Loading Events

« All Events

Virtual Dinner and Wine Pairing: Featuring Flavors of Mexico and Wines From Around the World

October 19 @ 6:30 pm - 8:30 pm EDT

$70.00 – $175.00


The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities.
Dinner and Wine Pairing for 1
1 four course meal, 3 full bottles of wine
$ 125.00
Dinner and Wine Pairing for 2
2 four course dinners, 3 full bottles of wine
$ 175.00
Add on Extra Dinner
1 four course dinner add on
$ 70.00

Foodies and Wine Enthusiasts!

Join us as we explore Flavors of Mexico and Wines From Around the World

Please join Holiday Market’s Sommelier Dean Rondy

Mirepoix’s Head Culinary Instructor, Chef Daniela & Special Guests

for an Exciting VIRTUAL Zoom Experience

Thursday, October 19th

6:30 p.m.  Live in Your Home!


Wine Menu

More to come


Dinner Menu

Course I: Shrimp Diablo with Fresh Salsa Verde

Gulf shrimp marinated in a five chile salsa and grilled until they’re super plump, spicy, and red! Homemade salsa verde served on the side to balance and cool, made with roasted tomatillos, cilantro, and jalapeño.

Shrimp – Chiles – Onion – Cilantro – Lime – Garlic – Vinegar – Tomatillos – Cilantro – Jalapeño

Heat oven to 350°F. Heat for 10-15 minutes until warmed through.


Course II: Negro Frijoles with Avocado Créma and Fire Roasted Tomatoes

The weather is turning! That means black bean soup will make a perfect addition to our Mexican adventure. Made completely from scratch, starting with an overnight soak of dried black beans. Roasted bone marrow as a base, and slowly simmered with garlic, guajillo peppers, and rehydrated shitake mushrooms. Blended until creamy but with plenty of beans to give it a meaty consistency. Topped with fire roasted seasonal tomatoes, a dollop of rice, and an Avocado Créma made with avocados, lime juice, jalapeno, and cilantro.

Black Beans – Onion – Beef Bone Marrow – Tomatoes – Dehydrated Mushrooms – Garlic – Various Chiles – Spices – Rice – Avocado – Lime – Yogurt – Jalapeño – Cilantro – Sweet Pepper Peppers

Heat soup over stovetop with 2 tbsp. of water until slightly simmering. Serve warm with créma on top and a squeeze of lime.


Course III: Duck Carnitas with Radish Escabeche

Duck breast marinated in olive oil, morita chiles, cinnamon, cloves, garlic, and fresh orange juice. Braised until falling apart and shredded. Served on top of Mexican style rice with various spices and corn. Garnished with fresh cucumber, pickled red onion, garlic pickled radishes, and queso fresco. Can be eaten as is or made into a delicious taco with corn tortillas!

Duck – Olive Oil – Chiles – Spices – Herbs – Orange Juice – Garlic – Lime Juice – Honey – Vinegar – Radishes – Onion – Mint – Tarragon – Cucumber – Red Onion – Cheese – Corn Tortillas – Rice – Tomato

Heat oven to 350°F. Heat for 10-15 minutes until warmed through.

Heat tortillas in a non-stick pan with oil until warmed through.


Course IV Orange Spice Cake with Fudge Frosting

Orange spice cake iced in dark fudge frosting topped with candied orange zest ad sea salt

Prepared by Holiday Market Bakery


$125 for 1 guest– includes  4 course meal and 3 FULL bottles of wine

$175 for  2 guests– includes 4 course meal and 3 FULL bottles of wine

Add extra dinners for $70 each


*Curbside Pick-up Dinner and Wine from Holiday Market Online Shopping area.  Front parking lot, look for the purple awning  on October 19th

3 p.m.—5 p.m.        1203 S. Main Street, Royal Oak

This event is prepay only.  For more information call Leanne 248.541.1414 ext 500


October 19
6:30 pm - 8:30 pm EDT
$70.00 – $175.00
Event Categories:


Mirepoix Cooking School
1203 South Main St.
Royal Oak, MI 48067 United States
+ Google Map
(248) 541-1414 ext 500
View Venue Website