“Ermanos Bar’s new Chef Rose Meave dreamed up a sizzler!”
The Erman brothers and the rest of the team behind the restaurant on Fourth Avenue are excited to introduce new Executive Chef Rose Meave, and hosting a mezcal-paired dinner is a perfect opportunity to do so.
On Sunday, September 22, Ermanos Bar is hosting a multi-course Sabor de Oaxaca Mezcal Dinner at 220 N. Fourth Ave. Doors open for a social hour at 5 p.m. and the dinner is from 6 – 10 p.m.
The Oaxacan-inspired dishes will be paired with mezcals complementing the courses chosen by beverage director-owner Eric Erman in collaboration with Sharon Liebeskind, a 21-year beverage industry veteran in fine wines and spirits and the Spirits Education Director of Maverick Beverage Company.
“I’m excited to see local restaurants partner with and highlight these small production, sustainably and traditionally made agave distillates,” said Liebeskind, who will be onsite to share her perspectives on the mezcals with the guests. “I’m proud to represent several great producers and look forward to sharing some of them here.”
Chef Meave learned to cook with her mother, grandmother, and older brother. She attended culinary school at Pima Community College and was mentored by Chef José Salas at Starr Pass Resort & Spa. Her inspiration for the dinner was to fold the flavors and cooking techniques of Oaxaca into the attributes of the chosen mezcals while also considering local seasonal ingredients.
“Following rules and recipes has always been hard for me,” said Meave, in regards to her slowly evolving style of cooking.
Over the years, she has wanted to be like her mentor and also generously cooked for restaurant owners, intuiting their personal taste languages to elicit a, “Yes! This is what I wanted.”
Sharing stories of her childhood, she remembers summers when her grandmother would send her out into the nearby field to pick berros (wild watercress) or camping with her grandpa where she would harvest bellotas (Emory Oak acorns), and make tortillas by hand with her mother.
Her goal for the event on Sunday, September 22 is to create an experience for people to be present, enjoy the food and company, and forget about the distractions of the outside world.
Tickets are $109 per person and can be purchased online.
Sabor de Oaxaca Mezcal Dinner
Amuse
- SQUASH BLOSSOMS – ricotta, parsley, lemon zest, garlic, chili orange glaze
- Paired with Neta, Espadin Capón, a. Angustifolia
One
- AGUACHILE – scallops, peach sauce, Manzano pepper, fresh peach, peach salsa, olive oil, and Swiss chard microgreens
- Paired with Cinco Sentidos, Madrecuixe
Two
- TETELA – triangular masa treat filled with potato and shrimp, salsa borracha, cauliflower purée, garnished with dill, pine nuts, and epazote oil
- Paired with Rey Campero Mezcal, Pechuga de Codorniz
Three
- MOLE NEGRO SHORT RIBS – beer braised guajillo and pasilla chiles, served with handmade squash blossom tortillas
- Paired with Rey Campero Mezcal, Pechuga de Codorniz
Fin
- COCONUT TEPACHE ICE CREAM – with nicuatole (jelly made with masa harina, cinnamon, and sugar), mezcal
- Paired with Banhez Pineapple
This summer, Chef Rose has been collaborating with the Erman brothers to re-imagine the restaurant’s regular menu as part of a larger effort to revitalize the establishment for the future as it approaches 10 years of operation.
“We are honored to have Chef Rose leading the effort to transform our food offerings with a new vision which aligns with the known cravings of our much appreciated guests, while adding new and exciting flavors and themes to the mix,” said Eric Erman. “SABOR will be a wonderful opportunity to preview our new direction launching next month and introduce Chef Rose to the community.”
Ermanos has continued through some challenging years, and the Erman brothers hope the upcoming changes to the facility, which are intended to improve its qualities as a communal gathering place, will be well received.
Ermanos Bar is located at 220 N. Fourth Ave. To purchase tickets, visit eventbrite.com.
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Article written by:
Matt Sterner
More about MattAt a very young age, Matt Sterner was gifted with the artistic ability to masterfully roll a burrito to the highest of standards, but the wrapped medley of delicious innards wasn’t his first love. Matt’s first true love was a combination of reading, writing, and creating. He grew up reading comics, the ingredients list of his shampoo and conditioner bottles, choose-your-own-adventure books, and the Scrabble dictionary — something he found useful when challenging his grandmother to a game.
He attended college at New Mexico State University and graduated with a degree in Digital Filmmaking. One of his favorite classes was screenwriting because he became responsible for the story’s birth before it came to life on-screen. After school, Matt took on numerous positions at a local television station in Tucson. From dealing out stories about heartbreak to producing “fluffier” content for a lifestyle broadcast, he learned what it takes to adapt to the many emotions the world of media can stir. Since 2017, Matt has dabbled in the culinary world of Tucson as well as San Diego, California from time to time.
If you’re in the mood for strange stories, head over to his pride and joy, wonkytimes.com. And in case you’re curious — yes, after all of this time, he still manages to roll a killer burrito.
