Spanish Dinner
April 1, 2014 – Agua Restaurant
Although the Cayman Branch is relatively small, it has a highly diversified membership. Beyond just being interested in fine wines, some of our members have branched out to own their own vineyards. One such member is Grant Stein who has a vineyard in Spain. Who could possibly describe the Spanish wines of the evening any better than Grant? Agua was the perfect venue for the Spanish dinner.
The evening began with a reception of Alareinro Albariño 2011 Rias Baixas with lovely platters of Manchego Cheese and Olives.
As we seated for dinner, the first course of finger food was served family style but in individual small bowls and platters. There were fried Olives stuffed with Spicy Pork, Steamed mussels in Tomato Chorizo Broth. Homemade Grissini wrapped with Serrano Ham (outstanding), and Roasted Red Peppers stuffed with Beef. Fernando de Castilla, Antique Fino, Jerez.
Our first course was a Trio of Home pickled Local Sardines and roasted Bell Peppers, Salmorejo, a purée consisting of tomato and bread, and Olive Oil poached Grouper with Chorizo Hollandaise. These were served with R. Lopez de Heredia, Viña Gravonia 2003, Rioja Alta.
The second course was Polpo alla Gallega (Octopus) with roasted potatoes, extra virgin olive oil, Cayenne pepper and Herb Salad. With the second course, we compared two wines – R. Lopez de Heredia, Viña Tondonia, Rioja Reserva 2001 and R. Lopez de Heredia, Viña Tondonia, Rioja Grand Reserva 1994.
The third course was a Confit of suckling Pig with Chorizo Mashed Potatoes, Mediterranean Vegetable and Rosemany Garlic Jus again served with two wines – Bodega Mas Alta, Artigas 2006, Priotat and Bodega Mas Alta, La Basseta 2006, Priorat.
Our dessert of Anise seed and Mint Flao (similar to a cheesecake, but the use of mint leaves and aniseeds
makes it particularly refreshing) was served with Emile Lustau, East India Solera an Award-winning sweet sherry, reminiscent of rich, concentrated fig and raisin fruits. Made from Palomino Fino and sweetened with Pedro Ximenez.
The event was organized by Justin Appleyard and Becky Schulz. Wines were chosen by Paul Anderton and Andrew Jones. Agua’s Executive Chef is Marc Benkoe.
Details to be confirmed