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!
|cheese & charcuterie board: iberico serrano, soppresata, comte, manchego, irraty, goat|
|accoutrements of the cheese & charcuterie bar: spanish scented olives, roasted grapes, pear,|
marcona almonds, membrillo (quince paste), sherry marinated mushrooms
|tortilla espagnol with romesco and garlic aoli|
|pincage of saffron and smoked paprika: the pilaf stage|
|the crust on the bottom of paella known as socarrat is the sign of success!|