The goal is drinking but the little nibbles do help the drinks go down. There was amontillado (of course!), cava and assorted Spanish wines. The stars are the little tidbits naturally.
The idea was to have a Spanish party but with nods to the Japanese izakaya tradition (same idea, different country!) and some inflections to the CC's heritage.
Since it's summer and the produce is mind-blowingly amazing, the CC kept it local so the ideas are inspired by analogous tapas dishes that the CC has sampled rather than recreating them literally.
Experienced readers (and eaters) should be able to recognize the thematic patterns of the five sections below.
Salted Almonds
Pickled Cauliflower
Sautéed Shishito Peppers
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Zucchini Carpaccio w/ Arbequina olive oil & pine nuts
Ensalada de "Cristianos y Moros"
(White & Black Bean Salad)
Karasumi with chives (Bottarga)
Gazpacho
Pan con tomate (with Jamon Iberico)
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Bitter Orange & Olive Oil Cake
