WHAT:
Spring Street’s traditional Oaxacan restaurant, Pink Cactus, will be partnering with Holy City Hogs to offer a special four-course tasting experience featuring the best products and cooking techniques from both Owner Brooke and Farmer Tank.
WHEN:
Tuesday, August 4 at 7 p.m.
Those wishing to enjoy hand-shucked oysters can come early at 6 p.m. Oysters will be a separate charge, but prosecco will be on the house.
WHERE:
Pink Cactus outdoor patio
100A Spring St.
MENU:
1st Course: Gambas Alla Plancha Con Limon y Arbol (Pink Cactus)
Fresh local head on shrimp from Miss Paula’s with lime and Mexican chile
Drink pairing: Pink Cactus Margarita
2nd Course: Chorizo & Potato (Holy City Hogs)
Crème Fraiche, Cotija, Lowland Farms egg
Drink pairing: Michelada
3rd Course: Tableside Al Pastor Taco Plates (Pink Cactus + Holy City Hogs)
Pork from Holy City Hogs, shaved tableside and plated with tortillas, beans, rice, onions, cilantro, etc.
Drink pairing: Mango Margarita
4th Course: Key Lime Pie (Pink Cactus)
COST:
$75/person, including drink pairings
TICKETS:
www.pinkcactus.ticketleap.com/holycityhogs
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