On Monday I enjoyed a Sobremesa hosted by El Tesoro Tequila and La Floresta Café at Luma on Park. Sobremesa literally means “over the table” but it represents a much more meaningful translation. It’s the time spent after a meal- digesting, conversing, relaxing, and enjoying the company of family or friends. Tequila has always struggled to shed the stigma of being alcohol that causes painful reactions and leads to bad decisions. “I get a headache and angry when I drink tequila” was said to me by a guest, and the lyrics “tequila makes her clothes fall off” were referred to by another. My personal experiences with tequila changed when I was working at a Mexican restaurant and befriended a bartender who expanded my education of the spirit through many, many shots.
I was pleased to have been able to join many of the area’s top bartenders as a media guest for this event. Carlos Camarena, Master Distiller for El Tesoro Tequila, personally guided us on a special tasting with a tequila-paired dinner. We were introduced to tequila neat and through cocktails, as well as educated on the transformation of tequila from the agave plant to the final spirit in our glass.
Camarena is a third-generation Master Distiller and his passion for tequila was palpable as he spoke. As an agronomist, he has studied the planting and harvesting cycles of the 100% estate-grown blue agave he uses. Camarena is also leading efforts to the conservation of bat species that aid in the pollination of tequila plants around the region. As a distiller, he maintains quality by instilling a patient, taste focused philosophy in everything he touches. Finally, as he describes himself, a “caretaker of tradition,” he champions traditional tequila-making methods that have been passed down for generations, such as using a Tahona wheel to extract the flavor and juices from the traditional oven-baked agave.
Camarena’s excitement for tequila was, dare I say it, intoxicating. By the end of the night, I only wanted to drink tequila for all occasions. An interesting thought he shared was how his competition wasn’t other tequila brands, but other liquors and spirits. If he can convert one vodka, whiskey, or gin drinker to drink tequila, he views that as a win for the industry overall. With so many different kinds of tequila available, there is an El Tesoro tequila for all tastes. Camarena thinks about tequila from morning to night (literally, he even suggested having tequila for breakfast), and this dedication to his craft shines in the product he creates. Below is a table of the many varieties of El Tesoro tequila.
| Blanco | Aging: Un-aged and bottled immediately Aroma: Fresh agave, honey and a touch of green olive Taste: Sweet taste balanced with agave, white pepper, and subtle green notes Finish: Sweet with hints of white pepper |
| Reposado | Aging: Aged in ex-bourbon barrels for nine to 11 months Aroma: Fresh agave mixed with honey and a touch of green olive Taste: Robust blend of oak and agave with smoke and pepper Finish: Pepper-forward with oak notes |
| Anejo | Aging: Slowly aged in ex-bourbon barrels for two to three years Aroma: Floral jasmine and oaky character with agave back notes Taste: Sweet agave balanced with pepper, oak and floral tones Finish: Light green notes with a vanilla finish |
| Extra Anejo | Aging: Slowly aged in American oak ex-bourbon barrels for four to five years Aroma: Coffee, cinnamon, and butter with notes of caramel Taste: A balanced blend of coffee, dark chocolate, dry fruits, and roasted almonds Finish: Hints of pepper and oak |
| Paradiso | Aging: Slowly aged in French oak ex-Cognac barrels for five years Aroma: Butterscotch, herbs, hints of smoke, oak, and tropical notes Taste: Blend of sweet butterscotch and herbs Finish: Butterscotch, herbs, hints of smoke, oak and tropical notes |
Coriander crusted yellowtail with agua chile and smoked jalapeno oil (paired with Blanco)
Coffee rubbed tenderloin with green pistachio mole and corn cake (paired with Reposado)
Dark chocolate custard with dulce de leche, coffee gelee, Mexican chocolate crumble and churro (paired with Anejo)
Chocolate custard with chocolate paint, chocolate streusel, whipped creme fraiche, and cocoa nib brittle
Continuing this educational evening, coffee artisan Barbara Angel of La Floresta Café shared how coffee has shaped her life from growing up around coffee to even meeting her husband through coffee. She answered a panel of questions and demonstrated creating a unique blend of coffee. As a former barista, I was excited to be able to create my own blend from their various 100% Arabica beans, grown in the highlands of Mexico. My personal blend included Armonia Clasico, Jade Oaxaca, and Amatista Veracruz. We also learned how to make Café de Olla, a traditional Mexican coffee that uses piloncillo and cinnamon to “spice up” your mornings.
Thank you to El Tesoro Tequila, La Floresta Café, Luma on Park, and Savona Communications for an incredible evening.
La Sandia – El Tesoro Blanco, lime, honey, watermelon water, and matcha
Chesapeake Bay oysters. They were delicious!
Hush puppies
Guest witnessed three seafood culinary demos by Chef Bob and Mike Lombardi as they shared tips for preparing oysters, crab legs, and live lobster.
Throughout the evening Ashley from Blonde Brew Reviews interviewed Chris Rock from Rockpit Brewing. Rockpit Brewing is a coal-country inspired brewery featuring made-from-scratch brews by brewmasters Danny and Jeremy.
Rockafeller oysters
Loaded baked potato salad
Grilled beach corn
Lobster mac ’n cheese
Deviled eggs
Key lime pie
Freshii operates hundreds of locations around the world. This is their only location in Orlando.
All of their packaging is made from biodegradable corn and potato resin or is easily recyclable.
These juices are to be taken for a whole day to detoxify the body. They are loaded with nutrients and help naturally reset the body while energizing it at the same time.
Rice noodles, broccoli, carrots, cabbage, crispy wontons, green onions, spicy peanut sauce. Not your traditional healthy bowl. This one had a kick to it and the noodles were a nice change from a salad.
Brown rice, avocado, aged cheddar, black beans, corn, salsa fresca, greek yogurt ranch. A great tasting burrito.
