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Chef Series: Dinner #1 - Andre Miller, Clown Shoes and Taza

When: January 21, 2017 at the Nantucket Culinary Center

January is a tough month for eating seasonally and for being 30 miles out to sea. We decided that a whole dinner inspired by chocolate could be the perfect antidote to the early winter blues.


Nantucket Oyster

caviar azteca, kale chicharron


Bay Scallop Ceviche

beet aguachile, winter citrus


Jonah Crab Flauta

celery root, smoked ancho Angelito


Green Chorizo Gordita

potato, winter green mole verde, queso fresco


Lamb Chuleta

winter squash sikil pak, epazote oil


Duck Carnitas

mole poblano, tortilla



cinnamon, maple, sweet ricotta

What IS in season in January?

On the East Coast, we are fairly limited but braised meats and mushrooms as well as shellfish and some brassicas like Kale which produce all through winter.

And chocolate? Is there a season for chocolate?

Well, in a way, yes there is. Most Mexican Cacao has two harvesting times - a main crop and a filler crop. The season for harvesting the main crop is October through February.

So combining a perennial winner such as chocolate with a talented and passionate chef like Andre Miller who has a sneaky soft spot for preparing Mexican dishes means we will be trying things like mole sauce and more.

This dinner will be paired with Clown Shoes Beer, an Ipswich-based brewery and wine chosen by our very own Leah Mojer. 

Clown Shoes Beer will be the beer on tap. It was this description that got us initially:

"Roasted dark malts plus extra chocolate malts plus ancho chile plus cinnamon plus vanilla extract plus a chocolate loving, beer drinking, Clown Shoes wearing, multi-limbed, gorgeous and glorious Mexican wrestler on the label. That’s the recipe for a Chocolate Sombrero!"

And as for who Clown Shoes are and why - Clown Shoes? They say it best themselves: " Clown Shoes has come to mean a lot to me on a lot of levels.  Clowns are questionable but the shoes make me laugh.  They remind me about humility and to find humor in life.  Our mission now is to produce beer without pretension while being free and a little crazy."

Taza makes a Mexican, stone-ground style of chocolate, full of both texture and flavor in addition to being a leader in the ethical sourcing of cacao. Taza works to maintain direct relationship with cacao producers who respect both their workers and the environment.

Andre Miller:
of Straight Wharf Restaurant on Nantucket and Hungry Mother in Boston. Andre hails from the coast of Maine and although quiet, expresses his intense passion for food, community and impeccably sourced ingredients in every dish he prepares.

This four-course, family-style meal will be inspired and influenced both by the Taza story and by the Taza chocolate so come join us for a January treat.


The Chef Series
100 Miles Makers is excited to partner with the Nantucket Culinary Center to bring you a Winter Chef Series. 

The third Saturday of the month, January through March, we will gather an intimate group on the second floor of the Nantucket Culinary Center to eat, drink and enjoy the creations of local chefs made from local and seasonal ingredients. 

For each dinner, 100 Mile Makers has chosen a small producer or a seasonal food as inspiration for our featured chefs to then turn into a beautiful feast.

Treat yourself to a special night out this winter with 100 Miles Makers and help us support our small producers, growers and passionate chefs.