2015 argentina collage

Back by popular demand! Cecilia’s Argentine cooking class was one of our most popular classes last year with many of our guests asking for more! Join us April 17 to cook and enjoy new Argentine dishes from the country’s rich heritage.

Appetizer | Empanadas de Humita

Entree | Canelones

Dessert | Alfajores de maizena

Wine will also be served

When combined with its strong European influences — particularly Italian and Spanish. Argentine food is truly like no other in South America.  Meats and pasta dominate the main courses in almost all regions of the country. The major urban centers are cosmopolitan and combine global menus and fusion dishes under the general label of Nuevo (new) Argentina cuisine with traditional asados, or grilled meats.

Cecilia Gomez native of Resistencia Chaco, Argentina is our own Conexión Américas Outreach Coordinator, will guide us through a two-course menu while enjoying refreshing beverages.

Friday, April 17, 2015 | 6 pm to 8 pm | Cost: $40  | TICKETS HERE

Questions? Contact Esther Martinez, esther@conamericas.com

Date posted: March 24, 2015

Categories: Uncategorized

2015 Ghana collage

Travel to the African continent with Seli Boni, the owner of Eziban Foods, maker of the delicious and healthy tropical snack ‘Plantain Drizzle’ at Mesa Komal (and available at concessions at Belcourt Theatre).  Seli also loves to cook at home and loves to create interesting foods from her home country, Ghana.  Ghanaian cuisine is based around slow simmered stews and soups with meat or beans and fresh vegetables in savory sauces sure to please dinner guests (and your own family!). She uses fresh and locally grown ingredients in her cooking, using substitutes only where necessary to get the authentic taste desired.

Appetizer | Suya beef kebab on a bed of lettuce with tomato sauce

Entree | Chicken Jollof Rice with vegetables

Dessert | Tropical Delight Pudding

Wine will also be served

Friday, March 20, 2015 | 6pm-8pm | Mesa Komal at Casa Azafrán | 2195 Nolensville Pike, Nashville | TICKETS HERE

It’s interesting just how the act of observation can impact your knowledge of cooking.  As a child, I remember observing my mother and grandparents cooking and being asked to assist with simple tasks; like grinding pepper or bringing the salt.  I was unaware I had absorbed cooking skills until I began hosting dinners at home.  I love to tweak traditional cuisines to suit different palates.  For instance, in Ghana, we use a lot of chilli in our sauces, so our foods are hot and spicy.  Depending on who is eating the food, I may eliminate the chilli altogether from my recipe or replace with black or white peppercorns.

A stay-at-home mother transitioning back to the workforce, Seli loves to introduce people to the rich and diverse foods from the West Africa sub-region.   The different countries eat similar foods, but prepare them differently.  In Ghana, a popular dish is “Red Red,” beans cooked in tomato sauce with meat or fish and fried plantain.

Read more from our February 2015 Newsletter

Come to be inspired at our Cafecito April 24 at Music City Center (or RSVP to Cara Ince here)

Two Steps Forward, One Step Back: Immigration Update

State Legislative Priority: Tuition Equality

Sign up to receive our monthly newsletter

Date posted: February 23, 2015

Categories: Mezcla Cooking Class Uncategorized

Mardi Gras Louisiana Creole Cooking Class
collage mardi gras sm

Laissez les bons temps rouler! Join us for a Mardi Gras culinary experience. Originally from Louisiana and part of a rich heritage of Italian immigrants to the Mississippi Delta, Lisa Mays will be hosting our Mardi Gras cooking class to share delicious dishes from the region. Lisa is also an expert wine connoisseur and has chosen to start the evening with a sparkling wine and offer both a red and white Bordeaux to accompany our culinary creations.

Appetizer | Louisiana-style BBQ Shrimp with bread to soak up the spicy, buttery sauce

Salad | Mardi Gras Salad

Entree | Crawfish, Chicken and Tasso Jambalaya 

Dessert | Warm French Bread Pudding with Whiskey Sauce

Lisa is on a mission to help others embark on an adventure with food and wine to experience that same joy she gets from great pairings.

She frequently entertains friends and teaches cooking classes at Whole Foods and University School of Nashville. Some of her specialties include rustic Italian, Cajun and Creole, Tapas and Paella. Lisa’s passion for paella led her to create “My Paella Travels,” her paella business that brings the signature dish of Spain to your casual backyard gathering. Lisa is passionate about wine and holds the WSET III Advanced Certificate (Wine and Spirit Education Trust of London). Once she discovered her “inner wine spirit” she decided that wine will be her “second act” career.