Romaine & field greens, hard boiled egg, avocado, bacon, blue cheese, tomatoes, corn, honey dijon dressing. This salad had a variety of fresh ingredients and was packed with flavor in every bite.
Field greens, avocado, aged cheddar, corn, black beans, salsa fresca, cilantro lime vinaigrette. This salad was delicious and paired well with the Tex Mex burrito.
Brown rice, avocado, aged cheddar, cherry tomatoes, black beans, corn, cilantro, lime wedge, fiery bbq sauce.
Peanut butter, honey, oats, coconut, chocolate chips. This is one of their most popular menu items. The Energii Bites are a convenient healthy snack for those on the go. Sweet, nutty, and chewy. These are a MUST.
Caramelized sweet corn tart
Crab salad on brioche toast
Gulf coast oysters, ocean mousse, roasted oyster mushroom, caviar
Summer salad, macerated star fruit, fried okra, banana pepper, cucumber,
Ocean broth, Mexican squash
Grilled eggplant, black eye peas, caramelized onions, green sauce, amaranth, cranberry hibiscus leaf
Seared red snapper, black bean puree, caramelized onions, roasted paplano peppers, rice papper chip, cilantro sauce
Roasted chuck roast, roasted cauliflower, 2 toned sweet corn, cauliflower greens
Semi dehydrated pineapple, pineapple broth, semi sweet gelato with farm butter shortbread and local macerated starfruit
Valencia-style rice, red sofrito, piquillo confit, crispy chickpeas. Every bite was an explosion of the finest and freshest flavors. $20
Paprika rubbed seared ahi tuna, potatoes, carrots, green peas, piquillo confit, crispy capers. This dish is Bulla’s take on a potato salad. The seared ahi tuna was the perfect accompaniment. $10 
Eggplant, zucchini, squash, tomato, scallions, asparagus, romesco sauce. Healthy and delicious grilled vegetables. $12
Fish and shrimp fritters, Spanish paprika, tartar sauce. $12 
Caramelized brioche, sherry raisins, whipped cream. $8
Thank you Executive Chef Mariano Vegel for the delicious dinner!
Mixed greens, tomatoes, shaved carrots, croutons & crisp bacon. The dressing is made with avocados and it was so good I had to stop myself from licking all the dressing off my plate.
Cherry tomatoes, crisp bacon & danish blue cheese dressing. Loved the presentation of this salad. It was crisp and fulfilling.
Tender, juicy, seasoned steak paired with a succulent crab cake. Delicious!
Chocolate pearls, vanilla rum sauce, ganache. It is like a crunch bar version of a Ferrero Rocher then decorated in some chocolate pearls. So good!
Butter pecan ice cream, fresh whipped cream & caramel. Another great dessert.
Interview with Del Frisco’s Executive Chef Greg Thompson
The best truffle potato chips.
The ciabatta bread was soft, and the toppings complimented it very well.
These meatballs were delicious!
I was surprised how crispy these potatoes were. They were addicting.
Lightly tempura battered, fried, sriracha aioli, scallions, sesame seeds. The shrimp was crispy and the sauce had a nice kick to it.
House cooked chips, Gorgonzola Cream sauce, Gorgonzola crumbles, bacon crumbles, balsamic glaze, diced tomatoes, and scallions. These house cooked chips held their crispiness pretty well.
Crispy pork belly, fried green tomatoes, house pimento cheese, balsamic glaze on sweet Hawaiian rolls. The sliders were fun to eat and pretty good.
House patty, arugula, tomato, whiskey onions, bourbon poached pear, maplewood smoked bacon, creamy brie dollop, garlic aioli and parmesan truffle fries. Juicy and meaty burger with the perfect compliment of sweet and savory.
For my Small Bites Tour, I choose my top 3 favorites: Tempura Avocado, Korean Glazed Pork Ribs, and Fried Chicken “Oysters”. The presentation and flavors in each of these appetizers were on point.
Fresh raw snapper, marinated in lime juice, onions, jicama, pepita seeds & mango in chamoy chile
Raw tuna cubes with lime, marinated vegetables, fresh avocado, chopped peanuts & served with chicharrones
Raw shrimp, marinated in red onions, lime, cucumber, agua de serrano, cilantro & chile
Tender conch served in an lemon onion, escabeche with red pepper & cilantro
Pictured: Flippers Pizzeria COO Ben Richardson has been with the company for 21 years.
Pictured: Chef Jack Johnson
Breadsticks – garlic butter, romano, side of pizza sauce
This is one of their most popular pizzas that I highly recommend getting with thin crust to really enjoy the flavors of the fresh ingredients. Pig & Pesto – EVOO, organic spinach, smoked bacon, prosciutto, ricotta dollops, fresh mozzarella, basil pesto drizzle.
Flippers Big Pie – pepperoni, Italian sausage, smoked bacon & ham, baby portabella mushrooms, green peppers, red onions & black olive
California Classic – aged mozzarella, basil pesto sauce, organic spinach, red onions, roasted red peppers, grape tomatoes & artichokes
BBQ Chicken BBQ – sauce, chicken breast, smoked bacon, red onions, aged mozzarella & sharp cheddar
Flippers All Meat Pie – pepperoni, Italian sausage, smoked bacon, ham and meatballs
Bacon Honey Buns – smoked all-natural bacon, hand-rolled dough, cinnamon glaze, local honey & powdered sugar
From Left to Right – Brittanie Olavarria – Director of Marketing at Talk of the Town Restaurant Group, Sam Azar – COO & Chairman of the Board at Kids Beating Cancer, Margaret Guedes – President, CEO & Founder at Kids Beating Cancer, Seth Miller – VP/COO at Talk of the Town Restaurant Group
