Iberian Winter Staples - 01/31/26

Skip the airport and let our Chef take you on a guided culinary tour of winter in the beautiful Spanish peninsula!  We'll focus our savory journey in Spain with offerings such as Gazpacho de Remolacha, a smooth, magenta-colored gazpacho with sweet roasted beets lending their color. Next up is Butifarra con Mongetes, a typical grilled pork sausage with crispy sauteed white beans and garlic.  Pollo al Ajillo is the centerpiece of the night; tender dark-meat chicken braised long and slow in white wine with savory roasted garlic and bay leaf.  On the side, a playful Coliflor inspired by Chef Justin's time working with José Andrés that combines hard-roasted cauliflower with sweet and savory elements such as raisins, pine nuts, dates, sweet syrupy PX wine, and smoky sweet pimentón.  For dessert, we move over to Portugal for their now famous Pasteis de Nata, lightly sweet, oh so creamy, with a flaky laminated pastry shell, these are sure to provide the perfect final bites of the evening. This