Archive for the ‘as seen at…’ Category

This is an exciting week for Seattle! Paella Festival at  Taberna del Alabardero in Seattle
It cannot be become more authentic than the 12 Paellas, Chef Pepe has put on the menu for the next 7 days!

155228199_4f4a346ac6_b3 Arroz “A Banda” Alabardero
Saffron Rice Cooked in a Seafood Broth

Arroz Negro con Pulpitos y Calamares
Saffron Rice Cooked with Squid Ink with Octopus and Squid

Arroz de Verduras
Saffron Rice with Vegetables

Arroz de Costillas y Pimientos
Saffron Rice with Pork Ribs and Peppers

Paella Mixta de Pollo, Pescados y Verduras
Saffron Rice with Chicken, Fish and Vegetables

Paella de Pescado y Marisco
Saffron Rice with Fish and Shellfish

Paella de Rabo de Toro, Habitas y Pimientos
Saffron Rice with Oxtail,Broad Beans and Peppers

Paella de Langostinos y Ajitos Tiernos
Saffron Rice with King Prawns and Scallions

Arroz Meloso de Perdiz y Setas
Creamy Saffron Rice with Partrige and Wild

Arroz Caldoso de Bogavante, Chirlas y Mero
Creamy Saffron Rice with Lobster, Clams and

Arroz Caldoso Marinero
Creamy Saffron Rice with Fish and Shellfish

Fideua con Chirlas y Langostinos
Pasta Paella with Clams and King Prawns


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Grant Achatz presents Jamón Ibérico on his Alinea menu. And it is a pure pleasure to see it!

Jamón Ibérico – salsify, hazelnut, smoked paprika

Flickr Photograph jgiacomoni

Flickr Photograph jgiacomoni

Jamón Ibérico frozen in liquid nitrogen hanging from a stand


Flickr Photograph jgiacomoni

Flickr Photograph jgiacomoni

Flickr Photograph jgiacomoni

After the slices of Jamón Ibérico have thawed they are gently draped over an intense hazelnut puree and drizzled with a smoked paprika vinaigrette and a single sprig of tiny oregano. The warm plate, along with the salsify and hazelnut, slightly melted the ham, giving it a very pleasant texture.

Read a fantastic documentation about a 24-course dinner at Alinea from on the blog of Brian and Michelle

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