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Reservations: 1-800-SONESTA
In the Kitchen with Chef Alex Flores of Pibil: 6-Course Wine-Paired Dinner
6:30 PM - 11:59 PM 1400 Food Lab
Date: September 20, 2019 to September 20, 2019
Where: 1400 Food Lab, 1400 Dublin Road, Columbus, Ohio, United States, 43215
Phone: N/A
Event Type:
Ticket Price: N/A

In the Kitchen with Chef Alex Flores of Pibil: 6-Course Wine-Paired Dinner

In the Kitchen with Chef Alex Flores of Pibil Columbus 6-Course Wine-Paired Authentic Interior Mexican Dinner Alex Flores launched Pibil Columbus in 2016 with a mission to bring authentic interior Mexican food to the American table and dispel the notion that Mexican food is all rice and beans and hard-shell tacos. His food is simple yet elegant, packed with color and flavor, and perhaps unexpectedly, pairs beautifully with fine wines. You'll dine at the "chef's table" with a birds-eye view of a commercial kitchen in action. Talk with Chef Alex as your dinner is prepared and learn more about the culture and flavors that inspire his menus. Only 12 seats available and they're bound to go quick - reserve yours now!  1st CourseAvocado Friescreamy, buttery avocado slices battered and deep-fried for a unique and delicious texture and flavor contrast Ginger-Mint Lemonade Spiked with Blue Agave Tequila 2nd CourseCeviche de Camarónsweet gulf shrimp marinated in fresh lime juice, habanero and garlicgarnished with cucumber, red onion, cilantro and avocadoserved atop a crispy corn tostada Jaume Serra Cristalino NV Brut Cava (Spain) 3rd CourseEnchiladas de Flor de Jamaicafresh corn tortillas stuffed with tart, herbal hibiscus flower mixed with onions, garlic and carrotstopped with creamy chipotle sauce, Mexican crema, cotija cheese, pickled red cabbage Piedra Negra 2018 Malbec (Mendoza, Argentina) 4th CourseBirriaMexican Goat Stewoh-so-tender braised goat shoulder seasoned with six different dried chilestopped with fresh avocado and salsa macha (peanut salsa) Bonny Doon 2013 Syrah Le Posseur (Central Coast CA) 5th CourseColita de Cuadril con Chimichurrigrilled tri-tip steak dusted with Alex's own private recipe dry ruba little spicy, a little sweet, a hint of salt and smoky, earthy tones of coffeetopped with chimichurri and served with a microgreens salad with maple-dijon vinaigrette Seghesio 2017 Zinfandel (Sonoma CA) 6th CourseChurrostender, flaky pastry shaped into balls, deep
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