A Cuban Feast with a Spanish Flair
August 28, 2005

The Arrivals:
Tapenade stuffed Cherry Tomatoes
Seafood Tapas with Capers, White Beans & Truffle Oil

NV Emilio Lustau Papirus Manzanilla Pasada Jerez (bottle was at least 30 yrs old)

2003 Viñedos de Ithaca Pedro Ximénez Priorat Odysseus (Note: This unusual wine is a dry white PX and was delicious!)

To Start:
San Daniele Proscuitto wrapped around Ha’Ogen melon slices with a slice of Turkey fig and Saba Dressing.

The Feast:
Norman Van Aken’s “One-eyed Barbequed Ropa Vieja in Home Fries That Kick” with Middleton Gardens Fresh Lima Beans

2001 Artadi Pagos Viejos Rioja

1995 Clos Erasmus Priorat

1995 Muga Prado Enea Gran Reserva Rioja

The Cheese:
Cabra al Romero
– A Spanish Goat cheese coated in dried rosemary.
Monte Enebro
– This Spanish goat cheese is full–flavored and is slightly salty with a goaty aroma.
La Yerbera –
A Spanish Goat cheese coated with crushed almonds. It has a woodsy, earthy appealing aroma plus a slightly nutty flavor with a sharp but pleasant finish.
La Leyenda – A Spanish sheep's milk cheese which is Comte-like with a sticky Brandy-washed rind. It has a floral fruity aroma and a multi-dimensional fruity flavor.
Tronchon – A Cow/Goat/Sheep mixed milk cheese from Spain with a white paste (creamy white) and no rind. It has a slightly sour aroma.

Della Fattoria Semolina Bread
Golden Nectar Farm Grapes:
Niabell, Early Muscat, Himrod, Interlaken Seedless

1976 Lopez de Heredia Vina Bosconia Gran Reserva Rioja (Yum - Jack)

The Dessert:
Norman Van Aken’s “My Mama’s Spanish Cream (The One that Children Dream of)”* topped with Tea Together’s No. 17 Provencal Fig with Rum Jam

2000 Alvear Pedro Ximénez PX de Añada Montilla-Moriles

Les Palais des Thés - Thé du Hammam

The du Hammam tea

* Recipes from:
Norman's New World Cuisine

by Norman Van Aken

Cheese Resource:
Janet Fletcher on Monte Enebro

Monte Enebro:
Murray’s Cheese Shop

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