Paella Dinner With Chef Alex Flores Of Pibil Columbus

March 27 is National Paella Day! Please join 1400 Food Lab and Chef Alex Flores of Pibil Columbus for a celebration of this iconic Spanish dish. The word Paella means “pan” and refers to the cooking vessel itself rather than the ingredients. The traditional Paella pan is wide and shallow and originally designed for cooking over an open fire by field workers taking a break for lunch. In its humble beginnings, the dish made use of local ingredients and whatever leftovers were available. Over time, the dish grew in popularity and diversity of ingredients and dozens of versions are made today in Spain and around the world. For this dinner, Chef Alex will make two Paellas -- a traditional Valencian Paella and a Mexican Paella reflective of his heritage and culinary training in Mexico City. Valencian Paella is made with a variety of meats and vegetables and, of course, the starchy short-grain Bomba rice that is the foundation of all Paellas. Saffron lends color and flavorful floral notes. This version will also include rabbit and snails – two ingredients that truly define the Valencian style of Paella. The socarrat – the crispy crusty bottom layer of rice – is central to the success of this dish. Mexican Paella features a combination of meats, seafood, and vegetables, as well as saffron-tinted rice and traditional Mexican ingredients like chiles and Chorizo. Alex’s Mexican Paella uses bone-broth to create a distinctive soup-like flavor and texture. Welcome Board Spanish Tapas and Mexican Street Food Marinated Olives, Manchego Cheese with Quince Paste, Marcona Almonds, Esquites, Chips & Salsa Served with a complimentary glass of Sangria Green Salad with Honey-Dijon Vinaigrette Paella Mixta Mexican-style Paella with tomatoes, chiles, corn, shrimp, mussels, clams, pork, and chorizo Paella Valenciana Spanish Paella with Bomba rice, saffron, tomatoes, peppers, green beans, chicken, pork, rabbit and snails Two Flans – Baked Custard with Caramel Sauce Traditional and Chocolate! Wine and beer specially selected to complement the menu will be available at the bar for separate purchase. About Alex: Alex was born and raised in Mexico City and spent his young adult years in Playa del Carmen. He recalls spending a good part of his youth at his grandparents’ home who never needed much of a reason to throw a party and cook up a feast. After college and a detour through Monaco, Alex returned to Mexico City and began working under the tutelage of the famed Mexican chef Ricardo Munoz Zurita. Alex launched Pibil Columbus Catering in 2016 with a mission to bring authentic interior Mexican food to the American table and dispel the notion that Mexican food is all rice and beans and hard-shell tacos. His food is simple yet elegant, packed with color and flavor. 36 seats are available for this event. A minimum of 18 registrants are required to hold the event. All ticket purchases must be made prior to 5:00 PM, March 24th. No refunds or cancellations after March 22nd. If you are unable to attend, tickets are transferable to other individuals with notice to 1400 Food Lab at [hidden]. Tickets are NOT transferable to different events. More Info below.