Day of the Dead with ex Noma Mexico chef Santiago Lastra
Jar Kitchen
Mon 30 Oct 19.00 - 23.00
Jar Kitchen 176 Drury Lane WC2B 5QF London
Santiago Lastra will be cooking a dinner inspired by the Mexican soul and concepts but using local produce.
MENU
Skull
(Crispy Beef tongue, nut cream; served with herb emulsion and burnt chocolate)
Fish Tacos
(Seasonal fish served in spidskål, mushrooms and yeast reduction)
Pumpkin and Pink Mole
(Tagetes, pollen and mussel dust with smoked chilli and baked beetroot sauce)
Short Ribs and Manchamanteles
(Chesnut and Ancho chilli sauce, apple salad and Kamut tortillas)
Pan de Muerto (Death bread)
(Quince, cider cream, hot chocolate and grilled citrus)
ABOUT SANTIAGO
Santiago Lastra is a young Nomad Mexican Chef. He began his professional career at age 15 in an Italian restaurant in Cuernavaca, Mor. Mexico, working with Josefina Santacruz and Federico López.
He completed his studies at the Coronado Institute and an avant-garde gastronomic course at the Basque Culinary Center in Spain. He has cooked in internationally recognised restaurants such as Mugaritz in the Basque Country, Bror in Copenhagen, Hotel Europa in Pamplona, and recently in restaurant NOMA as a project manager of their last pop up in Mexico.
He carried out research work in the Nordic food lab called: Nixtamalization the secret of the tortilla ... finally making tortillas with local grains from Scandinavia.
Santiago was selected by San Pellegrino as one of the Best 10 young chefs of Scandinavia 2015 representing Denmark and in the same year one of his dishes made with the forager Valeria Mosca in the Wood*ing Foraging Academy was selected by Maria Canabal of Le monde, France as one of the best 10 courses of the year.
His latest challenge was this time in Mexico where he worked side by side with Rene Redzepi and Rosio Sanchez as a Project Manager of NOMA MEXICO in Tulum; organizing research trips and in charge of the logistics and sourcing the best ingredients of the country. Straight after that he came to London as guest chef in the Tate modern museum for around 600 people; continuing in Europe at Hija de Sanchez in Copenhagen, Meteri in Italy and Good Bank in Berlin.
Finally Santiago is slowly stopping his Nomadic life to finally move to London where he is planning soon to open a restaurant.