Pampano, James Beard Style.

I would consider myself a foodie. 

When one's hobbies include at least two of the three - eating out, trying new restaurants and cooking - you qualify for foodie status in my book.

Joining the James Beard Foundation as a Greens member was one of the best decisions I have made this year. I first wrote about my experience at the James Beard House when my friends Jess and Anthony invited me along to a dinner. Since, I have joined and attended a couple different events. 

This past week they had a Greens only dinner at the contemporary Mexican restaurant Pampano. I invited a few friends along who I know love a good meal and are fellow foodies. 

Cocktail hour featured a choice of fresh Herradura Tequila Margaritas and Stella Artois, Leffe Blond or Hoegaarden beer. Guacamole, chips and a spicy smoked trout dip were placed throughout the room for our enjoyment.

Chef Lucero Martinez whipped up a 5 course meal that tantalized all taste buds. First up was two part; a Ceviche de Mero - Halibut with Mango, Mint, Red Onions and Cilantro, and then Sopa de Calabacitas - Light Tomato Broth with Zucchini and Epazote Crema.

So was so simple and fresh. The Sopa was a bit difficult to eat, but I managed to figure it out.

Each course was paired with an Epica wine. First was the San Pedro Epica Sauvignon Blanc 2012.

The next course was the Mejillones al Tequila - Tequila-Flamed Mussels with Tomatoes, Serrano Chiles and Cilantro. This was paired with the San Pedro Epica Chardonnay 2012.

Next came the red wine, San Pedro Epica Red Blend 2011.

Third course, Pescado Tikin Xic - Banana Leaf-Wrapped Grilled Grouper with Achiote Sauce and Habanero-Orange Pico de Gallo. The flavors were lovely but unfortunately my grouper was a bit overcooked.

Onto my favorite. Pato al Mole - Pan-Seared Duck with Mole Poblao and Farro-Radish Salade. They paired this dish with the San Pedro Epica Malbec 2013. This course was melt in your mouth delicious.

We can not forget dessert. Flan de Piloncillo - Mexican Brown Sugar Custard with Guava Sauce. I do not usually love flan but the guava sauce was a surprisingly good compliment. I ate it all.

Needless to say it was another very successful dinner with the James Beard Foundation. At each dinner I have had the opportunity to meet people from all walks of life. It's incredible how we become bonded by our love of food and fine palette for great wine.

Cheers and Bon Appetit!