This October, we will gather to support the producers of Galicia and León as their communities recover from devastating wildfires. While we hope the flames will be extinguished soon, the road to recovery is long—and this dinner offers both a spotlight on their wines and meaningful support at a critical moment.
Our culinary team has crafted a six-course menu inspired by the local flavors of northern Spain, with each dish thoughtfully paired with a classic wine from the region.
Your ticket includes all food and wine pairings, with a portion of the proceeds matched by The Pulpo Group and donated to wildfire relief efforts in Spain.
MENU:
First Course: Ostra
oyster on the half shell with albariño mignonette
Wine pairing: Fento, “Bico da Ran” Albariño
Second Course: Pulpo a la Gallega
octopus, olive oil, pimentón dulce
Wine pairing: Xulia Bande, “Son de Arrieiro” Blanco
Third Course: Sopa de Maiz
corn soup with polenta cake
Wine pairing: Almaroja, “Pirita” Blanco
Fourth Course: Mejillones
tinned mussels, fried root vegetables, leche de tigre
Wine pairing: Fento, “Ollo de Sapo”
Fifth Course: Churrasco Gallego
braised beef rib finished on the grill, tomato demi-glace, fried peppers, onions, and cecina
Wine pairing: Pardevalles, “Gamonal” Prieto Picudo
Sixth Course: Leonora Cheese
Wine pairing: Pardevalles, Albarín Blanco
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