[et_pb_section fb_built=”1″ _builder_version=”4.21.0″ _module_preset=”default” da_disable_devices=”off|off|off” global_colors_info=”{}” theme_builder_area=”post_content” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.21.0″ _module_preset=”default” custom_margin=”||30px||false|false” custom_margin_tablet=”||0px||false|false” custom_margin_phone=”||0px||false|false” custom_margin_last_edited=”on|tablet” custom_padding=”0px||0px||true|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”2_5″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_image src=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9mZWF0dXJlZF9pbWFnZSIsInNldHRpbmdzIjp7fX0=@” _builder_version=”4.21.0″ _dynamic_attributes=”src” _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font=”Oswald|300|||||||” text_text_color=”#404040″ text_font_size=”18px” text_line_height=”1.61em” custom_margin=”||32px||false|false” custom_margin_tablet=”||30px||false|false” custom_margin_phone=”||25px||false|false” custom_margin_last_edited=”on|phone” text_font_size_tablet=”17px” text_font_size_phone=”16px” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
A special dinner at Michael\u2019s Genuine Food & Drink on November 14 will bring together Jorge Gaviria, a pioneer in promoting craft masa, and Chef Michael Schwartz, owner of Michael’s Genuine, to discuss the history, creation process, and the diversity of masa, as well as prepare a 4-course menu that shows the unique identity of masa.<\/p>\n
Masa, a centuries-old creation crafted from ground corn soaked in a lime and water solution, carries with it a rich heritage that has nourished the people of Mesoamerica for millennia. Currently, masa’s delicious appeal has reached far and wide, gracing tables around the world.<\/p>\n
[\/et_pb_text][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font=”Oswald|300|||||||” text_text_color=”#404040″ text_font_size=”18px” text_line_height=”1.61em” custom_margin=”||32px||false|false” custom_margin_tablet=”||30px||false|false” custom_margin_phone=”||25px||false|false” custom_margin_last_edited=”on|phone” text_font_size_tablet=”17px” text_font_size_phone=”16px” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
A special dinner at Michael\u2019s Genuine Food & Drink on November 14 will bring together Jorge Gaviria, a pioneer in promoting craft masa, and Chef Michael Schwartz, owner of Michael’s Genuine, to discuss the history, creation process, and the diversity of masa, as well as prepare a 4-course menu that shows the unique identity of masa.<\/p>\n
Masa, a centuries-old creation crafted from ground corn soaked in a lime and water solution, carries with it a rich heritage that has nourished the people of Mesoamerica for millennia. Currently, masa’s delicious appeal has reached far and wide, gracing tables around the world.<\/p>\n
[\/et_pb_text][et_pb_button button_url=”https:\/\/www.opentable.com\/booking\/experiences-availability?rid=7045&restref=7045&experienceId=206667″ url_new_window=”on” button_text=”Buy Tickets Now” button_alignment=”left” _builder_version=”4.21.0″ _module_preset=”default” custom_margin=”||38px||false|false” custom_margin_phone=”||25px||false|false” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_button][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ custom_padding_last_edited=”on|phone” _builder_version=”4.21.0″ _module_preset=”default” custom_padding=”10px||||false|false” custom_padding_tablet=”0px||||false|false” custom_padding_phone=”0px||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.21.0″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.21.0″ _module_preset=”default” text_font=”Oswald|300|||||||” text_text_color=”#404040″ text_font_size=”18px” text_line_height=”1.61em” text_font_size_tablet=”17px” text_font_size_phone=”16px” text_font_size_last_edited=”on|phone” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Jorge Gaviria is the founder of Masienda, a company dedicated to preserving Mesoamerican maize. He’s also the author of “MASA\u201d, a book that unravels the magic of masa, the cornerstone of Mexican cuisine. Gaviria’s expertise highlights the cultural importance of masa, urging a renewed appreciation for this culinary tradition. He will share insights into masa production, shedding light on its traditional origins and sustainable practices.<\/p>\n