Tuesday, January 27, 2014 | 6pm-8pm | Mesa Komal at Casa Azafrán | 2195 Nolensville Pike, Nashville

This class is sold out. Join us for Valentine’s Day dinner or our next Mezcla cooking class in late February!

Date posted: January 2, 2015

Categories: Mezcla Cooking Class Uncategorized

Clase de cocina para niñ@s celebrando El Día de los Muertos

Cupo limitado! Reserva tu espacio por adelantado!

Ven y celebra El Día de los Muertos horneando y decorando galletas calaveras con tus niñ@s!

Junto con tus niñ@s disfrutarás de una amena clase dirigida por la chef Karla Ruiz donde aprenderán a preparar, hornear, decorar la galletas. además de preparar y saborear de un rico chocolate caliente.

Viernes, 7 de noviembre | 5pm-8pm

Mesa Komal @ Casa Azafrán | 2195 Nolensville Pike

Cupo limitado! Reserva tu espacio por adelantado!

Costo: $20 un niño | $15 cada niño al comprar dos o más

Fotos de la cocina comercial en Casa Azafrán, Mesa Komal, y chef Karla Ruiz.

Date posted: October 29, 2014

Categories: Uncategorized

2014-11 Holiday baking w slowhand

2014 Holiday Baking

As you prepare for the fall and winter holidays, wouldn’t it be nice to have your baking done? Just in time for Thanksgiving, join Slow Hand Coffee & Bakery to make pecan, pumpkin and apple pies to wow everyone at your gathering. Instead of eating a full meal at this class, you will make and sample the pies, enjoy cocktails and apple cider, and take home a fresh made apple pie for your holiday meal!

November 25, 6pm-8pm Thanksgiving Pie To-go with Slow Hand Coffee & Bakery

Menu // Pumpkin Pie, Pecan Pie and Apple Pie with cocktails and apple cider

$30 includes sampling of pies, cocktails and one full apple pie to take home

This event has ended

Date posted: October 27, 2014

Categories: Mezcla Cooking Class Uncategorized

2014-09 Mezcla gluten free collage2014 Mezcla GLUTEN FREE International Tour

Just in time for fall weather, chef Jessica Enzo shares her delicious and nutritious gluten-free recipes for a hearty meal of soup, salad and bread with an international twist.

I am wild about whole foods and I love to create simple dishes that offer amazing flavor and superior nutrition. I believe that food is our best medicine and that when we cook with high-quality ingredients, and with love, health is the inevitable outcome. – Jessica

October 13, 6pm-8pm at Casa Azafrán. Due to severe weather ALERT. This class has been moved to Tomorrow. October 14th. SAME TIME!

Menu // Quinoa Vegetable Soup (Peru), Horiatiki Salad (Greece), Dosa Chickpea Flat Bread (India)

$40 includes food and alcohol

Date posted: September 19, 2014

Categories: Uncategorized

Mezcla Bolivia2

Peru and Bolivia, originally both part of the Great Inca Empire before the Spanish conquest, holds pride for producing potatoes (with an estimated more than 3,800 varieties), corn and coca leaves, said to have the sufficient nutritious value to end the world’s hunger. The cuisine of both countries is varied and rich in produce from this part of Latin America. Peruvian Food in particular is incredibly diverse with each region and even some cities with their own specialties.

Spicy foods and ethnic cooking is more prevalent in the highlands, suited to the high, cold climate in the altiplano: lots of peppers, aji, and food served picante, spicy hot, although you can request medio picante or poco picante for medium or less hot. In the altiplano, cuisine relies on carbohydrates and protein from potatoes and meats, plus trout (trucha), from Lake Titicaca. In the lowlands, freshwater fish, vegetables, fruits are more popular.

Loraine Segovia Paz of Casa Segovia-Paz will share some of these traditional dishes learned from her family and infused with her own eclectic twist. We will also enjoy traditional drinks from the region including Mate de Coca, a tea brewed from the coca leaf and enjoyed for its energizing properties, and Chicha Morada, a sweet drink made from purple corn brewed with fruit and spices.

