Papaya confit, mini sandwiches filled with foie gras and clothbound cheddar mousse, and arroz pegado fritters topped with beef tartare are just a small sampling of what chef Yun Fuentes has in store in his new collaborative dinner series, Mesa Bolo.
On the first Tuesday of every month, chef Fuentes hosts the cooperative event, which highlights local renowned chefs, mixologists, and more. In previous months, these dinners have featured chefs Jason Peabody of Oloroso and Douglas Rodriguez, known as the Godfather of Nuevo Latino.
This upcoming installment of Mesa Bolo, set to take place Aug. 6, at 7 p.m., celebrates Puerto Rican culture and cuisine and will feature chef Amy Rivera Nassar, the founder and head chef of Amy’s Pastelillos, a “Puerto Rican-style pastelillos and mom-inspired” location that specializes in crispy Puerto Rican-style turnovers. Located in Kensington, Amy’s Pastelillos has been the talk of Memphis Street and beyond since opening in March of this year.
“Partnering with Chef Amy to double down on our Puerto Rican heritage is goals. I’m very exited to share a kitchen with this absolute rock star,” said Chef Yun Fuentes, co-owner of Bolo.
Both Fuentes and Rivera Nassar are native to Puerto Rico, and that influence has played a major role in their culinary style. Now, they look not only to celebrate the delicious food of their homeland, but also its culture.
The dinner will be had over a grand communal table, which will run the length of Bolo’s vibrant dining room. The multi-course dinner will be served family style and features the bold, authentic tastes of Puerto Rico one would not normally find off the island.
“Chef Yun Fuentes has been a pleasure to both work with and know since we met through GUSTO last year, and it’s been so wonderful seeing a fellow Puerto Rican in center stage doing our food in a more elevated way,” said Rivera Nassar. “I was particularly very excited to be approached for MESA BOLO as this dinner gives us the opportunity to showcase Puerto Rican cuisine and experiment with deeper-rooted flavors and ingredients.”
The menu will feature many delicious dishes, including Vasito de Mariscos, a dish of octopus, carrucho (conch), and shrimp escabeche salad with viandas served beach kiosk-style; Alcapurrias de Jueyes, which includes plantain and taro root dough fried dumplings filled with Puerto Rican crab stew; Beef Cheeks Pastelón, layers of sweet plantain and beef cheek stew topped with melted raclette cheese and sun-dried tomato salsa with cilantro, and much more.
Guests in attendance can expect an evening that is both interactive and informative. The culinary team at Bolo will host conversation, demonstrations, and service, all while Fuentes and Rivera Nassar lead the event. The night features more than a sit-down dinner, too, as those in attendance will have the opportunity to select the perfect pairing of a beverage package with each course. Drinks will include a range of options including tropical-inspired cocktails, wines, and more, all prepared by Bolo Rum Bar’s Tony Jimenez and guest Bartender Peggy Piña. Bolo’s Rum Bar will remain open during the event and will include a full cocktail selection with a limited bar menu available.
To make a reservation for MESA BOLO, visit resy.com
