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Calçotada & Cava - Party Like the Catalans
Tues, March 14 2017 at 18:30
THE ONIONS & THE TAPAS
Tonight we will be transporting you to el festival in Valls, a town 90 minutes' drive from Barcelona to which in-the-know Spaniards make a mass pilgrimage every year. The 'calçotada' is a Catalonian culinary ritual like no other, devoted to… an enormous sweet onion. The calçot must measure 15-20cm and is distinctively sweet, cooked outdoors on charcoal flames. The season lasts from December to early May and the ritual itself dates back over 100 years.
Our host Carolyn Sharp of Gonzalez Byass will provide full instruction and talk us through the process of picking, burnt skin peeling and dipping the calçot in Romesco sauce with bibs and gloves at the ready so no refinement required! Once you know your onions, we’ll add plenty of first-rate lean and clean fizz and Spanish wine that will complement the other Spanish tapas served on the night.
THE FIZZ & THE VINO
NV Vilarnau Cava The Vilarnau winery is located near Barcelona and specialises in production of artisan Cava using rare native grape varieties - Subirat Parent and Trepat.
La Miranda de Secastilla Garnacha Blanca, Somontano Viscous, mouth-filling wine offers notes of toast, red and green apples, caramel and almond. La Miranda de Secastilla Garnacha Tinto, Somontano Intense, interesting sequence of fruit aromas including cherry and strawberry. Well-structured in the mouth this wine is very flavoursome, elegant and refined with a long finish.
Hosted by Carolyn Sharp of Gonzalez Byass.
With regret, we have to charge for any no shows unless you notify us in writing 48 hours in advance. Please show respect to our hosts and your fellow guests and arrive on time.
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