Frida Bistro celebrates its second birthday tonight, tomorrow and Sunday nights.
Drink of choice at both fetes? Vida Teqila, owned by Park Cityites Lisa and John Barlow.
Frida Bistro is only two years old and already one of the best restaurants in the city. Not just best Mexican, best restaurant, period. Their three-day celebration, kicking off tonight, features Vida Tequila, whose premium liquors are on the bar menu at Frida and other local restaurants and will be sponsoring Common's bash tonight.
After a series of delays, all three Vida tequilas–the silver, the reposado and the anejo–are on the shelves in Utah's premium wine stores, as well. Frida Bistro's birthday menu will feature a four-course menu paired with wine special Vida tequila cocktails
La Paloma: Vida Anejo/Izze Sparkling Grapefruit Juice/Lime Juice
Dulce de Tequila: Vida Repasado/Hennessy Black Cognac/Cointreau/Lime Juice/Agave Nectar
El Jefe: Vida Blanco/Grand Marnier/Lime Juice/Agave Nectar
If you want to mix one up yourself, here's a recipe for a Frida concoction made with Vida Reposada, and served in Riedel's glass especially designed for tequila.
Put 1 jigger Vida Tequila Reposado, 1 tsp. agave nectar, juice of 1/2 lime, some Cointreau and Hennesey Black to taste in a cocktail shaker with ice. Shake thoroughly and strain into a Riedel tequila glass.
Okay, it's true. You can strain it into a regular stemmed glass. (Hell, it would probably taste great fromr a plastic cup, but it deserves better.)
Here's the full Frida celebration pairing menu.
First Course choice:
Ceviche de Pez Espada/Morgan Chardonnay
Quesadilla de Pato/Inama Vin Soave Classico
Pan Seared Duck/Chihuahua Cheese/Mango Salsa
Crab Tostaditas/ St.Michelle Eroica Reisling
Crab/Jalapeno Balsamic Aioli/Julienne Cucumber/Bacon
Hongos al Ajillo/Marietta Old Vine Zinfandel
Second Course choice:
Ensalada de Tomate y Queso de la Casa/Tangent Alabarino
House Made Cheese/Heirloom Tomato/Grilled Asparagus Jalapeno Vinaigrette
Pineapple Arugula/Greco Di Tufo Terredora Dipaolo
Arugula/Pineapple/Red Onion/Pepitas/Cilantro Vinaigrette
Sopa Camote/Mapema Sauvignon Blanc
Sweet Potato Bisque
Third Course choice:
Medallones Atun /Vina Godeval Godello
Seared Tuna/Mixed Chiles/Creamy Avocado Salsa/Sweet Corn Polenta
Camarones Diego/Willm Vin d Alsace Gewürztraminer
Sauteed Shrimp/Chipotle Cream/Tres Verdes Rice
Carne de res con salsa de Longosta/Petalos Bierzo
Beef Tenderloin/Lemon Lobster Sauce/Grilled Asparagus
Pato Sucio/Allagrini Palazzo Della Torre
Duck Breast/Mole Poblano/Shaved Asparagus
Rollitos Huitlacoche/Argiano Rosso Toscano
Blue Corn Rollitos/Huitlacoche Truffles/Bell Pepper/Corn/Tomato/Epazote/Berenjena Salsa
Carnitas de Puerco/Tabali Reserva Especial Chardonnay
Citrus Glazed Pork/Chipotle Mashed/Grilled Asparagus
Fourth Course choice:
Pastel de Mole Negro/Yalumba Museum Reserve Muscat
Chocolate Cake/Mole Negro Chocolate Mousse/Vanilla Bean Ice Cream
Guajillo Flan/Hennessy Black Cognac
Guajillo infused custard/Tuile/ Raspberry sauce
Blood Orange Lime Sorbet/Vida BlancoTequila