The Society's October Event was held at the Taberna Del Alabardero, in Downtown, DC on October 11, 2011. The event start time was at 6:30 PM, but due to the lock-down of the entire block on 18th and I Streets, the event started 30 minutes late.
Hor d'oeuvres
Pate de Pollo con Mermelada de Tomate (House-made Chicken Pate with Tomato Marmalade
and Sesame Crackers)
Salmorejo de Guisantes con Salmon (Peas Salmorejo topped with Smoked Salmon)
Gazpacho de Melón y Sardinas (Cantaloupe Gazpacho topped with Marinated Sardines)
Pincho de Melón Cantaloupe y Jamón (Cantaloupe Melon with a Dry Ham Brochette)
Chopitos y Boquerones de mi Pais (Fried Fresh Baby Squid)
Croquetas de Txangurro (Basque Style Crab Croquette)
N.V. Mont Marçal Cava Brut Rosado Reserva-
First Course-
Frio Caliente de Vieiras y Mejillones con Cremoso de Patata y Tomate Especiado
Sautéed Scallops and Mussels served over a bed of Violet Potato Pure
2010 Adegas Gran Vinum Esencia Divina Albarino, Rias Baixas, Spain-
Crisp White wine from Rias Baixas. Albarino is a green-skinned white wine grape native to Galicia on the north Atlantic coast of Spain. It is also popular in the Vinho Verde wine region of northern Portugal, where it is known as Alvarinho. This wine was crisp that paired well with the scallops.
Second Course-
Foie de Pato a la Parrilla sobre un Fondo de Espinacas y Frutos secos
Al Pedro Ximenez
Grilled Duck Foie Gras on a bed of Spinach and dry Fruits in a Sherry Wine Sauce
2007 Thomas Morey Les Baudines, Chassagne-Montrachet Premier Cru, France-
Yellow color, mineral nose and on the palate chewy and firm.
Third Course-
Bacalao confitado sobre Cremoso de Pimientos Amarillos Berberechos y Navajas
Confit Codfish over a Yellow Pepper Sauce served with baby and Razor Clams- This course was one of my most favorite in the evening. The Cod was very well prepared and the yellow pepper sauce took the flavors to a higher level. The razor clam was very flavorful, finally, the wine marriage was excellent that worked well with the Cod, the sauce and the clams.
Main Course-
Secreto de Cerdo Ibérico con Champiñones al Jerez y Guindilla Vasca
Secret of Iberian Pork served with Sautéed Mushroom and Lightly
Marinated Pickled Peppers
2002 Bodegas y Vinedos Paixar Mencia, Bierzo, Spain-
Mencía is a red grape variety planted widely in Galicia, north western Spain. Is is thought by some to be the same as Loueiro Tinto, also from north-western Spain. This wine had a dark deep red color and was medium to full body.
2005 Agricola La Bastida Rioja Letras-
Typical style of Spain and more specifically Rioja, Letras is the perfect balance of power and finesse. This wine has been created for the first time from four Old Vine Tempranillo Vineyards and without the use of American oak during its 15 months of oak aging (French oak / 25% new). Soft and supple texture, extremely aromatic, with ripe black fruits and a hint of fine vanilla on the palate.
Dessert-
Pisto de Melocotón y Café con Crema Catalana
Fresh Peach Ragout with Coffee Sauce and Cream Custard
Gazpacho de Melón y Sardinas (Cantaloupe Gazpacho topped with Marinated Sardines)
Pincho de Melón Cantaloupe y Jamón (Cantaloupe Melon with a Dry Ham Brochette)
Chopitos y Boquerones de mi Pais (Fried Fresh Baby Squid)
Croquetas de Txangurro (Basque Style Crab Croquette)
N.V. Mont Marçal Cava Brut Rosado Reserva-
First Course-
Frio Caliente de Vieiras y Mejillones con Cremoso de Patata y Tomate Especiado
Sautéed Scallops and Mussels served over a bed of Violet Potato Pure
2010 Adegas Gran Vinum Esencia Divina Albarino, Rias Baixas, Spain-
Crisp White wine from Rias Baixas. Albarino is a green-skinned white wine grape native to Galicia on the north Atlantic coast of Spain. It is also popular in the Vinho Verde wine region of northern Portugal, where it is known as Alvarinho. This wine was crisp that paired well with the scallops.
Second Course-
Foie de Pato a la Parrilla sobre un Fondo de Espinacas y Frutos secos
Al Pedro Ximenez
Grilled Duck Foie Gras on a bed of Spinach and dry Fruits in a Sherry Wine Sauce
2007 Thomas Morey Les Baudines, Chassagne-Montrachet Premier Cru, France-
Yellow color, mineral nose and on the palate chewy and firm.
Third Course-
Bacalao confitado sobre Cremoso de Pimientos Amarillos Berberechos y Navajas
Confit Codfish over a Yellow Pepper Sauce served with baby and Razor Clams- This course was one of my most favorite in the evening. The Cod was very well prepared and the yellow pepper sauce took the flavors to a higher level. The razor clam was very flavorful, finally, the wine marriage was excellent that worked well with the Cod, the sauce and the clams.
Main Course-
Secreto de Cerdo Ibérico con Champiñones al Jerez y Guindilla Vasca
Secret of Iberian Pork served with Sautéed Mushroom and Lightly
Marinated Pickled Peppers
2002 Bodegas y Vinedos Paixar Mencia, Bierzo, Spain-
Mencía is a red grape variety planted widely in Galicia, north western Spain. Is is thought by some to be the same as Loueiro Tinto, also from north-western Spain. This wine had a dark deep red color and was medium to full body.
2005 Agricola La Bastida Rioja Letras-
Typical style of Spain and more specifically Rioja, Letras is the perfect balance of power and finesse. This wine has been created for the first time from four Old Vine Tempranillo Vineyards and without the use of American oak during its 15 months of oak aging (French oak / 25% new). Soft and supple texture, extremely aromatic, with ripe black fruits and a hint of fine vanilla on the palate.
Dessert-
Pisto de Melocotón y Café con Crema Catalana
Fresh Peach Ragout with Coffee Sauce and Cream Custard
Coffee-
Double Espresso creamy and satisfying.
Dinner Committee-
Azer Kehnemui, Ray Sobrino
Mike Polmar, Wine Committee
Ozgur Karaosmanoglu, Chair
Chef Javier Romero
