piquillos stuffed with mackerelGET READY FOR THE HOLIDAYS – Easy Prep Tapas classes $55.00 per person, per class.
Thursday Nov. 1, 6:15-8:00 p.m. and Sunday Nov. 11, 9:30-11 a.m.
We still have a few spots available for our upcoming Easy Prep Tapas Classes.  These hands-on sessions will inspire and ease your entertaining this season. We’ll be teaching you to prepare six easy Spanish-style tapas dishes in each class.  The preparation is easy and the results are stunning!    Classes include wine or cava.  See below for details and a list of dishes to be prepared at each class.

Thursday Nov. 1, 6:15 P.M. – 8:00 P.M.
Sunday, Nov. 11, 9:30 A.M. – 11:00 A.M.
To register, please call us at 206.682.0679 and confirm your place with credit card payment.
No refunds unless the class is canceled; however, if you are unable to attend, you may transfer your registration to another person.
Registrants under 18 must be accompanied by an adult.  Must be 21 years old to taste the wines; a non-alcoholic beverage will be substituted for underage attendees or by request.

Fermin Iberico Bellota GauranteedMEAT SHIPMENT ARRIVALS
We received a pallet of meat products and other items yesterday, including a boneless leg of Fermin brand Jamón de Bellota 100% Iberico.   While we’ve always carried pre-sliced and packaged Jamón Ibérico de Bellota in our grab-n-go case, we now also have a whole leg in our slice-to-order meat case, expanding our selection to four Spanish hams.    Choose between two brands and price levels of Spanish Jamón Serrano, Jamón Ibérico and Jamón Ibérico de Bellota, and get it sliced to order.
What is the difference between these hams?   All are dry-cured hams produced in Spain but are made with different breeds of pig.  Jamón Serrano is made from a variety of white pig breeds, commonly found throughout Europe.  Serrano ham tends to be leaner, milder and saltier than Ibérico ham and is less expensive. Jamón Ibérico is made from the rare breed of Iberico pig which is found only in Spain and has a unique genetic structure.  Hams labeled Jamón Ibérico de Cebo have been fed a diet of grain and have a buttery, melt-in-the-mouth texture due to the proportion of fat marbled into the meat.   Hams designated Jamón de Bellota 100% Iberico are made from free-range 100% full-bred Iberico pigs which have fed on a diet of acorns, which gives a buttery, nutty unctuousness.   (Recent changes now codify four classes of Jamón Ibérico, depending on whether the animal is a full-bred, 100% Iberico pig or a crossbreed and whether the grain-fed pig is free range and eats both acorns and grain).

la retortaOther new arrivals and items back in stock
Chorizo Vela, Sobrasada, Ham Hocks
Rabitos (chocolate covered figs) are back in stock!
5 kilo bags of Paella rice (both Valencian and Bomba)
Finca Pascualete La Retorta Mini sheep cheeses.  Organic, raw milk.  Slice off the top and eat with a spoon.
Picos and Regañas Spanish crackers

Mexican and New Mexico chile saucesMole for All Saints Day
We’ve got several styles of authentic Mexican Mole sauces in stock, along with red and green chile sauces for Halloween or All Saints Day gatherings.   You can, of course, make your own mole sauce by gathering together the nuts, seeds, peppers, and other ingredients and making a day of it.   Or if pressed for time, simply buy one of our pastes and add either water or broth.  These pastes are made in Mexico and imported by a local Mexican restaurant owner.   After trying one, you may never make your own mole again!

We are now taking orders for fresh turkeys!   It seems early to think about Thanksgiving but these stellar gobblers sell out very quickly.   The prices are a bit cheaper this year, too!  We’ve served these birds on our Thanksgiving table for the last three years and hands down, they are unbelievably moist and the most flavorful turkeys we’ve ever had.  Reserve your turkey now to ensure you get the size and type you want.    Give us a call to order from the options described below and please provide your credit card information to confirm the order:

turkyDiestel Free-Range Turkey $5.99/lb, 10-16 lbs
(antibiotic free, hormone free, gluten free, California raised.)
Mary’s Non-GMO, Free Range Turkey $4.99/lb, 12-24 lbs
(antibiotic free, hormone free, gluten free, California raised.)
Northwest Natural Whole Turkey $3.49/lb, 10-14 lbs
(these are natural but NOT free range. Hormone Free, gluten free, Minnesota-raised)
Premium Specialty Free-Range Turkey $4.49/lb, 10-24 lbs
(free range, hormone free, Gluten Free, Minnesota raised)

Both classes will prepare three Montaditos, which are different ingredients “mounted” on slices of bread, similar to what is served in the pinxto bars of San Sebastian.

On Thursday, November 1, the class will prepare the following dishes:
Montadito with Jamón Serrano and White Asparagus
Montadito with Sobrasada sausage, goat cheese and honey
Montadito with Alioli, Piquillo Peppers and Sardines
Salpicon (Chopped pepper and tomato salad with octopus and olives)
Piquillo Peppers stuffed with mackerel salad
Marcona Almond Stuffed Olives
Accompanied by one white and one red party wine to taste with the recipes.

On Sunday, November 11, the class will prepare:
Montadito with tuna and tapenade spread
Montadito with egg yolk and romesco
Montadito with Cantimpalito sausages cooked in red wine
Baby shrimp-meat devilled eggs
Christmas mussels
Gildas (olives, anchovy, and guindilla peppers)
Accompanied by a tasting of two sparkling wines.

Recipes are included and different dishes are prepared at each class.  Take both of them!