Pocket Brunch: Cinco de Mayo

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The May edition of Pocket Brunch took place Sunday afternoon at Caswell Farm in Gray. Oaxacan guest chef Max Mejia and the Pocket Brunch crew put together an 8-course Cinco de Mayo backyard fair. As usual, the Bearded Lady and Tandem Coffee were providing cocktails and coffee for the event.

Here’s the menu:

  • Shrimp – pickled shrimp with Mexican cocktail sauce and crispy ramps
  • Ceviche – weakfish, tomato, jalepeno, cilantro and onion.
  • Sopes – sopes, pork belly, quesa seco and peanuts
  • Gazpacho – pineapple, mango, orange, jicama and habenero ice
  • Esquite – corn, lime mayo, cheese, fried corn silk
  • Chilaquiles – tortilla, chorizo, potato, sour cream, chile sauce and fried egg (shown below)
  • Carmes – a choice of chicken confit and mole sauce or pork country ribs and pumpkin seed sauce
  • Dessert – arroz con leche with blood orange sorbet and saffron salt

David Zwickerhill has published a set of photos from the event.

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