We had a blast at 5 de MAYA!!! Thanks to all of you who were able to join us and make that evening so unforgetable. Here we present to you the dishes we served on the day. Special thanks to Chefs Turley and Jorgensen for all their support and expertise, dinner was as enjoyable as the company!
Amuse: Duck Lotus Root Tostadita
By Chef Kenneth Brumm
FRESH MAYA GUACAMOLE W CHIPS & CHIPOTLE SALSA
GUAJILLO TURKEY SOUP
white corn tortilla
By Chef Brad Turley
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PRE APP
COPA DE TESTO ENSALADA
Roasted beets goat cheese, orange reduction
By Chef Sean Jorgensen
PORK & BEANS
with flour tortillas
By Chef Brad Turley
MANGO & JICAMA PRAWN SALAD
Shredded jicama, red chicory & pepitas
By Chef Kenneth Brumm
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APPS
COZUMEL TUNA TARTAR
Tiger prawn lime, orange, mango, avocado & red chili
By Chef Kenneth Brumm
BACON WRAPPED JALAPENO
Chorizo cream cheese, apple cider gastrique
By Chef Sean Jorgensen
BEEF TONGUE TACOS
with white corn tortillas Chipotle hummus & slaw
By Chef Brad Turley
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MAIN COURSE
CHIPOTLE BRAISED LAMB SHANK
Crispy pancetta Swiss chard, frijoles charros, & cumin glazed carrots w/ macadamia nut mole
By Chef Kenneth Brumm
ROASTED PORCHETTA
Black bean ragout, with citrus pepper salad, cilantro adobo
By Chef Sean Jorgensen
CUMIN SPICE SALMON
Roasted beet & sweet potato w/ cilantro mint vinaigrette
By Chef Sean Jorgensen
CHILI RELLENOS DE “OXTAIL”
Cumin Calabasas, smoked piquillo pepper sauce
By Chef Brad Turley
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DESSERT
MOCHA PUMPKIN CHEESECAKE
Creamy roasted pumpkin, mocha crumb crust w/ cinnamon swirl ice- cream
By Chef Kenneth Brumm
MEXICAN CHILI CHOCOLATE POUND CAKE
Slices of warm pound cake drenched in crème anglais, chocolate & dulce de leche
By Chef Kenneth Brumm
APPLE PIE NACHO GRANDE
“ Don’t worry about it.”
By Chef Sean Jorgensen
Thanks again!!! Now back to the kitchen to start bathing turkeys!
