A madrigal is a musical form invented in the Italian Renaissance. Several voices sing poetry in polyphony and counterpoint. Each stanza is composed individually to express the particular emotions of the lines of verse. The singers can improvise subtly, as their interpretation of the verse changes.
The courses in this menu series are inspired by diverse food traditions from many lands--in a setting full of art, books, and music--and every meal will be slightly different according to Cristina’s interpretation. Carefully arranged from appetizer to dessert, the styles speak to each other in a delightful polyphony of the table.
Refreshing beverages will be served throughout the meal followed by ME Swings coffee and organic tea after dinner. Bring a bottle of wine if you'd like to share it with your fellow diners.
Ron del Barrilito, Forbidden Bitters, Peychaud's, Pineapple, Lemon, Sweetened Salt
I like assertive cocktails and a salty kick when I'm sipping one, and Ron del Barrilito is a staple in our home, but it tends toward the mellow side of aged rums, so I added classic bitters along with LA's own Miracle Mile Forbidden bitters. The pineapple and lemon blend everything together without dominating the flavors.
No Place in Particular
This salad is so satisfying for its substance and flavor: Arugula, cucumbers, oven-dried tomatoes Tahini-yuzu dressing Candied Almonds
India-ish and Venezuela
Curried Lamb and Arepas
Lamb braised in plum juice and whey, seasoned with muchi curry, and fresh jalapenos. Served with toasty cheese arepas, fresh yogurt, and lemon-roasted veggies
Puerto Rico and Thailand
Black Plantain Pie
Admittedly, this one emerged from a hungry nursing mom's imagination, but it is rich, fragrant, hot, and cold, all at the same time.
I bake my favorite butter-and-lard pastry recipe--filled with extra-ripe plantain slices, butter, and sugar-- and serve it warm with peanut butter and cardamom ice cream (and some fresh coffee!)