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3 Cities • 6 chefs

10.20.18 / Downtown El Paso - San Jacinto Plaza

6:00PM Cocktail Hour / 7:30PM Dinner & Live Music

 

The only culinary event of its kind

presented by progress321

Set against the beautiful backdrop of Downtown El Paso, attendees will enjoy a five-course meal and wine pairings, prepared by a sommelier and six renowned chefs from El Paso, Juarez and Las Cruces - all together at one communal table.
 

Proceeds will support progress321 in its mission to drive initiatives that have a positive and sustainable impact on our region. 

 
 

ticket Details

Ticket price includes entry to the cocktail reception with complimentary beer, champagne & sotol tastings, a five-course dinner and accompanying wine pairings.

ticket pricing

$150 Per Person   |   $125 Member Exclusive (Closes 9/20/18)

 
 
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event ambassador

Oscar Herrera, Patron Chef

Although his love for the kitchen began as a child, it wasn’t until 2004 that Oscar’s career in the culinary world began when he and his brothers ventured to become restaurateurs through the Maria Chuchena project. 

Oscar soon found his calling and in a very organic manner, stepping into a leadership role heading the kitchen.

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event Sommelier

Natalia Zea, Sommelier
TAFT DÍAZ

Natalia returns home to El Paso to join TAFT DÍAZ as its founding Sommelier. Her interest in wine transformed into a passion while living in Walla Walla, Washington. During her stint in Walla Walla, she worked at Northstar Winery, a “small batch” Merlot producer, leading tours and private tastings.

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  Luke Roberts, Executive Chef  Double Eagle    Luke Roberts is the Executive Chef of the historical Double Eagle in Old Mesilla, NM. In the four years since taking the helm outside of Las Cruces, Double Eagle has been named the Best Steakhouse in New Mexico by notable news sites such as MSN.com.    LEARN MORE   >

Luke Roberts, Executive Chef
Double Eagle

Luke Roberts is the Executive Chef of the historical Double Eagle in Old Mesilla, NM. In the four years since taking the helm outside of Las Cruces, Double Eagle has been named the Best Steakhouse in New Mexico by notable news sites such as MSN.com.

LEARN MORE   >

  Jorge Muñiz Sáenz, Chef  Flor de Nogal    Chef Jorge Muñiz Sáenz was born in Chihuahua but raised in Ciudad Juárez. At the age of 18, Chef Muñiz Sáenz began his culinary studies at the Instituto Superior de Alta Cocina.    LEARN MORE  >

Jorge Muñiz Sáenz, Chef
Flor de Nogal

Chef Jorge Muñiz Sáenz was born in Chihuahua but raised in Ciudad Juárez. At the age of 18, Chef Muñiz Sáenz began his culinary studies at the Instituto Superior de Alta Cocina.

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  Leonardo Diaz, Executive Chef  María Chuchena    Chef Diaz began his culinary career at age 16, when he discovered his passion for food. He is a 2012 graduate of Instituto de Alta Cocina (ISAC) in Ciudad Juárez, Chihuahua.    LEARN MORE  >

Leonardo Diaz, Executive Chef
María Chuchena

Chef Diaz began his culinary career at age 16, when he discovered his passion for food. He is a 2012 graduate of Instituto de Alta Cocina (ISAC) in Ciudad Juárez, Chihuahua.

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  Norberto Portillo, Executive Chef    Tabla    Norberto Portillo is the Executive Chef and Co-Owner of Ode Brewing, a locally-owned and operated, fully functioning brewery and restaurant in west El Paso.    LEARN MORE   >

Norberto Portillo, Executive Chef
Tabla

Norberto Portillo is the Executive Chef and Co-Owner of Ode Brewing, a locally-owned and operated, fully functioning brewery and restaurant in west El Paso.

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  Jason Lucero, Executive Chef    Tabla | Ode Brewing    Jason Lucero was born in Lawton, Oklahoma and was raised in El Paso, TX. He began his culinary career in 2012, at Tabla, as a part-time dishwasher.    LEARN MORE   >

Jason Lucero, Executive Chef
Tabla | Ode Brewing

Jason Lucero was born in Lawton, Oklahoma and was raised in El Paso, TX. He began his culinary career in 2012, at Tabla, as a part-time dishwasher.

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  Jesus Martinez, Executive Chef  Entrecôte    Chef Jesus Martinez started cooking seven years ago,  learning from mentors and former chefs.  His early artistic influences come from Michoacan, where he lived with his grandfather who is an artist.     LEARN MORE  >

Jesus Martinez, Executive Chef
Entrecôte

Chef Jesus Martinez started cooking seven years ago,  learning from mentors and former chefs.  His early artistic influences come from Michoacan, where he lived with his grandfather who is an artist.

 LEARN MORE  >

 

Sponsors

Interested in becoming an event sponsor? Please Contact Tresa.
Thank you to our featured event sponsors:

 

 
 

Restaurants

Thank you to our featured Restaurants: