Cooking with Friends: Café Sebastienne + Taco Naco

4420 Warwick Boulevard,Kansas City MO 64111

24 March, 2022

Description

Café Sebastienne Chef Rick Mullins and Taco Naco KC Chef Fernanda Reyes collaborate on a special menu. Join us for a special multi-course dinner with included beverage pairings. 5:30 p.m. Drinks 6:30 p.m. Dinner Chef Fernanda Reyes comes to Kansas City to revolutionize the American palette and give Mexicans far from home a fresh remembrance of the classic homemade flavor of Comida Casera. Long before shaping Kansas City's contemporary Mexican cuisine, Chef Fernanda graduated in gastronomic studies from the Instituto Culinario de México, Campus Monterrey and later achieved a Masters in Business Administration and Nutrition of Foods and Beverages. At only 10 years old, Fernanda started learning every recipe of her mother's family restaurant in Santiago Papasquiaro, Durango Mexico and started forming her culinary style. Fernanda has more than 15 years experience transporting the flavors of Mexico around the world. During her culinary studies, Fernanda participated in international culinary competitions where she received world renown recognition for her gastronomic performance with a Bronze Medal during the 2008 IKA Culinary Olympics in Erfurt, Germany and a Silver Metal during the Culinary World Cup at Expogast Luxembourg 2010. In 2015 Chef Fernanda moved to Dublin, Ireland where she continued her studies and worked at various local restaurants of diverse cuisines and learned the essences of French, Italian and Spanish dishes. Chef Fernanda helped bring the vision of modern Mexican cuisine to Kansas City become a reality. Now she is changing the Kansas City taco game with Taco Naco KC Market & Taqueria by bringing love, flavor, and joy to Kansas City and Overland Park and presenting a little bit of Mexico in just a bite. Rick Mullins is the executive chef at Café Sebastienne. Mullins was raised in the Kansas City area and has worked in multiple kitchens of Bread and Butter Concepts including Gram & Dun, The Nelson-Atkins Museum of Art, and Bluestem. Aiming to uphold ethically-driven and environmentally-sustainable kitchen practices, Chef Mullins works tirelessly to cultivate and maintain strong relationships with local farmers and purveyors throughout the region and provide culinary experiences diners can feel good about. Working with a responsibility to take care of the land and water which we depend on to create seasonally fresh dishes which combine the worlds of contemporary art and contemporary cuisine, Chef Mullins and his team collaborate creatively to use every ingredient to its fullest, challenge all the senses, and continually reinvent classic foods in simple but elegant dishes. For the safety of our guests and staff, this event will require proof of vaccination showing full vaccinated status* or negative COVID-19 test dated within 72 hours of the event. Please be prepared to show a photo ID as well as one of the following: Your vaccination card, showing fully vaccinated statusA photo of your vaccination card, showing fully vaccinated statusYour digital vaccine record from third-party appsNegative COVID-19 test result dated within 72 hours of the eventKemper Museum members receive a 20% discount.