Tag Archives: mezcal

A Journey Through Mexico Pop-Up at BCMV

Yucatan Mercado
Balboa Cafe Mill Valley (aka BCMV) is debuting a “Journey through Mexico” Pop-Up, highlighting regional flavors of Mexico that includes the Yucatan, Baja, Mexico City, and more. Forgery will be taking over the bar featuring bar stars Jacques Bezuidenhout, Ken Luciano  and Elizabeth Montana. Expect some Tequila and Mezcal flights, plus signature cocktails to pair with Howard’s Mexican-inspired menu.
Forgery Tequilas
The restaurant will feature the pop-up menu exclusively on August 28th for dinner service from 5-10pm. To make a reservation, call 415.381.7321 or book online through OpenTable.

 


Menu

Journey Through Mexico Pop-Up Menu

“Journey Through Mexico” Pop-Up Menu

JulyNewsletter_BonAppetiteAbout Howard Ko, Executive Chef Balboa Cafe Mill Valley
A renowned chef with a passion for innovative cuisine, Howard Ko is ideally suited to lead the culinary program at Balboa Cafe Mill Valley.  In his career to date, Ko has already worked at some of the industry’s most well-respected establishments – The Restaurant at Meadowood with Christopher Kostow, The French Laundry with Thomas Keller and in the kitchens of Goose & Gander in St. Helena, Melisse in Los Angeles, Hanilkwan in Osaka, and DB Bistro Moderne, Picholine and Daniel in New York.

Ko was raised in Koreatown in Los Angeles and fell in love with cooking at a very young age. After spending time in Los Angeles mastering the art of pastry making and baking, Ko traveled to New York to attend the Culinary Institute of America. As a student at the CIA, Ko assisted at Daniel on weekends to gain experience in the kitchen doing everything from peeling potatoes to cleaning mushrooms.

Making cialis generique the move to Wine Country as Chef de Partie at The French Laundry in Yountville, Ko worked the line and focused on creating new dishes for the daily changing menu. From there he joined acclaimed chef Christopher Kostow at three-Michelin starred The Restaurant at Meadowood as Chef de Partie where he assisted at all stations and mentored the commis.

Ko accepted a position as chef de cuisine at his third Wine Country restaurant Goose & Gander off Main Street in St. Helena. As his final position before joining Balboa Cafe Mill Valley, Ko ran the kitchen and was responsible for putting a dramatic spin on the neighborhood eatery. Ko also introduced a shared plates concept, new flavors, and new techniques with the goal of bringing people together to taste different flavors.

As Executive Chef at Balboa Café Mill Valley, Ko will serve a seasonal menu with an emphasis on locally sourced ingredients taking advantage of all Northern California has to offer. The menu will consist of market driven bistro classics with modern twists. Howard Ko lives in Napa with his fiancée, Wendy, and dog, Whiskey, and when he’s not in

the kitchen, enjoys CrossFit and growing his eclectic collection of cookbooks.

 

A Taste of Agave in the Sierra Mountains

Tequila TastingA Weekend Celebrating Tequila & Regional Mexican Inspired Cuisine
PlumpJack Cafe in Squaw Valley Inn has put together a weekend fit for Tequila and Mezcal lovers featuring Herradura, Del Maguey, Partida and more. Tequila ambassadors, chefs, barmen/women and guests all come together for three spirited events, kicking off with a Margarita Happy Hour in the PlumpJack Bar on Friday, October 13th-15th. From there the weekend only gets sweeter with a four-course culinary pairing on Saturday and then a Libation Creation with a little dash of history and more, on Sunday (see below for more info). For those who want to stay at PlumpJack Squaw Valley Inn to really get to experience the activities and scenery, plus the comfort of the Inn, you can book our package with rates starting at $810 (25% off for a three-night stay, plus all the great perks).

Package includes:

  • Breakfast daily
  • Welcome amenity
  • Two drink tickets for our Happy Hour and Margarita Match Up (October 13th from 4pm to close)
  • Dinner for two for a four-course culinary pairing menu (October 14th, 6pm in the PlumpJack Cafe)
  • Essene of Agave tasting for two  – History & Modern Influence, Libation Creation (October 15th, 2-4pm in the PlumpJack Cafe)

*pricing excludes all taxes and gratuity. Package must be reserved for all three nights, October 13th-15th . Please call 1.800.323.ROOM now to reserve your package

View Itinerary

Teq-Mez Weekend
About Chef Jack Connell, Executive Chef, PlumpJack Cafe

In his role as Executive Chef at PlumpJack Cafe, Jack Connell focuses on a seasonal, New American culinary approach utilizing modern techniques. Jack started his culinary journey in Ocean City, Maryland where he worked in a kitchen the summer before graduating from Xavier University in Ohio. From there, his passion for food brought him to several notable restaurants over a span of seven years including some time in Chicago working under Rick Tramonto and Gale Gand at Tru and Paul Kahan at Blackbird who mentored him and made him realize he wanted to take his culinary skills to the next level. His wanderlust took him to Lake Tahoe where he had his first stint at PlumpJack Cafe as sous chef for three years and then he enrolled in the Culinary Institute of America in Hyde Park where he excelled among his peers and graduated with the highest cumulative GPA in his accelerated class. After the CIA, Jack went to Philadelphia where he worked with Certified Master Chef Oliver Andreini at the Merion Cricket Club.

The outdoors and the pull of Lake Tahoe kept calling to him and he decided to leave behind the hustle and bustle of the big cities to pursue his culinary roots back in Tahoe to work as Chef de Cuisine at Bistro 22 in the Village at Squaw and then for the newly opened Ritz-Carlton at North Star, before making his way back to PlumpJack Cafe as sous chef under Executive Chef Wyatt Dufresne. In the Spring of 2015, Jack was promoted to Executive Chef at PlumpJack Cafe where he and Chef de Cuisine Shawn Arney lead a strong team of talented chefs and cooks. Together they turn out some of the best food in all of North Lake Tahoe. Jack takes pride in working closely with several local farms in the Sierra foothills and in nearby Reno to source ingredients and also adheres to the Monterey Bay Aquariums seafood watch program. He is passionate about the outdoors and has several hobbies that fit into the Tahoe lifestyle including skiing, sailing, hiking, biking, and camping. He also enjoys music, lasers, thrift store shopping, antique bicycles, and his expansive cookbook collection.