Chef tomas rahal got a chance to sit down with kate malay of the uva alumni association and juan esteves a web analyst for crutchfield electronics. Over the course of the evening they got to sample ten different tapas and several wines. Here's what they thought.
Brick oven bread: "moist, chewy, delicious with the extra virgin olive oil"
Cebollas asados: our oven roasted baby vidalia onions "please don't ever change these. They are creamy, a little smokey, and very tender"
Paquettes de uvas: grapes leaves stuffed with lamb "meaty, with a lemony tang, i enjoyed the lamb and rice filling"
Ensalada de radicchio: green salad of frisee, radicchio, walnuts, blackberries, and blue cheese "simply great!"
Ostras frescas: fresh mirada oysters from wa state "these were perfect oysters. Briny, a little sweet too, perfect with our cava"
Vierias chamuscadas: pan seared sea scallops with pequillo mojo "nicely done and perfectly seared."
Mollejas salteadas: veal sweetbreads with ham, star anise, and fig glaze "delicious, what a unique dish"
Pescado con ensalada de hinojo: hand caught mahi-mahi with fennel blood orange salad " you had an uphill battle getting me to eat mahi-mahi and fennel, but i really liked these two together a lot."
Montidito de carne: open faced wagyu sandwich with spicy mustard and radicchio "good, but maybe more salt next time."
Posted on 07/16/2014 at 03:44:00 AM