This Saturday, Emmer and Rye is introducing limited edition food item, custom designed by Chef Kevin Fink to pair perfectly with Cayman Jack’s premium margarita.
The cocktail is produced handcrafted with 100 percent blue agave nectar from Mexico, pure cane sugar and organic limes. To complement its flavors, Chef Kevin Fink is preparing a Red Snapper Ceviche with Mole Verde, Benne Seed and Cilantro.
“Emmer & Rye is all about relationships with our community and farmers, we serve a menu dedicated to South Texas and highlighting what is so special about the area. Spring is a great time in Texas, from Strawberries to the beginning of chilies.” Kevin Fink, Executive Chef & Owner Emmer & Rye. “We’re excited to partner with The Surfrider Foundation to host a unique Cinco de Mayo celebration with Cayman Jack margaritas. We’re creating a new dish for the event, a Red Snapper Ceviche, which was inspired by and pairs well with the authentic taste of Cayman Jack’s premium prepared cocktails.”
This complimentary pairing will be given on a first come first serve basis and drinks will only be available to those aged 21+ while supplies last.