It’s not often I get so excited about a new tapa at a bar, especially if it’s just going to be either a one-off or occasional daily special. But the other day while on a tapas tour I came across these judiones in the cold salads showcase at Las Teresas and knew I had to try them. Basically REALLY BIG white beans (these are Judioines de la Granja from Segovia), cooked until tender and then marinated in olive oil with garlic, and tossed with spring onion and jamón. HEAVEN.
Ryan, plotting world domination…
Comes a time during every new We Love Tapas guide’s training period when they do a practice tour with a couple of specially chosen
victims “clients”, and me tagging along to “observe and intimidate”. 😉
This time up I called once again upon dynamic duo Ang & Ryan (aka @JetsLikeTaxis) for their services. It was their third time and I have to say they are really getting the hang of it. So much so that next time I might just be able to stay home and wait for their report.
Most uncharacteristically *ahem* the tour ended with a penúltima (or three) at The Office (aka La Azotea Santa Cruz). As you can see, nobody was the slightest bit inebriated. Thanks again, guys!
When Lorraine (aka @voraciousgirl) was planning a trip to Spain a few months back her friend Rachel (who had been on one of my tapas tours in 2013) convinced her to also spend a couple of days in Sevilla. A food & drink (and cat!) enthusiast, Lorraine and I obviously had a lot to talk about when we met up for a few tapas and a bit of sherry education…
That’s Richard @lucidcontent on the right, with his friend Neil. I’ve “known” Richard on Instagram for a couple of years now, the connection between us being his best friends David & Julie, who came out with me on a tapas tour a couple of years ago. Anyhow, Richard was passing through town this week and we got a chance to meet up in person. A very nice evening!
Dave, Julie & family
Last week I got BACK TO WORK and couldn’t be happier. It was great having a whole month off the tapas tours. I was still working on other things, and was actually able to focus on those things. I was also able to relax. Though I also get to relax at work… this pic is from last night’s fab Flamenco & Tapas Tour. Olé!
You know I love my job, mostly because I’ve been telling you for years now how much I love my job… but I even more especially love my job when I am asked to do sherry & tapas tours. Here are some scenes from last night’s fabulous Sherry & Tapas Tour, which ended up with three new sherry converts.
I think what I love most about these tours is that I am usually taking people from almost zero knowledge about sherry to a totally new and unexpected appreciation of these unique wines. I never tire of watching people’s expressions upon trying something new, be it jamón or some unusual seafood item, or sherry.
Unfortunately last night’s enjoyment was marred by a copycat food tour that, over the past year, has invaded all the bars I’ve been working with for years. When we showed up at our final stop for desserts and sweet sherries this group was at a table next to us, being exceptionally loud and obnoxious, and the “guide” not in control of the situation at all. I wouldn’t have said anything but my guests actually complained about them, saying how unpleasant it was having them next to us. My feeling is that – hey – there are over 3000 tapas bars in Sevilla. Can’t these people use a bit of imagination and go somewhere else, rather than just copy everywhere I go?
Meet Emily! The newest member of my fabulous We Love Tapas team. I’ve known about Emily for quite some time as she is good friends with a few other good friends of mine. Awhile back she was recommended as a possible guide for WLT, but at the time there were no openings. Lately a new position has become available and, although I have received several CVs, I wasn’t “feeling” the applicants, if you know what I mean. Then my friend Juan reminded me about Emily and I knew from our first meeting that she would be a perfect match. It also fits with the way the original WLT team came together, very organically, with one connection leading to another. Just like this time. We are all very pleased to have Emily with us.