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Jalisco hot sauce at Sharky's
Tequila and good food were plentiful at Sharky's Cantina Monday night when co-owner John (JB) Blau introduced new head chef Jonathan White to over 40 of his long-time customers. "This is just a way for us to have some fun, and welcome Jonathan to the crew," he said. Edgartown Sharky's will open in early May, and Mr. White will divide his time between there and the flagship establishment on Circuit Avenue in Oak Bluffs.
The theme for the evening was tequila, and Greg Neises, tequila ambassador from Tequila Cazadores, gave the patrons a brief intro to the different types of tequila with samples for tasting. Most tequila, 95 percent, is produced in Jalisco, Mexico, and is made from juice distilled from the blue agave plant. Good tequilas are 100 percent juice. "It's pure, clean, all organic," said Mr. Neises. A big difference in taste is the length of time the tequila is aged. We finished off our tasting with a top-of-the-line corzo reposado, which Mr. Neises described as "...a very refined tequila... for the connoisseur."
The tequila tasting was fun, but it was the food that was unforgettable, a five-course meal that carried over the tequila theme. We began with a chorizo sausage crab cake, followed by a watercress and arugula salad. Then came spicy, tangy tequila-glazed ribs and marinated tuna. All delicious. When we thought no more taste delights were possible, we were served a strawberry, tequila cheesecake.
"Everything was terrific," said patron Todd Keegan, and we agreed. "The ribs were good and spicy, just spicy enough."
Hopefully, some of these new items will find their way onto the regular Sharky's menu, but Mr. Blau assures us that the menu will not change too much, so we can continue to find all our old favorites.
