Inspired by the collaborative Soul Sessions between Motown artists during the 60s, Ceviche Old St are to host a series called the Soul Food Sessions. Martin Morales and his team will be opening their kitchen for a series of one-off nights with selected ‘soulfood chefs’ to collaborate and capture an exciting new food movement.
Kicking off the sessions will be Chef Edson Diaz-Fuentes, founder of Santo Remedio. Alongside Ceviche Old St Executive Chef Vitelio Reyes’ menu, Edson has created a selection of new taco dishes reflecting his Mexican heritage in celebration of Day of the Dead and showcasing his passion for the richly diverse food of Mexico. Day of the Dead is truly a celebration of life, with streets filled with people, colour and tradition; the evening will bring the spirit of this annual event to the heart of East London.
Future Soulfood Sessions will see Selin Kiazim from Oklava, Josh Katz of Berber & Q and Nirmal Save, Head Chef at Gunpowder step into the Ceviche Old St kitchen alongside Martin, Vitelio and their team to create soulfood duets live.
Founder Martin Morales says “The soul and funk collaborations of the legendary Motown artists created some of the most magical moments in music. These were called The Soul Sessions. When artists such as Marvin Gaye and Diana Ross came together on stage or James Brown and Aretha Franklin dueted on record, something special and memorable happened. These one-off intensely creative moments happened because of their joint love for soul music and experimentation. Likewise my team and I share a passion for pushing the boundaries of soul food with some of London’s hottest chefs and that’s why we want to see what happens when we join together in the kitchen; our stage. We are part of a new and exciting food movement of ‘soulfood chefs’, who are embracing tradition and heritage and mixing that with tons of creativity and big flavours right here in London. And so we are excited to be dueting live with selected Chefs at Ceviche Old St which due to its vast shiny open kitchen is the perfect stage for everyone to watch real soulfood chemistry.”
For just 3 days (31st October, 1st November & 2nd November), guests can taste Edson’s special recipes emphasising the diversity of Mexican cuisine. Tacos of Grilled Ox tongue with smokey Pepián Rojo and Michoacan Style Pig’s Cheek with Salsa Verde and Pickled Onion sit alongside combinations such as Sustainable Sea Bass al Pastor served with grilled pineapple Pico de Gallo and spicy avocado salsa, and Soft Shell Crab Tacos with Yerba Santa and Serrano mayonnaise. Roasted Vegetables, Huitlacoche and Chicharron de Queso Chihuahua and a 12 hour slow cooked Brisket Barbacoa with tomatillo salsa borracha round up the offering, alongside a unique menu by Ceviche Old St’s Executive Chef Vitelio Reyes. Ceviche Old St’s cocktail maestros will be on hand serving up exclusive cocktails such as a Peruvian Margarita (Pisco impostor Tequila, orange pisco, lime, agave syrup) and the Ofrenda (Pisco impostor Mezcal, marigold and honey syrup, smoked pineapple, limo chilli and vanilla infused pisco). Both created by top London cocktail maker Miguel Arbe from Ceviche Old St in what promises to be a not-to be missed event.