We're very sorry, but we've decided we should postpone this paladar, as it is looking like Melissa and I will both have work obligations this weekend. Please check back here later for the new date.
July 24: Pintxos y Paella
Please join us Saturday, July 24 for a dinner featuring Basque and Spanish flavors. Here are our initial ideas for the menu, which may change based on how we feel at the farmers market that morning.
Cocktail Hour
Sangria Blanca
Assorted Pintxos
First Course
Heirloom Tomato Gazpacho
Salad Course
Mizuna with Shaved Sweet Corn and Cherry Tomatoes
Entree
Paella of Mussels, Shrimp, Chorizo and Chicken
or
Garbanzo Paella
(vegetarian option)
Dessert
Blancmange with Peaches Mascerated in White Balsamic Vinegar
Coffee
Tea
Time: 7:30 PM
Location: Emailed on RSVP
Suggested Contribution: $45
If you'd like to join us, RSVP (firmly, please!) to paladartemescal@yahoo.com. Please indicate the number in your party and whether you'd like the vegetarian entree.
California Spring - May 1
Date: Saturday, May 1, 2010
Time: 7:30 p.m.
Where: location emailed with RSVP confirmation
Suggested Contribution: $50 (includes cocktails and local wine pairings)
Menu
(subject to farmers' market bounty and our caprice)
Cocktail Hour
French 75
Baby Ramp or Pea Shoot Bruschetta
First Course
Artichokes Poached in Olive Oil and Lemon
Salad
Wild Arugula Salad with Mint and Shaved Asparagus
Main
Chicken Kebabs with Spring Garlic and Lemon
or
Oriecchette with Fiddleheads and Favas
Dessert
Rhubarb Cobbler
Blue Bottle Coffee
Mariage Tea
We expect to take around 18 guests. To secure a spot, RSVP (firmly, please!) to paladartemescal@yahoo.com. Indicate in the email if you would like the vegetarian entree. We look forward to seeing you...
October 24 Menu
Cocktail Hour
Calvados and Elderflower Aperitif
Sweet or Savory “Cigars”
(Lamb, Beef and Cinnamon or Goat Cheese and Olives in Phyllo Rolls)
Figs and Prosciutto
Mezzes
Burrata and Smoked Sea Salt
Bruschetta of Mushrooms in White Truffle Oil
Carmelized Onion, Spinach and Currant Frittata
Punta Crena 'Lumassina' White Liguria IGT, Italy NV
Salad
Mixed Greens with Persimmons
Sirch Tocai Friulano Friuli, Italy 2007
Main Course
Mock Porchetta
Panade of Leeks, Greens and Three Cheeses
Sauteed Carrots
Leon Barral Faugeres, France 2006
Dessert
Chocolate Orange Crema
Fennel and Almond Biscotti
Mariage Tea
Blue Bottle Coffee
October Paladar!
When: Saturday, October 24th
Time: 7:00
Suggested Contribution: $50 (includes cocktails and wine pairings)
Location: To be emailed on RSVP
All proceeds will be donated to the Afghan Women's Survival Fund, administered by a wonderful organization called MADRE.
Here are the contours of the menu, which may change based on our whim and what we find at the farmer's market that day.
Cocktails
House-made cocktail with Figoun liqueur
Nibbles
First Course
Mezze platter
Second Course
Green salad with signature paladar dressing
Entree
Slow Roasted Pork with Fall Fruits
or
Vegetarian Entree
Dessert
Seasonal Pot de Creme
Coffee or Tea
If you'd like to join us, kindly RSVP (firmly!) to paladartemescal@yahoo.com. Please indicate the number in your party and whether you prefer the vegetarian option. We will send you confirmation with additional details closer to the date.
