Spring on the Coast: Lona Cocina Hosts a One-Night-Only Tequila-Paired Chef’s Dinner with Gran Centenario
Source: Lona Cocina & Tequileria
Reported By: Caroline Dalal
April 18th, 2025 — In South Florida, spring isn’t just a season—it’s a state of mind. And nowhere is that more evident than at Lona Cocina & Tequileria, the acclaimed oceanfront restaurant by Chef Pablo Salas, where innovation meets tradition through bold Mexican flavors and an enviable tequila collection. On Wednesday, April 30, Lona invites guests to experience this seasonal shift through a Chef’s Pairing Dinner, spotlighting Gran Centenario Tequila in an immersive culinary evening that promises depth, creativity, and an undeniably personal touch.
Set in Lona’s private Chef’s Table dining room, the monthly series has become a sought-after experience for Fort Lauderdale’s food and spirits enthusiasts. Each event pairs a featured tequila house with a specially composed menu, offering a one-night-only exploration of both craft and cuisine. This month’s edition celebrates spring’s bounty with a four-course journey led by Chefs Pablo Salas and Juan Carlos Peña, highlighting fresh ingredients, classic Mexican techniques, and the layered complexity of Gran Centenario’s portfolio.
The Menu: Seasonality Meets Spirit
Guests will be welcomed with a flambé pour of Centenario Blanco, alongside a selection of amuse-bouche designed to awaken the palate and set the tone for the evening. From there, the tasting menu unfolds in a thoughtful progression—each dish capturing the essence of spring while drawing upon the culinary and cultural roots of Mexico.
La Huerta—a garden-forward first course of carrots, beans, pickled onions, chiles, and corn—is paired with Centenario Reposado, its light oak character complementing the earthiness of the dish.
The second course, Seabass with potato, guajillo chili, and watercress, finds balance with Centenario Añejo, whose mellow spice and caramel notes enhance the smokiness of the guajillo.
For the main course, Beef Cheek takes center stage—slow-cooked and served with salsa borracha, Bok choy, chili butter, and plantain purée, paired with Gran Leyenda Centenario, a tequila known for its richness and lingering finish.
The final course—a decadent dessert of chocolate, orange, hazelnuts, and honey—is matched with a Smoked Centenario Old Fashioned, a cocktail that fuses deep agave warmth with smoky nuance, closing the evening with both elegance and edge.
An Intimate Culinary Experience by the Sea
More than a dinner, this is a moment. Lona’s Chef’s Table setting offers just the right amount of exclusivity—private yet interactive, refined yet relaxed. Guests are invited not only to enjoy the dishes but to understand them, with chefs available to share insight into technique, ingredients, and inspiration behind the pairings.
With only limited seats available, this evening is designed for those who appreciate detail, craftsmanship, and the unique dialogue that unfolds when food and spirits meet with intention.
Event Details
📅 Date: Wednesday, April 30, 2025
⏰ Time: 6:30 PM
💰 Price: $95++ per person
📍 Location: Lona Cocina & Tequileria at The Westin Fort Lauderdale Beach Resort
📌 Address: 321 North Fort Lauderdale Beach Boulevard
🔗 Reservations: Book via OpenTable under “Experiences”
With panoramic ocean views and a culinary point of view just as expansive, Lona Cocina’s April pairing dinner with Gran Centenario is more than a seasonal indulgence—it’s a rare opportunity to taste the story of spring, told through tequila, tradition, and the modern Mexican kitchen.