Kiln to Table: Gabe Erales - Sun, March 2, 6PM
You might recognize chef Gabe Erales and GM José Cuellar from Bacalar, the now-closed Austin restaurant that once orbited around traditional Mayan and Yucatán cuisines. Before that, Erales helmed Comedor in Austin. He was the winner of Top Chef season 18. Despite any primetime fame or restaurant name drops (okay, last one: Noma), Erales at the end of the day is a chef who’s happy to dig a hole in ruddy Yucatán dirt and cook in a clay pot over hot stones.
Chef Gabe Erales is our next Kiln to Table chef—and he’s bringing hot stones from the Yucatán. He and Cuellar will join us at Marcello Andres Ceramics on Sunday, March 2 for a 10-course meal that will travel through Chiapas, Jalisco, Yucatán, and Tabasco. The menu will wander away from some of the more commonly seen Mexican fare and embrace ingredients sacred to those states: cacao, pumpkin seeds, hoja santa, maiz, coriander, chile, achiote, masa.
By joining us for this Kiln to Table—in a ceramics studio in Dallas, Texas—you’ll be eating foods with a deep pre-Hispanic history that span distance in time and space. This dinner will involve lots of beautiful ritual and cultural exchange. And incredible food, of course. Lobster Relleno Negro, Purito Chiapaneco (plantain-stuffed masa with Bacalar Mole), Flauta de Chicharrón, Toksel Esquites (this is where hot Yucatán stones impart a nice char onto corn and beans).
Date: Sun, March 2, 6pm
Tickets: $300/person, with beverages. A portion of proceeds will go to Oído, a foundation that trains young people in hospitality in Yucatán where Erales is the new executive director.
Location: Marcello Andres Ceramics
1501 Gano St, #3C, Dallas, TX 75215
Kiln to Table is an extension of the studio's goal of connecting people with food and each other through artful ceramics and conviviality. We usually bring the ceramics to the chef, but now we’re bringing the chef—and dinner—to us. Our Kiln to Table dinner series invites professional chefs into our studio and showroom to cultivate a special dining experience. Join us this month at our quonset hut in the Cedars.
*Please email rosin@marcelloandres.com to be placed on a waitlist in the event of a sold out dinner.
*Refund policy: Nobody ~wants~ to miss a Kiln to Table dinner, but we understand life happens outside of our quonset hut. 50% refund with 48 hours advance notice. No refunds for cancellations less than 48 hours prior to dinner start time.
