–submitted by Robyn Kitson; photos by Kris Ashe
Spanish food was the theme as Rotarians of the Culinary Arts Fellowship Group gathered at the Madison Club Monday evening.
Photo 1: Mary & Robert Borland; Photo 2: Sandy & Theran Morales; Photo 3: Rick & Joanna Bova
The feast began while Rotarians socialized with Madison Club staff circulating the room offering hors d’oeuvres of croquettas de jamon, manchego, olive and chorizo pinxtos, and smoked rainbow trout bocadillos.
Chef Andrew Wilson invited us into the kitchen to witness his creation of classic paella. It was fascinating to see the master at work, adding the different ingredients – the chicken and the olive oil and the shrimp for just a little bit of coloring – peppers, basil, saffron, and then the mussels and shrimp and green beans…a bit of rabbit, too.
Rotarians filled four tables to partake in this artfully prepared Spanish spread.
First course: goat cheese stuffed piquillo, peppers, Serrano ham, oranges and parsley puree; wine pairing of Ulacia Txacolina- Basque Coast.
Second course: grilled octopus, roasted pearl onions, romesco sauce; wine pairing of Cune Rioja Crianza.
Third course: paella with saffron rice, rabbit, chicken, chorizo and shellfish; wine pairing of Pata Negra Ribero del Duero Reserva.
Fourth course: caramel flan with fresh figs and whipped cream.
Photo 1: Becky Steinhoff, RYE Student Charlotte de Monceau; Photo 2: Juli & Keith Baumgartner; Photo 3: Christine Beatty
Jason Beren concluded the evening with a toast on behalf of the whole group to Valerie Kazamias for planning this popular, well-attended event.