Slow Mediterranean Recap
Thanks to all of our guests for making this paladar so much fun. Here are the menu and main wine pairings:
Cocktail Hour
Arancia Rossa Spritzer (St. George Spirits Qi Tea Liqueur, Blood Oranges, Mint)
Vignette Wine Country Sodas
Roasted Red Pepper and Pine Nut Bruschetta
Radishes and Fennel with Olive Oil and Sea Salt
Meze
Bresaola Pillows of Fromage Blanc with Green Garlic
Portobello Mushrooms with Mint, Lemon and Creme Fraiche
Herb Jam and Olive Oil Crackers
Salami Gentile and Homemade Red Onion Pickles
2007 Sirch, Colli Orientali
2007 Simonsig, Stellenbosch
Salad
Star Route Little Gems, Black Olives and Oranges
2007 Amestoi, Getariako Txakolina
Main Course
Pork Loin Roast with Muscat Grapes on Fall Fruits Compote
Panade of Leeks, Greens and Gruyere
2005 Ioppa, Colline Novaressi
2006 Le Perriere, Bourgogne
2007 Guilhem, Moulin de Gassac
Dessert
Meyer Lemon Custard with Lavender Shortbread
Mariage "Casablanca" Mint and Bergamot Tea
Intelligentsia Decaf El Mago Blend
Thanks to Marc at Intelligentsia Coffee for the great coffee and Ian at Arlequin Wine Merchant for terrific wine pairings. Thanks to Grace for handling front of the house and to Ed for bartending and bbqing the pork, among other things. And special thanks to Sophia for being a gracious waitress.
Next up: Paella, probably in May. Stay tuned.
Slow Mediterranean - February 28, 2009
PALADAR IS FINALLY BACK!
Since last we met, Melissa and Will have welcomed gorgeous, redheaded Eva into their family, and we've seen some change in the world. It seems time for some comfort food from around the Mediterranean.
When: Saturday, February 28
Time: 7:30
Suggested Contribution: $45 (includes cocktails and wine pairings)
Location: To be emailed on RSVP
Here are the contours of the menu, which may change based on our whim and what we find at the farmer's market that day.
Cocktails
First Course
Various Meze
Second Course
Salad of Olives, Fennel and Oranges
Entree
Slow Roasted Pork with Braised Winter Vegetables
or
Vegetarian Tagine
Dessert
Meyer Lemon Pot de Creme
Coffee or Tea
If you'd like to join us, kindly RSVP (firmly!) to paladartemescal@yahoo.com. Please indicate the number in your party and whether you prefer the vegetarian option. We will send you confirmation with additional details closer to the date.
SEPT. 29: FOUX DA FA FA (NEW DATE)
Please join us for our next paladar dinner on Saturday, September 29 as we celebrate French cuisine and wines.
Time: 7:30
Suggested Contribution: $50 (includes cocktails and wine pairings)
Location: To be emailed on RSVP.
Planned menu (subject to some change due to farmers' market bounty or later inspiration):
Cocktail Hour
Lillet
Figs, Walnuts and Selection of French Cheeses
First Course
Heirloom Tomato Tarte
Salad Course
Petite Niçoise
Main Course
Cassoulet of Duck Confit and Sausages
Vegetable Tian
Dessert
Caramel Pot de Creme
Coffee
To secure your spot, kindly RSVP (firmly!) to paladartemescal@yahoo.com. Please indicate the number in your party and whether you would prefer the vegetarian main course. We will send you confirmation with additional details.
We look forward to having you!
PS - To get the themesong for this one, click here.
Time: 7:30
Suggested Contribution: $50 (includes cocktails and wine pairings)
Location: To be emailed on RSVP.
Planned menu (subject to some change due to farmers' market bounty or later inspiration):
Cocktail Hour
Lillet
Figs, Walnuts and Selection of French Cheeses
First Course
Heirloom Tomato Tarte
Salad Course
Petite Niçoise
Main Course
Cassoulet of Duck Confit and Sausages
Vegetable Tian
Dessert
Caramel Pot de Creme
Coffee
To secure your spot, kindly RSVP (firmly!) to paladartemescal@yahoo.com. Please indicate the number in your party and whether you would prefer the vegetarian main course. We will send you confirmation with additional details.
We look forward to having you!
PS - To get the themesong for this one, click here.
