A celebration of food, wine and dance was held in central Ybor City on Saturday evening, September 8th, aptly titled Flamenco Fiesta. Our gracious and effervescent hostess, Andrea Gonzmart–Williams, welcomed members of the Tampa Sun Coast Chaine des Rotisseurs to a secluded private dining room at her family’s iconic Columbia Restaurant.
Thirty members of our confrerie attended with guests and were treated to an exquisite evening of fine dining. Entertainment was provided by lively, colorfully dressed flamenco dancers who performed with castanets.
Our dining experience consisted of seven lavish courses, each paired magnificently with wines primarily from the Basque region of Spain. Of particular note was the Txakoli Ganeta Rose, paired with a delicate Ensalade de Palmito for our second course. This Rose consisted of 100% Hondarrabi Beltza grapes, indigenous to the Basque region. Quite complex and interesting for a Rose, this wine had an initial nose of musky melon.
The menu for the evening was not “typical” Columbia Restaurant fare. As our hostess explained, she allows her chefs to explore their repertoire with the wines selected for the evening. Her chefs greatly look forward to the challenge of creating an evening filled with elegant and delicious culinary works of art.
The wonderful evening was filled with fine food, fine wine and fine camaraderie; in true spirit of the Chaine des Rotisseurs. Viva La Chaine!
Menu: Flamenco Fiesta created by Columbia Restaurant
TAPAS PASADAS: Papas rellena con chorizo y manchego, Pulpo en vinaigrette, Atun 1905
- Pares Balta Brut Cava (Penedes)
AMUSE BUCHE: Requeson con tomate y Sardinas
PRIMER CURSO: Salmon Crudo al Ajillo (Alaskan Salmon paillard, garlic chips, olive oil, lemon crystals, cauliflower couscous saute)
- Licia Albarino (Rias Biaxes)
SEGUNDO CURSO: Ensalade de Palmito (Florida Heart of palm, living lettuce, blood orange, lemon thyme vinaigrette)
- Ganeta Arroxa Rose (Getaruako Txakolina)
TERCER CURSO: Vietras y Repollito (Bedford scallops, brown butter, shaved Brussels salad, pork belly, Boniato puree)
- La Tremenda (Alicante)
INTERMEZZO: Cucumber watermelon gazpacho, mint
PLATO PRINCEPAL: Costillas Cortas con Papas (Rioja braised short ribs, cabrales gratin, smashed Nantes carrots, smoked grape demi)
- Abadia Retuerta Seleccion Especial (Ribera del Duero)
POSTRE: Vallrohna Chocolate Esresso Cake, dulche de leche
- Los Dominos De Berceo “36” (Rioja)
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