The Red Cross dinner is coming and we stop working on the paper to start doing it in the kitchen. The dinner menu becomes 12 tapas, typical, the usual, for us more of the same, for the people here, a discovery not to forget , I hope .....
It starts with a fried Marcona almonds with salt and even thinking if accompanied by a Parmesan lollipops in clear cups.
And also one Idiazabal starter will be marinated with rosemary, thyme, and garlic.
We were wondering if raspberry gazpacho will be served with a frozen dust of Idiazabal cheese, or Manchego cheese foam, recipe courtesy of Albert Franch, ( great pastry, and Grotesk's chef ), and after the test, no color, foam wins. And we end up with a fresh raspberry and call it " Cappuccino " as Albert has proposed .
Also they will taste a Mussels with whiskey sauce , pancetta and sweet onion , is an anecdote but every time we serve them, the people is asking for licking the plate, or by dragging the shells of mussels to finish the last drop of the sauce.
Jose Andres gave name to his restaurant Jaleo and identify with a tapa that was one of the first and most typical, is also part of our menu, Onions baked with sherry vinaigrette, pine nuts and Roquefort, served at room temperature.
Well, there are more surprises but I do not tell you more because otherwise you will not wait the pictures, next sunday, promise.
Only we have to wait for the palates of the dinner party are ready for a new experience.
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