Culinary Stage: Chef Luis Valenzuela

This event is no longer able to accommodate dietary restrictions and allergies. 

Originally from Guadalajara, Mexico-born Luis Valenzuela had a passion for food at an early age. Luis immigrated to Toronto in 2011 to study the culinary arts at George Brown College, where he quickly developed his unique style and flair, embracing traditional methods while staying true to his Latin roots.

Menu

DEL MEXICO LINDO (from beautiful Mexico)
Jicmas con guacamole y grillos
Jicama with avocado puree and roasted crickets

DEL JARDIN (of the garden)
Ensalada de Frijoles con Tomates, Perejil, Menta y Cilantro
Bean salad with tomato, parsley, mint and cilantro

DE MI INFANCIA (from my childhood)
Molletes con Lengua en Salsa Verde y Salsa Roja
Roasted sour dough with braised beef tongue,served with salsa verde and salsa roja

DEL MOLCAJETE (of the mortor a pestle)
Cordero en Salsa de Morita y Agave, acompanado de Papas al Aja y Tomates Rostizados
Lamb in Morita and Agave Sauce, Served with GarlicPotatoes and Roasted Tomatoes

DEL MAIZ
Tamal de chocolate con Frutas del Bosque y Buñuelos
Chocolate Tamai with Forest Berries and Buñuelos

Room set-up/format: Sit down service. Small plates with select beverages

Attire: Casual, comfortable

Put simply, the Culinary Stage Series is like being in the audience of a live cooking show, and you get to enjoy the food creations - complete with drink pairings. The series features local and national chefs, producers and beverage professionals to provide attendees the chance to learn their cooking tips and tricks, and enjoy multi-course, drink-paired menus.