Re-imagining Puerto Rico: Lucky Luna’s Cocina Criolla Supper Club

Bili_MarinWattsBilí Ingredients/ Photo by Marin Watts

Re-imagining Puerto Rico

Lucky Luna’s Cocina Criolla Supper Club

7pm on November 17th, 2014

Lucky Luna’s first supper club aims to complicate popular notions of Puerto Rican cuisine and re-imagining traditional dishes. The evening is centered around bilí — a rum that is  infused with vanilla bean, bay leaf, peppercorns and cinnamon that originated on the island of Vieques off the coast of Puerto Rico. In collaboration with Von Diaz,  writer, cook, and journalist, we bring you a sit-down dinner with recipes from her Puerto Rican food memoir and cookbook in progress, Gordita, complete with beverage pairings that feature bilí and other Puerto Rican flavors. Each dish will be presented within cultural and historical context, introducing diners to Puerto Rican ingredients and techniques. In an effort to keep the night intimate and allow for conversation, we are limiting the supper club to 20 guests. The $80 ticket includes the 5 courses with drink pairings.* Reservations are required, cancellations are honored though Nov. 14th.

 Tickets can be purchased at: luckylunasupperclub.bpt.me/

For more information about this event, please email: info@luckyluna-ny.com

To learn more about Von’s project, please visit: Vondiaz.wordpress.com/cocina-criolla/

*Please review menu for allergies or dietary restrictions and note that we will be unable to make substitutions

The Menu

 

Bilí

dark rum, quenepas, vanilla bean, bay leaf, peppercorns, cinnamon, brown sugar

Sopa de plátanos fritos

fried plantain and beef soup

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Mas que un mojito

white rum, culantro, lime, raw sugar, vanilla, pineapple, mineral water

Pernil Bao with salsa aji-li-mojili

pork shoulder stuffed steamed bun

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Cono Sur Sauvignon Blanc

2012/Central Valley, Chile

Ensalada de Chayote, Habichuelas Tiernas, Tomates, y Aguacate

chayote, green beans, tomato and avocado salad

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Cono Sur Pinot Noir

2012/Central Valley, Chile

Conejo Estofado

braised rabbit with chorizo sofrito and chard

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Cafecito de Naranja

coffee, coffee liqueur, dark rum, orange bitters

Cazuela

pumpkin, sweet potato and coconut milk

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One thought on “Re-imagining Puerto Rico: Lucky Luna’s Cocina Criolla Supper Club

  1. Pingback: ‘Gordita’ Supper Club at Lucky Luna on November 17 | Von Diaz

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