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PRODID:-//Taberna del Alabardero - ECPv4.9.13//NONSGML v1.0//EN
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METHOD:PUBLISH
X-WR-CALNAME:Taberna del Alabardero
X-ORIGINAL-URL:https://alabardero.com
X-WR-CALDESC:Events for Taberna del Alabardero
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TZID:UTC
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TZOFFSETFROM:+0000
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DTSTART:20260101T000000
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DTSTART;TZID=UTC:20261005T113000
DTEND;TZID=UTC:20261101T210000
DTSTAMP:20260925T045615
CREATED:20260924T173520Z
LAST-MODIFIED:20260924T173905Z
UID:5046-1791199800-1793566800@alabardero.com
SUMMARY:Spanish Journey 2026
DESCRIPTION:\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nThe Spanish Journey: A Month of Regional Gastronomy\nThis October\, we invite you to experience The Spanish Journey\, an exclusive culinary program exploring the distinct regional gastronomies of Spain. Join our chef on this gastronomic route\, where you will have the opportunity to perfectly pair your meal with carefully selected wines from each featured region. \nOver four weeks\, our kitchen will highlight four distinct areas\, presenting a curated selection of four signature regional dishes each week. Every featured menu reflects the authentic traditions\, ingredients\, and heritage that define these unique culinary landscapes. \nWeek 1: Andalucía | October 5 – October 11\nHabitas con jamón y huevo poché\nSautéed broad beans with Iberian ham\, garlic\, and a poached egg. \nAlbóndigas de choco \nCuttlefish meatballs braised in seafood and white wine reduction. \nRabo de toro con patatas fritas \nSlow-braised beef tail stewed in red wine sauce with crispy potatoes. \nTocino de cielo \nEgg yolk custard\, silky smooth with a light caramel glaze. \n\nWeek 2: Galicia | October 12 – October 18\n\nCaldo gallego \nBroth with white beans\, turnip greens\, potatoes\, and cured Iberian pork. \nEmpanada de atún \nPastry filled with tuna\, onions\, and sweet bell peppers. \nCachopo \nCrispy breaded veal cutlets stuffed with Serrano ham and melted cheese. \nTarta de Santiago \nAlmond cake lightly dusted with powdered sugar. \n\nWeek 3: La Meseta (Castile-León\, Castilla-La Mancha & Madrid) | October 19 – October 25\n  \nSopa de ajo \nGarlic soup with sweet paprika\, bread\, poached egg and Iberian ham. \nBocadillo de calamares \nCrispy fried squid rings in a baguette with alioli. \nCaldereta de cordero \nSlow-cooked shepherd’s lamb stew with sweet paprika\, tomatoes\, and aromatic herbs. \nPestiños \nFried pastries glazed with honey and scented with anise and sesame. \n\n\n Week 4: País Vasco | October 26 – November 1\nMarmitako\nFisherman’s stew made with fresh tuna\, potatoes\, and choricero pepper broth. \nPescado a la koskera \nFresh catch cooked in a traditional Basque green sauce with clams and white asparagus. \nChuletón \nGrilled dry-aged ribeye steak seasoned with coarse sea salt and served with roasted piquillo peppers. \nGoxua \nLayered dessert with whipped cream\, syrup sponge cake\, and caramelized custard. \n\n\nAdvance reservations are recommended. Reserve your table today to secure your place on this autumn voyage across Spain’s rich culinary landscapes. Optional regional wine pairings curated by our sommelier will be available each week. \n \n \n\n\n \n\n\n\n\nReserve your table now\n\n \n\n\n \n\n\n \n\n\n\n\n
URL:/event/spanish-journey-2026
LOCATION:Taberna del Alabardero\, 1776 I Street NW Entrance on 18th\, between H and I\, Washington DC\, Washington\, DC\, 20006\, United States
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