
April 24 - May 19, 2012
Topolo Classics
-
Topolobampo – Topolo ClassicsFoie Gras con Platano Macho – 2008 Domaine Huet "Le Haut-Lieu" Vouvray Moelleux, Loire Valley, FranceBanana leaf-wrapped terrine of cured Belle Farms foie gras & ripe plantain, smoky salsa negra, brown-butter-toasted sourdough migas, caramelized cacao nibs, tangy arugula.Foie Gras con Platano Macho: Banana leaf-wrapped terrine of cured Belle Farms foie gras & ripe plantain, smoky salsa negra, brown-butter-toasted sourdough migas, caramelized cacao nibs, tangy arugula. 2008 Domaine Huet "Le Haut-Lieu" Vouvray Moelleux, Loire Valley, France -
Topolobampo – Topolo ClassicsTres Bocaditos Oaxaquenos – 2008 Leopardi Brut Rose, Penedes, SpainThree bites of Oaxaca - aged beef tenderloin tasajo (black beans); classic chorizo (Oaxacan pasilla salsa, quail egg); red chile pork loin cecina (avocado-tomatillo salsa, pickled tomatillos, pickled radish pods).Tres Bocaditos Oaxaquenos: Three bites of Oaxaca - aged beef tenderloin tasajo (black beans); classic chorizo (Oaxacan pasilla salsa, quail egg); red chile pork loin cecina (avocado-tomatillo salsa, pickled tomatillos, pickled radish pods).
2008 Leopardi Brut Rose, Penedes, Spain -
Topolobampo – Topolo ClassicsLangosta Brava – 2010 Venica & Venica, Sauvignon Blanc "Ronco delle Mele" Collio, Friuli, ItalyMaine lobster poached in lime-garlic butter, salsa huevona (hand-crushed spicy salsa of charred tomatoes, white onion, jalapeno), sweet corn tamales, grilled knob onions.Langosta Brava: Maine lobster poached in lime-garlic butter, salsa huevona (hand-crushed spicy salsa of charred tomatoes, white onion, jalapeno), sweet corn tamales, grilled knob onions. 2010 Venica & Venica, Sauvignon Blanc "Ronco delle Mele" Collio, Friuli, Italy -
Carne Asada y Barbacoa en Mole Negro: Wood-grilled Premier Wagyu ribeye & slow-roasted Crawford Farm lamb in classic Oaxacan black mole (chilhuacle chiles & 28 other ingredients), corn husk-steamed chipil tamal, unctuous black beans, smoky green beans. 2007 Parmi "L'Infant de Porrera," Priorat, Spain
-
Topolobampo – Topolo ClassicsPlatano con Crema – 2008 Oremus Late Harvest Tokaji Cuvee, Tokaj-Hegyalja, HungaryMoist Mexican vanilla layer cake with crema buttercream, warm plantain croquets, caramelized plantain ice cream , coriander crumble & whipped crema.Platano con Crema: Moist Mexican vanilla layer cake with crema buttercream, warm plantain croquets, caramelized plantain ice cream , coriander crumble & whipped crema. 2008 Oremus Late Harvest Tokaji Cuvee, Tokaj-Hegyalja, Hungary
Another Mexico: Astonishing Baja
-
Topolobampo – Another Mexico: Astonishing BajaBocaditos de Baja – 2010 Huber Gruner Veltliner "Obere Steigen," Traisental, AustriaYellowtail ceviche verde (cilantro, parsley, serrano, nopal, yuzu), fresh-shucked "Fat Bastard" oyster (WA) (pickled pig's feet, chicharron, nori), cultured abalone (nutty, red-chile salsa macha)Bocaditos de Baja: Yellowtail ceviche verde (cilantro, parsley, serrano, nopal, yuzu), fresh-shucked "Fat Bastard" oyster (WA) (pickled pig's feet, chicharron, nori), cultured abalone (nutty, red-chile salsa macha) 2010 Huber Gruner Veltliner "Obere Steigen," Traisental, Austria -
Topolobampo – Another Mexico: Astonishing BajaSabores Clasicos, Creaciones Nuevas – 2010 Topolovino Albarino, Central Coast, CaliforniaA modern take on two classic Baja flavors: Caesar Cardinis 1920's salad (little gem lettuce, classic dressing, crouton "foam") & street-style fish in tortillas (mahimahi steamed in fresh corn masa "tortilla," golden crunch, spicy arbol salsa, classic crema).Sabores Clasicos, Creaciones Nuevas: A modern take on two classic Baja flavors: Caesar Cardinis 1920's salad (little gem lettuce, classic dressing, crouton "foam") & street-style fish in tortillas (mahimahi steamed in fresh corn masa "tortilla," golden crunch, spicy arbol salsa, classic crema). 2010 Topolovino Albarino, Central Coast, California -
Topolobampo – Another Mexico: Astonishing BajaPescado y Mariscos en Mojo Verde – 2010 Venica & Venica, Sauvignon Blanc "Rondo delle Mele" Collio, Friuli, ItalySpicy, herb-marinated day-boat catch, charred baby octopus & beer-steamed West coast mussels, green garlic mojo de ajo (local green garlic, Baja olive oil), peas three ways (mint-scented puree, fresh, crunchy-crispy), Nichols Farm butterball potatoes, guero chile gems.Pescado y Mariscos en Mojo Verde: Spicy, herb-marinated day-boat catch, charred baby octopus & beer-steamed West coast mussels, green garlic mojo de ajo (local green garlic, Baja olive oil), peas three ways (mint-scented puree, fresh, crunchy-crispy), Nichols Farm butterball potatoes, guero chile gems. 2010 Venica & Venica, Sauvignon Blanc "Rondo delle Mele" Collio, Friuli, Italy -
