15 Wednesday Jun 2022
Posted in gastronomy, sevilla, sherry, spain
From June 15 to 28 the Sherry Council in Jerez has organised Jerez Restaurant Week, which will give people a chance to discover the best matches for Sherry Wines and Manzanilla through original pairings from a selection of 40 gastrobars in Madrid, Barcelona, and Sevilla.
Check out the list of venues below…
Jerez Restaurant Week
04 Monday Apr 2022
Posted in gastronomy, sevilla
I’ve had worse Mondays! đ Today I was invited to a ceviche workshop held by my friend Eva @flamencakitchen and featuring another friend, Peruvian chef Danny CĂĄrdenas @dannycardenasmunoz and his fabulous teams from Lima Street Food and RaĂces. Eva’s @elsurdelasestrellas, which she runs with sponsor partner @cervezasvictoria, highlights and promotes chefs from the south of Spain. The venue @platea_odeon is located on the top floor of the old CĂłrdoba train station in Plaza de Armas and, as you can see, it’s quite spectacular.
Eva’s events always offer something a bit different, and this time we got to watch Danny show us how to make two types of ceviche, and then have his cocktail expert demonstrate how to make the perfect pisco sour. And then it was time to eat. Ceviche clĂĄsico, causita de pollo, maki acevichado, chicharrĂłn de pancheta and lemon pie for dessert. Delicious fun and also a chance to catch up with friends.
25 Friday Mar 2022
Posted in food & drink, gastronomy, sevilla, spain, wine
So this was fun! I was invited to a cheese, bread and wine tasting at Sevilla’s new international hospitality school Gastromiun. My friend Rafa Bellido presented five Spanish wines which we later paired with national cheeses and local bread and, as always, I learned a lot. Still hoping to find a good accredited Spanish wine course. Perhaps I could persuade the school directors?
03 Thursday Mar 2022
Posted in food & drink, gastronomy, instagram, photography
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18 Friday Feb 2022
Posted in food & drink, gastronomy, restaurants, sevilla
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It’s that time of year again. From December to March calçots are in season and during this time La Quinta Brasserie brings the Catalan calçotada to Sevilla. Over the years it’s become a bit of a tradition here at Casa Azahar. You can either order the full menu or just a “teja” (roof tile) of calçots to share and then order a la carte.
The calçots are similar to a large spring onion and are roasted over coals, then wrapped up in newspaper and served with a wonderfully nutty romesco sauce. Delicious and also messy as hell (La Quinta provided us with a paper bib and also black latex gloves for this procedure). The trick is getting the non-charred soft delicate centre out. First you peel away a bit of the charred bit at the end until you see the green part of the onion. Hold onto that! Then tightly grip the tip of the calçot with your other hand and pull.
After that you dip the calçot into romesco sauce, another Catalan dish made with tomatoes and roasted red peppers, puréed and thickened with toasted crushed almonds and bread. Heaven. After dipping the calçot into the romesco you are meant to tip your head back, hold it high over your mouth and slowly lower it in. So good, and also lots of fun.
casa azahar 