MENU

Appetizer: Peruvian Ceviche

Entree: Pique Macho (Sautéed Stir fried Beef)- Two versions. Beef Pique Macho and a vegetarian Pique Macho using the Oyster Mushrooms grown in TN. They are well known for having high quantities of protein.

Drink: Chicha Morada (homemade drink made of Peruvian purple corn).

Dessert: Alfajores filled with dulce de leche – Two kinds. One made with regular flour and the other one made with quinua flour.

When:  Tuesday, September 9, 2014

Time: 6 pm to 8 pm

Cost: $40  || Buy Ticket

 

Date posted: August 19, 2014

Categories: Uncategorized

 

FE_DA_090407bpr_argentina    culture

Argentina is blessed with being a major food producer and exporting significant amounts of beef and grains, especially wheat.

When combined with its strong European influences — particularly Italian and Spanish. Argentine food is truly like no other in South America.  Meats and pasta dominate the main courses in almost all regions of the country. The major urban centers are cosmopolitan and combine global menus and fusion dishes under the general label of Nuevo (new) Argentina cuisine with traditional asados, or grilled meats.

Cecilia Gomez native of Resistencia Chaco, Argentina is our own Conexion Americas Outreach Coordinator, will guide us through a two-course menu while enjoying refreshing beverages.

When:  Tuesday, August 12/2014

Time: 6 pm to 8 pm

Cost: $40  || Buy Ticket (SOLD OUT). Thank you for your support!

Hungry for more? Next stop: BOLIVIA

 

Date posted: July 10, 2014

Categories: Mezcla Cooking Class

 

Mother's Day Brunch

 Riff’s Mother’s Day Brunch to benefit Conexión Américas

Celebrate Mother’s Day during a delicious and creative locally-sourced buffet sure to make every mom a happy mom. Dishes include  Yazoo-braised short ribs, grilled “yard bird,” a biscuit station and Gulf Shrimp, Pork Belly and Smoked Tomato Grits.

Created by the talented Carlos Davis of Riff’s Fine Street Food, the event will be held from 10:30 a.m. to 2 p.m. Courtyard seating available. Pre-purchase your tickets to reserve your seat!  Walk-ins are welcome, but a short wait may be necessary. We are excited to serve you!

$26.50  adults – $12.50 children 10 and under

20% of your ticket price goes to support the work of Conexión Américas

(gratuity not included)

Sunday Brunch Menu

Sorrel Punch & Honey Ginger Green Tea Biscuit Action Station Cinnamon & Coconut Dusted Fried Plantains Farmer’s Market Vegetable Hash Riff’s Mac n’ Cheese Gulf Shrimp, Pork Belly and Smoked Tomato Grits

KLD Farms short ribs Sourdough French Toast with Berry Compote, Passion Fruit, Salted Caramel Hatcher Dairy Buttermilk Chicken with Jalapeno-Orange Hollandaise Made-to-order Eggs

Porter Road Butcher Sausage Special Assorted desserts

Make reservations here and buy your tickets today!

Date posted: April 15, 2014

Categories: Uncategorized

Mesa komal Chefs

The Scoop on Community Kitchens – The Tennessean Taste

On Wednesday, March 5th, The Tennessean published an article about Nashville’s community kitchens – places where small-business owners can get started and find community and camaraderie.  Three of our favorite Mesa Komal chefs were interviewed and pictured in the article!

Sunlight reflects off a wall of colorful tiles as Brittney Blackshear rolls out her baguette dough on the vast countertop space…”Coming here and seeing so many other business owners that are working just as hard as I am and just as passionate is really motivating to keep going,” Blackshear said.  ”You know, Mesa Komal, we live that,” Carlos Davis said.  ”We are that kind of community.”

Read the full article online at The Tennessean and see more pictures.

 

The Chef, Carlos Davis – The Nashville Scene People 2014

In other news, Carlos Davis, chef and owner of Riffs Catering, was named as one of the Nashville Scene People of 2014!  In addition to highlighting his diverse culinary background, the article shares his talent, popularity, and passion for teaching his son about the importance of knowing the source of your food.

As Carlos says, “Food is meant to bring people together.”  Mesa Komal is proud to support community-building chefs like Carlos.

Read the full article online at The Nashville Scene.

 

 

Date posted: March 13, 2014

Categories: Food and Culture Mesa Komal Chefs Press