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Hola, from The Spanish Table. Things are heating up, both weather-wise and fun-stuff-going-on-wise. Here's a quick run-down:

Berkeley:fiery%20all%20i%20oliesmall fish
One of our mainstay brands at The Spanish Table is the Matiz line, with their wide range of top-notch products from all across Spain. This Saturday we're fortunate to have representative from Matiz in the store to answer questions and offer samples of some of our favorite products., including Matiz Sardines in Olive Oli and their delicious new Fiery All i Olli. Have a taste of Spain and get some new ideas about how to use some of Spain's finest. In-store sampling will be Saturday from Noon - 4 PM.

San Francisco:
Festival Season has begun. Join in on the fun this Saturday, April 29, from 2PM - 6PM, as the "Our Story, Women's Activism Through Art" festival comes to Clement St. celebrating and showcasing the art and stories of local women and girls.
The festival will take place on Clement St. between Arguello and 3rd Ave. The streets will be filled with artisans selling their goods, art activities and live performances by musicians and dancers. The festival will spread into many of the shops on Clement as well where artists' work will be displayed. We're proud to host the talented coffee roasters from Cibo in Sausalito and local artist Kristi Holohan, whose work will fill our store.  We will have samples from Cibo's roasters and of course delicious Spanish Treats.

This is a FREE, family-friendly, all-inclusive event. Clement Street will be blocked off for the festivities, but parking is available at the Roosevelt Middle School lot, accessible on Palm Avenue. For more festival information, click here. 

Mill Valley:
Our Mill Valley shop is the only one of our stores with a wine-tasting license, and we put it to good use every weekend with our Wine-Tastingcomplimentary Saturday wine-tastings. Every Saturday we feature a different wine which will be available to taste from 1-5 PM. This is a great way to explore the incredible variety of Spanish wine, for free! Come by every week and soon you'll be an expert.

And watch this space - coming up in May the Mill Valley store will be hosting a special after-hours wine-tasting event with a visiting winemaker. (Details next week!)
Also in May:Camilita
An in-store Paella Demonstration in Berkeley!
Camila Loew, founder of Sobremesa, will be making a paella for us in the Berkeley store Saturday, May 13, at 2 PM. Camila is a much-in-demand Bay Area cooking instructor and caterer who attended culinary school in Barcelona, her home for 15 years. She also leads incredible culinary tours in Spain.

If you have Spanish cooking questions, Camila has answers. Come on down, have a plate of paella, and ask away. For more information about Sobremesa, including their tours, click here. (She has even generously extended a discount on her tours for those who mention The Spanish Table - promo code "SPTABLE")
look at the cute bookThose who have been reading this newsletter for awhile may remember my recent awakening to the delights of the humble chicken liver. I know... liver is weird. But delicious! The following recipe is from a brand-new book, "Spanish Made Simple," by Omar Allibhoy ($24.99). There's lots of good stuff in here.

Higaditos al Jerez Dulce (Chicken Livers w/ Sweet Sherry & Spices)
  • 7 oz chicken livers
  • 1 tsp sweet smoked paprika
  • 1 tsp ground cumin
  • 1 TBSP all-purpose flour
  • 3-1/2 TBSP olive oil
  • 8 garlic cloves, skin on
  • 3 sprigs fresh thyme
  • 1 TBSP honey
  • 2 TBSP sweet sherry, such as PX (try the Toro Albala in the sidebar)
  • salt
  • toast or creamy mashed potatoes to serve
  1. Rub the chicken livers with the paprika and cumin, season with a bit of salt and coat them evenly in flour.
  2. Pour the olive oil into a large frying pan over high heat and when it starts to smoke add the garlic cloves and chicken livers, cooking for about 2 minutes on each side. Be careful, as the oil will spit.
  3. Add the fresh thyme and honey and flambé with the sherry. To do this, slowly tilt the pan towards the flame until the sherry catches, or light with a match. Let the flames flare up then die down, then saute for 30 seconds so that the chicken livers are fully coated with the honey and sherry. Serve with toast or creamy mashed potatoes. Serves 2.
Hasta la próxima,

Caty Salas, and the Spanish Table Team.dashed-line3.gif

The Three Spanish Table CA Locations:

Berkeley: 1814 San Pablo Ave, Berkeley, 94702 (510) 548-1383

Mill Valley: 800 Redwood Hwy, #123, Mill Valley, 94941
(415) 388-5043

San Francisco: 130 Clement St, San Francisco, 94118
(415) 702-6199

Open Monday – Saturday, 10-6 Sundays 11-5 (SF 9-5 on Sundays)
Can’t make it into the store? Shop online at www.spanishtable.com.
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The Sidebar


2016 Quinta do Vallado Rosè $16.99

This is a spring rite of passage for us, the return of our favorite Iberian rosè, Vallado's 100% Touriga Nacional blockbuster. This producer from Portugal's Douro region was named as one of the world's top 100 producers by Wine & Spirits Magazine, and this lovely wine showcases their deft and seamless artistry in full bloom.
Despite its darker color, the wine emphasizes elegance and understatement while still delivering big dark berry/cherry-tinged aromas and flavors. Augmented by notes of spring flowers, melon and a slight herbaceous bent, the weave is complex and plush, simultaneously silky and cerebral.
This is a great companion for fresh greens/salad nicoise, boquerones, any of our fabulous tinned fish options, or anything lively and sprightly! (Online here.)


2008 La Rioja Alta Viña Arana $29.99

La Rioja Alta is one of the icons of Rioja, crafting benchmark, emphatic wines that are always a statement and definitive of the elegance, strength and finesse that is classic in this region. While they make great wines on either side of this price point, this wine grabs my attention every two years (they alternate vintages with another top-notch bottling, Viña Ardanza).
As always seems to be the case, the 2008 Arana displays an uncanny and striking fusion of brightness, depth and maturity. The initial aromatic attack of high-tone dark cherry leads one to believe that this is a young wine, but behind those initial notes are developed , nuanced balsamic, tobacco, caramel, incense and spice aromas which reflect a different and polar-opposite personality. It all comes together framed by elegant and rounded tannins on the finish.
Have this great wine with a rich beef or pork roast, or a grilled portobello mushroom.
(Available online here.)

Toro Albalà 2014 Don PX Pedro Ximenex $24.99

Single-vintage, year-dated offerings are the exception rather than the rule, and for good reason. The culture of sherry is predicated on the notion of blending older soleras with  younger counterparts, resulting in the diversity of flavor profiles and character that are emblematic of Jerez and this region, Montilla-Moriles.
So why the single-vintage foray?  Toro Albalà has always been a maverick in Montilla-Moriles, and this is their "house style" defined in the space of one year, no small accomplishment.
Intense aromas of molasses, maple syrup, grated nutmeg, honeyed walnuts (think Chinese food) and dried yellow fruit prime the palate for what is to come. The molasses theme continues in the mouth, with underlying flavors of peppered meat, and a smoky layer hinting at grilled mushrooms and a slight mezcal-like burn on the finish. Weaving through the palate is a burst of tangerine/orange/nectarine peel which creates a nice acidic backdrop, counteracting the intense natural sweetness of PX.
Tiramisu and Tartufo? You betcha!
(Available online here.)

The Spanish Table Wine Dept.

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The Spanish Table
800 Redwood Hwy # 123
Mill Valley, California 94941

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