Sobremesa (n):

The time spent around the table after lunch or dinner, talking to the people you shared the meal with; time to digest and savor both food and friendship.

Urban Dictionary on-line

I decided to do a little research on the food of the Galician reigion, an area that is difficult to get to and underdeveloped since it is separated from the rest of the the peninsula by a series of mountain ranges. Galician food depends on fresh ingredients and simple preparations. It sounds very similar to how the chefs prepared for us in Italy- a farm to table concept. The Galician coast has some of the world’s best fishing spots, so scallops, tuna, and octopus are plentiful. Sweet-hot peppers are grown in Padron, and they raise cattle. One legend says that the pilgrims were inspired to continue on their Way to Santiago de Compostela by the smell of baking emapanadas.

Jose Andres is the Spanish chef credited with bringing the small plates dining concept (tapas) to America. From graduating from the culinary school in Barcelona, Spain to teaching culinary physics at Harvard, Andres has made quite a name for himself. He stars in a PBS Series “Made in Spain,” wrote “Tapas: A Taste of Spain in America,” and is chef-owner of many restaurants throughout the United States. Most recently in March 2019, Andres opened Mercado Little Spain in New York City. It is located in the new Hudson Yards development at 501 W. 30th Street. It is described as a “35,000 square foot immersion into all things Espana.” It definitely sounds like a field trip to me! Perhaps Cal and Brian could scope it out.

Appetizer: Padron Peppers stuffed with tetilla cheese. Serve with a white wine from the Rueda region: A Badegas Naia 2006 Naiades ($29) or a 2008 Vidal Sablechero “Vina Clavidor” Verdejo ($13)

Salad: Carmelized tomato salad with San Simon cheese. Serve with the Xarel-lo white wine grape from the Catalonia region: Albeti Noya 2008 Xarel-lo Classic ($14) or a Ravento i Blanc 2005 Gran Reserva de la Finca ($38). This is a cava that is made from the main grape varietal.

Main Course: Tuna Empanada and Galician Pork and Vegetable Stew. Requires a big red wine. Serve with a Ribera del Duoro from Northern Spain. Try a Bodega Alejando Fernandez 2006 ‘Pesquera’ Tinto ($34) or The Zarus 2004 Barrica ($15)

Dessert: Pancakes with Custard and Berries

I thought I’d be eating a lot of olives, so I am happy to read that the Galician region is an untapped culinary treasure. These recipes look and sound delicious. See below for resources, and you must read to the end to find your invitation!

Note: Here is the Bon Appetit article: “Food of Galicia Menu for 6” https://www.bonappetit.com/entertaining-style/menus/article/food-of-galicia-menu-for-6

Note: Here is the article on the Mercado opening on the West Side: http://www.joseandres.com/en_us/news/news/view/10/news/the-spanish-are-coming

Note: Apparently the Spanish are obsessed with the Gin and Tonic: http://www.joseandres.com/en_us/news/news/view/14/news/celebrate-spains-cocktail-obsession

Note: I actually think I could pull this menu off (with a little help). So, I’d like to invite all of you to dinner sometime soon. Party of 15! RSVP after reading.