Farmhouse Italian Recap
Here's the menu from our August 18 dinner:
Cocktail Hour
Signore Dentellare (Drusian Prosecco di Valdobbiadene, Campari and Home-Preserved Sour Cherries)
Vignette Wine Country Sodas (Pinot Noir and Chardonnay)
Fava Bean, Barrata and Pecorino Crostinis
Bruschetta
Antipasto
Charcuterie: Prosciutto di Parma, Hot Coppa and Salami Toscana
Grilled Figs with Mascarpone and Basil
Arctic Queen Nectarines with White Balsamic Vinegar and Pink Peppercorns
Stuffed Squash Blossoms
Italian Cheeses
Marinated Vegetables and Olives, Roasted Beets
Salad of Arugula and Shaved Fennel and Radish
Sudtirol-Alto Adige Eisacktaler Sylvaner (2005)
Pasta Course
Spaghetti with Meyer Lemon and Cream Sauce
Main Course
Arista alla Porchetta with Cannellini Beans
Enzo Boglietti Tiglineri Dolcetto d'Alba (2004)
Monleale Vigneti Massa Barbera (2003)
Dessert
Lemon-Soaked Saffron Panna Cotta with Raspberries
Coffee, Courtesy of Cafe La Semuese ("never bitter") and Intelligentsia
Special thanks to Alisha for graciously cleaning up, prepping, and keeping things moving in the kitchen; to Mike and others for the fantastic impromptu live music; to Pat at Vignette for the delicious Wine Country Sodas; to Marc G. at La Semeuse for the evening's wind-down decaf; to Marc J. (Yes, that Marc!) at Intelligentsia for more coffee and high-tech and -end instruments to make our heads spin; to Mary for the stunning floral arrangement; and to Ian at Arlequin for wine-pairing. And, of course, we could never do any of it without Grace and Will.
Next up: FOUX DA FA FA (FRANCE) - SEPT. 15. More details soon...
TAPAS AND PAELLA! JUNE 23rd
Please join us to celebrate Paladar Temescal's one-year anniversary! This will also be the last paladar at our current locale (address provided upon RSVP) so it's all very festive and exciting! Mark and Regina Dunn are our honored guests.
Menu (Starts at 7:00pm)
Cocktail Hour
El Picador cocktails
Spanish cheeses with roasted fruit
Tapas Course
Tortilla Espanol with pickled red onions
Jamon Serrano with hazelnut picada
Grilled vegetables with romesco
Main Course
Paella (both seafood and vegetarian versions)
Dessert
Chocolate crema
Coffee and tea
When you RSVP, let us know how many in your party and whether you request the vegetarian option. If this is your first time, when you RSVP we will email you with the exact address. Please note that this is an Oakland location. Suggested contribution is $45--cash and checks welcome.
Yucatan! Yum! MAY 12th!
Please join us Saturday, May 12th for a Yucateca-inspired love song. If you've never had Ixipec, then you definitely need to come to this Paladar. We're about half full, so please RSVP to paladartemescal@yahoo.com with the number in your party and whether you request the vegetarian option. Suggested contribution is $45 dollars--cash and checks welcome.
Drinks course
Tak Saamal Margaritas
Hand-brewed chipotle beer (thanks, Andy!)
Snacky snacks
First course
Ceviche Trio
Roasted Pumpkinseed Tamales
Salad Course
Green Salad, Tulum-style
Main Course
Cochinita Pibil with Arroz Rojo
Dzotobichay y Ibewahes (vegetarian option)
Dessert
Flan
Coffee and Tea
Looking forward to having you!
Hannah & Melissa
APRIL 7th: Vietnam!
Co đói khong? Please join us Saturday, April 7th at 7:00pm for our first foray into Asian cuisine. Special guest: Dana Hirschenbaum
As always, we ask that you firmly RSVP, with the number of people in your party, and whether you'd like the vegetarian option.
Menu
Starters
lemondops with lemongrass-infused vodka (fancy!)
shrimp skewers
spring rolls
Salad
Papaya salad
Main course
clay pot chicken
vegetarian option: "shaking" tofu
Dessert
pots de creme
flowering tea or coffee
Mardi Gras Menu and Link to Photos
Cocktail Hour
Planter's Punch with Kumquats and Clove
Vignette Wine Country Sodas (Pinot Noir and Chardonnay)
Starters
Muffaletta Open-Faced Sandwiches with Applewood-Smoked Ham or Grilled Eggplant
Louisiana Barbecued Shrimp
Angry Fried Okra
Quincy Jean Tatin Domaine du Tremblay (2005)
Regis Cruchet Vouvray (2005)
First Course
Crab (Corn) Cakes with Beet Remoulade on Bed of Greens with Shallot Vinaigrette
Les Chaumiennes Pouilly-Fume (2004)
Main Course
New Orleans-Style Jambalaya with Catfish, Rock Shrimp, White Shrimp and Andouille Sausage
Red Beans and Dirty Rice
Domaine Cecile Chassagne Gigondas (2001)
Solanes Priorat (2002)
Domaine Charvin Cotes du Rhone (2004)
Dessert
King Cake with Homemade Vanilla Ice Cream Smothered in Whiskey Pecan Sauce
Coffee, Courtesy of Cafe La Semuese ("never bitter")
Thank you to Ben L. for taking some photos.
