Anyone who’s enjoyed a meal at the Mayan Café knows it’s outstanding. But often what puts the “located in NuLu long before it was NuLu” restaurant in a league of its own is its vegetable dishes. Perhaps that’s a product of chef and co-owner Bruce Ucan’s upbringing in the Yucatan Peninsula, where edible fruits and vegetables grow year round in the tropical sun.
If you haven’t eaten there, then perhaps this upcoming meal at Foxhollow Farm (8905 Hwy 329, Crestwood, Ky.) will entice you to try his food.
The completely biodynamic farm (which is really closer to Prospect than Crestwood, so don’t take I-71 there) is hosting the first in its Wheelbarrow to Table Dinner Series at 6:30 p.m. Jan. 18. Ucan will be the featured chef and prepare a four-course dinner featuring the best of Foxhollow’s winter crop prepared with his unique Latin twists. Each course will be paired with all-organic and biodynamic wines to complete the experience.
Tickets are $75 each (plus gratuity and tax). Click here to get yours.
Still not fully enticed? Check out the menu below.
Small bites: guacamole and chips, and ojaldra (puffed pastry with kale, turnips, sweet potatoes and cream cheese) paired with Telmo Reodriguez Basa verdejo, viura and sauvignon blanc blend, Reuda, Spain
Salad: Salad mix, radishes, carrots, Long Island cheese squash, lime-ginger vinaigrette, paired with Gerard Bertrand Chardonnay, Vin de Pays, France
Entrée: Beef molé, epasote whipped sweet potatoes, collard greens, pepitas (*vegetarian option available) paired with Venta Morales Tempranillo, La Mancha, Spain
Dessert: chocolate mousse torte, caramel sauce and popcorn paired with Quinto do Noval Tawny Port, Portugal
