Thank you for coming and giving us the chance to indulge our Spanish yen! It was great to be among so many friends, new and old. And special thanks to those sweet angels that put extra money in the envelope.
1 + 1 = 3 Cava Brut (a terrific value)
Sumarroca Cava Brut Reserva (from Penedes)
Avinyo Cava Brut Reserva (also from Penedes)
Izadi Crianza '01 (from Rioja)
You can find all of these at the Spanish Table
|Spanish Cheeses with Quince Paste, Olives and Marcona Almonds
|Spinach Tortilla with Pickled Red Onions (from the Cesar cookbook; there is an excellent, yet time-consuming recipe for pickles in the Zuni Cafe cookbook)
|Jamon Serrano ("Mountain Ham") with Grilled Figs and Crumbly Hazelnut Picada
The recipe for the delicious Catalan topping is from the Zuni Cafe cookbook. The secret ingredients are mint and orange zest.
|Grilled Potatoes and Green Onions with Romesco Sauce
|Paella Cesar with Mussels, Clams, Shrimp, Chorizo and Chicken
This recipe is from the Cesar cookbook. Our secret ingredient was L-O-V-E.
|Crema de Chocolate with Caramelized Oranges and Whipped Cream
(This recipe is also from the Cesar cookbook.*)
Stay tuned for details on our next installment, inspired by today's World Cup victors. It's tentatively scheduled for Saturday, July 29, and will feature special guests Mark and Regina Dunn.
*Just go ahead and buy it already. By the way, there will soon be a new Cesar Restaurant opening on Piedmont Ave., which location will allow us to walk or bike home after tipping back some of those perfect gimlets.