Murphys Dia de los Muertos Gala Dinner

Proudly Presents: Chef Martin San Ramon

SOLD OUT

 

Where: The Garden in Murphys

When: Saturday, Nov 7, 2015

Time: 6:00pm – 9:00pm

Tickets: $100 per person

 

Menu

Tostada de Maiz Azul - con Marlin ahumado, aguacate y alioli de flor de calabaza

Blue Corn Tostada - with smoked marlin and zuccini flower alioli

&

Ensalada de Lechugas Mixtas - con queso Ramonetti del valle de guadalupe, 

peras y cacahuate garapiñado en vinagreta de vino tinto y miel de agave

Mixed Mesclun Salad - with baja's Ramonetti cheese, pears, candied peanuts and red wine vinaigrette 

&

Filete de Robalo - fresco en salsa de tapenade verde y risotto de limon y queso cotija

Fresh Sea Bass - with green tapenade over lemon and cotija cheese risotto 

&

Mixiote de borrego dia de los muertos

Lamb Mixiote - with Mexican chiles on banana leaf

&

Burrito de Manzana y Calabaza - en tacha en salsa de cider de manzana y helado de lavanda

Pumpkin and Apple Burrito – served with apple cider sauce and vanilla lavander ice cream

 

 

Meet the chef…

Chef Martin San Roman brings to “Murphys Dia de los Muertos Gala Dinner” a vast array of international culinary experience and culinary creativity.

 

Born in Mexico City, he graduated from L'Ecole Lenôtre in Paris, France. His experience in Fauchon and Le Meridien Hotels in Paris, the London Hilton and the San Diego Westgate led him to his role as chef owner of Tour de France and Rincon San Roman, both in Tijuana, Mexico. His cooking show with the Televisa Network ran for eight years with a strong following in both Mexico and the United States.

 

Chef Martin has traveled the world representing Mexican classic and modern cuisine in Belgium, Canada, Chile, Costa Rica, England, France, Germany, Guatemala, Japan, Russia, Singapore, Spain, Switzerland, and the United States, and he has received more than 250 awards from 12 different countries. He was head chef in charge of gala dinners for the Mexican Presidency at the World Economic Forum in Davos, Switzerland; a member of the Mexico Culinary team in the Bocuse D'Or World Cuisine Contest, the "World Cup of Cooking Competitions"; Guest Chef Instructor for the European Commonwealth chefs in Brussels, Belgium; team adviser for the Culinary Olympics in Erfurt Germany.

 

Chef San Roman is a member of Mexico's Vatel Club; Academie Culinaire de France; Societe des Cuisiniers de Paris, and the American Culinary Federation, he was spokesperson for Tijuana Inovadora 2012, and he is a Chef Consultant for Restaurante Parilla Argentina El Diego supervising the successful opening of six restaurants throughout Mexico City and Monterrey, Mexico. Chef Martin San Roman brings a refreshing fusion approach to Dobson's California-French cuisine.

 

http://www.dobsonsrestaurant.com/team

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