Veterans Dinner Sponsored by Black Rooster Taqueria + Tito's

  Tito's Blueberry Moscow Mule

Tito's Blueberry Moscow Mule

TDPP partnered with Black Rooster Taqueria and Tito's Vodka to honor some of our local veterans with a complimentary dinner party last week. We asked the community to nominate their American Heroes to attend this special event in advance, and we received many heartfelt military service stories. It was our pleasure to gather these 10 selfless individuals around the dinner table to show our appreciation for their service to our country.

Our guests arrived at guac o'clock as we were slinging some delicious Blueberry Moscow Mules made with Tito's, fresh muddled blueberries and ginger beer. Black Rooster kicked off the night with fantastic hors d'oeuvres, including their house made ceviche and guacamole. 

  Black Rooster Chips & Guacamole: Avocado, Tomatoes, Onion, Cilantro, Chile Serrano, Lime

Black Rooster Chips & Guacamole: Avocado, Tomatoes, Onion, Cilantro, Chile Serrano, Lime

  Black Rooster Ceviche: Local Shrimp, Red Bell Pepper-Tomato Broth, Onion, Cilantro, Orange

Black Rooster Ceviche: Local Shrimp, Red Bell Pepper-Tomato Broth, Onion, Cilantro, Orange

  Cocktail hour at Black Rooster

Cocktail hour at Black Rooster

After some apps and brief introductions, everyone took a seat around the dinner table to share a little more about themselves and where they served in the military. We had guests representing the US Army, Navy, Air Force and Marines along with our Guest Host, Misty, who grew up in a military family. From active duty to reservist, to retired and beyond, this group had a combined 90+ years of service to our country.  

Next up, the Crispy Fish Tacos that we're still dreaming about. These beer-battered yummies topped with pickled red cabbage and avocado definitely left everyone wanting more!

  Crispy Fish Taco by Black Rooster Taqueria

Crispy Fish Taco by Black Rooster Taqueria

As the conversation continued to flow, Chef John Calloway introduced the main course for the evening, Pozole Verde.  

  Pozole Verde Bowl: Pork Shoulder, Roasted Tomatillo-Chile Poblano Broth, Radish, Cilantro, Cabbage, Lime, Queso Fresco, Tortilla Chips

Pozole Verde Bowl: Pork Shoulder, Roasted Tomatillo-Chile Poblano Broth, Radish, Cilantro, Cabbage, Lime, Queso Fresco, Tortilla Chips

For dessert, we enjoyed a Chocolate-Chipotle Peanut Butter Flan topped with blackberry sauce, chocolate soil and whipped cream (insert heart eyes emoji here)! So GOOD!

We loved dedicating this evening to our local veterans! Special thanks to John & Juliana Calloway of Black Rooster Taqueria for hosting us in their restaurant and cooking up a storm! 

Photos by Anna LaBeau