SOL Cocina and OCHO Tequila are partnering for two dinners to be held at 6 p.m. on Wednesday, March 24 and Thursday, March 25. The dinners, part of SOL Cocina’s monthly tequila-pairing series, invites guests to change their perceptions of tequila by experiencing a unique five-course menu created by SOL Cocina's Executive Chef, Deborah Schneider, paired withOCHO Tequila’s estate-grown, 100% Blue Agave Tequila.

Priced at $50 per person (plus tax and gratuity), the dinner will begin with a tray-passed appetizer and cocktail reception, followed by a sit-down dinner. Due to limited seating, reservations are required by emailing jennifer@solcocina.com.

APPETIZERS

Hot-Smoked Fish Tostada - serrano, sour cream, grilled pineapple & red onion

Miniature Taco Vampiros - carne asada, chipotle, cheese, pico de gallo

Pacific Oysters on the Half Shell - avocado, onion, tequila & hot sauce

paired with an OCHO cocktail



FIRST COURSE

Grilled Giant Green Asparagus & Roasted Red Pepper - lemongrass, shallot & quail egg

paired with OCHO blanco tequila



SECOND COURSE

Seared Maine Scallop with Avocado-Tomatillo Soup - cilantro, pesto & crema

paired with OCHO reposado tequila



THIRD COURSE

Duo of Spring Salmon & Garlic Grilled Sterling Steak - chipotle-orange dust,
green apple salsa, fingerling potatoes & cactus salsa

paired with OCHO blanco & reposado tequila



DESSERT

Chocolate-Jalapeno Lava Cake - white chocolate sauce and spring strawberries

paired with OCHO anejo tequila