La Chula Taqueria

Toloache Chef Julian Medina
Chef Julian Medina
Photo courtesy of La Chula Taqueria

Julian Medina, acclaimed chef-owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula Taqueria, El Fish Shack and Kuxé has been creating refined Mexican cuisine for 20 years. Raised in Mexico City, Julian was inspired by his father’s and grandfather’s authentic home cooking. Trained professionally in Mexico City, Julian later came to New York City and enrolled in the French Culinary Institute, graduating with recognitions.

Since 1999, Chef Medina has created numerous acclaimed food concepts around New York City, and garnered accolades from the food media, including The New York Times and The New Yorker, as well as various high-profile television shows. In 2010, The New York Times’ food critic Sam Sifton praised Toloache’s food and service, and gave it a coveted one star. In March 2011, Julian made his premiere on Iron Chef America: Mexican Chocolate Battle.

Julian continues to open restaurants throughout New York City, including La Chula Taqueria in Spanish Harlem, Washington Heights and at LaGuardia Airport’s Terminal B; Kuxé in the West Village; and a second El Fish on the Upper West Side slated to open in Summer 2022. In addition, he will be extending is New York City footprint to Miami with a new concept scheduled to open in 2023.

Featured Entrée provided by Chef Julian Medina
on December 20th, 2022:

Birria Braised Beef in Red Chili Adobo Broth
Served with Rice, Black Beans, and Salsa Morita

Featured Entrées provided by Chef Julian Medina
on September 15th, 2022:

Camarón Quesadilla
Hongos y Calabacita Quesadilla

Photos courtesy of La Chula Taqueria

La Chula Taqueria

Hudson Heights: 4306 Broadway

Harlem: 137 E 116th Street

www.lachulanyc.com

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Tiny's Cantina

Tiny’s Cantina celebrates contemporary cuisine rooted in Mexican flavors and tradition while celebrating innovation, seasonal ingredients and handmade tortillas. The menu explores the flavors and ingredients from the chefs native Puebla.

Tiny’s Cantina offers a full bar that is agave and spirit focused, bringing Mexico’s most prized tequila and mescal stateside. Chef Canalizo’s signature Tiayuda was lauded as one of the “Best NYC Dishes of 2021 “ by Eater New York critic Robert Sietsema.

Featured Dish provided by Tiny's Cantina
on October 13th, 2022:

Vegetarian Chili with Red Rice

Photos courtesy of Tiny’s Cantina

Tiny’s Cantina

229 Flatbush Avenue, Brooklyn, NY

www.tinyscantina.com

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Toloache

Toloache Chef Julian Medina
Chef Julian Medina
Photo courtesy of Toloache

Julian Medina, acclaimed chef-owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula Taqueria, El Fish Shack and Kuxé has been creating refined Mexican cuisine for 20 years. Raised in Mexico City, Julian was inspired by his father’s and grandfather’s authentic home cooking. Trained professionally in Mexico City, Julian later came to New York City and enrolled in the French Culinary Institute, graduating with recognitions.

Since 1999, Chef Medina has created numerous acclaimed food concepts around New York City, and garnered accolades from the food media, including The New York Times and The New Yorker, as well as various high-profile television shows. In 2010, The New York Times’ food critic Sam Sifton praised Toloache’s food and service, and gave it a coveted one star. In March 2011, Julian made his premiere on Iron Chef America: Mexican Chocolate Battle.

Julian continues to open restaurants throughout New York City, including La Chula Taqueria in Spanish Harlem, Washington Heights and at LaGuardia Airport’s Terminal B; Kuxé in the West Village; and a second El Fish on the Upper West Side slated to open in Summer 2022. In addition, he will be extending is New York City footprint to Miami with a new concept scheduled to open in 2023.

Featured Entrée provided by Chef Julian Medina
on September 29th, 2022:

Enchiladas Borrachas:
pulled chicken, tomatillos, 5 chiles salsa borracha,
Mexican cheeses, crema, radish salad

Photos courtesy of Toloache

Toloache

Midtown: 251 W 50th Street

UES: 166 E 82nd Street

www.toloachenyc.com

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Tacos Güey

Chef Tacos Güey
Chef Henry Zamora
Photo courtesy of Tacos Güey

Chef Henry hails from California’s Salinas Valley, the agricultural heartland of the state, where he learned about the value and appeal of simple, fresh ingredients. His culinary career has taken him through the kitchens at Aqua, The French Laundry, Quince, and Madera in California, 432 Park Avenue and Legacy Records in New York, and more. Now, helming the kitchen at Tacos Güey allows him to combine his heritage with that fine-dining pedigree.

