Not only is Vinicola Urbana a biodynamic vineyard on a rooftop in the heart of Mexico City, it is also a badass place to host a party.
The chefs on our team shopped at local markets and brought all the beautiful produce and even a whole lamb to Vinicola, where we held a dinner party. The chefs knocked it out of the park with multiple courses of Mexico City meets Chicago-style flavor. I especially loved dessert with local cheese, cherries and figs: what else is new!
It rained that night, but the vineyard’s standing heaters and rooftop tent kept our tables warm and dry. It was amazing talking to Máximo Bistrot Local Chef Eduardo García and his wife Gabriela. Chef Lalo picked fruit and vegetables in the US for years as a kid. It was great meeting Hector, from Chiapas, and his partner Georgina, cheese expert. Hector even put up with thirty minutes of me talking about the ice age in terrible Spanish.
When dinner ended, we all stepped out into the open air and danced in the rain. Hector did a handstand, with the help of Chef Rick, and the party really got started. Even though we were on the rooftop already, somehow it went to another level. Let’s just say that shirts came off.