When we found out that our grandson, Gregorio Pallotta, was making his debut to North America for his first American Christmas, we wanted to have a special party for him and his parental units. No point in having an Italian Buffet or a Southern Christmas open house. Instead we opted to have Oyamel cater a standing around celebration, and they did not disappoint. This was to be a party for babies, children and some adults.
So first we went to Paperless Post, which I discovered a few years ago in an article in the New York Times. It is my favorite way of designing, sending and keeping responses for a party. Paperless Post is more elegant and much less commercial than many of the other Evite sites. I have even used their templates for some customized thank you notes.
Next I contacted Katy Kennedy at the newly formed Oyamel Catering Division (their kitchen is on Eisenhower Avenue which makes it handy for locavore catering ) and she arranged an “ottimo”–direct quote from Gregorio’s father– spread. Something for children, adults–and all easily eaten while standing around or having a great time with our families. The team arrived at 3PM, set up a bar service in the kitchen, were delighted to cook on my 35 year old Vulcan range, greeted guests, took their coats (I did get a dress rack from Donna Lewis down the block) served drinks and food to everyone, and were out of the house by 9PM. When I looked around our apartment, you could not tell there had been a party with almost 40 people.
This is the menu Katy sent to me and I did not change a thing.
Ponche de Granada – this is a refreshing mixture of cranberry tea infused with Tequila and freshly pressed apple cider, and flavored with a bit of ginger Mexican cinnamon and lemon
Oyamel’s famous Salt air margaritas need no introduction to anyone who has gone to the restaurant, so I have included the recipe from the Washingtonian in the link.
Mezcal Hot Chocolate – this was served with little glasses of Mezcal on the side of each mug. It is a rich and foamy Mexican hot chocolate. Both children and adults loved it as a dessert drink.
Agua Fresca Three Ways was a colorful and delicious solution for both children and adults who did not drink alcohol.
Much nicer than fizzy water with lemon or lime and obviously we did not have to the dread soda options.
Oyamel’s Guacamole en Molcajete with salsa and chips. Who doesn’t love a good guac, and theirs is a little different with the queso fresco. Plus, the molcajete was the biggest one I have ever seen!
Gaspacho Estilo Morelia was new to me and it is a unique salad, so much so that I have included a YouTube link (in Spanish but you will get the idea very easily) on how to make this
Sopes de Chorizo is a variant on little masa “boats” which are fun to make with children. We have done them for one of our Cuisinette family get togethers. Larissa’s recipe, which has been made by little Cuisinettes and Cuisiners makes a nice kitchen project. And they are yummy.
Oyamel’s team also served Tamales de Ranchero (a Mexican version of duck confit in a soft cornmeal pillow) as well as their Shrimp Tacos and and Pork Barbecue Tacos.