Viva Abejas at Toro by Chef Richard Sandoval

Toro by Chef Richard Sandoval is proud to present the 3rd annual Viva Abets (long live the bees) seasonal menu. This year’s menu continues to focus on the significance of bees in our food cycle by using ingredients that require bee pollination while also raising money and building awareness through partnerships with local Title 1 schools. The prix-fixe menu will be available from March 26 through Earth Day on April 22. With sustainability education being the main objective of the Viva Abejas initiative, Richard Sandoval Hospitality (RSH) aims to find new ways to spread the word about the importance of bees to younger generations every year. This year, in a collective effort to educate 60,000 early learners, RSH is delivering a comprehensive lesson plan to partnering Title 1 schools across the country, including two in the Denver area. The program is enriched with interactive activities, both practical and theoretical teachings, and engaging video content. The curriculum's primary objective is to instill environmental awareness and empower children to take decisive actions for bee conservation in their daily lives. Furthermore, Chef Sandoval will visit each school virtually to read his inspiring book, 'Viva Abejas,' to classrooms. RSH invites the community to donate to this cause by visiting www.amazon.com/Viva-Abejas-Help-Save-Bees, purchasing a book, and bringing it to your nearest partnering school location. Every purchase directly supports the World Bee Project’s World Hive Network, a pioneering global bee health platform that leverages cutting-edge AI technology to unify beehives worldwide. In addition, as a gesture of their commitment to philanthropy, a portion of the proceeds from the 'Viva Abejas' menu will also be donated to The World Bee Project. Toro is pleased to offer guests a taste of Viva Abejas with an assortment of dishes and cocktails. The menu specials are plant-based and incorporate edible flowers, bee pollen, honey, avocado and other bee-centric ingredients. To start the meal, Toro will serve a coconut ceviche ($16) with tuna, coconut milk, red onion, mint, radish, cucumber, avocado, Fresno chili, toasted coconut and orange blossom honey. For entrées, guests can enjoy Chef Sandoval’s duck confit tacos (19), which are stuffed with duck confit, agave honey, cilantro, romesco sauce and pickled vegetables in a blue corn tortilla. Toro will exclusively offer a honey vanilla cheesecake ($13) dessert featuring macerated citrus, honeycomb, mint, mixed berry and flambéed Grand Marnier. To sip, Toro is introducing an entirely new line-up of spirited and spirit-free curations beginning with their Margarita Royale ($14), made with tequila blanco, honey, passion fruit cordial, lime, bee pollen and edible flower. They will also mix up a Golden Mezcal Old Fashioned ($15), a bittersweet combination of mezcal, Nixta, honey, Aztec chocolate bitters, orange bitters and chocolate. The restaurant will also serve the Honey Hibiscus Mocktail ($12), made with honey, hibiscus, ginger, cucumber, soda and topped with an edible flower. The Viva Abejas menu will be available Tuesday, March 26 through Monday, April 22. Reservations are encouraged and can be made at www.torodenver.com. For more information on Viva Abejas, please visit www.richardsandoval.com/viva-abejas.

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