Talavera’s First 2016 MashUp Series Dinner

I recently had the chance to chat with Chef Mel Mecinas over a great dinner at du Jour. We talked about the MashUp Series dinners that he hosts at Talavera. One thing you might expect, if you’ve been reading PhoenixBites for awhile, is that the culinary community here in the Valley is really tight. The Chefs here really enjoy one another and take opportunities, such as the MashUp dinners, to collaborate and provide the diners with something unexpected. You have two chefs from different cuisines coming together and melding their distinct talents and creating amazing dishes, something you won’t see on any menu.

The diners have the opportunity to not only share a unique meal with fellow food lovers, but to become acquainted with the chefs behind the dishes, creating even more community ties and appreciation. The first dinner in Chef Mecinas and Talavera’s series will be a collaboration with Chef Fidencio Altriste from Bootleggers. The night that I shared a meal with Mel, he had noted that the menu was locked down earlier that day and I’ve been waiting on pins and needles for the green light to share with you.

March 20th MashUp Menu

Amuse| Chef’s Collaboration| Red Beet Deviled Egg with Sriracha Caviar and Hamachi Crudo with tajin and aji amarillo, Paired with Candon Brut Sparkling

First| Created by Chef Mel Mecinas| Beef Tartare with a Maine lobster salad, potato chips and fried capers, Paired with Saint-Laurent Rose

Second| Created by Chef Fidencio Altriste| Dr, Pepper Barbecue Glazed Pork Belly with a fennel-cucumber slaw and citrus relish, Paired with Ravenswood “Barricia” Zinfandel

Entree| Created by Chef Fidencio Altriste| Smoked Wagyu Beef Tenderloin & Giant Prawn with grilled endive, spring onion and mole poblan, Paired with Serradenari “Renoir” Rosso

Dessert| Created by Lance Whipple| Smoked Goat Cheese Tart with braised apricot, lemon and pistachios, paired with Boston “Bual” Madeira

On top of all of the excitement of these two chefs mixing it up in the kitchen, I will actually be donning a chef’s jacket and getting a real world education for these strong local culinary leaders. At this point I am far more excited than nervous. Having never worked in a restaurant before, I know that I am going to get such an education and experience, and you can bet that I will share it all with you. I cannot wait and hope that you will check out the series, going on through June 19th. It’s truly an exquisite experience.

Talavera is located at Four Seasons Resort Scottsdale at Troon North, 10600 E. Crescent Moon Drive.

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