Go Columbia May 5: It’s Cinco de Mayo. What’s on your menu?

May 4, 2014 

ROB THOMPSON — rthompson@thestate.com Buy Photo

If you’re looking for something a little more authentic than chips and queso at a chain Tex-Mex restaurant, try City Roots Farm. On Monday, May 5, at 6:30 p.m., they will be serving a Mexican-inspired Farm-to-Table meal that includes:

•  Casamigos Tequila Spicy Margarita

•  Assorted House-Made Fresh Salsas and Crispy Fried Tortilla Chips

•  Coastal Shrimp & City Roots Tilapia Ceviche – Organic Bibb Lettuce Wraps, Pickled Sweet Onion, Cilantro, Smoked Pepper Coulis & Avocado Crema

•  Smoked Wil-Moore Farms Chicken Quesadilla, Split Creek Farms Goat Cheese, Jalapeno, Palmetto Sweet Onion, Homemade Sour Cream, Lime

•  Chile-Roasted Heritage Farms Pork Shoulder with Mole Negro, Congaree Milling Company Fresh Hominy, Queso Fresca, City Roots Micro Greens

Dulce de Leche Rum Cake with Spicy Pineapple-Tequila Sorbet

City Roots is the state’s only local sustainable organic farm. It hosts regular dinners to showcase locally grown and raised foods, prepared in unique ways by local chefs Kristian Niemi and Travis Rayle.

At the start of each meal, guests are given an introduction to the menu and the farms that provided the ingredients, said event organizer Vanessa Driscoll. The chefs discuss the menu and its inspiration, the local farmers share the story of their work, and wine representatives offer information on the menu pairings.

Tickets are $60 per person and include an opening cocktail and wine pairings with the four-course dinner. To order tickets, visit cityroots.org.

Bridget Winston, Special to The State

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