James Beard House December 2, 2014 Chef Lisa Dahl
South America Via Sedona
W
hen a once in a lifetime opportunity to open a restaurant in one of the most majestic and coveted locations in Sedona, Arizona availed itself to me, I knew it was a blessing from heaven. After nearly two decades of serving millions of guests from around the world award winning Italian fare, I was ready to embrace a new concept. It was early in the process that the name Mariposa, which means butterfly, came to me. The feminine image and the elusive element of transformation would be a lovely juxtaposition balancing the austerity of the bold and masculine terrain where the restaurant is located. I knew that a Latin American style cuisine on this amazing location would be the most natural fit. Growing up in the heartland of our country, no stranger to the backyard barbeque grill aka Argentine parilla, I knew that nothing could be better than perfectly grilled steak, seafood, corn, vegetables, and of course, potatoes prepared in every shape and form. What could be wrong with that? So, with the name and concept in place, we set out on a three-week sojourn to explore the deeper nuances of the food and wine culture of Chile, Argentina and Uruguay. The magical photos that we share with you are just a glimpse of the experience that shaped the menu that I bring to you this evening. I am so excited to immerse myself into the new world of ceviche and empanadas, interpreting these classic dishes with a unique twist of my own. Tonight, my friends, I will share with you my new found passion for this cuisine which is so close to my heart in hopes that you, too, will taste “los Sabores de mi alma� (the flavors of my soul). Blessings, Lisa Dahl
Hors d’Oeuvre Porcini Albondigas; sumptuous meatballs bathed in a decadent porcini cream sauce Corn & Pork Empanadas; braised pork, scented with cumin and spicy corn with pineapple criolla sauce Chicken Curry-Potato Empanadas; Roasted chicken, apple, curry and rosemary potato with habanero-lime salsa Jicama Shooters; with chile and lime White Maize Arepa Blini; topped with Skuna Bay smoked salmon, guacamole couli
Sangria Pisco Sour Cocktails
All cebiche accompanied by spicy popcorn, crunch delights and aji costeno Ecuadorian hot sauce.
Plato de Los Sueños Cuatro Cebiches Red Snapper, coconut milk, lime zest, Fresno chile, cilantro, pineapple, mango, chives Atun Sashimi grade Ahi tuna, arbequina, navel orange, lime, grapefruit, Fresno chile, jalapeno, habanero, chives, cilantro, Thai basil, agave nectar Ecuadorian Shrimp, Royal Reds Shrimp, plum tomatoes, Fresno chile, fresh orange juice, cilantro, honey, avocado Veggie Nirvana, hearts of palm, baby corn, champignon mushrooms, shallots, serrano chile, lemongrass, chives
2013 Georges Vigouroux Pigmentum Malbec Rosé France This lovely, fresh Rosé made from 100% Malbec is from the Cahors region of France, famed as the original home of Malbec. The wine has aromas and flavors of fresh strawberries and red cherries and is both dry and easy to drink. Georges Vigouroux, is known as the “King of Cahors”.
Affinato Radiccio Involtini; chevre and fig marmalade wrapped in serrano ham grilled with balsamic reduction paired with arugula salad lightly dressed in a shallot dijon vinaigrette
2011 Catena Zapata ‘El Enemigo’ Malbec Argentina Rich and concentrated, this wine offers aromas of black fruit, cherry and dark berry fruit on the nose followed in the palate with flavors of spice, blackberry, black cherry, pepper and a slight floral character with an elegant and lengthy finish.
Sopa Garnet Yam Soup; sweet and savory garnet yam, roasted red pepper paired with a chile, corn and queso muffin. ...featured in Lisa’s best selling cookbook, “The Elixir of Life”
2013 Cousino Macul Sauvignon Gris Chile Clear, soft yellow with bright edges, this wine has a delicate freshness and zest on the nose. Fruit aromas of ripe peach, juicy pineapple and French lemon. In the mouth, it is very fresh, balanced and delightfully fun. A complex wine, citric and fresh with medium body.
Placa Principal Beef Tenderloin Medallions; Allen Brothers beef tenderloin with chipotle laced gorgonzola shiitake sauce, accompanied by chorizo smashed potatoes and ratatouille gratin
2012 Artesana Tannat Uraguay Tannat is the flagship varietal of Uruguay and produces rich, full-bodied wines with dark fruit and spice aromas and flavors. Named for its high tannin content, Tannat has been found to be the healthiest of red wines with 3-4 times more antioxidants and an average resveratrol concentration of 4.2%. The Artesana Tannat is smooth and well-rounded with a complex layering of ripe blackberry, dark chocolate, smoky oak and spice, seamlessly nuanced in a long, generous finish.
Dulce Extremo Valrhona Chocolate-Almond Cake; with passion fruit cream, miniature baked banana-saffron crepe. Salted caramel sauce, and Colombian dulce de leche gelato.
NV Vinedo de Los Vientos ‘Alcyone’ Tannat Dessert Wine This dessert wine is 100% late harvest Tannat fortified with brandy. It has a radiant amber, purple color and a honey-like texture, with a bouquet that offers hints of winter flowers, Madagascan vanilla bean and wild apple with a touch of chocolate. Exotic, exciting, and delicious.
Mariposa - currently under construction projected opening Spring 2015
With deep appreciation we would like thank everyone at James Beard House and special gratitude to Izabela Wojcik and Victoria Jordan Rodriguez.
Thank you to all the house purveyors to the James Beard House and their contributions to South America Via Sedona.
To you our guest, It is an honor to share the evening with you at James Beard House and meet new friends in the heart of New York City. We wish you the very best in 2015 and look forward to welcoming you to Sedona, Arizona.
Buenas Noches Executive Chef Executive Pastry Chef Executive Chef Assisting Garde Manger
Lisa Dahl Michael Cohen Mercer Mor Javier Ibarra
Wine Director David Dimler Special Projects John Xander Media & Logistics Scott Yates
A magical Fall moon setting in Sedona.