Loula’s Taverna Head Chef Mike Livingstone and La Mezcaleria Head Chef Kevin Orozco are joining forces for a one-night-only collaborative dinner that blends Greek and Mexican flavours. The event takes place Thursday, October 16 at La Mezcaleria on Commercial Drive and includes four family-style courses for $58 per person, plus tax and gratuity.
Guests will enjoy a creative menu that includes Dolmates Greek Tamales made with corn dough, Greek spices, and vine leaves served with yogurt, cucumber, and chili oil. The Dry Green Pozole Tostadas feature crispy corn tortillas with tzatziki, chickpeas, feta, and olive oil macha. The main course, Lamb Barbacoa, combines slow-cooked lamb leg with roasted eggplant-habanero purée, Greek salad, and pita bread. To finish, desserts include Granita with green grape, lime, and mint, followed by Goat Cheese Flan infused with orange and caramel custard, kataifi syrup, and berries.
The dinner begins at 6 p.m. and is followed by an after-party in the speakeasy back bar at neighbouring Loula’s Taverna, where guests will receive a complimentary cocktail.
Livingstone, who grew up helping his mother run Chicanos Mexican Restaurant in Quesnel, brings a personal connection to the collaboration. Orozco, born in Ciudad Neza, Mexico, trained in Guadalajara and has cooked in kitchens across Mexico, Spain, and Whistler before joining La Mezcaleria in 2024.