Special GUEST CHEF Dinner Event Chef Abraham Salum || Zumo

Special GUEST CHEF Dinner Event Chef Abraham Salum

Thursday, August 22nd, 2019,
from 6:00 pm to 11:00 pm

Zumo,
Quebrada 93.

SPECIAL GUEST CHEF DINNER EVENT at ZUMO Rooftop
Top Dallas Chef and Restaurateur – Chef Abraham Salum

Hand Passed Hors D’Oeuvres, 4 course Gourmet Mexican Menu paired with the local Mexican Wines of Tres Raices

Thursday 22 August 2019 – 7PM – Tickets $1,850 pesos + 15% Service

Best New Restaurant
D Magazine
Top 10 Chefs
Modern Luxury Dallas
Best Brunch
D Magazine
Four Stars (Salum)
Dallas Morning News

Make your reservations at zumosma.com or call 415.152.0489 or mail us: contact@zumosma.com
Quebrada 93 Centro – San Miguel de Allende –
FREE VALET PARKING

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Pairing by TRES RAÍCES VIÑEDO
Maridado con Vinos de TRES RAÍCES VIÑEDO

HAND PASSED HORS D’OEUVRES | CANAPÉS
Octopus and Chicharon Tostada with Peanut and Chile Sauce
Tostadita de pulpo y chicharrón prensado con salsa macha –
Goat Cheese and Morita Chili Crostini with Piloncillo Syrup
Crostini de queso cabra con chile morita y jarabe de piloncillo
Black Bean, Chorizo and Queso Fresco Croquette with Avocado Serrano Salsa and Mexican Crema
Croqueta de frijol, chorizo y queso panela con crema y salsa de aguacate

FIRST COURSE | PRIMER TIEMPO
Grilled Romaine Salad with Dried Chile Vinaigrette, Baby Heirloom Tomatoes and Pumpkin Seeds
Ensaladita de lechuga a la parrilla con aderezo de chiles secos, elote y tomate heirloom con pepitas de calabaza

SECOND COURSE | SEGUNDO TIEMPO
Red Snapper wrapped in Corn Husks with Corn Cdeam, Sauteed Huitlacoche and Epazote Fritters
Atadito de huachinango con una crema de maíz, salteado de huitlacoche y frituras de epazote

THIRD COURSE | TERCER TIEMPO
Braised Beef Short Ribs in Dark beer and Piloncillo with Sweet Potato Chipotle Puree, Foie Gras Medallion and Sweet and Sour Micro Green Salad
Costilla de res braseada en cerveza negra y piloncillo, puré de camote y chipotle, medallón de foie gras y ensaladita de micros agridulce

DESSERT | POSTRE
Chocolate Pavlova, Mamey Ice Cream, Caramelized Mamey and Candied Pecans
Pavlova de chocolate, nieve de mamey, mamey caramelizado y nueces confitadas

BIO:
Abraham Salum
With Lebanese, Italian and Spanish heritage, Abraham Salum grew up in Mexico
City. In 1989 Abraham left Mexico for the United States where he attended and
graduated from the New England Culinary Institute in Montpelier, Vermont.
After completing his formal culinary education, he decided to continue honing
his skills by working in kitchens in Provence, France and Brussels, Belgium before
returning to his native land of Mexico and the resort town of Cancun. In 2000
Abraham returned to the United States and began work in San Antonio, Texas as
the Executive Chef at the Havana River Walk Inn. In 2001, Dallas, Texas called
and Abraham joined Parigi Restaurant as the Executive Chef and later partner.
In 2005, Abraham opened his namesake restaurant, Salum, to rave reviews in
the trendy area of Uptown in Dallas. A highlight for Abraham was becoming a
US Citizen in 2010 as he celebrated the fifth anniversary of Salum and opened
Komali Restaurant to showcase the contemporary Mexican cuisine he grew up
with.
Abraham’s vision is to create restaurants that set standards, rather than follow
them. Chef Salum is committed to overseeing an overall culinary experience
that is celebrated by guests, distinguished by extraordinary food, and staffed by
attentive professionals well educated on cuisine and wine. The recipient of
numerous local accolades, Abraham was invited to cook at the famed James
Beard House in New York in Oct., 2011 and was invited to return in Nov., 2013
with a Mexican menu.
Abraham is honored to have been invited to attend several culinary festivals
and engagements as a guest Chef, including Prazeres da MESA in Brazil, The
Punta Mita Golf and Gourmet Classic, The Mayakoba Masters of Food, Wine
and Golf and The World Residences at Sea.
Active in his community, Abraham and Salum Restaurant actively support the
Dallas Opera, USA Film Festival, Dallas Resource Center, Crystal Charity Ball, The
Dallas Theater Center, Booker T. Washington High School for the Performing and
Visual Arts, and many more worth while causes.
Salum Restaurant:
Salum restaurant opened its doors on September 1, 2005. A dear friend offered
to cosign on a line of credit with the agreement that as soon as the loan was
paid off or refinanced, she would be off the the partnership.
The line of credit was paid and I was given a loan, thus becoming sole owner of
the restaurant. Since it’s conception I have been the chef and manager of the
business. Salum has received numerous accolades from national and
international publications through the years.
I graduated from culinary school in 1990 and have worked in kitchens in Mexico,
France and Belgium. I became a US citizen in 2010 which was a highlight in my
life, this country is really the land of opportunity if you work hard and are honest.
Salum is a neighborhood restaurant and it employs about 25 people. I have
employees that have been with me for over 10 years, we don’t have a large
turnover as we are very lucky to have a regular clientele that we know by name
and that come every week to see us.
Salum has a growing catering business and we will hopefully be employing two
or three more people permanently to run the catering business. We recently
acquired a small catering van for that purpose. As of 2015, 25 % of our business
was catering revenue.

Zumo Villa Limon Quebrada 93 +52 415 152 0489

Discover the culinary magic that is Zumo

The ultimate food & wine experience is waiting for you. Cutting edge Gourmet dishes prepared amidst a citrus theme. All this as you watch the stunning backdrop of colonial San Miguel de Allende as far as the eye can see. Enjoy the ultimate Chef Action Experience with cutting edge Gourmet International dishes prepared and thoughtfully paired with premium wine selections amidst a citrus theme.Local, fresh, sustainable and seasonal ingredients – all hand selected daily. Exclusive al fresco private dining room.

Chef Gabriel Ferrant has lived and cooked all over the world, starting out professionally at age 11 in Mexico City where his family had just been relocated–his father worked for the French embassy. He worked in hotel restaurants like the Camino Real and Quita Real in Huatulco, Oaxaca. Here, he serves seasonal, local, and sustainable cuisine that changes weekly. It’s fixed-price with a choice–no a la carte. The menu changes weekly as Ferrant explores what’s seasonal and local, filtered by his youthful travels in Asia as much as his French-Mexican heritage. After working for others for much of the past, he’s playing in the kitchen. He mixes things up in a way that will make your head spin—gyoza filled with morcilla sausage and plum sauce, udon noodles in Indonesian coconut soup, white chocolate lollipop with cardamom. It’s two levels of fixed priced menus–no a la carte. There are two seatings and reservations are a must.

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