Matters of the Heart

Heart melting, heart healthy, or both? Yes, February is the month of celebrating your heart.  Ever since Antony first fed Cleopatra grapes, food has been intertwined with romance, and the month of valentines is far from the exception.  And, ever since 1964, February has been declared as this nation’s American Heart Month.  What better reasons could there be for gathering together over a magnificent meal, scrupulously developed and meticulously executed, that is both good for your heart, and for your heartstrings?

Join us for this month's virtual tasting experience, as we are taking TxokoUSA on a love-laden trip involving the most unique versions of foods we consider near and dear to the heart. With exciting and completely unique recipes that include the foods most associated with heart (and soul) health. On this 10 course menu, you'll find creative interpretations incorporating heart-healthy foods like wild-caught salmon, organic avocados and berries,  fresh honey, locally-grown organic kale and winter squash from our central coast farms, and so much more.

Join us as we journey through the passages of the heart on February 25, at 6:30 PM, PST. Nationwide shipping available. This is a meal you'll want to share - bring along a friend, loved one, or family members to celebrate matters of the heart and health, together.

We're looking forward to sharing with you. Sign up today and select between our 10 course Omnitarian® or Vegetarian menus below. 

Menus Options

Omnitarian®

1 - Quinoa tartare with cucumber gazpacho, avocado and goat cheese mousse, apple and black grape slices

2 - Carrot torchon with butternut squash purée and lime-scented cream

3 - Chestnut velouté with chestnut crumble and fresh blackberries

4 - Torched salmon toro with citrus broth and spicy Sumatra coffee oil, garnished with sesame and cilantro

5 - Bellavitano-charred onion and potato burrata garnished with bouquet garni oil

6 - Mary’s chicken roulade farci with pancetta, chanterelles and boletus mushrooms, accompanied by Lacinato kale, glazed carrots, and cauliflower rice 

Vegetarian 

1 - Quinoa tartare with cucumber gazpacho, avocado and goat cheese mousse, apple and black grape slices

2 - Carrot torchon with butternut squash purée and lime-scented cream

3 - Chestnut velouté with chestnut crumble and fresh blackberries

4 - Torched  tofu steak with citrus broth and spicy Sumatra coffee oil, garnished with sesame and cilantro

5 - Bellavitano-charred onion and potato burrata garnished with bouquet garni oil

6 - Plant based vegan "chicken" roulade farci with chanterelles and boletus mushrooms, accompanied by Lacinato kale, glazed carrots, and cauliflower rice

Desserts (with both menus) 

1 - Irish cream and amaretto gelée, crispy cocoa, chocolate ganache

2 - Grand Marnier and strawberry panna cotta with brownie dust and banana brûlée

3 - Chocolate avocado mousse 

4 - Rosewater clafoutis