We meant to take more pictures than this, but at least here's a taste of the catering job I did last week. Una noche de Espagnol was a delicious success!
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| cheese & charcuterie board: iberico serrano, soppresata, comte, manchego, irraty, goat |
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accoutrements of the cheese & charcuterie bar: spanish scented olives, roasted grapes, pear,
marcona almonds, membrillo (quince paste), sherry marinated mushrooms |
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| tortilla espagnol with romesco and garlic aoli |
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| pincage of saffron and smoked paprika: the pilaf stage |
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slowly incorporating broth into the paella
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