Posted by Juan Cajigas Jimenez November 1, 2013 10:06 AM
By Samantha Laine, Town Correspondent
It’s time for Somerville to pay its respects to the dead as Cuisine en Locale hosts Muertos III, its 3rd annual Dia de los Muertos celebration on Saturday, November 2. The celebration of the past coincides with new beginnings as Cuisine en Locale invites the community to check out its new headquarters, the historical Anthony’s building on Highland Avenue.
Angela Gaimari, the general manager of Cuisine en Locale, said they are excited to open up their newly acquired function hall to the public for the first time.
“The Day of the Dead is the time to think about the past, but to enjoy the present,” Gaimari said. “This is a way for us to celebrate our history and Anthony’s history in our new space and to really inaugurate what is to be.”
Cuisine en Locale was founded in 2008 by personal chef JJ Gonson. The locavore personal chef, catering, and consulting company is dedicated to using only locally and regionally sourced ingredients to create year round seasonal meals. The company works closely with farmers and producers to ensure their products make it from the farm to the table in a way that celebrates and honors locally sourced food.
Gaimari said that Somerville and the surrounding areas have been extremely supportive of their model of keeping food local. Previously renting commercial kitchen space at Kitchen Inc in Union Square, she said Cuisine en Locale’s growth over the last two years is startling, and that it is great to finally have their own space in which to host events.
“We outgrew the incubator model and really needed our own space. This farm to table catering is something people really want, so there is a huge demand,” Gaimari said. “We’re super excited to have a space where people can come and hang out with us.”
Gaimari said that Anthony’s Functions, located at 156 Highland Avenue, has historically been a place where people can gather and celebrate exciting moments in their lives. In its own way, she said Cuisine en Locale has done the same thing in the kitchens of people across the area. Now, she said, Cuisine en Locale has the perfect home base from which to continue developing a community that has grown around locally sourced food.
“There’s a lot of history in there, and neighbors of Somerville have been in there for many different occasions. We did not completely change it into our aesthetic vision, but we tried to retain something the city loves. The integrity is still intact. It has a lot of the things people remember, it still has that character, the old Somerville,” Gaimari said.
Gaimari said that their annual Day of the Dead celebration is the perfect opportunity to welcome the community into their new space. She said the night will be filled with local music, local brews, and local food. She said they are excited to have anyone and everyone come and check out the space and enjoy a night of celebrating that which has passed and that which is beginning.
“This is our first Muertos in our new space, and we’ll think back to this time as we do it every year,” Gaimari said. “It’s a little bit of a coincidence, but it seems fitting.”
Muertos III, Cuisine en Locale’s 3rd annual Day of the Dead celebration, will take place on Saturday night at 7:30 p.m. at 156 Highland Avenue in Somerville. The night will feature an all-local Massachusetts “Mass” Mex fiesta of locally sourced Mexican cuisine, including Taza chocolate chicken mole, tomatillo Stillman pork verde, custom-made corn ice cream from Toscanini’s, and drinks from Booze Époque. There will also be performances by Walter Sickert & the ARmy of BRoken TOys and Mariachi Mexico Lindo.
General admission tickets are $35. A limited number of $50 VIP tickets come with a custom cocktail and passes to the private after party with the band. For more information or to purchase tickets, visit Cuisine en Locale’s website.