Coming next: Vietnam April 7 (tent.)
MARDI GRAS!
Laissez les bon temps roullez!
When: February 17
Time: 7:30
Contribution: $45
Featuring...
Rum Punch with Clove and Kumquats
Open-Face Shrimp Muffuletta
Melissa's Salad
Seafood and Andouille Jambalaya
Red Beans and Dirty Rice
Wine Pairings (and maybe even some Shiner Bock if we can find it)
King Cake with Blood Orange Sorbet
Coffee
As usual, the rest of the menu is subject to last-minute inspiration and what we find at the farmers' market. To rsvp (firmly!), please email us at paladartemescal@yahoo.com, and we'll email you the location. Indicate the number in your party and if you'd like the vegetarian option. We'll take around 20 people.
Please join us! We will donate part of the proceeds to Hurricane Katrina/9th Ward rebuilding efforts.
MERRY OLDE ENGLAND YULE
When: December 16, 7:30 PM
Contribution: $45
Wassail
Starters
Salad with Apples and Stilton
Persimmon and Chestnut-Stuffed Cornish Hens with Roasted Root Vegetables
Wine or British Ale or Stout
Pudding
Don't worry: we aren't going to serve you suet, mincemeats, goose or fruitcake. This will be the kind of meal we'd make if we had Old Man Scrooge bankrolling our holiday meal. And Grace will play the part of Tiny Tim.
As usual, to secure your spot, please rsvp (firmly) to paladartemescal@yahoo.com. Location will be emailed with confirmation. We'll take around 20 people. This is the last paladar of the year, so join us to get into the holiday spirit!
Part of the proceeds from this dinner will be donated to a worthy children's cause.
Contribution: $45
Wassail
Starters
Salad with Apples and Stilton
Persimmon and Chestnut-Stuffed Cornish Hens with Roasted Root Vegetables
Wine or British Ale or Stout
Pudding
Don't worry: we aren't going to serve you suet, mincemeats, goose or fruitcake. This will be the kind of meal we'd make if we had Old Man Scrooge bankrolling our holiday meal. And Grace will play the part of Tiny Tim.
As usual, to secure your spot, please rsvp (firmly) to paladartemescal@yahoo.com. Location will be emailed with confirmation. We'll take around 20 people. This is the last paladar of the year, so join us to get into the holiday spirit!
Part of the proceeds from this dinner will be donated to a worthy children's cause.
عيد MOROCCAN! November 11th
We are very excited to present Moroccan cuisine at our next Paladar event on November 11th. This is perfect food for fall, so we hope that you can join us.
Menu
Appetizer
Zaalouk toasts
Lamb meatballs
Main Course
Tagine with chicken, lemon confit and green olives
(vegetarian tagine upon request)
Sweet and Savory
B'stila
Dessert
M'hanncha
Coffee and mint tea
As usual, to rsvp (firmly, please), email paladartemescal@yahoo.com. Indicate if you'd like the vegetarian tagine and the number in your party. Location and confirmation will be emailed back to you. We'll take around 20 people.
نرحب الأصدقاء
CASSOULET! -- and the rest of the menu from Haute Provence
Rose: Bandol La Bastide Blanche
Cotes du Luberon Verget
Vignette Wine Country Sodas
French Cheese Sampler
Prosciutto with Mint and Figs
Citrus Olives
Viognier: La Triennes
Amuse Bouche of Pumpkin Soup with Gorgonzola and Green Onions
Forest Mushroom Gratin
Salad of Greens, Hazelnuts, Fennel and Shallot Vinaigrette
Mourvedre: Bandol La Bastide Blanche
Cassoulet with Homemade Duck Confit (Hint: Confit is surprisingly easy to make, and makes for a truly smug foodie larder.)
