Savor seasonal favorites like seafood and watermelon at this gourmet four-course feast. Executive chef Enrique Socarras will serve up a summery spread of ceviche with bluefin tuna, pickled watermelon with prosciutto, and braised beef cheeks. To wash it all down, Bear Creek Distillery and Tonix will create their own versions of traditional cocktails (think: mojitos and Mexican coffee) that pair perfectly with your meal. Wed 6:30 p.m.
- Jun 22, 2016 06:30 pm - 06:30 pm