Susan Trilling is a chef, teacher, author, television host and renowned authority on Oaxacan cuisine, and a good friend of chef Hugo Ortega. In 1993, she opened Seasons of My Heart cooking school in Rancho Aurora, where she offers year-round classes and tours. Trilling published her first cookbook, My Search for the Seventh Mole, in 1997. Her cookbook Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico, released in 1999, was accompanied by a PBS cooking series of the same name.

Trilling's sons are following in her culinary footsteps; one of them is a sous chef at Caracol.

The dinner will feature a special menu with wine and cocktail pairings by sommelier Sean Beck.

Reception
Garnachas, beef short ribs and escabeche.
Tetelas, triangular bean turnover topped with nopal salad.
Belgium Endive, seasoned cream cheese and red chile de agua jelly.
Ceviche de Huachinango, lime-cured snapper, mezcal, guava granité.
Pairing: Sangria and Mezcal cocktails.

First course
Quesillo Fundido con Puerco y Verdolagas en Salsa Verde, braised pork shoulder, purslane, purple potatoes, quesillo, salsa verde.
Pairing: Dry vs Sweet Riesling, 2011 Schloss Johannisberg "Gelblack" Trocken, Rheingau, Germany, and  2011 Vols Ayler Kupp Spatlese, Saar, Germany.

Second course
Ensalada de la Milpa quelites, squash blossoms, corn, beans, radishes and goat cheese.
Pairing: 2012 Alban Viognier, Santa Ynez, California.

Third course
Mole Manchamanteles, ribeye steak and diver scallop on full flavored red mole, caramelized pineapple, crispy plantain, saffron rice.
Pairing: 2012 Beckman Estate Grenache, Santa Ynez, California, and 2010 Mas de Can Blau Carignan/Grenache/Syrah, Montsant, Spain,

Fourth course
Pastel Zapoteco de Chocolate Oaxaqueño, Oaxacan chocolate cake, blackberries, passion fruit, prickly pear and Tejate ice cream.
Pairing: NV Renardat-Fâche, Cerdon du Bugey, France.