Bouillabaisse of Little Peas
Cafe La Semeuse
Peach Clafoutis
Thanks again to Marc at La Semeuse and Pat at Vignette for their generous donations, Grace for the art of being a fine waitress and to Chris et al. at Arlequin Wine Merchant for helpful wine pairing advice.
Coming next: عيد Moroccan Feast, Saturday, November 11 (tentative).
Paladar Temescal Presents... HAUTE PROVENCE
When: Saturday, September 30, 6:30 pm
What: Feast of Provençal and other French Cousine Under the Stars
Where: Location to be emailed upon RSVP
Contribution: $40
Aperitif
Amuse Bouche of Pumpkin Soup with Blue Cheese
French Cheeses, Spiced Olives and Other Tasty Appetizers
Salad (yet to be determined)
Cassoulet with Pork Shoulder
"Bouillabaisse of Little Peas" for our vegetarian friends
Fruit Clafoutis and Coffee
Wine Pairings
As usual, the rest of the menu is subject to inspiration and farmer's market bounty. Remember: although we have some heat sources, it's best to bring a warm layer.
We'll take around 20 people (first come, first served). To rsvp (FIRMLY), email paladartemescal@yahoo.com. In your rsvp, please indicate if you'd like the vegetarian entree.
Oui, we look forward to having you.
Dirty South Menu and Spirits
|Mint Juleps
|Georgia Peach Cocktails
|Chardonnay and Pinot Noir Sodas, courtesy Vignette Wine Country Sodas (available locally at The Pasta Shop, Star Grocery, Gregoire's and The Village Market)
|Dill Pickles
|Skillet Corn Bread with Rhubarb-Ginger Jam
|Crab and Corn Cakes with Smoky Red Pepper Sauce
|Greens with Heirloom Tomatoes, Blue Cheese and Shallot Vinaigrette (becoming a Paladar signature!)
|Red Beans and Rice
|Southeastern-Style Pulled Pork with Mopping Sauce
|Traditional Collard Greens
|Spicy Cole Slaw
|Pecan Pie
|Blackberry-Peach Pie
|Homemade Vanilla Ice Cream
|Coffee, courtesy Cafe La Semeuse
|Georgia Peach Cocktails
|Chardonnay and Pinot Noir Sodas, courtesy Vignette Wine Country Sodas (available locally at The Pasta Shop, Star Grocery, Gregoire's and The Village Market)
|Dill Pickles
|Skillet Corn Bread with Rhubarb-Ginger Jam
|Crab and Corn Cakes with Smoky Red Pepper Sauce
|Greens with Heirloom Tomatoes, Blue Cheese and Shallot Vinaigrette (becoming a Paladar signature!)
|Red Beans and Rice
|Southeastern-Style Pulled Pork with Mopping Sauce
|Traditional Collard Greens
|Spicy Cole Slaw
|Pecan Pie
|Blackberry-Peach Pie
|Homemade Vanilla Ice Cream
|Coffee, courtesy Cafe La Semeuse
AUGUST 19th, 7:00pm: DIRTY SOUTH!
We know y'all have been waiting for us to get down and dirty with some serious Southern home cooking, and so this Saturday we'll be sweating in the kitchen all day long to deliver the goods.
$30 prix fixe menu
"dirty south" cocktail
crab cakes, other tasty starters
delicious salad
cornbread
pulled pork served with a mess of greens
red beans and rice
pecan pie
peach cobbler
ice creams
The rest of the menu subject to inspiration, pickling time, and availability of green tomatoes.
Logistics: Please RSVP in the "comments" and, as always, indicate whether you request a vegetarian meal (no really, we can do southern vegetarian!). Reservations capped at 20 guests, first come, first served. And remember, no shows bum us out.
For first-timers, location will be emailed upon RSVP. Also, this is an outdoor venue, and while we have some heat sources, it's best to bring a warm layer.
