Instagram / clementine.sanantonio
Castle Hills eatery Clementine will welcome Mexican chef Guillermo González Beristáin for a collaborative dinner.
Castle Hills restaurant Clementine will host two food-focused Día de Muertos events featuring the eatery’s own sous chef plus a guest chef from Monterrey.
On Monday, Nov. 1, Reynosa native and Clementine sous chef Carlos Martinez will lead a mole-making demo at which participants will learn how to create one of Mexico’s most complex and revered sauces. The demonstration will include Mexican beer and wine along with tastings of a variety of moles. Tickets to Martinez’s demo, which runs 6:30-8:30 p.m., are $175 per person.
The following evening, Mexican chef Guillermo González Beristáin from Pangea restaurant in Monterrey will join Martinez plus Clementine executive chef John Russ and pastry chef Elise Russ for a seven-course meal with drink pairings.
Beristáin’s imaginative use of local ingredients and contemporary European techniques has won Pangea critical accolades and a large, enthusiastic following.
Each course of the collaborative dinner will be created in memory of a deceased loved one, paying homage to the Día de Muertos tradition of celebrating and sharing memories of loved ones who have passed on. Featured dishes will include foie gras torchon with cognac jelly and warm brioche and braised baby goat with adobo huasteco and dark beer sauce.
Tickets for the Nov. 2 event are $200 per guest and include the seven-course meal with drink pairings. The ticket price doesn't include tax and gratuity. The event will begin with a 6:30 p.m. reception, followed by the dinner at 7:30 p.m.
Foodies interested in attending either event can purchase tickets by emailing Clementine via its website
. However, seats are going quickly, according to an Instagram post from the restaurant.
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