CONTEST CLOSED: CONGRATS ROBIN
Celebrate Spanish culture in all of its Flamenco dancing, paella-eating, guitar-strumming glory at the Gloria Ferrer’s 20th annual Catalan Festival. The two-day event July 21 and 22 at the Sonoma winery features all that, plus grape stomping, tapas, wine-tasting seminars and of course, plenty of Gloria Ferrer wines to sip and sample.
Want to go? (Of course you do.) Here’s what you gotta do to win two tickets…
In the comments below, tell BiteClub about your favorite Spanish-inspired food and wine pairing. Is it paella with cava? Some verdejo with Manchego , or perhaps a bottle of Va de Vi and some Spanish love poetry with your honey? It’s up to you.
The most inspiring answer wins a pair of VIP tickets that includes admission for two, 2 drink tickets and 4 food tickets per person. Read the full rules here.
MUST BE 21 to enter, decision of the judge (that’s me) is final. Contest closes Thursday at noon, and you must claim your prize by 3pm Thursday afternoon (so use a real email address you check frequently) or the judge will pick a second-runner up.
Just want to buy tickets? Details at http://www.gloriaferrer.com/catalan-festival or http://www.facebook.com/gloriaferrer
Download Catalan Festival Event Schedule
Download Catalan Festival Flyer
See some frun from last year.
Braised chicken with Catalan picada, made with chocolate, nuts, parsley, lots of yummy spices, and parsley paired, of course with a Catalonia Garnacha.
Stephen, pease share your recipe. It sounds beyond scrumptious
Wednesday September 3, 1997 is the day the Press Democrat had a recipe in the Food section for “20 minutes to an Easy Paella.” This paella has become the one dish my whole family loves and request most often for me to make. I was so happy to find a dish that the kids all liked. Now that they are grown up and out of the house it warms my heart to have for them come home for a visit and ask me to make my “Famous Paella.” We usually choose a nice local wine to pair with it now that they are old enough to drink.
Chorizo iberico, white marinated sparagus, olives and lots of my homegrown sauteed in garlic/butter sauce Pimientos with fresh baguette and my homemade very chilled Sangria…………………….. All enjoyed on my very own deck. Saludos!
KISS = Keep it Simple Sangria & Paella 🙂
Wednesday September 3, 1997 is the day the Press Democrat had a recipe in the Food section for “20 minutes to an Easy Paella.” This paella has become the one dish my whole family loves and request most often for me to make. I was so happy to find a dish that the kids all liked. Now that they are grown up and out of the house it warms my heart to have for them come home for a visit and ask me to make my “Famous Paella.” We usually choose a nice local wine to pair with it now that they are old enough to drink.
Chorizo iberico, white marinated sparagus, olives and lots of my homegrown sauteed in garlic/butter sauce Pimientos with fresh baguette and my homemade very chilled Sangria…………………….. All enjoyed on my very own deck. Saludos!
KISS = Keep it Simple Sangria & Paella 🙂
Bacalao (cod) al ajoarriero, Navarra style with fresh cabezon bread and a local garnacha rosado (rose) wine. That’s a gastronomic experience not to forget. I’m salivaring just thinking about it.
Paellla of course. I learned from my father in law in spain. Every year my wife and I would go to visit and we would all go to Paella mountain . Thats what I called it. My father in law and my wifes uncle would make the best paella ever. I learned it was not so much about the food for us it was about bringing the family together. It was four generations all at the same table.As for the wine Pedroncelli friends red seemed a natural. There are many great spanish dishes but paella will allways be number one in our family.
Tapas, which I think of as a Spanish version of Dim Sum, is a perfect food. I love the variety, and I especially like chorizo and patatas bravas (and warm olives, bread and any kind of seafood). To balance, and for fun, I like a good Cava.
Bacalao (cod) al ajoarriero, Navarra style with fresh cabezon bread and a local garnacha rosado (rose) wine. That’s a gastronomic experience not to forget. I’m salivaring just thinking about it.
Paellla of course. I learned from my father in law in spain. Every year my wife and I would go to visit and we would all go to Paella mountain . Thats what I called it. My father in law and my wifes uncle would make the best paella ever. I learned it was not so much about the food for us it was about bringing the family together. It was four generations all at the same table.As for the wine Pedroncelli friends red seemed a natural. There are many great spanish dishes but paella will allways be number one in our family.
Tapas, which I think of as a Spanish version of Dim Sum, is a perfect food. I love the variety, and I especially like chorizo and patatas bravas (and warm olives, bread and any kind of seafood). To balance, and for fun, I like a good Cava.
Braised chicken with Catalan picada, made with chocolate, nuts, parsley, lots of yummy spices, and parsley paired, of course with a Catalonia Garnacha.
Stephen, pease share your recipe. It sounds beyond scrumptious
That’s sooooooooooo easy. Baby eels in garlic and olive oil with a dry Spanish grenache rose wine, well chilled.
That’s sooooooooooo easy. Baby eels in garlic and olive oil with a dry Spanish grenache rose wine, well chilled.
For a marvelous culinary adventure you don’t need to go to far or think of an unexplored gastronomic territory, just try some small bits of glorious Pata Negra ham or more common to find Serrano ham, crusty warm bread, and a small glass of Sherry from Jerez de le Frontera. It is a total yum yum rico!
For a marvelous culinary adventure you don’t need to go to far or think of an unexplored gastronomic territory, just try some small bits of glorious Pata Negra ham or more common to find Serrano ham, crusty warm bread, and a small glass of Sherry from Jerez de le Frontera. It is a total yum yum rico!