The Society's 533rd event was held on Tuesday, February 10th, at Taberna del Alabardero.Passed hors d’oeuvres began at 7:00 pm. Dinner at 7:30 pm.
Passed tapas featured jamon serrano, jamon iberico, dates wrapped in bacon, and a marinated medallion of pork loin and peppers. For appetizers, the menu was chestnut soup with cranberries marinated in sherry and pork belly (slow cooked for 24 hours) succeeded by pork trotters carpaccio with sauteed shrimp and capers sauce. For main courses, pork tenderloin over sweet potato and wild mushrooms. A seasonal field green salad followed the second entrée: a roasted suckling pig with crackling skin. A selection of Spanish cheeses were topped off by a dessert of fruit sorbet and jamon salt.
Tapas-
Jamón serrano, Dates wrapped in Bacon (to die for) and Marinated Pork Loin Medallion with Red Pepper. The Chef explained that the Bacon wrapped dates originated from Morocco.
Conde de Subirats Cava- This Spanish Sparkling wine had an earthy and mineral nose, on the palate, it was light with a slight sweetness that complemented the passed Hors d’Oeuvres.
Appetizer-
Chestnut Soup with cranberries Marinated in Sherry and Pork Belly- The soup had creamy consistency with smooth sweet taste of chestnut. "Very simple to make", as was explained by the Chef.
2005 Van Duzer Oregon Pinot Noir- This wine had a red clear color, with nose of cherries, on the palate, smooth and refreshing. The marriage was not one made in heaven (the caper sauce clashed with the wine)
Pork Trotters Carpaccio with Sauteed Shrimp and Capers Sauce-
Refreshing dish with crunchy shrimp.
2006 Erial Ribera del Duero- This wine exhibited a deep, intense red color, on the palate smooth and the tannins complimented the Sherry sauce. Very good marriage.
Main Course-
Pork Tenderloin over Sweet Potato Puree and Wild Mushrooms-
2000 Domaine du Pegau Chateauneuf-du-Pape- This wine had a light clear red color, the nose had wild red fruits and on the palate, big and bold with strong back bone that stood up firmly with the sweetness of the potato and earthiness of the wild mushrooms.
Green Salad with Olive and Iberian Ham Oils-
Well presented dish with delicious ham.
Roasted Suckling Pig with Crispy Skin- Big earthy dish with tender pork meat that worked well with the pieces of the pork crispy skin.
2005 Agricola La Bastida Letras Rioja- The color of this Rioja was dark red with massive amount of fruit on the nose.
Dessert-
Spanish Cheese Plate- The cow cheese (la peral), goat (los cameros) and the sheep (manchego al romero) were quite different in texture and taste.
2006 Alceno Monastrel Jumilla- This wine had a purple redish color that was opaque, the nose had hint of raisin stems, on the palate, sweet, round and smooth. Complimented all three different cheeses.
Fruit Sorbet and Jamon Salt-
Espresso and Cigar....
Dinner Committee-
Leland Harrs- Chairman
Richard Sugarman
Hugo Linares- Wine Committee
Anthony Tu-Sukine and Andy Adelson- Of Counsel
Steve Greenwald- Ex Officio
General Manager- Javier Velzquez
Executive Chef- Dani Arana
Sommelier- Gustavo Iniesta
