Last night we had the great pleasure of attending the Haas Avocado Dinner at Ole Mexican Grill in Inman Square. Chef Erwin Ramos put together a phenomenal five-course meal, all of which featured Haas avocados from Mexico. We were beside ourselves - what is not to love about avocados?
The meal started with three small samplings of ceviche, featuring mahi-mahi, shrimp, and marinated halibut. The second course was three tiny tostadas, one of which was topped with roasted cactus! The pozole verde was a postively delicious soup with hominy and radishes - our neighbor wanted to take home a quart for tomorrow. It isn’t surprising that main course and dessert were most impressive. Seared duck in a delicious pecan-prune mole practically melted in diners’ mouths. How do you put avocado in dessert? Put it in ice cream! Avocado-coconut ice cream was the perfect compliment to the warm chipotle brownie and fresh corn cake - and served with tomatillo and hibiscus sauce!
We are sorry if you couldn’t make it, but this was just the preview of their menu for the week of Cinco de Mayo - needless to say, we’ll be back.
[Photo: Cafe Aman]