The aftermath of hurricane Sandy is still being felt by many. While most of us have cleared out the storm-rubble from our properties and are moving on with our lives as we get into the tempo of the holiday festivities, it is important to think of those who lost their homes in the storm.
In that spirit, CTbites and Oaxaca Kitchen in Westport teamed up to organize an evening of great food and lip-smackingly good drinks to raise money for the Food Bank of Connecticut who are instrumental in helping the hurricane Sandy victims.
Chef Prasad Chirnomuola designed a delicious menu for all the attendees. We started the evening with some of Chef Prasad’s signature House Guacamole and Chips and Oaxaca Style Margarita. Yeah, baby…let the party begin!
Watermelon Ghost pepper Spiked Ceviche was next. I loved the bold dance of tangy, spicy and sweet flavors in this dish. Pork Belly Taco with hints of Arabol Sauce was excellent. So moist and flavorful was pork belly and the homemade taco just took it to a whole new level.
As our margarita glasses drained out, we were served a delicious Spanish Sangria.
Pan Seared Market Fish with Pistachio Mole was very hearty and satisfying next course. The Pistachio mole had a wonderful kick of spice ...it’s texture rich and luxurious.
Our final course was a delicious Tres Leches with Rum Flambe. I had been waiting for it all evening and it proved to be worth the wait. Tres Leches often tends to be on the really sweet side. Chef Prasad’s version was just right so that the sweetness does not coat your palate making it impossible to taste the rest of the goodness on the plate. This dish was also surprisingly light and hence delightful.
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