Taste of Spain Charity Dinner

Welcome to the Taste of Spain Charity Dinner! Join us for a night filled with delicious Spanish cuisine, vibrant music, and good company. This in-person event will be held at 2701 Princess Anne St, where you can indulge in a variety of traditional Spanish dishes prepared by talented chefs. Your attendance will not only treat your taste buds but also support a great cause. Come hungry and ready to experience the flavors of Spain while making a difference in the community. Don't miss out on this opportunity to savor the taste of Spain!

Tabla de Jamon Serrano y Queso Manchego

Jamon Serrano, Oilves and Manchego cheese board

Caesar Salad with Jamón Ibérico, Anchovies and Manchego

The essential ingredients in this hearty Cantabrian stew include white beans and collard greens (berza), but the dish is commonly enriched with chorizo (pork sausage) and morcilla (blood sausage), pork ribs, and bacon.

It is believed that the stew was invented in the 17th century, but it was given its current name in the 1960s. Unlike many other types of Spanish stews where the broth is served separately, cocido montañés is typically enjoyed as a one-course meal.

Solomillo al Cabrales is a traditional Spanish dish originating from the region of Asturias. The dish is usually made with a combination of beef tenderloin, Cabrales cheese, thyme, olive oil, salt, and pepper. The tenderloin is brushed with olive oil, then placed over thyme in a roasting pan and roasted until medium-rare.

The thyme is discarded, and the tenderloin is then seared over high heat, removed from the pan, and wrapped in foil. After a few minutes, the meat is cut into small cubes (or thick slices for a main dish) that are arranged on a warmed plate. Each piece is sprinkled with sea salt and black pepper, then topped with a piece of strong blue cheese and drizzled with olive oil.

Pinchitos (Pinchos Morunos) Pinchitos is an Andalusian dish with Moorish influences, consisting of marinated chicken, lamb, or pork pieces that are skewered and grilled over charcoals. The meat is usually seasoned with spices such as cumin, coriander, cinnamon, saffron, and paprika, or simply with a spice blend known as ras el hanout. This flavorful dish is especially popular during summertime at barbecues, and it can be commonly found in most tapa bars throughout Spain.

Pinchitos is traditionally served with lemon wedges and bread on the side, and it is recommended to pair it with a glass of wine.

Faves a la Catalana is a traditional Spanish dish originating from Catalonia. The dish is made with fava beans (broad beans) that are cooked in stock with a bit of botifarra negra (blood sausage). Apart from those key ingredients, the dish also contains bacon, onions, garlic, tomatoes, white wine, olive oil, and paprika.

Faves a la Catalana was prepared since ancient times, and some of the recipes date back to the mid-19th century. Nowadays, this hearty stew is typically consumed during the harvest season (from February to late June), and it's traditionally served in an earthenware dish.

Escalivada is one of the most famous dishes from the Catalonia region of Spain, but it is also one of the simplest. The main ingredients include eggplants, bell peppers, and sometimes onions and tomatoes, typically grilled whole over hot embers. The vegetables are then peeled, seeded, seasoned, and served as appetizers or side dishes, accompanying numerous roasted or grilled meat dishes and complementing each other. The name of the dish is derived from the word escalivar, meaning to roast over embers, to grill, or to roast in ashes. It is believed that the first escalivada was prepared by farmers from the Pyrenees mountains, who would prepare the meal while the cattle was out on the pastures.

Often referred to as the original paella, this Valencian classic traditionally consists of rice that is cooked alongside chicken thighs, rabbit, three types of beans, tomatoes, and snails. Valenciana is generously seasoned with saffron and smoked paprika.

It is always prepared in shallow paella pans. According to tradition, the use of additional ingredients is strictly forbidden, and only Valencian rice (PDO) should be employed in the dish. Paella Valenciana is praised for its flavor and the combination of local, authentic ingredients that perfectly illustrate the culinary heritage of the region.

Host or Publisher VFW Auxiliary To Post 3103, Fredericksburg, VA