SOLD OUT NOCHE AGAVE || Feb 9 || An evening of tequila culture & lore
Friday, January 04
NOCHE AGAVE || FEBRUARY 9, 2013
AN EVENING OF TEQUILA CULTURE & LORE,
BENEFITTING THE COMMUNITY PROGRAMS OF
THE YAKIMA-MORELIA SISTER CITY ASSOCIATION
Thanks especially to the Mexican Consulate in Seattle and Guerra's Catering for their sponsorship of this event.
FEATURING A 4-COURSE DINNER & EXPERT-LED TEQUILA TASTING
SOLD OUT! SEE YOU NEXT YEAR!
Join the Y-MSCA on Saturday, February 9, 2013 at 5:30pm for an incredible night of food, drink and tequila tasting by regional expert Luis Navarro. Featuring a delicious 4-course dinner paired by Guerra’s Gourmet at the Yakima Valley Museum, it promises to be an evening of incredible flavor!
Much like wine quality and flavors vary from producer to producer, so does tequila. Your $75 ticket includes dinner, one drink ticket (beer & wine will also be available), and three types of tequila paired with dinner. We are fortunate to have retained the talents of Mr. Luis Navarro who travels extensively throughout Mexico’s tequila producing region, where he has been trained by tequila masters. Luis will share stories of his visits to agave plantations and tequila distilling facilities known as “casas tequileras,” where he has learned from industry owners and workers. Luis supports Mexico’s Tequila Regulatory Council, the Tequila Chamber and tequila producers in advancing the knowledge of the tequila industry and traditions and education of the “proper way” to enjoy tequila. Tables of 8 are available for $600.
Tickets are available through Sister City board members, and at Gilbert Cellars. Get more information online at www.yakimamorelia.org. For media inquiries and other questions, please call event coordinator and board member Jessica Moskwa at 509.961.0760 or email her at Moskwa.email@example.com
MORE ABOUT THE TEQUILA AT NOCHE AGAVE
Tequila is a distilled beverage made from the blue agave plant, primarily in the highlands of Jalisco, Mexico, northwest of the city of Tequila, but also in certain areas of Michoacán, where our sister city is located.
While dining on tequila-inspired courses with your friends, you’ll learn how the agave plant is harvested and tequila created, as well as about the three types of Tequila that will be paired with your meal: Blanco ("white"), Reposado ("rested"), and Añejo ("aged" or "vintage").
MENU (subject to change. vegetarian choices also available)
Stuffed crimini mushrooms Finished with tequila lime butter
Jumbo prawn shooter with tequila lime cocktail sauce
Tex-Mex spring rolls (Shredded chicken, black beans, corn, and dressed with
avocado sour cream and sesame plum sauce)
Baby greens with tequila lime vinaigrette
-jicama, radishes, tomato, roasted bell peppers, toasted pecans with topped local queso fresco
Grilled wet aged ribeye accompanied by roasted baby potatoes and roasted winter
Chocolate tequila bread and butter pudding with bananas
Casador is James and Yesenia Hunter with special guest Stephanie Li Hsu. They write and perform thier own arrangements of traditional Sones that come from an Afro-Mexican style of folk music known to some as "Son Jarocho". The style originates in Veracruz, Mexico over 400 hundred years ago and is taught orally within a community setting where young and old learn and play together.
ABOUT THE Y-MSCA
All proceeds from the evening will benefit the community programs of The Yakima-Morelia Sister City Association. The Y-MSCA (est. 1999) is a 100% volunteer run non-profit association which promotes mutual understanding and the sharing of cultural diversity by facilitating interaction in social, cultural, artistic, economic and educational areas between the people of Yakima, Washington, USA and Morelia, Michoacán, Mexico. The association provides dozens of opportunities annually for people from the two cities to share their culture and ideas. For more information on the Yakima-Morelia Sister City Association, please visit our website www.yakimamorelia.org
Guerra's Gourmet is a local company founded 27 years ago. We initially
started with a farm, cultivating a variety of chile peppers which eventually led to
the annual chile pepper festival. We became widely known for our gourmet
salsas and pickled vegetables, and quickly expanded to catering, using our
unique flavors including our signature Guerra's seasoning. Our interest in using
the local resources that the Yakima valley has to offer has always been what sets
us apart. We strive in using the freshest local ingredients that the numerous
farms and local markets have.
Our executive chef Chris Guerra has taken our company to reach new levels of
extraordinary by incorporating his extensive culinary training in French cuisine
into his Hispanic roots, resulting in an innovative menu that has awed people
everywhere. Preparing every dish from scratch with the same dedication one
would use for their own family is what sets us apart, and we aim to please while
amazing you with our utmost dedication and hospitality.