Tapas. Are. Delicious. Vegetables, executed correctly, are delicious. These are two of my favorite things. But before we delve into their culinary delights, let’s examine a third of my favorite things: BEETHOVEN
Do I get more excited to listen to Beethoven I would for many contemporary musical options? Maybe. I’m a giant nerd, hold your judgement. Or if, like me, the musical genius of this great composer sings to your soul, then join me at the Bushnell to listen to the Hartford Symphony’s performance of Bold Beethoven from November 5-7, directed by accomplished pianist William Eddins. I am deeply appreciative to the symphony for providing me with tickets – which are also available for purchase here. Ah yes, yes, indeed.
And, back to tapas.
Spanish tapas, of course. Traditionally executed at Barcelona Wine Bar – who are kind enough to be within walking distance of my home, dedicated to authentic presentation of well executed and classical Spanish favorites, and kind enough to invite me to many of their events. Here’s a mini-calendar – I’ll be at the Black Hog Brewing one and also commandeering their Facebook page for the night, which is neat:
Wines of Catalunya on November 10th
Black Hog Brewing Dinner on November 19th
Thanksgiving Dinner, Barcelona style, on November 24th
The cooking class took place in the dining room adjacent to the bar, with Executive Chef Eric Stagle guiding us through a range of easy to follow recipes:
Simple to replicate at home – and I have a recipe to prove it
Chef demonstrated cooking techniques for four different dishes:
Fried brussels sprouts with picked red onions and pimenton
Sweet potato tortilla (not pictured but here is the traditional spanish tortilla which I often order and is also delish)
Braised chicken thigh with pureed butternut squash
and, last but not least
Churros. Delicious churros. With chocolate dipping sauce.
For those playing at home, here is the sweet potato tortilla recipe.