Mexican chef Victor Parra Gonzalez has been invited to join other Mexican-inspired culinarians to present a Day of the Dead dinner at Manhattan’s James Beard House.
The Acapulco-born chef, who runs Las Puertas on Rhode Island Street, has won high praise for his modern Mexican dishes with Italian and French technique. He’s been nominated for a James Beard award and Las Puertas received a rare solo New York Times travel section article in April.
At the Day of the Dead dinner Nov. 1, Gonzalez and Las Puertas pastry chef Madelyn Chase will be joined by Val Cantu, of Californos, San Francisco; and Diego Galicia and Rico Torres, of Mixtli, San Antonio.
Tickets are $180, or $140 for James Beard Foundation members, through jamesbeard.org or 212-627-2308.
Earlier in September, Gonzalez returned to Buffalo after spending two weeks in Quintana Roo, Mexico, setting up another restaurant, Las Puertas Tulum, in a resort town known for Mayan ruins. It’s a 62-seat restaurant run without electricity, with cooking mainly by fire and solar energy, he said.
His mother, Olivia Polin, will run that restaurant, he said. Back in Buffalo, noted mixologist Jason LoGrasso has joined the staff as bar manager. Las Puertas Buffalo will draw ideas from its Mexican sibling, Gonzalez said, but he’s back cooking in Buffalo.
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