Spanish Summer at Strega! (Thursday)

Join us for our Spanish regional dinner this Summer! Think tapas, gazpacho, tinned fish, papas bravas, gambas a ajillo, jamon iberico, paella, and more!!

Danny had the opportunity to study abroad in Spain this spring! And we are excited to collaborate with him on an epic inspired Spanish feast! Plus, Danny's getting married this weekend and what a better way to celebrate him?!!...with a menu inspired by his experiences!

Dinner will be about 7 courses, and served family style as usual!

**Please note: This dinner is not suitable for all diets. We are happy to bulk up the portions of courses your group can eat, but don't offer substitutions.

***Cancellations less than 48 hours in advance and no-shows are subject to a $50/person charge.

Some fun info on the history of Tapas:

"WHEN IS "TAPA TIME"
Mostly anytime at all is tapa time. In Spain, they are commonly served in the hour before dinner, say from seven to nine in the evening. It is during this time that friends meet for the news or gossip of the day and a refreshing glass of Sangria. "Tapa Time" is synonymous with the American "Happy Hour", and at popular tapas bars, there is an abundance of good food and high spirits.
Another popular time for tapas is about 4:00 PM, otherwise known as vermouth time, which may or may not have anything to do with vermouth. It is simply a small break in the late afternoon for a bite of something and a glass of this or that, which is, in many cases, white or red vermouth on the rocks.
Ordinarily the "Vermouth tapa" is a simple cold tapa such as marinated fish or stuffed mushrooms. A "tapa" is a top, as they were originally served on a little plate or napkin and placed atop your drink.
A more serious tapa opportunity is the merenda, which is a bit more elaborate than the vermouth tapa. The merenda could even be a small meal of two or three tapas plates accompanied by beer or wine. It is usually a mid-afternoon break, and can even take the place of lunch. The origin of these tapas comes from the Latin merum, meaning; "pure" , and is related to the Italian word mero, meaning "pure wine". An unfiltered homemade wine is often served with the merenda.
JUST HOW BIG IS A TAPA, ANYWAY?
Tapas come in two sizes, small and not so small. The small dishes are usually a coupie of bites as not to spoil the dinner appetite. In Spain these tapas are most often served cold directly from the bar, and are thought to be by the Purists, the "true tapas". A larger dish (about twice the size) is called a racion, and is usually served hot (or at least warm) from the kitchen.
THE RECIPE FOR GOOD TAPAS
The concept of tapas lends itself very well to today's "healthy dining" information. Tapas are based on "available indigenous ingredients" that include fresh seafood, seasonal produce, small amounts of grilled meat and an abundant use of olive oil (which is a powerful anti-oxidant associated with controlling heart disease, cancer and cholesterol).

Sample Menu Below (subject and likely to change)

Strega Spanish Summer 

Welcome Board ((Paired with Sangriaaaaaaaa!):

Iberico, Marcona Almond, Idiazabel, Membrillo Plate with Farm Fresh Flowers

Tapas (Paired with Cava):  

Gazpacho

Fresh Garlic, Tomato & Olive Oil Rubbed on Toast

Orange Marinated Sardines with Fried Sage

Grilled Octopus over Potato & Olive Oil Emulsion

Phase 2 Tapas (Paired with Albariño):  

Tortilla Española (Potato, Onion & Egg)

Gambas al Ajillo (Garlic Shrimp with Farm Fresh Scapes!)

Padron Peppers with Flaky Sea Salt

Caracoles a la Andaluza (Snails in Tomato-Garlic Brandy Sauce)

Albondigas (Spanish Meatballs in Saffron Sofrito Sauce)

Cauliflower with Romesco Sauce (Almond & Red Pepper Sauce)

First Course (Paired with Grenache Blend):  

Paella with Saffron, Paprika, Fresh Pork Belly, Clams & Mussels

Served with Garlic Aioli

Finale (Paired with Tempranillo):

Salsiccia Merguez (Moorish Lamb Sausage)

Papas Bravas with Salsa Bravas & Saffron Aioli 

Dulce :

Tom’s Basque Style Cheesecake