When: Thu., Dec. 12, 7-10 p.m. 2019
Chef Aaron of MexiQ combines smoky barbecued meats with Mexican flavors for what he describes as “a blend of cultures rooted deep in East Oakland.” He’s been doing pop-ups weekly at Tiger’s Taproom for almost a year now, including a pig roast, but this is the first holiday meal he’s serving at the taproom. On the menu is a roasted corn salad with bell peppers, black beans, and honey jalapeño cream cheese, followed by a baby green salad with candied walnuts, smoked trout, and blue cheese, tied together with a blood orange vinaigrette. Next up is a confit Cornish game hen with apple butter gravy or cranberry compote, served with butternut squash and sage brown butter sauce. For dessert, there’ll be crème brûlée with pumpkin butter — and since this is a taproom, the dessert will be paired with a bourbon barrel-aged imperial stout from Drake’s Brewing. Tickets must be purchased online in advance via Eventbrite.