How can YOU win a trip to Vegas Uncork’d 2015, the premiere culinary event in Las Vegas, with Border Grill Truck?
Visit the Border Grill Truck on Friday, January 23, Saturday, January 24, or Sunday, January 25 for a chance to win a trip to Vegas Uncork’d by Bon Appetit (April 23 – 26, 2015). As an added bonus we’re giving away these Costillas Tacos to the first 200 guests each day!
Find the Truck schedule below and enter to win in three easy steps . . .
1. Snap a picture at the Border Grill Truck
2. Share on Instagram or Twitter using #VegasUncorkd & #Contest
3. Win a Vegas Uncork’d Prize Package, including 2 tickets to Vegas
Uncork’d Grand Tasting & Border Grill event plus hotel accommodations
For fourteen days, Monday, January 19 – Sunday, February 1, 2015, eat, drink and dineLA with Border Grill Santa Monica and Border Grill Downtown LA’s signature three-course lunch and dinner menus at a fabulous price!
Catch our Caribbean Carpaccio — featuring sustainable seafood, coconut chile broth, celery leaf, shaved red onion, and shoestring yams — at any Border Grill restaurant during the month of January. One of our favorite new dishes from the ceviche bar at Border Grill Forum Shops, you can also make this special ceviche at home!
12 ounces mild white fish (halibut, lionfish, fluke, lake superior whitefish)*
3/4 cup Caribbean Carpaccio Sauce (see recipe)
2 to 3 celery stalks, shaved with a peeler, 3 inches long
1/4 small red onion, shaved, soaked in ice water, then drained and dried
1/2 cup light green and yellow celery leaves, torn
2 ounces extra virgin olive oil
1 lime, juiced
Slice fish thinly, to 1/16 of an inch, and arrange on a medium oval plate. Sprinkle lightly with salt and drizzle with about 1 ounce Caribbean Carpaccio Sauce per plate. Toss celery, red onion, and celery leaves in olive oil with a squeeze of lime and seasoning.
Caribbean Carpaccio Sauce
Makes 1 1/2 cups
1/2 can unsweetened coconut milk (7 ounces)
2 tablespoons passion fruit juice from fresh passion fruits
1/2 lemongrass stalk, sliced thinly
2 inches fresh ginger, unpeeled and sliced
1 tablespoon aji amarillo paste
1 teaspoon agave nectar
1 tablespoon kosher salt
4 limes, juiced
1 lemon, juiced
Combine all ingredients in blender and puree. Strain through fine strainer.