On Tuesday, November 29 from 6-8 p.m., Spring Street’s hottest Mexican restaurant, Pink Cactus, is hosting a three-course dinner featuring the very best of Oaxacan cuisine from Chef/Owner Brooke Warden, expertly-paired with a tequila tasting from premier distiller Tears of Llorona.
Tickets are $100 per person and can be purchased here (limited availability): https://bit.ly/PinkCactusTearsofLlorona
Gambas a la Plancha
Head on shrimp served with lime and ancho, paired with G4 blanco tequila.
Birria Taco Plate
served with chipotle consommé, paired with Hussong Reposado tequila.
Life Raft Treats’ Tres Leches ice cream bar, paired with Years of Llorona Extra Anejo.
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