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X-WR-CALNAME:La Taberna del Alabardero Washington DC
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X-WR-CALDESC:Events for La Taberna del Alabardero Washington DC
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DTSTART;TZID=America/New_York:20260930T183000
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UID:5864-1790793000-1790802000@alabardero.com
SUMMARY:Bodegas Matarromera Wine Dinner Sep 30 2026
DESCRIPTION:Once again\, Taberna del Alabardero is proud to present our monthly wine dinner. This highly anticipated event offers an exclusive\, carefully curated menu flawlessly paired with some of the finest wines from Spain.\nEach month\, we partner with a prestigious winery and invite their experts to join us\, transforming the evening into an intimate tasting. It is a unique opportunity for our guests to discover the nuances of iconic vintages while savoring our signature traditional Spanish cuisine. \nFor this occasion\, we are delighted to welcome the historic Bodega Matarromera—a name synonymous with excellence\, distinction\, and elegance. Situated in one of Ribera del Duero’s most privileged areas\, Matarromera is globally renowned for producing exceptional red wines\, alongside a beautifully crafted white wine brimming with personality and character. Their portfolio embodies the perfect harmony between nature’s brilliance and a visionary dedication to preserving a rich family winemaking legacy. \nWe invite you to join us for this extraordinary evening hosted by Regina Ardura\, Matarromera’s Export Manager for the United States\, in collaboration with Estebe Salgado\, CEO of Tradewinds Specialty Imports. \nÁlvaro Correas\, Sommelier \n$215 Includes Service charge & Service-Venue Taxes \nBook on Open Table \nBook on Event Brite \n \nThe menu: \nRossinyol de Moragas Rose 2023 (DO Cava) \nTrepat & Pinot Noir \nCopa de bienvenida \nWelcome drink. \nMatarromera Verdejo “Fermentado en barrica” 2023 (DO Rueda) \nVerdejo \nCrudo de atún con cítricos y esferificación de oliva \nTuna crudo served with citrus segments and extra virgin olive oil spheres. \nMatarromera Crianza 2023 (DO Ribera del Duero) \nTempranillo \nMollejas de ternera y setas salvajes lacadas con demi-glace \ny cremoso de queso Manchego \nGlazed veal sweetbreads and wild mushrooms with demi-glace and creamy Manchego cheese. \nMatarromera Reserva 2020 (DO Ribera del Duero) \nTempranillo \nEntraña de ternera a la parrilla\, trufa\, cebolletas chamuscadas y nueces \nGrilled veal skirt steak\, truffle\, charred spring onions\, and walnuts. \nMatarromera Prestigio Gran Reserva 2019 (DO Ribera del Duero) \nTempranillo \nCarrillera de cerdo estofada con puré de batata \nSlow-braised pork cheeks served over a silky sweet potato purée. \nDessert \nHueso de Santo \nTraditional Spanish marzipan filled with sweet egg yolk cream.
URL:https://alabardero.com/event/bodegas-matarromera-wine-dinner-sep-30-2026
LOCATION:La 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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DTSTART;TZID=America/New_York:20261005T080000
DTEND;TZID=America/New_York:20261101T170000
DTSTAMP:20261011T144903Z
CREATED:20261010T061918Z
LAST-MODIFIED:20261011T144903Z
UID:5974-1791187200-1793552400@alabardero.com
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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