By Vanessa Wolf

Courtesy image.

One tequila.

Two tequila.

Three tequila.

Floor.

Hopefully that’s not the net result for those that attend this Saturday’s 123 Organic Tequila Pairing Dinner.

Held at Sangrita Grill + Cantina in Ka’anapali, Chef Paris Nabavi welcomes David Ravandi, Founder of 123 Organic Tequila, for a special dinner.

Promoters note that “Ravandi began developing and distributing Casa Noble premium Tequilas in 1998 when he brought it to the global market, a line of ultra premium sipping Tequilas with an impeccable provenance.

“Casa Noble offerings quickly gained industry recognition winning Double Gold medals at the San Francisco World Spirits Competition and achieved global distribution within two years. In 2010, Ravandi launched a new unique line of premium artisanal organic tequilas, 123 Organic Tequila (Uno Dos Tres), made with 100% Blue Agave. His desire to create a premium 100% organic tequila, based on sustainability, led him on an artistic and cultural journey to develop the 123 Organic Tequila brand.”

123 Tequila’s David Ravandi, who bears a striking resemblance to Dos Equis’ “most interesting man in the world.” Courtesy image.

The event pairs Mexican specialties with Ravandi’s ultra premium tequila and the man himself – along with his stunning set of pearly whites – will be present to discuss the making of the tequila and share stories of his “prestigious global career.”

Chef Nabavi will present the menu, which opens with a Summer Breeze Watermelon Mint Margarita made with 123 Organic Blanco (Uno) and paired with a Sangrita Oyster Shooter and Scallop Ceviche made with pico de gallo, jicama, avocado and pomegranate.

Next up is a shot of 123 Organic Blanco (Uno) accompanied by Seafood Chile Rellenos prepared with Spanish octopus, shrimp, ahi, ono, cheese and Reposado-spiked Suiza sauce.

Remember to eat everything on your plate so you can handle the next round.

The 123 Organic Reposado (Dos) which has been rested for six months in oak is served alongside Lamb Barbacoa with grilled radish, onion, beet and guava vinaigrette.

Stay off that floor, because here comes dessert.

A Mexican Chocolate Tamale served with Montmorency cherries and French vanilla gelato is accompanied by (yep) 123 Organic Anejo (Tres), aged for 18 months in oak.

On a semi-related note, Chef Paris Nabavi of Sangrita Grill + Cantina gifted $1,200 to Lahainaluna High School’s garden on May 14 in support of the students and sustainable farming, according to agriculture teacher Keith Ideoka.

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Held this Saturday, May 24 at 6:30 p.m., the pairing dinner is offered at $100 per person, excluding tax and gratuity.

Seating is limited and reservations are required. Call 808-662-6000 to make yours.