Another Day, Another Paladar
Thank you for joining us! Here are the menu and wine pairings for Italia Rustica.
|Antipasto Plate
Summerwhite Peaches in White Balsamic Vinegar and Pink Peppercorns
Gorgonzola Dolce from Cowgirl Creamery
Prosciutto di Parma
Toasted Walnuts
|Desiderio Jeio Prosecco Brut
|Prosecco Sorelle Bronca di Valdobbiadene (the clear crowd favorite)
|Bruschetta with Kalamata Olives and South Dakota Celebrity and Big Beef Tomatoes
|Ricotta-Stuffed Squash Blossoms
|Summer Greens with Shaved White Sweet Corn, Parmesan and Rose and Nasturtium Petals
|Viansa Vittoria Carneros Pinot Grigio (2005)
|Angel Hair Spaghetti in Goat Cheese Lemon Cream Sauce
|Anselmi San Vicenzo Veneto Bianco (2005)
|Mock Porchetta (Tuscan "Big Pig") with Braised Onions and Potatoes
|Caramelized Onion and Sage Fritatta
|Mauro Molino Dolcetto D'Alba (2003) (those missing a certain favorite Dolcetto may find this a worthy substitute)
|Anise Panna Cotta with Spiced Rhubarb
|Coffee courtesy of Marc Greenberg and the gracious folks at Cafe La Semeuse (Try it-- never bitter, we swear.)
Coming next: Dirty South. Soon.
|Antipasto Plate
Summerwhite Peaches in White Balsamic Vinegar and Pink Peppercorns
Gorgonzola Dolce from Cowgirl Creamery
Prosciutto di Parma
Toasted Walnuts
|Desiderio Jeio Prosecco Brut
|Prosecco Sorelle Bronca di Valdobbiadene (the clear crowd favorite)
|Bruschetta with Kalamata Olives and South Dakota Celebrity and Big Beef Tomatoes
|Ricotta-Stuffed Squash Blossoms
|Summer Greens with Shaved White Sweet Corn, Parmesan and Rose and Nasturtium Petals
|Viansa Vittoria Carneros Pinot Grigio (2005)
|Angel Hair Spaghetti in Goat Cheese Lemon Cream Sauce
|Anselmi San Vicenzo Veneto Bianco (2005)
|Mock Porchetta (Tuscan "Big Pig") with Braised Onions and Potatoes
|Caramelized Onion and Sage Fritatta
|Mauro Molino Dolcetto D'Alba (2003) (those missing a certain favorite Dolcetto may find this a worthy substitute)
|Anise Panna Cotta with Spiced Rhubarb
|Coffee courtesy of Marc Greenberg and the gracious folks at Cafe La Semeuse (Try it-- never bitter, we swear.)
Coming next: Dirty South. Soon.
ITALIA RUSTICA JULY 29th!
We were going to do Provence next, but decided to do Italy to honor the World Cup winners (and because Italian food involves lots of good summer produce).
6:30 pm
$40 Italia Feast
Prosecco
Antipasto plate
Pasta course
Main course (vegetarian option by request)
Italian wines
Dessert and coffee
As always, please RSVP in the comments section and state how many guests you will bring. This night will be extra special because Hannah's mom and dad will be in town!
Dreaming of Spain...
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.
|Cavas:
1 + 1 = 3 Cava Brut (a terrific value)
Sumarroca Cava Brut Reserva (from Penedes)
Avinyo Cava Brut Reserva (also from Penedes)
|Tempranillo:
Izadi Crianza '01 (from Rioja)
You can find all of these at the Spanish Table.
|Spanish Cheeses with Quince Paste, Olives and Marcona Almonds
|White Sangria
|Red Sangria
|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
|Salmorejo Cordobes (Cordoban Gazpacho)
|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.
Paladar Temescal Presents...PAELLA EN PATIO! JULY 8th
6:30 pm
We'll start the evening with Spain's sparkling wine--cava--and a Spanish cheese plate.
1st course: Tapas
2nd course: Gazpacho
Main course: Paella (seafood and vegetarian option)
Dessert: Flan
Sangria will flow. By the end of the evening, you will be casting smoldering stares across the patio to your flamenco partner. Or your money back ($35 clams to be precise).
Please RSVP in comments section, along with number of guests and whether you would like vegetarian paella. RSVP etiquette is highly prized, for planning and capital outlay reasons. But you're all too cool for us to worry about that. Many thanks!
We'll start the evening with Spain's sparkling wine--cava--and a Spanish cheese plate.
