Ports of Call: Regional Spanish Cuisine 
Tuesday, January 11, 2011


Crispy Flatbread with caramelized onions, pine nuts, currants,
and pickled white anchovies 
WINE: Macabeo/Xarel-lo/Parellada NV, Gran Gesta Cava ,
Sant Sadurni d’Anoia, Catalunya, Spain 

ANDALUSIA - Ajo Blanco 
Classic white gazpacho made with almonds, garlic,
sherry vinegar & grapes served chilled with fruit crisps
WINE: Verdejo/Virua '09, Inspiracion Pampano Blanco Seco,
Agricola Castellana, Rueda, Castilla y León, Spain

Meat-filled Piquillo peppers; jamon-cheese filled croquettes; 
stuffed-squid cooked in sepia; quince alioli mojo verde
WINE: Tempranillo '08, Capitoso, Bodegas Altanza, La Rioja, Spain

Madrid-style chickpeas, chorizo, beef, chicken, black kale, onions & carrots seasoned with almori (ancient Moorish spice blend) slow-cooked in broth,
served deconstructed 
WINE: Prieto Picudo/Tempranillo/Merlot '06, Alaia, Dehesa de Rubiales,
Castilla y León, Spain

CATALONIA - Canelones 
Pork, veal & chicken liver sautéed with onions & butter, infused
with truffle & herbs, folded into cream, wrapped inside thin pasta
then baked, cloaked with manchego cheese
WINE: Grenache/Cabernet/Carignan/Tempranillo '08, Jaspi Maragda, Coca i Fitó, Montsant, Tarragona, Catalunya, Spain

GALICIA - Tarta de Santiago
Short almond torte dusted with powdered sugar and the seal of Santiago,
with sherried apricot-apple
WINE: Albariño '08, Veiga Da Princesa, Rías Baixas, Galicia, Spain 

All-inclusive ticket price $65 per person:
Five Course Regional Spanish dinner prepared by Chef Abe Risho,
Featuring wines hand selected to accompany each
course from Corkworks Wine Company, And Gratuity for your Servers.