‘Gordita’ Supper Club at Lucky Luna on November 17

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Cocina Criolla / Food / Puerto Rico
Bilí ingredients (Photo: Marin Watts)

Bilí ingredients (Photo: Marin Watts)

Join me on November 17 at Lucky Luna for a special supper club featuring recipes adapted from ‘Cocina Criolla‘!

Bilí (Photo: Marin Watts)

Bilí (Photo: Marin Watts)

Click here to buy tickets.

Working with chefs and owners from Lucky Luna, a Mexican and Taiwanese restaurant in Greenpointe, Brooklyn, we’ve designed a night centered around bilí — a rum from the island of Vieques infused with vanilla bean, bay leaf, peppercorns and cinnamon. We’re keeping it intimate at 20 guests, and each ticket includes 5 courses with drink pairings.  Check out the menu below, and buy your tickets online.

Reservations are required, cancellations are honored though Nov. 14th.
For more information about this event, email Lucky Luna, and learn more about the Cocina Criolla Project.

The Menu

Bilí

dark rum, quenepas, vanilla bean, bay leaf, peppercorns, cinnamon, brown sugar

Sopa de plátanos fritos

fried plantain and beef soup

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Mas que un mojito

white rum, culantro, lime, raw sugar, vanilla, pineapple, mineral water

Pernil Bao with salsa aji-li-mojili

pork shoulder stuffed steamed bun

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Cono Sur Sauvignon Blanc

2012/Central Valley, Chile

Ensalada de Chayote, Habichuelas Tiernas, Tomates, y Aguacate

chayote, green beans, tomato and avocado salad

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Cono Sur Pinot Noir

2012/Central Valley, Chile

Conejo Estofado

braised rabbit with chorizo sofrito and chard

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Cafecito de Naranja

coffee, coffee liqueur, dark rum, orange bitters

Cazuela

pumpkin, sweet potato and coconut milk

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The Author

Von Diaz is a writer and radio producer based in New York City. She is a self-taught cook who explores Puerto Rican food, culture, and identity through memoir and multimedia. Her work has been featured on NPR, American Public Media, StoryCorps, WNYC, PRI’s The World, BuzzFeed, Colorlines, and Feet in 2 Worlds.

1 Comment

  1. Pingback: Photos from the ‘Gordita’ Supper Club | Von Diaz

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