Belltown's Taberna del Alabardero is winding up a series of themed dinners based on the famous pilgrimage route, the Camino de Santiago de Compostella. (In English, it's known as St. James's Way.) The routes wend through much of Europe, converging in southern France, crossing the Pyrenees, heading to the cathedral in Santiago, in the northwest corner of Spain.
The three dinners so far have been following northern route, with food and wine from Navarra, and Rioja; Asturias and Galicia, with a grand finale tomorrow, July 25th, on the Feast Day of St. James.
But if the pilgrimage route is as old as medieval Christianity, Taberna's kitchen, in the hands of Diego Castroviejo, is capable of turning out a series of modern Spanish dishes (some of the world's most innovative cuisine): paper-thin carpaccio with a made-on-the-spot peach sorbet; trout with a Serrano-flavored foam and a crunchy ribbon of dried, ground mushrooms; oxtail stewed with honey and cinnamon. The wines have been most impressive: a barrel-fermented, oaky white viura; a tempranillo aged in American oak; a second tempranillo blended, Bordeaux-style, with cabernet and merlot; a third tempranillo blended, Rhone-style, with carignan and grenache; and, finally, a tempranillo reserva aged for five years in French oak.
.
Pictures: Beef carpaccio, winery in Navarra, Camino marker in a vineyard, Alabardero sommelier Jaime Anasagasti & chef Diego Castroviejo.
Here's the menu, along with wines selected by Classical Wines, for Sunday night's event:
Scallop Lollipop with Serrano Ham and Citrus Powder
Ostras Gratinadas
Oysters au Gratin with Vegetable Julienne
D.O.Bierzo-Pazo de Arribi 2008 (Godello)
Ensalada de Melocoton y Remolacha
Peach and Red Beet Salad with Rosemary-Infused Cuttlefish Noodles
D.O.Rias Baixas-Veigas de Padriñan 2007 (Albariño)
Albondigas de Salmon y Marisco
Salmon and Seafood Meatballs in a Saffron Sauce with Squid-Ink Rice and a Leek Chip
D.O.Ribeira Sacra- Finca Míllara 2007 (Mencia) D.O.Ca.Rioja-Valenciso Reserva 2004 (Tempranillo)
Solomillo de Buey
Beef Sirloin with Stewed Mushrooms with Purple Turnip Tops and a Manchego Cheese Chip
D.O.Ribera del Duero-Pesquera Crianza 2006 (Tempranillo) V.T.Ribera del Queiles-Guelbenzu Evo 2005 (Cabernet S.,Merlot,Tempranillo)
Pastel de Queso Azul
Blue Cheese Cake with Candied Chestnuts and Albariño Wine Sauce
Ever since it opened its doors in the old Cascadia space on First Avenue, Taberna has specialized in traditional Spanish fare, most notably paella. It's been heartening to see the kitchen's move toward more adventurous fare.
To reserve a spot for tomorrow's dinner (a bargain at $75), call 206-448-8884.
Leave a comment