Tacos Güey, in Manhattan’s Flatiron neighborhood, is a Mexican restaurant celebrating simple, fresh dishes with quality ingredients that reflect familiar and soulful Mexican flavors without being tied to a particular region. Menu highlights include Prawn Ceviche with Tomatillo & Yuzu, Hongo Asado Tacos with Salsa Macha and Grilled Whole Fish with Marinated Cabbage. Zamora applies classical precision while riffing on tradition for a refined homage to modern Mexican food. 

Featured Entrée provided by Chef Henry Zamora
on September 27th, 2022:

Tamales de Pollo con Salsa Verde

Photos courtesy of Tacos Güey

Tacos Güey

37 West 19th Street

www.tacosgueynyc.com

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Café Habana

CEO & Partner, Chef Luke Thomas
Photo courtesy of Café Habana

Founded in 1998, Café Habana is a Cuban-Mexican neighborhood cafe & bar famed for its grilled corn, cuban sandwiches, cócteles and other well priced eats, based out of downtown New York City & beyond.

Luke Thomas, a Welsh chef & author, and long-time friend of Sean Meenan (Cafe Habana’s Founder) as well as a Habana fanatic, became the CEO & partner of Café Habana. He moved over to New York to head up the business and follow in Sean’s footsteps. Luke’s passion for cooking came from his grandmother who taught him to cook in their North Wales kitchen when he was just knee-high, just good hearty plates of food & that’s where Luke’s passion with food remains – good times, around good food & good people.

Always living by the principle of nourishing people with authentic Latin food & drinks and connecting all walks of life within the community. A mission that’s lived from 1998 to today ~ Gracias.

Featured Entrée provided by Chef Luke Thomas
on September 13th, 2022:

Cuban Sandwich with Mexican Corn on the Cobb

Photos courtesy of Café Habana

Café Habana

Midtown: 307 West 38th Street

SoHo: 17 Prince Street

www.cafehabana.com

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The Migrant Kitchen

Chefs Nas & Dan
Photo Courtesy of The Migrant Kitchen

In October 2019, two friends—Nas and Dan—teamed up to create The Migrant Kitchen: a long-dreamt-of catering business that focused on providing meaningful opportunities for immigrants to showcase the cuisines and cultures of their home countries while earning more than just minimum wage. In doing so, they had absolutely no idea (like any of us) that COVID-19 was about to turn the world upside down…

Once COVID hit NYC, Nas and Dan quickly pivoted from their standard catering operation to serving food to frontline healthcare workers fighting against the pandemic. As COVID continued to change the way we lived and ate, our operation quickly grew into something much greater. Within the next few months, TMK was serving over 60,000 meals a week to food insecure communities across NYC.

Now we’re getting back to our original mission – this time we’re sharing everything we’re cooking with the entire city.

Our locations in the Upper East Side, Brooklyn and (soon) the Upper West Side serve American food inspired by immigrants. We aim to prove that shawarma and carnitas are just as American as hamburgers and apple pie. 

Featured Empanadas provided by The Migrant Kitchen team
on August 18th, 2022:

Slow Cooked Lamb Empanada with Salsa Verde Spinach, Mushroom, & Fontina Empanada with Salsa Verde

Featured dish provided by The Migrant Kitchen team
on December 28th, 2021:

Marinated and Smoked Pork Carnitas with
Turmeric Rice, Black Beans, Pickled Red Onion, Cotija Cheese, and Chimichurri

Featured dishes provided by The Migrant Kitchen team
on November 16th, 2021:

Lamb Empanada

Vegetable Empanada:
Mushroom, Spinach and Fontina Cheese

Photos by Gary He/Eater

The Migrant Kitchen

1433 1st Avenue,
New York, NY 10021
917-409-1417
Timeout Market
55 Water Street,
Brooklyn, NY 11201
Upper West Side – Coming Soon
157 Columbus Avenue,
New York, NY 10023

www.themigrantkitchennyc.com

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Great Performances and Eat Offbeat are collaborating to deliver Eat Offbeat’s menu and mission to Great Performances’ clients.

Eat Offbeat’s chefs have joined Great Performances’ kitchens and have created a delicious menu of their most beloved dishes that can be featured as a station or incorporated into a menu.

A team of refugees and immigrants with an unparalleled passion for the craft of cooking

Eat Offbeat serves authentic meals created by chefs who have a direct connection to the flavors, the traditions, and the culture they represent.

They are on a mission to show the world how much better life can be when we add new flavors to the food we eat. With Eat Offbeat, you can travel the world, explore new cultures, and share meaningful experiences, all in a single bite.

