Monday, April 30, 2018

Manifest VI: MAZE

Thanks to everyone who came and participated in Manifest VI.  It was epic! Thanks especially to Mel Benson for the beautiful photos!

Cinco de Mayo came early to Ninth Street as Zeke Firestein and Adam Sobsey hosted our sixth Manifest Dinner.

The chefs gave guests a small taste of Maze Taco, their current pop-up.  Sobsey kicked off the celebration with specialty sangria and margaritas.

Our gratitude also goes out to our partners for this dinner, End Hunger Durham, an action circle of the Durham Food Farm Network that strives to create a food system in the community that provides healthy food for all.  Not only did End Hunger help to introduce new guests to the dinner series, but their willing volunteers stayed until the last plate was clean.

And finally, thank you to the Ragweed Brass Band who were able to provide the group with lively entertainment before the storm!

If the Manifest menu sounds too tasty to miss, check out the Maze Taco pop-up hosted at Ninth Street Bakery Wednesday through Saturdays beginning at 5:30pm and going until late night until May 5.  If you don't want to miss the next Manifest, email info{at} to be added to our mailing list.

15 April 2018

to benefit End Hunger Durham
Zeke Firestein & Adam Sobsey
Music by Ragweed Brass

“The Margie”: a White Wine Margarita
House Made Red Sangria

Beef Liver Pate (Sangria, Ancho, Caramelized Onions)

Pozole Verde (vegan)
The hominy for the pozole was made from Chalqueno Cremoso landrace corn from Mexico. We got the corn from Masienda, who help supply heirloom corn from local Mexican farmers with top restaurants around the world. The corn went through a process called Nixtamization, an ancient Mayan technique, to turn the corn into hominy. 

The “Tijuana Caesar” Salad (Romaine, Hard Boiled Egg, Parmesan, Anchovies, Lime Vinaigrette)
The Caesar salad was invented in Tijuana by an Italian immigrant who owned restaurants in The United States and Mexico. After a large Fourth of July rush in 1924 they were out off almost all food so they used what was left to create a salad table side to add some extra flair.

Beef Barbacoa  •  Pork Carnitas  • Chile-Roasted Pollo  • Black Beans (vegan)
Salsa Roja, Salsa Verde, Salsa Habanero
Dessert by Mel Benson:
Tres Leches Cake

Tortillas provided by La Superior Tortilleria.

Dave Henderson

Adam Sobsey