Topolobampo – Another Mexico: Astonishing BajaBorrego al Pasilla con Aceitunas – 2007 Parmi "L'Infant de Porrera," Priorat, SpainRosemary-scented, roasted Elysian Fields lamb ribeye & lamb belly, dark pasilla chile sauce (black olives, red wine), creamy local asparagus, black lentils, red wine gelatinas, candied black olives.Borrego al Pasilla con Aceitunas: Rosemary-scented, roasted Elysian Fields lamb ribeye & lamb belly, dark pasilla chile sauce (black olives, red wine), creamy local asparagus, black lentils, red wine gelatinas, candied black olives. 2007 Parmi "L'Infant de Porrera," Priorat, Spain -
Topolobampo – Another Mexico: Astonishing BajaTres Leches con Duraznos – 2009 Heinz Eifel Silvaner Eiswein "Westhofener Bergkloster," Rheinhessen, GermanyOlive oil tres leches cake, Masamoto peach compote, Baja olive oil ice cream, whipped homemade ricotta, gooey meringue.Tres Leches con Duraznos: Olive oil tres leches cake, Masamoto peach compote, Baja olive oil ice cream, whipped homemade ricotta, gooey meringue. 2009 Heinz Eifel Silvaner Eiswein "Westhofener Bergkloster," Rheinhessen, Germany
Persistent Flavors: PreColumbian Ingredients in a Modern Kitchen
-
Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern KitchenCamaron con Aguacate y Nopal – 2010 Topolovino Albarino, Central Coast, CaliforniaMazatlan blue shrimp "rollo" (shrimp, guero chiles, epazote); avocado mash, salt-cured nopales, rich shrimp broth, amaranth tostadas, chile-infused chia seeds.Camaron con Aguacate y Nopal: Mazatlan blue shrimp "rollo" (shrimp, guero chiles, epazote); avocado mash, salt-cured nopales, rich shrimp broth, amaranth tostadas, chile-infused chia seeds. 2010 Topolovino Albarino, Central Coast, California -
Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern KitchenLasana Autoctona de Huitlacoche – 2009 Francois Pinon "Cuvee Tradition" Vouvray, Loire Valley, France"Lasagna" of corn masa noodles, huitlacoche (inky corn mushroom), roasted white sweet potato & crunchy nixtamal in herby-green, fresh corn sauce (wild greens, serrano chile).Lasana Autoctona de Huitlacoche: "Lasagna" of corn masa noodles, huitlacoche (inky corn mushroom), roasted white sweet potato & crunchy nixtamal in herby-green, fresh corn sauce (wild greens, serrano chile). 2009 Francois Pinon "Cuvee Tradition" Vouvray, Loire Valley, France -
Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern KitchenTrucha al Acuyo con Hongos – 2007 Panther Creek “Shea Vineyard” Pinot Noir, Yamhill-Carlton District, Willamette Valley, OregonHoja santa-crusted Rushing Waters trout in green pipián (tomatillo, poblanos, pepitas). Black Aztec corn “polenta” cakes with pumpkinseed butter, roasted wild & cultivated mushrooms, charales powder.Trucha al Acuyo con Hongos: Hoja santa-crusted Rushing Waters trout in green pipián (tomatillo, poblanos, pepitas). Black Aztec corn “polenta” cakes with pumpkinseed butter, roasted wild & cultivated mushrooms, charales powder. 2007 Panther Creek “Shea Vineyard” Pinot Noir, Yamhill-Carlton District, Willamette Valley, Oregon -
Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern KitchenJavalí en Pipián Rojo de Nuez – 2009 Wind Gap Syrah "Griffins Lair Vineyard" Sonoma Coast, CaliforniaWood-grilled wild boar chop & braised boar shoulder in red pipián (pasilla, cacao, pecans). Braised quelites with homemade mezcal vinegar, pasilla-hominy compote, pecan tostada.Javalí en Pipián Rojo de Nuez: Wood-grilled wild boar chop & braised boar shoulder in red pipián (pasilla, cacao, pecans). Braised quelites with homemade mezcal vinegar, pasilla-hominy compote, pecan tostada. 2009 Wind Gap Syrah "Griffins Lair Vineyard" Sonoma Coast, California -
Topolobampo – Persistent Flavors: PreColumbian Ingredients in a Modern KitchenPastel de Cacao y Mesquite – 2001 Felsina Vin Santo del Chianti Classico, Tuscany, ItalyWarm, moist chocolate-mesquite cake, caramelized amaranth ice cream, avocado pudding, sweet tamal, alegría candy.Pastel de Cacao y Mesquite: Warm, moist chocolate-mesquite cake, caramelized amaranth ice cream, avocado pudding, sweet tamal, alegría candy. 2001 Felsina Vin Santo del Chianti Classico, Tuscany, Italy
















