de Porres August We are thrilled to be back at Moonwater Farm, Sunday, August 28th, at 6:30 PM. Our late summer gathering begins with passionfruit mezcal margaritas and a tbd small bite. Next is a salad of watermelon and pickled rind, cucumber, watercress, and uchucuta, a Peruvian chili pepper, cheese, and peanut sauce. Pulpo al olivo follows. In this dish, octopus is braised in aromatics and pan seared. The pulpo is then joined by botija olive aioli, wax beans, fresh herbs, and fried garbanzos for garnish. For our main course, Pablo has chosen locro de zapallito, a summer squash stew popular throughout the Andes. Ours will feature tromboncino squash, an heirloom varietal grown on-site by Moonwater farmers Kathleen and Richard, queso fresco, huacatay (Andean mint), and pork. And for dessert: a coconut layer cake inspired by the great Southern chef Scott Peacock. Please note we're happy to make substitutions for vegetarians. Nos vemos, Danielle and Pablo p.s. There will be goats.
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Once this happens, all final details and changes pertaining to your reservation will be reflected only on the Verlocal platform and its emails, and not on any third-party sites.