Issue link: http://digital.copcomm.com/i/253609
february 2014 / the tasting panel / 89 O n a balmy night during the waning hours of the 2013, tequila expert and brand owner David Ravandi teamed up with Chef Mateo Granados for an all-organic evening of 123 Organic Tequila paired with Granados' inspired Latin cuisine. Marrow mashed potatoes and romanesco broccoli have never been in better company. Both Ravandi and Granados have taken the concept of farm-to-table to the very heart of their respective trades. Patrons at Mateo's Cocina Latina in Healdsburg look to Granados for Latin cuisine brimming with locally- sourced ingredients, and Ravandi was one of the irst producers to bring organic tequila to market. A native of the Yucatán peninsula, Granados has tasted his share of agave and was quick to appreciate 123 Organic Tequila as one of the purest expressions of 100 percent blue agave that can be found on the market. Ravandi paired 123 Organic Tequila with Granados' four-course menu using a wine-centric approach, the weight of each tequila corresponding with the weight of each dish, and the clean, savory lavors struck the perfect balance. Granados doesn't have to look far aield to ind pristine ingredients and he sourced the components of each of his courses in what amounts to his own back yard. Guests requested seconds of the briny Drakes Bay oyster shooters escabeche that were paired with refreshing on-the-rocks organic cocktails at the start of the evening, and delicate Bolinas halibut ceviche garnished with bright pomegran- ate seeds and spicy wild arugula mirrored the pristine lavors of Ravandi's 123 Organic Blanco. Throughout the course of the evening, Ravandi made his way from table to table, greeting guests individually and answering ques- tions about his artisan tequilas which hold a ready appeal for wine enthusiasts and spirits fans alike. "Every aspect of 123 Organic Tequila has been crafted with wine drinkers in mind," said Ravandi who was inspired to create the brand when he saw the level of appreciation that wine enthusiasts bring to their exploration of artisanal spirits. THE MENU HORS D'OEUVRE ◗ Drakes Bay Oyster Shooter Escabeche ◗ Jalapeño Mignonette ◗ 123 Organic Tequila Reposado cocktails FIRST COURSE ◗ Bolinas Halibut Ceviche ◗ Pomegranate Seeds and Wild Arugula ◗ 123 Organic Tequila Blanco MAIN COURSE ◗ Progressive Pastures Grass Fed New York Steak ◗ Point Reyes Blue Cheese ◗ Demi-Glace ◗ Marrow Mashed Potatoes ◗ Laguna Farm Trio of Caulilower ◗ 123 Organic Tequila Reposado DESSERT ◗ Calasparra Rice Pudding with Winter Fruit ◗ 123 Organic Tequila Añejo The three distinct 123 Organic Tequila expressions paired beauti- fully with the various components of the meal. PAIRINGS David Ravandi (left) chats with guest Tim Kennedy. Actress Yasmine Bleeth and husband Paul Cerrito talk tequila with David Ravandi.