Monday, August 16, 7:00 pm
Members $100, guests $125
Rafael Nazario, executive chef at the landmark Daiquiri Dick’s,
has single-handedly redefined the term “Renaissance man.”
He has held down jobs as a supermarket stocker, forklift driver,
headhunter, book rep, waiter, talk-radio DJ, wine consultant, piano
salesman, musician, sommelier, pianist/standup comic with his own
cabaret act, teacher, actor, wine writer, poet, ad jingle composer,
film composer, copywriter, jazz pianist, and restaurateur. Plus
he’s fluent in Spanish, Italian, German, French, and Japanese.
No doubt it was this amalgam of experience and travel that led him
inexorably to serve global-fusion cuisine that brings together the
best of Mexican, European, classic American, and Pacific Rim dishes.
Writing in Alaska Airlines Magazine, Susan Kaye singled
out two of Nazario’s trademark items at the 22-year-old Daiquiri
Dick’s: Cuban black bean soup and grilled huachinango
(red snapper) marinated in Ethiopian spices. Other dishes that showcase
his relaxed border policy in the kitchen are open-faced wonton baskets
with shrimp in cucumber salsa as well as an eggplant Napoleon, which
is a Tuscan-style appetizer layered with grilled eggplant, tomato,
panela cheese, and basil.
On top of his remarkable experience as a jack-of-all-trades, Nazario
has some impressive culinary credits. As the wine and spirits buyer
for the well-known L.A. eatery 72 Market Street, Oyster Bar &
Grill, he was often cited as one of the best sommeliers in the city.
Before that he created the menu at Hugo’s, the hangout of
Hollywood royalty. A self-taught chef, he joined the staff at Daiquiri
Dick’s in 1998. Four years later he wrote Sand in Your
Shoes: The Daiquiri Dick’s Kitchen Workbook to the delight
of his guests, who were thrilled to bring home a taste of Puerto
Of course, even with his vast experience Nazario has some help
in his kitchen in Puerto Vallarta. And we are fortunate he’ll
be bringing two of his chefs to help him in Beard’s kitchen
in New York. Hnoi Latthitham came to Puerto Vallarta from Thailand
six years ago to apprentice with Nazario. She returns every year
to hone her skills and infuse Daiquiri Dick’s menu with a
little Thai flavor. Ignacio Uribe Moreno is a native of the Puerto
Vallarta area, from the hamlet of Paso Ancho, to be exact. He’s
been cooking since he was a teenager.