The Original Ninfa’s and The Lymbar Team Up for an Unforgettable Culinary Experience on October 9, 2024
Guest Chef David Cordúa and Executive Chef Patti Delgado will combine their culinary talents for the collaboration dinner with XOLO Winery
The Original Ninfa’s has announced a collaboration dinner with guest Chef David Cordúa of The Lymbar on Wednesday, October 9 at Original Ninfa’s Uptown location.
Since expanding the team last year, Ninfa’s Uptown has been exploring new creations that are harmonious with the menu’s timeless classics, delivering innovative dishes that draw inspiration from family tradition and travel, just as Mama Ninfa did. Complementing the menu, the bar has expanded its portfolio with added representation of Mexican wines and spirits. The collaboration will spotlight Hispanic heritage and is the first of Ninfa’s ventures into creative dining with a fellow Houston namesake.
“Partnering with talented chefs like David Cordúa allows us to produce more of the quality experiences we pride ourselves on and celebrate the vibrant culinary scene here in Houston,” said Executive Chef Patti Delgado. “We’ve been test-cooking with Chef David for a few weeks and we’re excited to share our passion and how we’ve combined our unique influences to curate an unforgettable evening.”
The evening will begin with passed appetizers of infladita de ceviche, arancini de paella, and scallop aguachile with welcome wines and cocktails.
Guests will then enjoy a meticulously crafted three-course dinner, each course thoughtfully paired with XOLO Wines from Casa Itzcuintle winery, which sits in the heart of Valle de Guadalupe on the wine tour of Ensenada, Baja California. The 3-course menu includes:
First Course: Tetela featuring masa stuffed with queso y carnitas de Iberico, Langosta Zarandeado, black beans, and Purslane, paired with XOLO Chardonnay.
Second Course: Ensalada de Pipian Verde with chayote tatemado, pear, avocado, and cotija, accompanied by XOLO Rosé de Grenache.
Third Course: Carne Asada, Texas quail, smoked sausage, esquites, papas rancheras, and coal-roasted cebollas with mole poblano, paired with XOLO Nebbiolo.
“Nothing hits the spot like Ninfa’s when returning from my travels; whenever I’m there, it feels like home. The opportunity to collaborate on this dinner with Chef Patti at a restaurant I’ve grown up dining at and that my family has intertwined with is an honor,” said Chef David Cordúa. “I’m excited to make memories from the other side of the kitchen this time.”
The evening will conclude on Original Ninfa’s Uptown back patio with an interactive churro station and cocktail bar.
Tickets for this exclusive collaboration dinner are $95 plus tax and gratuity per person and can be purchased on OpenTable at bit.ly/NinfasXolo.
Photo courtesy of Original Ninfa’s