San Francisco, California
London, United Kingdom
Let's celebrate Hispanic Heritage Month with a brunch at Casa Azafán! Chef Carlos Davis of Riffs Catering has partnered with Elvira Vasquez of Que Delicias Catering to prepare a full buffet, showcasing a menu inspired by traditional hispanic flavors with a new twist. And The Churro Queens are providing dessert! Beverages and dessert are included, and a cash bar will be available for mixed drinks.
Pre-purchase your tickets to reserve your table. No reservations are required, but are encouraged.
$26 adults / $10 children10 and under / Free for children under 5!
30% of your ticket price goes to support the work of Conexión Américas
(gratuity not included)
Chipotle and Chorizo Cornbread
Jalapeño Biscuits with Queso Fresco
Candied Ginger & Roasted Garlic Green Beans
tossed with fresh Herbs de Provence.
Trio of Frites- Yukon Gold, Dominican Sweet Potatoes
& Butternut Squash
caramelized onion and pickled baby sweet peppers
Blanco y Negro Pasta España
kalamata olives, pistachio, anchovies, oven dried tomatoes
Colombian Arepa Station with Scrambled Eggs & Cheese
Seafood and Sausage Paella
Smoked Belly and Braised Pork Shoulder
with pickled onions
Coconut- Curry Fried Chicken Drums
with mango chutney
Fresh Churro Bar with Dulce de Leche • Banana Flan
Horchata • Basil Lemonade
Red Wine Sangria • Malibu Colada • Boozy Hot Chocolate
Do I have to bring my printed ticket to the event?
No. We will have a list of attendees, so no printed ticket is required. You are also welcome to purchase any additional tickets when you arrive (though there may be a wait for a larger table).
The name on the registration/ticket doesn't match the attendee. Is that okay?
Yes, if you are not able to attend and would like for someone else to use your tickets, please give them the appropriate registration name.
When & Where
Riffs Fine Street Food And Catering
Riffs is a venture composed of two guys who have found a love for the creative outlet that food has become in their lives and the joy that comes from seeing others enjoy their efforts.
In a world where words like local, organic, sustainable and even fresh are overused marketing blah-blah we have two people who don’t use those words, they live them.
The motto of the business is: Eat. Good. Food. This is less a motto than it is a way these guys lived even before it was cool and marketable to do so. ”Good Food” is not only good in flavor but good in the sense that at the end of it you feel like you are glad you ate it. Healthy dishes? Check. Decadent dishes? You bet! But at its core is love, and a love you should be able to taste or something is wrong.
Anywhere you go in the world you find the most amazing and best tasting food from street vendors. Why is that? It is because these cultures had to learn how to cook for real. Are they using the best cuts of meat or the most elaborate ingredients? No. These are people that had to create flavor out of nothing, because they have so little. Yes, certain cultures have made the most amazing dishes from some of the most amazing ingredients. But the REAL cooks, the REAL people they take the less desirable things and make the dishes you search out all your life. You can’t sell that food on TV or at a McDonald’s. But you taste something that was crafted, handed down from generation to generation perhaps. The guys at Riffs have a love for street food that is unparalleled.
So how do you take something from the streets of Bangkok or Oaxaca and expect to do it any justice on the street in Nashville? No more than you can expect to replicate a Jimi Hendrix guitar riff note for note. But what you do is take what you’ve learned from those masters and create. Some things will be note for note, and liberties will be taken with others. This is what you can expect from our food. Like a really good cover band the song list will change, but there will be many standards.
The hope is you will enjoy the food as much as there will be joy bringing it to you.
NASHVILLE SCENE: 2O12 BEST OF NASHVILLE AWARDS - WRITERS CHOICE FOR BEST POP-UP RESTAURANT
BEST POP-UP RESTAURANT: RIFFS FINE STREET FOOD
Riffs has already earned the deserved reputation as one of the best food trucks in town, and that's a crowded field to excel in. (Chef/owners B.J. Lofback and Carlos Davis have also taken the lead in helping to organize the burgeoning food truck fleet.) And this year, with two sit-down dinners served at pop-up locations at Chestnut Street Crossing and Corsair Craft Distillers, the Riffs team proved they have cooking chops that don't suffer from lack of mobility. These guys are ready for a brick-and-mortar location, and their legions of fans would certainly welcome a fixed address to enjoy their eclectic food. --CHRIS CHAMBERLAIN
2O12 NASHVILLE'S BATTLE OF THE FOOD TRUCKS WINNER
Riffs repeats as Battle of the Food Trucks champs!
BEST OF THE BEST IN NASHVILLE STREET FOOD AWARDS
Winner: Best Vegetarian
Winner: Best Taco
Winner: Best Hot Nashville
2nd Place: Best Burger
3rd Place: Best BBQ
Overall Winner of Best of the Best
WINNER OF TRAVEL CHANNEL/HOTEL IMPOSSIBLE FOOD TRUCK FIGHT
2011 NASHVILLE'S BATTLE OF THE FOOD TRUCKS WINNER
NASHVILLE SCENE: 2011 BEST OF NASHVILLE AWARDS - WRITER'S CHOICE FOR BEST FOOD TRUCK
BEST FOOD TRUCK: RIFFS FINE STREET FOOD
Frankly, as far as gambling on food trucks goes in Nashville's culinary craze of the moment, we've rolled sevens every time — whether it's a 2 a.m. slice at Pizza Buds, a gooey Croque Madame at The Grilled Cheeserie, a burger stuffed with goat cheese from Hoss' Loaded Burger, or even a pre-craze contender like Mexico (now anchored on Nolensville near Haywood Lane), home to a scalding salsa verde that amounts to a discount colostomy. And Labor of Love's Philly cheesesteaks are in a class of their own (see Best Philly Cheesesteak entry later in this section). But Riffs, the brainchild of B.J. Lofback and Carlos Davis, has set a bar for originality and consistency that's hard to beat, whether the selection is a spicy Asian beef salad dusted with crunchy noodles, a terrific jerk chicken on skewers or a citrusy fish taco. They embody the energy and variety the mobile-food movement has brought to Nashville's restaurant scene — a tropical breeze currently enjoying the momentum of a hurricane. JIM RIDLEY