The Dinner Series
small bites + brambles gin. crème de mûre. lemon
tiradito wild local fish. tamari. aji amarillo
solterito fava beans. cherry tomatoes. English peas. Achadinha cheese curds. fried quinoa
aji de gallina peppery Peruvian chicken stew served with botija olive rice and Weiser Farms potatoes. *contains walnuts
Grace Bell’s Lemon Chess Pie with strawberry ice cream and Moonwater Farm mulberries
Please consider joining us Saturday, May 18th, 7PM, at Moonwater Farm (544 W Raymond Street, Compton, CA 90220) for a special feast. One week after Mother’s Day, Pablo and I will be thinking of those for whom the holiday is a challenge. We’re serving brambles, tiradito, a bright spring salad inspired by the solteritos (little bachelors) of Arequipa, Peru, and a comforting chicken stew our farmers’ market regulars will recognize. We’ll end with Grace Bell’s Lemon Chess Pie, homemade ice cream, and Pakistani mulberries plucked from the very tree we’ll dine under. Tickets are $110 without pairings and $140 with pairings. You’re always welcome to bring your own wine.
The pleasure will be ours,
Danielle and Pablo
shot by Jaquline Fuller at Moonwater Farm
Squid stuffed with black rice in shellfish broth. Shot by Rebecca Aranda
Qiana and others at our table. Shot by Oriana Koren
Pablo shot by Jaqueline Fuller
Pineapple Upside Down Cake, shot my Stefanie Parkinson
Jay and Lateefah, de Porres Regresa. Bed Stuy
Aleks and Christian. Shot by Oriana Koren
Lamb chops. Shot by Rebecca Aranda
A waiting table. Shot by Stefanie Parkinson
Cherry Cobbler shot by Oriana Koren
Inchicapi, shot by Oriana Koren
Marisa and Shelley. Shot by Oriana Koren
Shot by Oriana Koren
de Porres Regresa. Bed Stuy
Emily. de Porres Regresa. Bed Stuy
Lomo a lo Probre
Ariell, B. Evy-Marie, Yemisi, Safi. de Porres Juneteenth. Shot by Stefanie Parkinson
Aurelia. de Porres Chinatown. Shot by Caitlin Dennis
Watermelon and Uchucuta. Shot by Oriana Koren
de Porres in Clinton Hill
Pablo. Shot by Rebecca Aranda
Summer salad by Stefanie Parkinson
de Porres at Moonwater Farm. Shot by Stefanie Parkinson
Danielle by Stefanie Parkinson
Derby Pie a la Mode
Lolis and Nurit. Shot by Oriana Koren
Shot by Oriana Koren
Pulpo al Olivo
Megan and Alex. Shot by Oriana Koren
Anticuchos shot by Stefanie Parkinson
Anne. Shot by Oriana Koren
Papa Rellena. Shot by Jaqueline Fuller
Korina by Oriana Koren
Sebek and Adesuwa by Oriana Koren
Beet Ravioli in Aji Amarillo Butter Sauce. Shot by Jaqueline Fuller
Our table. Shot by Oriana Koren
Ridgeback Prawns, Yucca Chips, Ogo, Cucumbers in broth. Shot by Rebecca Aranda
Pato Confit. Shot by Caitlin Dennis
Danielle. Shot by Rebecca Aranda
de Porres Wild Turkey
Pig Ear Confit and Mizuna, and Peaches. Shot by Kana Togashi
Oliver of Peads and Barnetts. Shot by Oriana Koren
Homeira and Shayla at de Porres + Wild Turkey
Coconut Cake and Homemade Strawberry Ice Cream. Shot by Jaqueline Fuller
Pablo by Jaqueline Fuller
Vegan Mushroom Ceviche. Shot by Stefanie Parkinson
Locro de Zapallo with Pig Tail Confit. Shot by Oriana Koren
Danielle shot by Stefanie Parkinson
Jordan by Jaqueline Fuller
Bill and Lynne. Shot by Jaqueline Fulller
Quince Tarte Tatin
Lima to Louisville
On our first date, Pablo spied the underused paella pan in my kitchen and suggested we make one together. Valencia-style with rabbit and snails. No fan of bunny, but intrigued by the dish and the man, I said yes.
Our fourth date became a dinner party when I invited a few of my favorite people to join us. In preparation for the feast, Pablo and I searched lower Manhattan for bomba rice, pimentón dulce, and other essentials. He did the heavy lifting while I acted as sous chef. The gathering extended well into the night with each guest leaving satiated and just tipsy enough. We were onto something.
Although many years have passed since "paella night," Pablo and I approach every meal we make with the same spirit of adventure and spontaneity. de Porres is not just a culinary journey from Lima to Louisville; it's the art of conviviality. It is making a new friend over candlelight. We look forward to hosting dinners once this pandemic has subsided and to you joining our table. Until then, we hope that you find a way to continue to dine as eating simply isn’t enough.