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SAVOR Let's Talk Womxn's 'More Than March'; Adobo Grill's tequila dinner
by Andrew Davis
2024-03-06

This article shared 9246 times since Wed Mar 6, 2024
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I was fortunate enough to be invited to a culinary event that celebrates the achievement of women—and, fittingly, it happened during Women's History Month.

On March 1, Let's Talk Womxn Chicago held its annual "More Than March: Black and Bling Bash" at Moe's Cantina, 155 W. Kinzie St.—and hundreds of people showed up.

First, here's a little background: The Chicago branch is the founding base of this national movement. Started in 2020 in Chicago with 10 women by Rohini Dey, Ph.D (who owns Vermilion), this organization has grown to include more than 80 women business owners.

Dey—along with Soul & Smoke owner Heather Bublick, necessary & sufficient coffee CEO/founder Kate Vrijmoet and PR maven/The Dandy Crown, AJ Hudson's Public House and Albion Manor co-owner Julia Shell—are the city co-hosts.

The event featured savory and sweet stations featuring women-owned restaurants such as Taylor's Tacos, Saigon Sisters, Soul & Smoke, Soul Veg Cafe, Vermilion, necessary & sufficient coffee, and many others. At one point, there was a "soapbox" section, in which two women—in this case, Dey and U.S. Rep. Delia Ramirez—talked about what's needed for women to achieve equality in this country (while standing on a crate, hence the name). Lastly, a drag show thoroughly entertained attendees.

For more information about the organization, visit letstalkwomxn.com .

****

Adobo Grill (215 W. North Ave.; www.adobochi.davinci-group.com ) is a casual spot known for its festive atmosphere and bold, authentic Mexican dishes that are packed with flavor.

Those aspects are never more obvious than during the spot's monthly tequila dinners.

Last month's event, held on Feb. 28, was a Herradura tequila dinner that definitely appealed to the senses. A tasty salmon ceviche with guard and pico de gallo was accompanied by Adobo's Margarita (tequila blanco, lime juice and Gran Gala liqueur) while an ancho pepper that was stuffed with al pastor pork and guajillo salsa came with a papaya margarita. Next, carne asada (flank steak with potatoes and tomato-habanero salsa) came with my favorite drink—a guava margarita that contained tequila anejo, lemon-lime and Grand Marnier. Lastly, dessert consisted of a crepe with caramel and plantains—as well as a triple-deadly flight of tequila blanco, reposed and anejo as well as housemate sangrita served in hollowed-out cucumber "shot glasses."

The next dinner will be March 27. Be sure to contact Adobo and make your reservation.

Note: This visit was arranged.

Note: No reproduction of this column is permitted under any circumstances without express prior written permission.


This article shared 9246 times since Wed Mar 6, 2024
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