Bowl of 'Zole 2021

Bowl of Zole celebrates pozole and mezcal by bringing excellent chefs and top importers together in Williamsburg, Brooklyn.

For far too long pozole has been relegated to the back corner of the menu behind the tacos, ceviches, and guacamole. With this event, we honor this great Mexican stew that warms the heart and soul. Top chefs will serve their traditional and creative versions of pozole. In 2020, chefs like Ivy Stark, Gonzalo Rivera, and Julian Medina prepared pozole with braised beef short ribs, lobster, and heirloom hominy. Bowl of ‘Zole also brings together top importers and feature dozens of distinct bottles of mezcal.

This festival is curated by Arik Torren, owner of Fidencio Mezcal; chef, restaurant owner, and cookbook author, Danny Mena; and Food Karma’s Jimmy Carbone.

The second annual Bowl of ‘Zole will take place on Saturday, October 23, 1pm-4pm (VIP ticket holders can arrive early at 12pm). There will be outdoor and indoor space to enjoy to food and beverages.

Tickets

Early Bird Tickets: $55 for all inclusive food and drink, 1pm-4pm

VIP Tickets: $125 for early entrance at 12pm, sponsor gift bags, and a guided mezcal tasting

Rain or Shine.

No Refunds.

21 and Over.

The 2021 Lineup is in the Works but Check Out the 2020 Bowl of 'Zole Chefs and Mezcals 

Pozole

Far too long has pozole been relegated to the back corner of the menu behind the tacos, ceviches, and guacamole. With this event, we honor this great Mexican comfort food. Similar to ramen, this stew will warm the heart and soul. At Bowl of 'Zole, enjoy 10 flavorful iterations of this Mexican stew made with chicken, seafood, pork and tofu!

2020 Chefs Included:

Cosme Aguilar, Casa Enrique

Julian Medina, Toloache and La Chula

Danny Mena, La Loncheria

Ivy Stark, Casa Bocado

Fernando Nevas, Balvanera

Luis Arce Mota, La Contenta

Chai Trivedi, Kitsch, Indigo Williamsburg

Gonzalo Rivera, La Esquina

Ivan Garcia, Mesa Coyoacan

Hugo Orozco, Las Santas

Fany Gerson, La Newyorkina

Mezcal

Bringing together top importers, this event will feature 50 distinct bottles of mezcal. Get to know this flavorful and smoky agave spirit, distilled using in-ground fire pits. Celebrate the modern renaissance of this ancient beverage when you sample products from 10+ producers.

2020 Brands Included:

Del Maguey Mezcal

Tequila Fortaleza

Mezcal Wahaka

Mezcal El Buho

Mezcal Los Vecinos

Mezcal El Silencio

Skurnik Wines and Spirits

Mezcal Mayalen

Mezcal Siete Misterios

Mezcal Ilegal

Priess Imports: Mezcal Espiritu Lauro and Sotol Coyote

Mezcal Montelobos: Mezcal Montelobos and Ancho Reyes

Back Roads Imports: Mezcal Bañuelos, Raicilla Bonete, Bacanora Yawee

Sampson and Surrey: Mezcal Vago and Tequila Ocho

Haas Brothers: Mezcal Don Amado, Mezcal Mina Real, Tequila Arte Nom

Mezcales de Leyenda: Mezcales de Leyenda, Mezcal Peleton de la Muerte, Sotol Fabriquero

Fidencio Mezcal: Mezcal Fidencio, Mezcal Derrumbes, Raicilla La Venenosa, Bacanora Rancho Tepua and Sotol La Hiuera

Sombra: Mezcal Sombra and Tequila Astra

Laika Spirits: Sotol Flor Desierto, Mezcal Cruz del Fuego

More Food

Just Add Beer Sauce

Cheese with Rocketfuel Gotsauce

Craft Beer and Wine

Allende Beer

Jabali Beer

VOS Selections - Baja Wine

Monte Xanic

About Event Curators Arik Torren & Danny Mena

Arik Torren

After 20 years of front of the house experience in the restaurant business, Arik launched his own mezcal brand Fidencio Mezcal in 2009. Now in 2020, his portfolio, Fidencio Sprits offers Traditional Mexican Spirits made by 19 Maestros, from 24 species and 10 states...and counting.

Danny Mena

Mexico City-born Danny Mena began at New York landmarks Blue Hill and The Modern before opening Hecho en Dumbo in 2010 and La Lonchería in Brooklyn's Bushwick neighborhood in 2017.

In his new book, Made in Mexico, Dany Mena mixes recipes inspired by Mexico City street food, local eateries, and multi-starred restaurants, combining regional traditions and global trends. Each recipe is inspired by a different Mexico City restaurant, and in more than 100 dishes, Danny Mena shows American home cooks the depth and diversity of true Mexican cooking in the capital city.

Read More

Timeout: "New York gains Bowl of 'Zole festival on February 29th. The event in Williamsburg will have pozole and mezcal to try and is curated, in part, by Mena, with chefs Gerson, Ivy Stark (Casa Bocado and Time Out Market New York vendor), Cosme Aguilar (Casa Enrique) and more."

Grub Street: 10 Excellent Things To Eat, Drink, and Do in NYC This Februray: "1. Go to a festival that's all about pozole and mezcal. Pozole is one of of Mexico’s favorite dishes, a pork and hominy soup that inspires obsession and longing. The New York chefs Danny Mena and Fany Gerson are so obsessed they recently launched the pozole pop-up La Pozoleria, and now Mena is doing one better: He’s curating the first Bowl of ’Zole in Williamsburg, a February 29 festival dedicated entirely to pozole and, for good measure, mezcal."

Gothamist: Best Things To Do In NYC This Week: "Warm yourself up at Bowl of ‘Zole, a feast of Mexican comfort food and drinks. The star of the day is pozole, a hearty stew made with hominy, greens, and a variety of meats (with vegetarian options too, of course), prepared by 10 different chefs including Casa Enrique’s Cosme Aguilar, Toloache and La Chula’s Julian Medina, La Loncheria’s Danny Mena, and Casa Bocado’s Ivy Stark. To wash it down, there will be 50 different smoky mezcals, an ancient beverage traditionally distilled in in-ground fire pits."

Bklyner: Celebrate Pozole at Bowl of ‘Zole Festival this Saturday in Williamsburg: "Chef Danny Mena and Arik Torren, both veterans of the New York City mezcal and restaurant scenes, wanted to create an event that elevated mezcal and pozole, both of which tangibly represent the regional diversity of Mexico’s cuisine. They called up Jimmy Carbone, a seasoned event producer, to help bring it to fruition."

Beer Sessions Radio: Tastes from Mexico: Mezcal and Pozole: In honor of the upcoming Bowl of ‘Zole Festival, Jimmy talks about the festival’s featured food and drink: pozole and mezcal. He is joined by one of Bowl of ‘Zole’s curators, Arik Torren of Fidencio Spirits, in addition to Leslie Vinyard of Roberta’s Pizza and Chris Crowley of Grub Street.