Qué Mas
Day 3: 5-Course Playful Pan-Latin Tasting Series
Opened this past July, this modern Latin eatery in Beverly with an international twist is the baby of Chef Alex Pineda. The son of renowned Boston chef Lydia Shire and a Colombian father, Chef Pineda himself has a fine pedigree in the restaurant world, having worked for Wolfgang Puck, the acclaimed Dinner by Heston Blumenthal in London, and the 3-Michelin-Starred Can Fabes in Barcelona (named one of the top 50 restaurants in the world). He was also a Chopped champion in 2021. At Qué Mas, he is drawing on influences from Colombia, Mexico, Guatemala, and Peru with such dishes as burrata and sundried tomato pesto, yucca fries with cheese and cilantro aioli, sweet potato gnocchi with miso, grilled salmon with golden raisin and black olive salsa, brick chicken with orange scented sauce, and so much more. And it’s all served up in a setting that Northshore Magazine says has “the look and feel of a modern art gallery. Think Pompidou. Think Guggenheim.” Qué Mas means "What more? What else?" and that is exactly what we will find out when we convene for our special dinner and our visit with Chef Pineda!
About the Host:
Alex Pineda
Chef/Owner
The son of Chef Lydia Shire, matriarch of Boston’s dining scene, Chef Alex Pineda took his first steps in the kitchen of Shire’s legendary BIBA, where he was making pizzas at seven. He’s since trained in 2-Michelin-Starred London at Dinner By Heston Blumenthal, Quo Vadis with Jeremy Lee, Tram-Tram with Isdre Soler, and 3-Michelin-Starred Can Fabes with Xavier Pellicer. In 2021, he partnered with The Landing in Marblehead.
The Lineup
All courses will be individually plated. This menu will be Shellfish Free. For the list of restrictions Chef is accommodating, scroll to the bottom of this page.
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Alex's Beet Salad
whipped ricotta, pickled onion, pumpkin seed pesto, light greens, mustard seed
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Spring Pea & Fava Bean Soup
garlic, brown butter, toasted macadamia nut, baccalà mantecato fritter
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Huitlacoche Ravioli
toasted corn, crema fresca, cotija
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Bavette Steak
plantain purée, tomato salad, perfection sauce, salsa macha
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Lydia Shire's Pavlova
lemon curd, market berries
Qué Mas
114 Rantoul St
Beverly, MA 01915
Event FAQs
- Do guests need to be of a certain age to attend this event?
- Yes. All attendees must be 21+ to gain entry.
- Does this restaurant allow BYOB?
- No. This restaurant is a non-BYO establishment. Outside alcohol will not be permitted at this event.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to support@tastingcollective.com.
- What dietary restrictions/food allergies can be accommodated at this event?
- Due to the large-format nature of our events, restaurants are not able to accommodate all dietary restrictions/food allergies or make any menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). This restaurant will be offering substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Milk/Cream, Cheese, Gluten, Fish, Mushroom, Nuts. They are NOT accommodating restrictions related to the following ingredients: Alliums, Butter. If you have any of these restrictions/allergies, please make sure to note this in your profile (in the “Event Preferences” section) either before or right after purchasing your tickets so Chef can prepare accordingly.
