Indulge in 'A Latin Affair' at Havana Beach Bar & Grill

Advertorial special to The Sun

Havana Beach Bar & Grill’s Executive Chef Matt Moore and his team invite you to enjoy an evening of culinary excellence, “A Latin Affair”, featuring San Antonio-based Executive Chef Nelson Millan, Friday, Sept. 11 at 6 p.m.

Located at the award-winning Pearl Hotel, Havana Beach’s Cuban-inspired décor presents the perfect backdrop for this exclusive dinner, as the chefs pay tribute to Latin America through authentic flavors and ingredients. The event also includes cocktail pairings by Five-Star Guest Sommelier Heath Porter from UVaggio Wine Bar in Miami. 

A portion of the evening’s proceeds will benefit Food For Thought Outreach, a not-for-profit organization based locally in Santa Rosa Beach. The organization provides backpacks filled with healthy, easy to prepare food for students who are dependent on free or reduced school meals. Food For Thought Outreach has been working to fight child hunger since 2010, and currently serves 15 schools in Walton and Okaloosa Counties, providing backpacks for 1,200 students each week.

Tickets to “A Latin Affair” are $125 per person (taxes not included) with limited seating by calling Havana Beach Bar & Grill at (850)588-2882. A special accommodations package including reservations to this event is also available; mention package code LATINDINNER. For hotel reservations, call 1-888-656-6463 or visit www.thepearlrb.com.

Signature mojitos and Latin appetizers from 6-7 p.m.

Beef Piononos

Corn Sorullitos

Crab Alcapurrias

Lobster Empanadas

Five-course dinner with drink pairings and live entertainment begin at 7 p.m.

Amuse

Cream of Plantain Soup “Shot”

Lime Crema, Plantain Sticks, Micro Cilantro

Paired with “The Frothy Tamarind”

Salad

Sea Food Trio

Conch, Shrimp and Octopus Salad, Toston Cup,

Sazon Alioli

Paired with Gaia, Assyrtiko, "Wild Ferment" 2014 - Santorini, Greece

Pork

"Lechon Asao"

Crispy Pork Belly, Gandules Verdes Puree,

Roasted Corn, Pimento and Pickled "Quimbombo" Relish

Paired with "Peter Brady's Apple SAUCE"

Fish

"Chillo" Frito

Lightly Fried Red Snapper Filet, Green and Ripe Plantain and Yuca "Trifongo", Piquillo and Chorizo Sauce, Mojito Onions, Culantro Oil

Paired with Suertes del Marques, “7 Fuentes” 2013 – Tenerife, Canary Islands    

Dessert

Rum Braised Pineapple

Coconut Gelato, Almond-Ginger Tuile, Añejo Rum and Star Anis “Almibar”

Paired with "An Impassioned Gingie"