On a bi-monthly basis, the New Worlder team shares a unique list of events, collaboration dinners, and culinary news from around the globe. Up this month: Chef Daniela Sotto-Innes in Austin, Sunday Asados in Brooklyn, Hotel El Ganzo’s Cinco de Mayo Dinners, New Orleans Wine & Food Experience, Casa Pública BK Honors Molé from Puebla, and San Antonio Hosts Culinaria.
This weekend, Austin residents have their final chance to experience Emmer & Rye’s popular pop-up chef collaboration dinners. The Rainey Street restaurant has been hosting out-of-town chefs since February, among them Trevor Moran, David and Anna Posey, and Matthew Peters. In the kitchen this Sunday will be Mexico-via-New York’s Daniela Soto-Innes. The James Beard Award-winning chef, of Cosme and Atla fame, will take over a portion of Emmer & Rye’s menu. Tickets at (512) 366-5530.
Sunday Asado returns to Brooklyn at Colonia Verde for the first of its summer-long food events this weekend. At the grill will be Chef Felipe Donnelly, who will highlight his roots with a menu comprised of Latin American flavors stoked by embers and fire. On May 20, Jeremy Chan of London’s Ikoyo Grill is the guest chef, with drinks by Yola Mezcal. Seven additional asados, with visiting chefs from Guadalajara and Mexico City, among others, have been scheduled so far.
Hotel El Ganzo, Los Cabos, Mexico’s innovative art hotel, is putting its creative stamp on Cinco de Mayo. On May 5, the hotel will host multiple guests chefs for a menu takeover celebrating modern and traditional Baja Mexican cuisine. The three course tasting menu is $100 USD per person and includes taxes and tips, with wine pairings offered for an additional fee. Visiting chefs include David Castro of Fauna in Ensenada and pastry chef Maribel Adalco of Bruma Winery in Ensenada.
From May 23 to 27, The Big Easy celebrates is 26th year as the host of NOWFE, an interactive food and wine experience that includes grand tastings, promenade evenings in the French Quarter, lectures and seminars, and “the world’s biggest Sunday brunch.” More than 1,000 international wines will be served and the city’s top chefs will host exclusive dinners across the four day event. All proceeds fund local non-profit organizations that support culinary education. Past charitable recipients include food banks, culinary schools, and edible community gardens.
On May 2 and May 3, Casa Pública BK’s Chef Bob Truitt will honor Cinco de Mayo by cooking alongside visiting chef Margarita Villegas Leal, a mole specialist and owner of the Puebla restaurant and cooking school, Talleres y Cursos de Comida Tradicional Doña Mago. Their exclusive menu features five courses plus dessert that celebrate mole and other dishes native to the Mexican state of Puebla. A share of the dinner’s proceeds will help fund Margarita’s continued teachings in Puebla.
Texas’ biggest little city celebrates its rich cultural mosaic May 17 to 20 with Culinaria, a food and wine festival now in its 19th year. Set against the backdrop of Texas Hill Country, San Antonio’s most popular chefs will serve up small bites, desserts, and main dishes at events including a Grand Tasting, wine seminars, brunches, food demonstrations, and the two best-loved events–Burgers, BBQ & Beer and the Texas Taco Championship.