Cuban Supper Club Show 1950’s Style
Lex 18 is producing two shows on September 15, 2015 at 5:45 and 8:15 PM featuring an immersive dining experience of Havana’s soulful music and food. The timeless and fresh sounds of the Buena Vista Social Club’s album performed by Patrick Lopez and his talented group of musicians include conga, saxophone, piano, trumpet and the sexy vocals of Whitney Moore will make for a romantic and sexy Havana Night.
Guests are treated to an intimate candlelit setting to enjoy a classic Cuban cocktail and an authentic three-course dinner and show.
Date: September 15, 2015
FIRST SEATING 5:45pm – 7:45pm OR
SECOND SEATING 8:15pm – 10:00pm
Cocktail Sampler of
Cuba Libra Sin Castro or Havana Mojito
Ensalada de Camarones con Aguacate y Limon (Avocado-Lime Shrimp Salad)
Havana Pork Tenderloin, Moros y Cristianos (Black Beans and Rice), Plantains
or Cuban Black Bean Patties with Pineapple Rice, Moros y Cristianos (Black Beans and Rice), Plantains (vegetarian option)
Classic Havana Cocktail
Three-course Cuban dinner
BUENA VISTA SOCIAL CLUB musical revue performed by Patrick Lopez Experience; four-piece latin band.
Adding to the experience is the “dressing-up” for a dinner show. To enhance your experience we recommend our guest to come in cocktail attire and better yet from the 1940’s.
Additional Alcohol; Sales Tax; 20% Gratuity Charge are not included and will be presented at the end of show.
ABOUT PATRICK LOPEZ EXPERIENCE
Tremendous musicality, versatility and the ability to entertain everyone from the casual listener to the most discriminating improvised music aficionados. These qualities have become the trademark of South Florida musician and entertainer Patrick Lopez. With performances that captivate and inspire his audiences, it’s obvious that he knows where music has been, where music is going, and perhaps most importantly, he’s not going to leave anyone behind on the journey. Patrick will be joined by musicians performing piano, conga drums, saxophone, trumpet and vocals.
ABOUT CUBAN CUISINE & BEVERAGES
We chose the most classic of all Cuban dishes and drinks. Inspired by our grandmother Georgina Pardinas Alonso born in Havana, Cuba in 1906, these are family recipes are the foundation for Lex 18’s Chef Kaufmann’s interpretation. Most “Cubanos” will agree nothing compliments a classic dish better than black beans and white rice. Our recipe for black beans calls for them to be slow cooked for a day with bay leaves, cumin, oregano salt, pepper and olive oil. This specific rice and beans dish, ‘Moros y Christianos’ is a reference to the Spanish Reconquista war that Christian Spaniards fought to throw off the oppression of the Ottoman Moorish occupation of Spain. The dish mixes the rice and beans together – a nod to the fact that 500 years of Muslim occupation of Spain had immersed both cultures together. The Havana Pork tenderloin is our abuela’s traditional recipe incorporating ingredients to keep the lean pork tender and delicious; freshly squeezed limes and oranges, garlic, olive oil, salt, cumin, pepper and oregano while roasted with red bell peppers and onions under the meat. These two dishes are served with sautéed plantains – a sweet and savory delight. The finale is Cuban Flan de Leche which begins and ends with the caramel (the sugar that is heated slowly over a steady flre until it reaches the perfect amber hue and taste). What is not to love about a dessert made with whole milk, sugar, cinnamon, vanilla bean, vanilla extract, evaporated milk, lemon peel and eggs; simple, traditional and creamy delicious.
ABOUT LEX 18
LEX 18 is proud to be part of Asheville’s prohibition era history. Between 1904 – 1922, Lex 18 was called Eureka Saloon and frequently visited by Asheville’s Thomas Wolfe’s father W.O. Wolfe. In his famous book Look Homeward Angel, Wolfe mentions Eureka Saloon. Still owned by the same Irish family, The O’Donnells – Asheville’s original speakeasy is now operated as Lex 18 by Georgia Malki, her husband Alan Grau and brother Joseph Malki. The history and stories revolving around Lex 18 have helped revive a craze for classic and nouveau prohibition recipes incorporating Appalachian moonshine, fresh fruits, bitters and elixirs. Our fresh and local cuisine is a modern version of Southern Appalachian fine dinner fare served at the fancier restaurants of the 1920’s. Our kitchen is led by Daniel Kaufmann from New Orleans.