…At The Patio in San Diego
By Ryan Kelley
Tequila pairing dinners are always an adventure. Like fine wine, tequila has a way of inspiring and challenging chefs to marry just the right food to match the myriad and often complex flavors inherent in well-made, artisanal tequila. So when my friend Tequilier Mario Marquez invited me to join him and renowned chef Andrew Spurgin to judge a tequila pairing competition between both locations of The Patio in San Diego, I was all in.
Chefs at each of the restaurant’s two locations were given the challenge to prepare a five-course dinner with the five different expressions of Don Fulano tequila.
[Tweet ” Like fine wine, tequila has a way of inspiring chefs to marry just the right food to match the flavors in well-made tequila.”]
Day 1: The Patio on Lamont
In a large yet cozy room at The Patio’s Pacific Beach location on Lamont Street, General Manager Chris Simmons welcomed tasters and the judging panel and then introduced Chef de Cuisine Andre Fuentes.
As the first course was delivered, Don Fulano Brand Ambassador Sergio Mendoza told guests about Don Fulano—distilled at La Tequileña in the Tequila valley in small batches from 100% estate-grown agave from the highlands of Jalisco.
Most notable about Chef Fuentes’ menu was that it strayed from the typical Mexican flavors normally paired with tequila.
The first course was a fried green tomato with herb-whipped goat cheese, watermelon and cucumber salad and watercress paired with Don Fulano Suave. The fried green tomato had a tendency to overwhelm the delicate and complex flavors of a blanco, but the watermelon and cucumber brought out the herbal and earthier flavors.
[Tweet “Don Fulano—distilled at La Tequileña in small batches from 100% estate-grown highland agave.”]
At most tequila pairing dinners, courses will be paired with a vertical flight of tequila. That is, the first course is paired with blanco, the second with reposado, third with añejo, etc. Instead, Chef Fuentes served his second course, a chilled honeydew soup with pistachio gremolata, snow crab and lemon vinaigrette with Don Fulano añejo, which is a floral yet sweet and intense tequila aged for three years in French oak.
Pairing the sweet soup brought out the sweetness of the añejo—fine for a dessert course but a little odd this early in the evening. Interestingly, when I went back to sipping the blanco with this course, I found it to be a much better marriage.
The hearty dish stood up to the well-balanced reposado, which offers a fruity, delicately herbal flavor up front and ends with richer flavors of caramel and maple. The freshness and fruitiness of the relish and corn puree brought out the sweet agave and herbal flavors, while the heartier fried crab opened the palate to the richness from the barrel.
The fourth course, agave-glazed smoked duck breast paired with Don Fulano 5-year Imperial was unfortunately overpowered by the complex flavors of the extra añejo, but the evening ended on a high note with a watermelon-basil sorbet that brought out the fresh flavor of the sweet, intense Don Fulano Fuerte, a 100-proof blanco.
Day 2: The Patio on Goldfinch
The second evening featured Executive Chef John Medall’s five course menu at The Patio on Goldfinch in the Mission Hills area of San Diego. Medall’s menu offered more traditional Mexican flavors, but was still creative and full of unexpected accents.
The first surprise came with the first course, a simple yet elegant watermelon and jicama salad dressed with agave honey, cilantro, cotija and pine nuts. Fellow judge, Chef Andrew Spurgin, hit it right on the mark when he described the dish as “honest.”
[Tweet “Watermelon & jicama salad dressed with agave honey, cilantro, cotija & pine nuts – Honest.”]
The fresh, flavorful salad complimented notes of grapefruit in the blanco and opened up the herbal aspect of the tequila without an overpowering sweetness.
The second course, a cantaloupe and mango gazpacho, was tasty but its richness and sweetness overpowered Don Fulano reposado.
The second highlight of the evening, and my favorite dish and pairing across both nights was tequila-braised pork carnitas wrapped in a house made tortilla and topped with salsa verde, served with Mexican rice and spicy pinto beans and paired with Don Fulano añejo.
Also notable was that the dish showcased Medall’s philosophy of using even “unusable portions” of his ingredients: watermelon rind leftover from the first course was smashed into the tortilla dough to give it a beautiful color and a mild, sweet flavor that added to the complexity of the dish and tequila pairing.
The third course proved hard to follow, and the fourth course, a Puerto Nuevo-style lobster, came out a bit overcooked—likely due to difficulty choreographing and timing such an ambitious plate for so many guests. It’s pairing with Don Fulano Imperial was rather “ho-hum,” but I found that pairing the Imperial with the course’s side of roasted corn was a surprisingly good marriage of food and tequila, and this helped salvage the course and bump up the score a bit.
The pairing challenge came to a close with a tasty melon granita made from watermelon, cantaloupe and casaba complemented by the 100-proof aromatic and intense Don Fulano Fuerte. It was a solid way to end the night and the 2-day challenge.
And The Winner Is…
When the scores were tallied, the judging panel selected Chef Medall’s menu from The Patio on Goldfinch as the winner.
The Patio on Goldfinch plans to hold another five-course tequila pairing dinner on Tuesday, August 26, 2014 at 5:30p.m. with Tequila Montalvo. For reservations and details, click here or contact the restaurant, located on 4020 Goldfinch St, San Diego, CA 92103, at (619) 501-5090.
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