Comida de los Nuevos Sureños


Comida de los Nuevos Sureños
Monday, September 18, 2017
Doors open 5:30
Dinner begins at 6:00
$40 dinner / $5 kids menu

A family-style dinner of Latin American cuisine benefitting immigrants rights causes in Athens, Ga., at home.made, 1072 Baxter St. 

Featured chefs include Homero and Vianey Elizalde of home.made, Daniel Ray of the Old Pal, Pablo Rivenderyva of Polleria Pablo, Juan and Ines of Camino Real, Noe Ramirez of La Parilla, and Antonio and Flor of Tlaloc. 

Reservations required. To reserve a seat, call home.made at (706) 206-9216.

Treehouse Kid and Craft will staff a children's craft and dinner table suited for kids 12 and under. 

Music by Incatepec.

Comida de los Nuevos Sureños is a dinner that celebrates the sacred act of nostalgic eating, a meal that believes that solidarity can be found by sharing memories and recipes from home, wherever that may be. 

The translation reads as Food of the New Southerners, and those words describe not only the menu but also the ideas about Southern identity the meal should inspire.

On Sept. 18, home.made hosts a coursed, family style dinner featuring the culinary talents of local chefs who hail from Latin America, but have chosen Athens as the place to make their career and raise their families. 

Southern food is a cuisine steeped in nostalgia, a longing for Sunday suppers, church potlucks, and Grandma’s biscuits. Into this tradition we invite chefs who normally work outside of it, in the realm of what we unfortunately still call ethnic food. 

We asked these chefs to choose a dish that represents the town and country they left behind, to prepare what they eat to remind themselves of home. Together, we can honor the journey that brought them to this community.

From the kitchen to the table, we’ll share the tradition of finding comfort in memory, and recognize we are more alike than different. 

Immigrants are more than their documents. They are neighbors. They are family. Their futures are bound with ours. They are New Southerners.

"Comida de los Nuevos Sureños" es una cena que celebra el acto sagrado y nostálgico de comer. Es una cena que muestra que la solidaridad puede ser encontrado cuando compartimos memorias y recetas. No importa de dónde eres. 

Las palabras "Comida de los Nuevos Sureños" describe no solamente a un menu, pero también las ideas sobre la identidad sureña que inspiran la comida. 

El día 18 de septiembre, en el restaurante home.made, habrá una cena, al estilo de "familia," cocinado por chefs locales. Estos chefs son originalmente de Latinoamérica, pero han elegido a Athens como el lugar para hacer sus carreras y formar sus familias. 

La cocina sureña es una cocina llena de nostalgia, un deseo para las cenas de los domingos, comidas compartidas en las iglesias, las delicias de la abuela. Invitamos a los chefs que normalmente trabajan fuera de esta tradición, dentro de la clase de comida que desafortunadamente llamamos la "comida étnica." 

Pedimos a estos chefs que elijan una comida que representa el pueblo y país que dejaron, para preparar lo que cocinan cuando echan de menos a su hogar. Juntos, podemos honorar el viaje que tomó para llegar a esta comunidad. 

Desde la cocina a la mesa, vamos a compartir la tradición de encontrar el consuelo en la memoria. Vamos a reconocer que somos más iguales que diferentes. 

Los inmigrantes son más que sus documentos. Son nuestros vecinos. Son nuestra familia. Sus futuros están conectados a lo nuestro. SON los nuevos sureños. 

Happy Hour
The Old Pal (Daniel Ray)
fermented pineapple drink, fruity and a little boozy

Passed hors d’oeuvre: (Homero Elizalde)
Shrimp ceviche and avocado and chile oil sauce ,& tortilla chips

Home.made (Homero Elizalde)
Fruit Pico de Gallo
oranges, cucumbers mango and jicama with valintina, lime and chili powder

Polleria Pablo (Pablo Rivenderyva)
Yuca y Papas Huancaiña
(Yuca and potatoes boiled with a creamy amarillo pepper sauce, a Peruvian specialty.)

Camino Real (Juan and Ines)
Tamales Nejos con Mole
(This is a specialty of Guerrero. It is an unfilled tamale and the masa flour is mixed with ashes. Mole has four different chiles, chocolate, and peanuts, so the allergy warning is necessary)

La Parilla (Noe Ramirez)
hominy soup with pork, beef, and chicken, and hot sauce on the side

Tlaloc (Antonio and Flor)
Tlacoyos de habas con ensalada de nopalito
A fried masa cake topped with mashed fava beans and a spicy cactus salad.

Home.made (Homero Elizalde)
Beef Birria
Braised beef with rice and tomatillo salsa

Home.made (Vianey Elizalde)
Tres Leches Cake with coffee whipped cream, caramel and candied oranges

Children's Menu
Chicken quesadillas
Cheese quesadillas
Cucumbers & oranges but no hot sauce
Chips & salsa