Taste Mexican Culture in a History-Themed Supper Club


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In a Nutshell

Savor an expert cook’s five-course Mexican dinner and learn history in an environment capturing the spirit of Latin-American supper clubs

The Fine Print

Promotional value expires Nov 8, 2014. Amount paid never expires. This deal is for the purchase of a ticket. Reservation required prior to event. Dates subject to capacity and cancellation. Refundable only on day of purchase. Min. of 6 participants or experience subject to cancellation. No value after experience date & time have passed. Gratuity included. By completing your purchase, you agree that the email address you provide will be shared with SideTour for marketing purposes and as described in SideTour’s Privacy Policy. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $66 for one admission to a three-hour, five-course Mexican dinner with Nancy Garces Grabowsky
  • Upon purchase, you may schedule for one of the available dates
  • You must reserve your date here in advance of the event

The event will be held at a private Evanston location. The exact address will be shared after purchase.

Each event is capped at 18 purchasers.

What You’ll Do

Traditionally, Latin-American supper clubs invite diners to step off the grid to sample food and socialize in an underground setting unlike those of conventional restaurants. Nancy Garces Grabowsky looks to capture that spirit with these five-course dinners showcasing her homemade Mexican cuisine. Each evening’s assortment of dishes shines a spotlight on one aspect of Mexican culture, mingling tidbits about famous historical and cultural figures with regional dishes relevant to their stories.

Menu for October 18 and 25

  • Appetizer: petit huitlacouche quesadilla served with chipotle sauce
  • Entrée: brisket baked in a tamarindo sauce and served atop corn squares, garnished with watercress and pomegranates
  • Soup: pumpkin flower and oyster mushrooms served with homemade blue tortillas and queso Oaxaca
  • Salad: grilled artichoke hearts and nopal salad garnished with fine radishes, beets, and micro basil, served with a cactus fruit, hibiscus, and green olive dressing.
  • Dessert: flour-less chocolate cake and rose flan, served with a blackberry-tequila-zapote fruit reduction
  • To Drink: Tazcalate—corn, cinnamon, rum cacao, and zest of axio

Menu for November 1 and 8

  • Appetizer: tortilla served with fresh black-bean paste, olive oil, an olive, cilantro, and red-pepper chimichurri sauce, and nopales in a vinaigrette, garnished with queso fresco
  • Entrée: mole negro served with marinated, roasted turkey garnished with toasted sesame seeds and made with 33 secret ingredients
  • Accompaniment: aromatic rice toasted with chipi and served with olives and paprika
  • Soup: Cat Broth—a traditional Oaxacan dish made with a smoky pasilla chile and a succulent beef stew with tomatillos, mint, chick peas, and adobo carrots
  • Dessert: mamey sorbet served over a roasted plantain with honey and rompope cream
  • To Drink: Tazcalate—corn, cinnamon, rum cacao, and zest of axio

Your Host

Nancy GarcesGrabowsky Nancy Garces Grabowsky
Founder, Wisely Fed

In pursuit of a better understanding of health and nutrition, Nancy Garces Grabowsky has developed skills as a cook, a nutrition counselor, and a yoga instructor. Through her company, Wisely Fed, she prepares everything from private, home-cooked vegetarian meals to large feasts for fundraising events. She also uses her nutrition-counseling expertise to create customized dietary plans for clients.

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