Thursday, February 26, 2015

Taberna Restaurant Features Authentic & Evolutionary Recipes

From our friends at Taberna del Alabardero...

Taberna del Alabardero Celebrates with Latest Authentic Spanish Recipes and Innovative Creations Weekly: Fresh Lobster, Paellas and Iberic Ham Dishes

Lobster weekend begins February 27th

Inspired by his motherland Spain, and the country’s love for fresh authentic cooking, Taberna del Alabardero’s Executive Chef Javier Romero presents the addition of special menus that will offer a variety of unique Spanish cuisine experiences featuring lobster, jamón ibérico de bellota (acorn-fed Iberian ham) and paella.

Throughout March and April, lunch, dinner and happy hour guests can taste the truest forms of traditional and innovative authentic Spanish dishes and tapas. All side dishes consist of organic vegetables and ingredients from local growers.

Lobster Weekend kicks off on February 27 thru March 1 with a special menu featuring fresh Maine Lobster. Dishes created include Taberna’s legendary authentic Spanish seasonings for distinctive recipes for stews, salads, creamy pastas, paellas, and soups. Lobster Weekend will return on March 27-29 and April 24-26.

In March, Spain begins a new season of jamón Ibérico (Iberian ham.) Taberna del Alabardero will celebrate Semana del Cerdo Ibérico (Iberian Ham Week) from March 9-15 with a limited-time menu of this speciality type of cured ham.

Known as the Spanish caviar, jamón Ibérico goes through a curing process of 12-48 months. This tasty delicacy is fed a simplified diet that at times can solely include olives and acorns. Chef Romero said, "The evolution of tradition is a belief, I hold close; and together with my team, we bring new approaches and techniques to some classic tapas and recipes. Also, I'm excited to offer a special Iberian Ham cooking class on March 14."

Jamón Ibérico is raised in the south and southwest of Spain as well as parts of Portugal. Taberna will offer a special $10 tapas menu, with slices cut on-site using specific techniques, including the popular Spanish-style Mac & Cheese.

From March 16-22, Taberna’s Paella Week (Semana de la Paella) is a cultural and culinary adventure and diners will not be disappointed. While the world has hundreds of varieties of rice, only the finest paella rice come from Valencia, Spain. Valencia, world-known as the creators of paella, harvests the highest quality calasparra rice and ingredients used at Taberna.

Two specialty dishes will include country rabbit, with artichokes and wild mushrooms, and pork cheeks with Spanish padrón peppers. Also, for vegetarians, seafood and meat lovers, delicious paellas featuring octopus, chicken, chorizo, and seafood will be prepared.

Wine lovers and paella aficionados, can enjoy Chef Romero’s cooking class featuring selections of Spanish wines expertly chosen by Taberna’s Sommelier, and 2011 Rammy Winner for Best Wine Program, Gustavo Iniesta. Paella cooking class will be held on March 21.

About Taberna del Alabardero:
Celebrating its 25th Anniversary in Washington, DC, Taberna del Alabardero is an award-winning restaurant of authentic Spanish cuisine, recognized for creating innovative dishes that rise from the evolution of tradition. Referred to by dining experts Zagat, and Esquire magazine, as the “Rolls-Royce of Spanish restaurants” and “the best Spanish restaurant outside of Spain,” Taberna del Alabardero is a creator of the finest authentic Spanish dining experience.