1 NOCHE CALIENTE SPANISH DINNER This menu brings together
the briny taste of the sea with the juicy pleasure of a well-aged steak. Perfectly spiced gazpacho, crafted from ripe tomatoes and locally grown peppers, stimulates the appetite in anticipation of courses to follow. We came back from Spain with the inspiration for this dinner, but the combination of flavors and textures is right at home anywhere there’s a cooling body of water and a stretch of shore.
Summertime dinners in Spain start around 10 p.m., when the sun finally sets and the air grows deliciously cool—even cool enough for you to enjoy a glass of red wine pulled from your own cellar. We often dine on the terrace of our house in Spain until well past three in the morning, and we always make sure there’s plenty of extra wine on hand in case we’re keeping the neighbors awake. Conversation flows back and forth in English and Spanish, and although verb tenses are always a challenge, our friends tell us that when it comes to our cooking, nothing is lost in translation.
WINE: Burgáns Albariño
GAMBAS PIL PIL
WINE: Vivanco Rosé
SPANISH RUBBED STEAK
WINE: Marqués de Riscal Reserva or Roda Reserva
HELADO MALAGUEÑO (RUM RAISIN ICE CREAM)
WINE: Jorge Ordoñez, Victoria Number 2