CALA Alliance (Celebración Artística de las Américas) is pleased to announce the much-anticipated return of its annual benefit dinner, art auction, and culinary event, Sabor. On Thursday, October 21, 2021, at the Phoenix Art Museum, Guadalajara-based Chef Carlos Espinosa from Tikuun Comedor Local will create a one-night-only menu inspired by regional ingredients and culinary traditions of Guadalajara, Jalisco, Mexico. At this year’s event, Chef Espinosa will design a five-course dinner for guests comprised of leaders from the Latinx, artistic, business, political, nonprofit, and community sectors in Phoenix and beyond.
Since 2012, Sabor has featured top-rated chefs from Latin America and from around the Valley who have prepared dining experiences that have highlighted the rich cuisines of the Americas. CALA has consistently delivered an exhilarating event that bolsters the organization’s operations and programs while helping to cultivate community connections across sectors. Sabor: Celebrating the Cuisine of Guadalajara promises a fabulous night filled with artistic energy and community spirit. Sabor proceeds directly benefit CALA and its mission to create shared arts experiences that encourage cultural understanding between people of the Americas.
Executive Director and Curator Alana Hernandez said, “we are pleased to be hosting Sabor this year after so much uncertainty. I am excited to bring Chef Carlos Espinosa to Phoenix, where his cuisine will further strengthen the strong cultural ties, we already have with Guadalajara.”
Concurrently with the benefit dinner, CALA is hosting an art auction. Hosted on the online platform Gala Bid, CALA will have at least 20 art works for sale. More details regarding the art auction will be released in the coming weeks.
About Chef Carlos Espinosa
Carlos Espinosa (b. 1985, Guadalajara, Mexico) is the lead Chef at Tikuun Comedor Local in Guadalajara. With almost two decades of experience in the kitchen, Espinosa began his culinary career in hotels such as the Camino Real and the Hilton. He boasts diverse experience in various cuisines. Espinosa also has experience working in Italian fine dining restaurants and artisanal charcuterie factories in Bucerías, Nayarit. Espinosa apprenticed abroad for many years, including at Hacienda Benazuza in Sanlucar La Mayor, Spain; in 2011 and again in 2014, Espinosa was invited to cook in Tenerife, Spain. In 2013, Espinosa assisted at the Mistura Festival in Lima, Peru. In 2015, he participated in Mexico’s Chef of the Year festival, where he was selected as a semifinalist for the Western Region. In 2016 Chef Espinosa traveled to Guatemala as the head chef, where he created and executed a dinner for the Ambassador to Mexico at their residence. In Guatemala, Espinosa was invited to lecture at the University of Landivar. He has also lectured at universities in the states of Jalisco and Michoacán.
Chef Espinosa has collaborated with chefs throughout Mexico throughout his career, including those from Puerto Vallarta and those from Guadalajara for festivals and events. Espinosa’s culinary influences stem from his familial background, hailing from Mexico City and Oaxaca. Before his time at Tikuun, Chef Espinosa opened an experimental restaurant in the traditional neighborhood of Santa Tere in Guadalajara. His initial restaurant led to the opening of Tikuun Comedor. Tikuun’s boasts an intimate dining experience, with a maximum capacity of just over forty. Designing each menu with only seasonal products, Chef Carlos and his team elevate traditional Mexican by blending influences from Mexico. The menu changes every two months, with dishes that are constantly evolving. By keeping the menu relatively small, Tikuun promises the highest quality and achieves a new experience on each visit.
Individual tickets – $250 per person. Purchase tickets online via Eventbrite.
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