The Central Collective's second Pop-Up Dinner will feature a five course meal by Jonathan Zaragoza, traveling from Chicago, Illinois to share his love of food with the Knoxville community.
Opening cocktail: pink guava margarita.
Avocado tartine: seedy toast, avocado, goat queso fresco, salsa macha, escabeche.
Dale's fried Empanada: pork ribs, pipián, salsa cruda, fennel salad.
Pozole verde: roasted vegetable broth, maitake, hominy, Napa cabbage, radish, cilantro, cherry tomato, lime.
Mole: roasted chicken, mole negro, oyster mushrooms, pickled red onion, pepitas, fried plantain.
S'mores fried pie, horchata ice cream.
In December, 2014, Jonathan re-joined the family business, Birrieria Zaragoza as Executive Chef, overseeing the day-to-day operations, in particular, all aspects of the kitchen for process improvement initiatives.
Previously, Jonathan worked as a cook in kitchens at Sepia from 2011-2012 and Trump Tower from 2010-2011.
He became in the kitchen at an early age. Food is clearly important to the Zaragozas: both as a physical link between the generations and as a real way to keep the family sustained. He began helping his father, John, cooking Birria since the age of 12. In 2007, when Birrieria Zaragoza opened its doors, Jonathan also helped to cook the specialty oven-roasted goat served at Birrieria Zaragoza.