Executive Chef, Kirk Weiss, and Head Bartender, Nick Attard, acted as our guides to the food and wine of Spain and Portugal.
We started with congratulating Nick on his successful completion of WSET (Wine & Spirit Education Trust) Level 2. The certificate had arrived that morning.
Cocktails consisted of tastings of a white and two red Portuguese wines. These were graciously served by Molly Betker.
A colourful menu laid out the six courses we were going to enjoy.
A sample plate of roasted fig jam (made that day by Chef Kirk), toasted cashews, broa (corn) bread and Portugues cheese. This was paired with two wines: Macabao Catalyud white wine from Spain and Raimat Rosata, rosé from Spain (cabernet sauvignon and tempranillo)
Grilled sardines marinated in olive oil and Spanish paprika. Paired with Vionta Albariño
Stuffed Portuguese pepper (goat cheese, mashed potato, raisin). These were paired with a Portuguese white Maria Papoila Vinho Verde – 30% alvarinho, 70% Loureiro
Portuguese paella – spicy sausage and shrimp. Very flavourful and paired with two reds, one Spanish, one Portuguese. Vaza – Reserva Rioja (Tempranillo) and Dona Matilde – Douro, Touriga Nacional old vines
Chanfana. Goat shoulder simmered in red wine for 9 hours! Served in a pastry “bowl” with a dollop of hollandaise on the top. Paired with a Spanish red – Psi 2012, Ribero del Duero, tempranillo
Finally dessert – Spanish bread pudding with pine nuts, paired with sherry.
Nick wrapped up the evening with the marking of our “trivia” answers – congratulations to Susan and Chris Knox as the high scorers.