Tuesday, March 12
Timberlake's Restaurant
featuring Winemaker Trent Moffett
6pm Meet & Greet with Spanish Rose
6:30pm - First Course
4-Course Tapas-Style Dinner by Chef Matthew Rivers in conjunction with Sunset & Vine
$65 per person
1ST COURSE
Paired with Vina Pomal, Viura-Malvasia, 2016
Patatas Bravas
Duck Fat Roasted Fingerling Potatoes, Smashed and Fried, with Tarragon Aioli and Roasted Red Pepper Ketchup
Tomatillo Shrimp Ceviche
Shrimp “cooked” in Citrus, with Serrano Pepper, Tomato Concasse, Cilantro, and House Made Shrimp Crackers
2ND COURSE
Paired with Vina Zaco, Albariño, 2015
Seafood Paella
Mussels, Clams, and Chorizo, with Saffron Risotto and Crisped Rice
Croquetas de Jamo
Ham Croquettes with Serrano Ham, Manchego, Fried with Bechamel
3RD COURSE
Paired with Prior Scala Dei, Priorat, 2016
Empanadillas Gallegos
Little Galician Turnovers—Spiced Ground Beef, Currants, Sofrito, Wrapped in Dough and Baked with Fig Balsamic and Herb Oil
Pimientos Rellenos de Atun
Roasted Red Peppers with Tuna—Stuffed Peppers with Ahi Tuna, Black Olives, Green Onions, Pimenton and Arbequina
Mallorca Vegetable Bake
Eggplant, Zucchini, Tomatoes, Fresh Herbs, Balsamic, Olive Oil, Sweet Paprika
4TH COURSE
Paired with Legaris Crianza, 2014
Bunuelos de Viento
“Light as Air” Fritters, Espresso, Powdered Sugar
Natillas de Leche
Spanish Custard with Cinnamon and Vanilla, topped with Fresh Berries and Marcona Almond Tuille