On November 3 and 10, COURSE, a fine dining establishment helmed by acclaimed Chef Cory Oppold, invites guests to take a culinary journey through Mexico with a multi-course tasting menu that redefines the classics while adding a modern and refined twist.
Recently crowned Top Chef and Emerging Restaurant of the Year by the Foodist Awards, Chef Oppold and COURSE’s Sunday Signature Menus are replacing the popular Morning Would brunch events.
“The shift to special menus was inspired by the success of our French menu for Bastille Day,” Oppold said. “After receiving overwhelming feedback that guests enjoyed a creative, limited-time menu, we knew this was the opportunity to channel the culinary team’s creativity into a monthly special experience.”
Sous Chef Luis Soto was born and raised in a small town in Mexico. Growing up, it was always his dream to bring components of his heritage to a culinary career in the U.S. Soto can now share stories of his heritage and childhood through the featured dishes.
“It was fun to let him guide this menu and truly showcase his culture and family recipes,” Chef Oppold said.
The menu opens with a refreshing shrimp ceviche featuring cucumber, avocado, cilantro, and a hint of jalapeño served alongside crisp, house-made chips. Following is a reimagined take on Mexican street corn. This traditional dish is transformed into a creamy corn pudding with cotija cheese, mayo, and a hint of chile. The calabacitas present a medley of squash, Oaxaca cheese, and masa tempura.
Seafood lovers will revel in a snapper a la Vercruzana dish complemented by a sauce of confit tomatoes, olives, and caperberries. Meat enthusiasts can indulge in tender al pastor with pork secreto, pineapple accents, and traditional garnishes.
Chef Oppold’s favorite is the pollo en mole, a chicken breast roulade draped in rich mole poblano and topped with a crunchy masa tuile. The meal ends with a carne asada, a standout K4 Copper State Reserve ribeye served with molcajete salsa, grilled Mexican onions, and tender nopales.
To close out the evening, a luscious flan accompanied by a crisp buñuelo and rich cajeta serves as a sweet finale, alongside playful mignardises (small pastries) like tamarind pâte de fruit dusted with tajín for a little extra kick.
As the holiday season approaches, COURSE will continue the excitement with its 12 Days of Christmas menu, a celebratory feast designed to capture the warmth and magic of the season on December 15 and 22, and evening dinner service on December 13 through 29. The restaurant is located at 7366 E. Shea Blvd. in Scottsdale. For more, visit courserestaurantaz.com.
