BORDER GRILL LAS VEGAS CELEBRATES SPRING WITH AN EXCEPTIONAL CORRALEJO TEQUILA DINNER ON MAY 1
WHAT: It’s time to toast the season as Border Grill Las Vegas celebrates spring with an exceptional tequila dinner, featuring Central Mexico’s renowned Tequila Corralejo. Highlighting Mexico’s celebrated month of May, guests will be treated to a multi-course dinner prepared by all-new Executive Chef Chris Keating.
Featuring the bold, exciting flavors of Mexico, the menu will be paired with an array of tequila-infused margaritas courtesy of Tequila Corralejo, whose product is made with 100% Blue Weber agave. Produced in Guanajuato, Mexico since 1775, Corralejo’s velvety taste is not to be missed.
WHERE: Border Grill Las Vegas
Mandalay Bay Resort and Casino
3950 Las Vegas Blvd. South
Las Vegas, NV 89119
(702) 632-7403
www.bordergrill.com
Twitter @BorderGrill – Facebook – Pinterest – Instagram
WHEN: Thursday, May 1st
A cocktail and appetizer reception will begin at 6:30pm followed by a multi-course dinner at 7pm.
COST: Border Grill VIP Club members are eligible for an exclusive discount, priced at $75/person (plus tax and gratuity). Space is limited, so please RSVP by calling 702.632.7403, or emailing your reservation to [email protected]. To learn more about the Border Grill VIP Club program, please visit www.bordergrill.com.
About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas, Santa Monica, Downtown Los Angeles, and most recently in the new Tom Bradley International Terminal at Los Angeles International Airport. Border Grill will open its second Vegas location at The Forum Shops in Summer 2014. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more. Mary Sue and Susan, Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana. Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation. In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies. For more information, visit www.bordergrill.com.