Eat Offbeat creates a welcoming workplace for refugees and immigrants to share their most cherished recipes with New Yorkers.

Unlock your culinary adventure!

Let us help you plan your culinary adventure. Complete the form and one of our expert event consultants will follow up with additional information

EAT OFFBEAT MENU

Buffet or Family-Style Service

Representing foods from Afghanistan, Senegal, Sri Lanka, Syria, and Venezuela, our Buffet or Family-Style Service provide you with ample portions of savory flavors rich with the cultures and spices of the countries they represent. Many of the dishes are Gluten-Free, Nut-Free, and Vegan and we can customize the menu to your liking.

  • Senegalese Chicken Yassa (Gluten-Free, Nut-Free)
  • Sri Lankan Katarica Curry (Vegan, Gluten-Free, Nut-Free)
  • Venezuelan Carne Mechada (Gluten-Free, Nut-Free)
  • Burmese Tofu Curry (Vegan, Gluten-Free, Nut-Free)
  • Jollof Rice (Vegan, Gluten-Free, Nut-Free)
  • Afghan Dill Rice (Vegan, Gluten-Free, Nut-Free)
  • Senegalese Couscous (Vegan, Nut-Free)
  • Sri Lankan Dahl (Vegan, Gluten-Free, Nut-Free)
  • Venezuelan Caraotas Negras (Vegan, Gluten-Free, Nut-Free)
  • Syrian Tahini Roasted Vegetables (Vegan, Gluten-Free, Nut-Free)
  • Sri Lankan Green Beans / Bonji Curry (Vegan, Gluten-Free, Nut-Free)

Cocktail Stations and Small Boats

Looking for smaller bites that guests can quickly pick up and enjoy while they mingle and network? Try some of our favorite Cocktail Station and Small Boat creations. Featuring dishes and flavors from Burma, Iran, Senegal, Syria, and Venezuela, you’ll find many Gluten-Free, Nut-Free, and Vegan dishes to tempt almost any palate.

  • Senegalese Chicken Yassa (Gluten-Free, Nut-Free)
  • Sri Lankan Katarica Curry (Vegan, Gluten-Free, Nut-Free)
  • Venezuelan Carne Mechada (Gluten-Free, Nut-Free)
  • Burmese Tofu Curry (Vegan, Gluten-Free, Nut-Free)
  • Sri Lankan Katarica Curry (Vegan, Gluten-Free, Nut-Free)
  • Burmese Tofu Curry (Vegan, Gluten-Free)
  • Venezuelan Carne Mechada Beef  (Gluten-Free, Nut-Free)
  • Senegalese Chicken Yassa (Gluten-Free, Nut-Free)

Stationary or Passed Hors D'Oeuvres

Eat Offbeat’s hors d’oeuvres pack big flavors in small bites, perfect for cocktail hours. We’ve curated a selection of bite-sized appetizers from Afghanistan, Iraq, Senegal, Sri Lanka, Syria, and Venezuela that are sure to tempt the palate of even the most discerning guests. And many of the bites are Gluten-Free, Nut-Free, and Vegan.

  • Afghan Vegetable Samosas (Vegan, Nut-Free)
  • Sri Lankan Cauliflower Dumplings (Vegan, Nut-Free)
  • Iraqi Chicken Fatayer (Nut-Free)
  • Sri Lankan Dahl (Vegan, Gluten-Free, Nut-Free)
  • Venezuelan Caraotas Negras (Vegan, Gluten-Free, Nut-Free)
  • Syrian Tahini Roasted Vegetables (Vegan, Gluten-Free, Nut-Free)
  • Sri Lankan Green Beans / Bonji Curry (Vegan, Gluten-Free, Nut-Free)
  • Sri Lankan Dahl (Vegan, Gluten-Free, Nut-Free)
  • Venezuelan Caraotas Negras (Vegan, Gluten-Free, Nut-Free)
  • Syrian Tahini Roasted Vegetables (Vegan, Gluten-Free, Nut-Free)
  • Sri Lankan Green Beans / Bonji Curry (Vegan, Gluten-Free, Nut-Free)

Suggested Pairings

Pairing 1: Katarica Curry with Dill Rice and Dhal

Pairing 2: Carne Mechada with Caraotas Negras and Couscous

Pairing 3: Chicken Yassa with Jollof Rice and Tahini Roasted Vegetables

MEET THE TEAM

Manal Kahi, CEO

Lebjulet, Chef

Venezuela

Shanthi, Chef

Sri Lanka

Mariama, Chef

Senegal

Mi Zar, Chef

Myanmar

Unlock your culinary adventure!

Let us help you plan your culinary adventure. Complete the form and one of our expert event consultants will follow up with additional information