1st course: Tapas
2nd course: Gazpacho
Main course: Paella (seafood and vegetarian option)
Dessert: Flan
Sangria will flow. By the end of the evening, you will be casting smoldering stares across the patio to your flamenco partner. Or your money back ($35 clams to be precise).
Please RSVP in comments section, along with number of guests and whether you would like vegetarian paella. RSVP etiquette is highly prized, for planning and capital outlay reasons. But you're all too cool for us to worry about that. Many thanks!
Chimichurri Success!
Our first dinner, Viva Argentina!, was warmly received by our test audience this past Saturday evening. Thanks to our enthusiastic guests for their feedback and suggestions, and thanks to our humble servants, Will and Travis, for keeping everyone's glasses filled, plates cleared, and steaks cooked to order.
As promised, we are providing the links to the recipes we used for the evening.
For our Argentinian aperitif, we mixed white rum with lime juice, sparkling water, jamaica (hibiscus) tea, and a dash of "bitter sugar," which is a reduced simple syrup infused with limes, lemons, hibiscus flowers, tamarind, cardamon, cinnamon, cloves, and nutmeg.
We started with meat and vegetarian empanadas. Because we were fearful of rolling dough for 40 empanadas, we bought the empanada shells pre-made from Casa Lucas Market. Incidentally, empanadas can be baked or fried, and if the package of empanada shells says "Para freir!" then those are best used for frying (although baking them seems to work just fine). The less-than-stellar yerba mate was purchased there as well. If anyone knows a good source for yerba mate, let us know.
Chorizo and potato empanadas
Plantain and black bean empanadas
We found the golden and chiogga beets to be prettier and more flavorful than the red ones. This recipe is from the Cesar cookbook. The key is simply to roast the beets for an hour in olive oil, garlic, and fennel seed.
Beet salad with goat cheese, fennel oil, and minzuna
We made the chimichurri sauce a day in advance, adding the parsley an hour before serving the grilled steaks.
Chimichurri sauce
Tres Leches cake with dulce de leche and sorbet duo (strawberry and jamaica)
The Argentinian wines were from Arlequin Wine Merchant, a great shop in Hayes Valley.
Zolo Torrontes '05
La Posta Malbec '04
El Felino Malbec '04
Joffre Grand Cabernet Sauvignon '04
Stay tuned for our next dinner: Paella en Patio! (tentative date July 8th)
Paladar Temescal Presents: VIVA ARGENTINA!
June 17th 7:00 pm
Temescal, Oakland
Chefs de cuisine: Hannah and Melissa
Tasting menu paired with wine: $35
Aperitif
June 17th 7:00 pm
Temescal, Oakland
Chefs de cuisine: Hannah and Melissa
Tasting menu paired with wine: $35
Aperitif
Empanadas
Beet salad with fennel oil and queso de cabra
Steak asado with chimichurri sauce and humitas
Tres leches cake
Coffee and mate
(please RSVP in comments, along with number of guests, and indicate if you require vegetarian entree)
What?
Inspired by the paladares of Cuba, the pioneers of the Bay area underground dining scene, and our love of testing new cuisines and ingredients, Paladar Temescal hopes to provide a forum for good food, good wine, and good people.
Who?
For this first meal, you are our test audience and we'll be asking you to give us feedback on the meal, the wine, the pricing, the ambiance, and everything else. Soon, we will be opening up the guest list to our extended friend and acquaintance network. Please feel free to pass along this info and we'll generate a preferred guest list for future events.
Why?
Because it's fun to dine out under the stars with interesting people! And your friends will think you're cool that you've got the inside track to a new underground restaurant.
Coffee and mate
(please RSVP in comments, along with number of guests, and indicate if you require vegetarian entree)
What?
Inspired by the paladares of Cuba, the pioneers of the Bay area underground dining scene, and our love of testing new cuisines and ingredients, Paladar Temescal hopes to provide a forum for good food, good wine, and good people.
Who?
For this first meal, you are our test audience and we'll be asking you to give us feedback on the meal, the wine, the pricing, the ambiance, and everything else. Soon, we will be opening up the guest list to our extended friend and acquaintance network. Please feel free to pass along this info and we'll generate a preferred guest list for future events.
Why?
Because it's fun to dine out under the stars with interesting people! And your friends will think you're cool that you've got the inside track to a new underground restaurant.