Help create a menu of modern Mexican dishes inspired by Chef Enrique Olvera of Mexico City and Pujol in Mexico City.

Menu:

Octopus Aguachile Olvera (Seared Cooked Octopus in a Chile Inflected Sauce)

Broccolini with Broccolini Mole and Ancho-coffee Mayo

Homemade Corn Tortillas

Seared Scallop Tacos with Pico de Pinata (a salsa made with jicama, clementines and peanuts)

Hibiscus Sorbet with Candied Orange Zest and Candied Ginger

When: October 19th, 6-9:30pm

Location: Shelley's Table, Lambertville

Limit: 8 cooks

Cost: $140/pp

SOLD OUT