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DTSTART;TZID=America/Mexico_City:20260923T180000
DTEND;TZID=America/Mexico_City:20260923T193000
DTSTAMP:20260919T224233Z
CREATED:20260904T204550Z
LAST-MODIFIED:20260919T224233Z
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SUMMARY:Chile en Nogada 4-Chef Tasting
DESCRIPTION:Chile en Nogada Tasting: five seats remaining \nThe evening \nFour chefs. Four chiles en nogada. One night at Casa Nostra. \nIt is nogada season in San Miguel\, and one version was never going to be enough. Casa Nostra invites three guest chefs to the table alongside Chef Marco\, and each one is doing something different with Mexico’s most patriotic dish. \nChef Marco\, Casa Nostra: Seafood Chile en Nogada\, salsa di noci \nChef Manuel\, La Dona & Bistro Mexique: Traditional Chile en Nogada \nChef Cristian\, Casa Origen: Vegan Chile en Nogada \nChocolatier Edwin\, SMA Chocolates: Dessert Chile en Nogada \nYou taste all four in one sitting\, in the order they were built to be tasted\, and each chef tells you the story behind their plate. Some are staying close to the classic\, some are taking the dish somewhere new. \nThe details \nWednesday\, September 23 at 6pm \nCasa Nostra\, Terraplen 8\, Zona Centro\, San Miguel de Allende \n800 pesos per person\, cash only\, paid at the door on the night \nFifty seats. Reservations required. \nAllergies\, please read before you book \nThis is a four course tasting built around a traditional dish. The menu is set and there are no substitutions.  Please be aware: \n● Shellfish. Chef Marco’s course is seafood. \n● Traditional contains meat- often beef & pork  \n● Nuts. The classic nogada sauce is built on walnuts\, so nuts appear across most of the menu. \n● Dairy. Traditional nogada is made with cream and cheese. Dessert will have chocolate   \nWe pass every allergy note to the chefs in advance\, but each chef arrives with a fixed count of servings prepared that day. That means no substitutions and no replacement plates.  \nA word on reservations \nSmall restaurants and independent chefs carry the whole cost of an evening like this before a single guest walks in. Ingredients are bought\, chiles are prepped\, seats are held. So a few gentle house rules. \n● Payment is 800 pesos in cash on the night and at the door. No cards\, no transfers\, so please come prepared. Libations and gratuity extra at the table and can be on credit card.  \n● Because nothing is prepaid\, your word is the whole reservation. We hold your seat on trust and turn other people away to do it. \n● Cancel by Sunday\, September 20 if you cannot make it. That gives us time to offer the seat to someone on the waiting list. \n● Tell us if your party size changes\, even by one. That one seat is somebody else’s night out or an extra seat at the table.  \n● Doors open at 5:45pm \, first course at 6:15 Please be seated before then\, because four chefs have timed their kitchens around that plate. \n● No shows are the one thing that genuinely hurts. If something comes up\, a quick message on WhatsApp is all we need. + 1 425-999-6916 \nSay yes\, show up\, bring cash\, and let four chefs feed you. That is the whole experience.  This dinner will become an event of SMA lore and talked about for years.   \nJoin us.  \nQuestions\, allergies or party changes: Team@ExperienceSMA.com or WhatsApp +1 425 999 6916
URL:https://experiencesma.com/event/chile-en-nogada-4-chef-tasting/
LOCATION:Casa Nostra\, Terraplén 8\, Zona Centro\,\, GTO\, 37700\, Mexico
CATEGORIES:Chef
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DTSTART;TZID=America/Mexico_City:20261126T140000
DTEND;TZID=America/Mexico_City:20261126T200000
DTSTAMP:20260819T182635Z
CREATED:20260819T172238Z
LAST-MODIFIED:20260819T182635Z
UID:3105-1795701600-1795723200@experiencesma.com
SUMMARY:Southern Thanksgiving
DESCRIPTION:Every November\, no matter where life has taken me\, my kitchen starts to smell like home.\nIt smells like sage. Like onions and celery going soft in butter. Like my mom Joyce standing at the counter crumbling cornbread and Ritz crackers into a bowl the size of a small bathtub\, telling me the dressing is not ready until it looks like it will feed twice as many people as invited.\nThat is the table I grew up at in Texas. Loud\, buttery\, generous\, a little bit chaotic\, and always with room for one more chair.\nOnce again this year I am bringing that table to San Miguel.\nOn Thursday\, November 26\, Chef Juan Carlos Hernandez is cooking my family recipes at Moxi at Matilda. Not a version of them. Not an interpretation. The real ones\, the ones written in my mom’s handwriting\, the ones I have had here for the last four years. We have tasted\, tweaked\, discussed gently about butter\, and dried sage in advance porque you cannot find it here in November. Chef has been such a gift to work with.\nSo here is what is going on the table:\nSparks Family Buttered Turkey\, carved white and dark meat\, with a citrus side salad\nMom Joyce’s Cornbread Sage Dressing\nCreamy Homestyle Mashed Potatoes and Gravy\nGrandma’s Cinnamon Sweet Potatoes with pecan topping\nGrandpa’s Green Bean Casserole with fried onions\nKat’s Cranberry Chutney\nChef’s Signature Brioche Rolls with bacon butter and cinnamon honey butter\nChef’s Pumpkin Creation to finish\nThe turkey and salad come plated. Everything else lands in the middle of the table\, family style\, so you have to pass the potatoes to a stranger and by dessert they are not a stranger anymore. That is the whole point.\nFreddy Thompson will be playing live sax. Cafe de olla and Day After Sandwich Kits to go are available at the bar to go\, because the leftovers sandwich on Friday morning is a sacred American tradition and I refuse to let anyone miss it.\nIf you are far from home this year\, if your people are on the other side of a border\, if you want community\, if this is your first Thanksgiving as an expat and you are not sure what to do with yourself on a Thursday in November\, come. Pull up a chair. We saved you one. But reserve quick\, seating is limited. \nThursday\, November 26\nSeatings at 2:00 PM and 6:00 PM\, limited seating\n$1\,600 MXN per person\, gratuity and libations not included\nPrepayment required with reservation\, online by credit card or in cash at the front desk\nMoxi at Matilda\, Aldama 53\, Col. Centro\, San Miguel de Allende \nReservations and inquiries through Matilda: WhatsApp +52 415 152 0811 or restaurant@hotelmatilda.com\nMore info at ExperienceSMA.com\nOr WA me +1 425-999-6916\nI will hostess both seatings to welcome you. Join us 🥰 \n  \n***NOTE: if you RSVP on my website I will send your request to Matilda and they will reach out to you to confirm your reservation   Don’t worry – we will take care of you \n  \nBTW- you can request the vegetarian option 🥰 \n#ExperienceSMA #UniversityofExpats #SanMigueldeAllende #ThanksgivingInSMA #HotelMatilda #MoxiSMA #TexasSouthern #ExpatLife #FriendsgivingSMA #SanMiguelEats #ThanksgivingMexico #ComidaConAmor
URL:https://experiencesma.com/event/southern-thanksgiving/
LOCATION:hotel Matilda\, Aldama 53\, San Miguel de Allende
CATEGORIES:Brunch,Holiday,Special Product,Thanksgiving
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