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SUMMARY:The Spanish Journey: A Month of Regional Gastronomy
DESCRIPTION:This 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 \n\nHabitas con jamón y huevo poché — Sautéed broad beans with Iberian ham\, garlic\, and a poached egg.\nAlbóndigas de choco — Cuttlefish meatballs braised in seafood and white wine reduction.\nRabo de toro con patatas fritas — Slow-braised beef tail stewed in red wine sauce with crispy potatoes.\nTocino de cielo — Egg yolk custard\, silky smooth with a light caramel glaze.\n\nWeek 2: Galicia | October 12 – October 18 \n\nCaldo gallego — Broth with white beans\, turnip greens\, potatoes\, and cured Iberian pork.\nEmpanada de atún — Pastry filled with tuna\, onions\, and sweet bell peppers.\nCachopo — Crispy breaded veal cutlets stuffed with Serrano ham and melted cheese.\nTarta de Santiago — Almond 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 — Garlic soup with sweet paprika\, bread\, poached egg and Iberian ham.\nBocadillo de calamares — Crispy fried squid rings in a baguette with alioli.\nCaldereta de cordero — Slow-cooked shepherd’s lamb stew with sweet paprika\, tomatoes\, and aromatic herbs.\nPestiños — Fried pastries glazed with honey and scented with anise and sesame.\n\nWeek 4: País Vasco | October 26 – November 1 \n\nMarmitako — Fisherman’s stew made with fresh tuna\, potatoes\, and choricero pepper broth.\nPescado a la koskera — Fresh catch cooked in a traditional Basque green sauce with clams and white asparagus.\nChuletón — Grilled dry-aged ribeye steak seasoned with coarse sea salt and served with roasted piquillo peppers.\nGoxua — Layered dessert with whipped cream\, syrup sponge cake\, and caramelized custard.\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. \nReserve your table now
URL:https://alabardero.com/event/the-spanish-journey-a-month-of-regional-gastronomy
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