Tanta Chef Jesus Delgado and mfk. Chef Danny Mejia are joining up for a six-course dinner in the cozy, communal dining space of mfk. Restaurant on April 12. Beginning at 7 p.m., guests are invited to enjoy a welcome cocktail reception prior to the start of dinner. The collaboration showcases a crossover between Peruvian and Spanish cuisine for a one-night-only dinner party.
The menu showcases dishes inspired by both international culinary cultures, including: Tiradito Chalaco with Peruvian scallops, yellow chili emulsion, camote, cancha, and chalaca; Ajoblanco with crispy lardo, potato, and olive oil; Croquetas de Carapulcra with sun dried potato croquets, crispy pork belly, and huacatay sauce; Pescaito Frito with smelt, squid, piquillo aioli, and lemon; Pulpito with grilled octopus, quinoa stew, chimichurri, and arugula; and Almegjas a la Marinera with clams, prawns, and paprika. Dessert features a Basque Cake and Alfajores. Guests are encouraged to stay for after dinner drinks and dancing.
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