Special Event
Rafael Nazario
Rafael Nazario
Daiquiri Dick’s
Puerto Vallarta, Mexico
Hnoi Latthitham
Hnoi Latthitham
Daiquiri Dick’s
Puerto Vallarta, Mexico
Ignacio Uribe Moreno
Ignacio Uribe Moreno
Daiquiri Dick’s
Puerto Vallarta, Mexico

Taste of Puerto Vallarta

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 Vallarta.

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.

Serrano Ham–Wrapped Asparagus Points with Ancho Chile, Almond, and Hazelnut Romesco

Grilled Tuna with Chipotle Rub

Roast Guinea Fowl Garnachitas with Roasted Poblano Sauce, Jicama, and Lime

Grilled Prawns with Kickass Spicy Yellow Mole

Crunchy Vegetable Cone with Cumin Mojo

Lime and Mango Daiquiris and Margaritas
Tequila El Tesoro de Don Felipe
Patron Tequila
Sauza Tequila
Bohemia Beer
Bacardi Ron del Barrilito Rum


Veracruz-Style Summer Soup with Lemon

Bonny Doon Vineyard Ca’ del Solo Malvasia Bianca 2003

Lobster Tacos with Asparagus, Hollandaise, and Diced Avocado Salsa

El Gran Vino Blanco de Chateau Camou 1999

Roast Duck with Hibiscus Essence, Cranberry, and Peppercorn-Pear Marmalade

The Eyrie Vineyards Estate Reserve Pinot Noir 1999

Grilled Lamb Chops with Pan-Finished Pozole with Hazelnuts and Caramelized Onion and Guajillo Chile Mixiote Sauce

TarraWarra Estate Pinot Noir 2001

Vanilla Bean Flan in Almond Tuile Cup

Petit Chocolate Pot de Crème with Ancho Chile

Bonny Doon Vineyard Viognier Doux 2003

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