Fonda San Miguel to Host Exclusive Con’ Olio Pairing Dinner Featuring Author Tom Mueller August 25th

Fonda San Miguel to Host Exclusive Con’ Olio Pairing Dinner Featuring Author Tom Mueller:
Menu Includes Delectable Five-Course Meal Paired with a
Selection of Fine Olive Oils and Vinegars  

Fonda San Miguel, Austin’s premier dining establishment for interior Mexican cuisine, is serving up liquid gold. The beloved restaurant, known for its authentic Mexican recipes and colorful, gallery-style setting, is partnering with Con’ Olio, Austin’s only locally owned olive oil and balsamic vinegar retail store and tasting bar, for an exclusive, one-time-only pairing dinner Aug. 25 at 7:30 p.m. 
 
This special dinner event ($85 per person, including wine, tax and gratuity) will treat guests to a five-course chef-prepared meal paired with five specially selected Con’ Olio extra virgin olive oils and vinegars, and wines selected by Fonda San Miguel Sommelier Brad Sharp. Con’ Olio owner and olive-oil expert Jeff Conarko will be on hand to discuss with guests each dinner pairing. Additionally, diners will receive a post-event Con’ Olio gift bag featuring 60-milliliter bottles of vinegar and olive oil — referred to by the Greeks as “liquid gold” — as well as a copy of the evening’s pairing menu.
 
The event will also feature author Tom Mueller, who will be in attendance to discuss his book, “Extra Virginity: The Sublime & Scandalous World of Olive Oil.” Mueller will regale guests with the fascinating history of olive oil, examine the debate about the best way to taste the condiment (swirl, aerate, spit or just swig?) and break down the intricacies of the global trade and olive oil’s fraudulent black market.  
 
Prior to serving each course, 200-milliliter bottles of Con’ Olio oils and vinegars will be placed on each table so guests may sample as much or as little as desired with each dish. The dinner’s first course features a Whitefish Ceviche with tomatoes and avocado, paired with an Arbequina extra virgin olive oil, a delicate but peppery Chilean oil with hints of creamy avocado and a rich, buttery aroma. The second course includes Fonda’s decadent Lobster Ceviche with mangos and tomatoes, paired perfectly with Con’ Olio’s Blood Orange extra virgin olive oil, a citrus oil made by crushing Tunisian blood oranges with Chetoui and Chemlali olives to produce a uniquely tangy orange flavor. A refreshing salad of mango, radish, cucumber, carrot and strawberries follows, paired with a choice of raspberry or strawberry vinegar and Chemlali olive oil, a mild and fruity oil with a delicate pepper finish. The fourth course features Fonda’s Pescadero, whitefish served with tomatoes, capers, onions and white rice, paired with a Frantoio extra virgin olive oil, a complex oil with creamy characteristics, sweet, slightly floral notes and a peppery finish. For dessert, Fonda will prepare its decadent Churros fried in Natural Butter olive oil, a creamy Australian oil made with crushed Barnea olives that resembles liquid butter, and served with a chocolate ganache sauce.
 
Seating for this special dinner event is extremely limited, as Fonda San Miguel will reserve only seven event tables, including one VIP table. Reservations are required, and guests are asked to purchase tickets through Eventbrite.com.
 
Fonda San Miguel, located at 2330 W. North Loop, is widely recognized as one of the finest interior Mexican restaurants in the country. For more information about Fonda San Miguel and the special Con’ Olio pairing dinner, please call (512) 459-4121, or visit www.FondaSanMiguel.com.