This week, we finish off our spotlight of the last two (2) courses of our EAT Authentico menu! We look at the pan seared scallops at the Downtowner and the Basque cake at Pot Au Feu.
For a limited time (until Nov. 11, 2016) you can try each of the EAT Authentico courses individually or make it a restaurant crawl and hit each of the participating businesses. You can also register at downtownelpaso.com for a chance to experience the whole restaurant crawl and the Downtown Management District will cover the cost of the Authentico menu!
The Downtowner (325 N. Kansas St.) is a restaurant brand of the boutique Indigo hotel. The hotel has aesthetically embraced the local flavor. The mid-century design has incorporated the cultural elements of our border community, making its way into the EAT Authentico dish for third course entrée, as well. Pan-seared scallops topped with Hatch green chiles in a Sin Vodka sauce are served with sautéed spinach.
The Hatch green chiles deliver that extra bit of local punch and reminds you that you’re in the Southwest.
The last course in the EAT Authentico menu will bring you to Pot Au Feu. Located on 307 East Franklin Avenue, next to a typically bustling food and drink scene, the restaurant is owned by Chef Roberto Espinoza. Chef Espinoza is a Double Honor graduate of Texas Culinary Academy, Le Cordon Bleu. He spent two years building and constructing the restaurant and has been in operation for 7 years.
“Being a native El Pasoan who came back home after starting my career in Austin, I felt it was imperative that I offer something to my community,” said Chef Espinoza, adding, “Time and time again I had seen friends and family receive higher education, start businesses, and pursue careers never to return to El Paso. I feel we are authentic to downtown El Paso because we are the only local French restaurant in the city.”
The Basque Cake itself according to Chef Espinoza, is a mix between moist and crunch. It is made using cake batter and filling it with pastry cream. The end product is a buttery, crunchy shell of cake filled with a moist almost under done center. “When I was introduced to it, I felt this pastry was the best of both worlds. We added a Grand Marnier Sauce with fresh blackberries to cut some of the sweetness,” said Chef Espinoza.
“People have been very receptive to the Basque Cake. Some tables order seconds after tasting it. We have been asked to keep it on the menu, and we most likely will,” he said.
So, don’t take it for granted the cake will stay, go and try them out while you can and at the very least, register for a chance to win the EAT Authentico restaurant crawl, happening on November 11th! Last day to register for a chance to win is November, 3rd, 2016.