CENA ENTRE PANAS GALA SECOND DATE: November 19th
November 19 2025 | 6:00 PM - 9:00 PM84 Wabasha St. Suite #3, Saint Paul, MN 55107
THIS IS NOT JUST A MENU, IT IS OUR LOVE LETTER TO THE COUNTRY WE WERE BORN AND RAISED.
We may have left you, Venezuela, but you will always be in our hearts. Through memories, food, gatherings, and helping those who need it most, we honor you in the way we love best.
With love,
Chef Soleil & Chef Hilda
FIRST COURSE
Bocado de Caballero (Gentleman’s Bite): A tribute to my grandmother and father — Chef Hilda Vera-Terhark
A bite that honors the recipes and stories passed down through generations. Ripe plantain slices layered with guava paste and Venezuelan llanero cheese, battered and fried to golden perfection. Served with a fresh cilantro sauce and a Venezuelan sweet-and-spicy ají sauce enriched with raw cane syrup (papelón).
SECOND COURSE
Trío de Pasapalos Venezolanos: A celebration of the richness and joy of Venezuelan gatherings — Chef Soleil Ramirez
Tequeños – Golden fingers of delicate pastry cradle artisanal palmita white cheese, fried to a crisp exterior that gives way to a molten, savory center. Served with a silky cilantro aioli.
Cachapitas – Miniature corn pancakes, griddled to perfection, filled with velvety queso de mano. A playful ode to Venezuelan countryside breakfasts, where sweetness and salt meet in perfect harmony. Drizzled with golden papelón and finished with a touch of sea salt.
Tostones Camaroneros – Crisp green plantain rounds crowned with marinated shrimp, creamy avocado purée, and a whisper of citrus. Garnished with fresh mint and finely sliced red onions, bringing brightness and balance to every bite.
THIRD COURSE
Chupe de Pollo: A tribute to my grandmother and mom — Chef Soleil Ramirez
A comforting, creamy chicken broth simmered with tender corn, soft potatoes, and hand-pulled chicken, enriched with palmita cheese and fresh cilantro. A dish that embraces you like family, full of warmth, flavor, and the joy of shared memories.
FOURTH COURSE
Asado Negro: A tribute to Caracas, heritage, and the art of transforming simplicity into elegance — Chef Soleil Ramirez
Eye of round slowly braised in panela, red wine, and aromatic spices, until tender and beautifully caramelized. Cloaked in a dark, glossy sauce, this dish captures the spirit of Caracas — rich, sweet, and full of contrast. Finished with fresh cilantro and delicate rum pearls, each bite sparkles like festive memories.
FIFTH COURSE
Torta Melosa: Echoes of cocina mantuana and said to be a favorite of El Libertador Simón Bolívar — Chef Hilda Vera-Terhark A tender, caramelized grated cheesecake finished with a cloud of Guayanés cheese, a croquant of cassava, toasted sesame, cacao nibs, and a touch of dark raw cane syrup (papelón).
SIXTH COURSE
Natilla Criolla & Beso de Coco: A childhood memory reimagined, tribute to my Mother — Chef Hilda Vera-Terhark A sweet-spiced, creamy chilled custard infused with natural vanilla bean, accented with cinnamon and tamarind reduction. Served with a “Beso de Coco” cookie glazed in Venezuelan dark chocolate ganache, finished with roasted cashew and papelón syrup — a tender finale that celebrates love and the memories of home.