I was invited to a five-course Tequila and Food Pairing Party in the Border Grill’s outdoor tree shaded patio. The Margarita Bar awaited the guests as they arrived.
The meal began with Ceviche Mussel Shooters a perfect mix with the crunchy Chorizo Oaxacan Cheese Corn Quesadillas appetizers.
After the shooters, we moved into the large dining room in anticipation of the delights they would serve. Hosted by John Hanson, President of Tequilas Premium, Inc., and Kent Harman, General Manager of the Border Grill, John discussed the qualities and production methods of his Tequila while Kent explained the ingredients in each dish and the cooking preparations.
I have never tasted rattlesnake but the Border Grill’s preparation made it so enticing. The braised Texas Diamondback rattler and spring vegetables were served in a spicy herb broth adding zest to the stew.
What would you drink with the rattlesnake? Try the Blanco Margaritas’ (Clase Azul Blanco Tequila) mixed with ginger beer.
Everyone wanted to take a photo when the Barracuda was served. The pan- seared Barracuda sat on top of the large Okinawa yams surrounded by fava bean tendrils and lavender Buerre Blanc pink peppercorns.
The Pom Tequila’s (La Pinta) especially SMOOTH taste complimented the Barracuda.
The chef prepared an original recipe, the Veal Shank Two Ways entrée looked as terrific as it tasted! After slowly braising, the veal shank was so tender, every bite was a joy. To increase the guest’s dining pleasure, the veal bone marrow was roasted ready to be eaten on crispy, thin slices of bread.
For the ultra satisfying Veal Shank Two Ways, they paired Kumquat Basil Faloma (Clase Azul Blanco Tequila) with a fresh fruity taste of grapefruit, kumquat halves, Sierra mist and fresh basil leaf.
The finale, a Rhubarb and Blueberry Chichinci Dessert, had candied rhubarb, blueberry strudel, lemon ice cream, lemon and rhubarb sauce. WOW!
Topping off the Blood Orange Jalapeno Margaritas (Clase Azul Repo) for this dessert, guests were surprised to find the deep flavors of a blood orange and the zing of a jalapeño.
Although I attended many wine and food pairing events, this party gave me ideas for a festive Mexican night Tequila and food pairing dinner at my home.
Not only does Tequila Premium have superb examples of first-class 100% Agave Tequila, but the decanters are ALSO unique works of art. Signed by renowned artist Leon Fernandez, decanters have a 24K Gold Label and Certificate of Authenticity.
Tequila Premium features Clase Azul Reposado, Clase Azul Plata, Pomegranate-Infused La Pinta, and Limited Production Clase Azul Ultra® Nine-Year Aged Anejo.
There are three styles of Tequila: Blanco, and Reposado, and Anejo.
Located near Guadalajara in the Jalisco highlands, the Tequila Premium’s master distiller has been very serious about developing some of the finest Tequilas with quality in mind. Their goal is to create an outstanding line of products with the best quality Tequila available.
If you have any questions, please contact: Tequilas Premium, Inc.: www.tequilaspremium.com
Border Grill is located inside the Mandalay Bay Resort: www.bordergrille.com