Making Senses: A Night of Nixtamal, Maiz and Agave

Join us for a night of flavors and conversations centered around the art and science of food memories. Corn and nixtamalization, agave, and hospitality allow us to see through time, to bring the past - our own and our ancestor's - into the present. Scientific research shows that scent, highest of the senses, wires neural pathways, creating the conditions for physical and emotional memory. In the kitchen and the distillery, the labor of agriculture and production takes form, becoming an occasion to create new worlds in communion with our pasts. Hospitality provides the setting, the culmination of all our senses and the sense that in this communion with each other, our collective dreams for better worlds become tangible.

With that as preamble, we invite you to join us for a 5-course dinner highlighting seasonal arepas prepared by our friends at Siembra, paired with Mocel’s artisanal mezcal and hosted by Jude's in Seattle.

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Harvest: Arepa with nettle pesto, roasted corn and aji amarillo purée

Dry: Arepa fried in duck fat, halibut ceviche, toasted cancha corn, micro radish

Nix: Roast shiitakes, saltado sauce, masa porridge, lime-leaf braised beets, crispy shallots

Shape: Arepa with posta negra roast beef, peanut ají, quinoa & fennel with shio koji

Reinvent: Chicha morada ice cream, poached apple split with fudge and pecans

Each dish is part of a conversation about the process of nixtamalization, from the process of harvesting the corn to its finished product on a plate. These courses are snapshots of a much lengthier and labor intensive process for farmers and cooks to provide nixtamalized corn. Across the dishes, there are representations of corn in different forms along with some food memories that are special to us.

*Menu subject to change