ybarra olives christmasUPCOMING SPECIAL HOURS
Sunday, December 23, open extended hours from 10 AM – 6 PM. 

Monday, December 24 (Christmas Eve) – Closing Early – Hours 10 AM – 4 PM.
We’re here to help you select the best ingredients and wine to serve over the holidays, and to recommend the right gift!

fermin iberico bellotaBone-in 100% Iberico de Bellota special, $989.00! Regular price $1130.00.   We ended up with an extra leg of bone-in Fermin brand Iberico de Bellota, and we’re offering it for a very special price.   With a net weight of 18.78 pounds, this will make an incredible centerpiece at any party, large family reunion or corporate event.   Any leftovers can be savored over the following few weeks.  This is a top of the line jamon, made from a 100% Iberico pig (some jamons are not 100% Iberico) that has eaten a diet of acorns.   (We’ve also got a Fermin brand bone-in Jamon Serrano in stock, as well as whole boneless Jamon Serrano, Iberico, and Iberico de Bellota Jamons for slicing).

pallet of Ybarra productsYbarra Olives and Ferrer products are back in a big way!  We received a bulging pallet of these products yesterday.  Come on in for Ybarra anchovy-stuffed olives in medium size tins; Ybarra pitted olives; Ybarra peppers stuffed with red peppers, and Spanish Table brand lemon-stuffed olives.   Grilled baby artichokes are back in stock – add them to paella or salads.  Hearts of Palm, pickled asparagus and piquillo-artichoke bruschetta are on the shelf, along with Ferrer brand piquillo peppers, sofrito, black olive tapenade, and salsa brava.

Beaufort d'EteWe received some extra special cheeses this week, and more are coming:
Beaufort D’Ete (June 2017 Beaufort) A revered cheese from the French alps, made of raw cow’s milk.  There are different styles of Beaufort; D’Ete is considered the best as the cows graze only on rich summer grass, giving the cheese a sweeter flavor.  Cave aged for 16 months, where it develops a nutty, more intense flavor.  AOC cheese, Savoie Mountains.
serra da estrela cheeseSerra da Estrela is known as the “king of Portuguese cheese”.   This is a truly spectacular queijo.   It’s been made for centuries in the mountains of Serra da Estrela from sheep’s milk cheese.  Entirely hand-made, it is incredibly soft with a rich, perfumed intensity as a result of the superb grazing in mountain meadows.  It has a slightly burnt coffee note on the finish from the sheeps milk.

Paella KitPaella Pan Gift Sets:   All the basics you need to start making paella – in one convenient box!   Great gift for paella beginners and experienced chefs alike.  We’ve got two kits to choose from.
The $55.00 set includes a 38 cm/8 serving (15”) carbon steel paella pan, 1 kilo Valencian rice, 1 gram of Spanish saffron threads, fire-roasted piquillo peppers, and sweet smoked paprika.
For $80.00, the set comes with a 38 cm/8 serving (15”) enamel paella pan, “Paella” Cookbook, 1 kilo Bomba Rice, 1 gram of Spanish saffron threads, fire-roasted piquillo peppers, and sweet smoked paprika.

Ringed burner sets are in stock.   These burners are essential for making party-size paellas when the pan is too large to fit inside the oven or doesn’t cook evenly on the stovetop or barbeque.   Guests can gather around the burner and drool as the ingredients transform into a gorgeous paella.  See below for models in stock and prices.

GriottinesStocking stuffers.  Cocktail gifts are welcome surprises in a mixologist’s stocking, including bitters, vermouth, sherry or French Griottines (Morello cherries macerated in multiple barrels of different liqueurs).
Half bottles of wine, port or bubbly are festive and fun — we’ve got a wide selection.
Chocolates are always a treat for chocoholics.   We’ve got Cacao Sampaka Gin & Tonic chocolate bars from Spain, 100% dark chocolate bars from France and Spain, yummy chocolates filled with French liqueurs, and Rabitos (figs filled with chocolate brandy ganache, coated in dark chocolate).
Marzipan – pick up a box Spanish marzipan figurines or an adorable Marzipan figure shaped like a pig.
Fancy bars of French or Spanish soap made with herbs and flowers will remind the user who gave it to them.

Vina tondonia & chopViña Tondonia Gran Reserva Rioja 1995 ($112.00)  “70% Tempranillo, 20% Garnacho, 5% Graciano and 5% Mazuelo (Cariñena). … fermented with indigenous yeasts in old oak vats and matured in old American oak barrels for ten years.   Yes, it was bottled in November 2006 and launched in 2015, a full 20 years after the harvest. This light-colored, ethereal 1995 is the essence of Viña Tondonia. It has developed aromas and complexity gained with the time in bottle, of incense, leather, cured meat, cherries in liqueur, cold bonfire and spices. The palate is super-tasty, with fully resolved tannins and very good acidity. The texture is super-fine, sophisticated and ethereal with gob-smacking balance. Intense, powerful and elegant, too. Hard to believe, but this red feels too young and while approachable, I’d wait a couple of years or more because it will be much better.  Bottles like this are the ones that created the López de Heredia myth.”  97 points Wine Advocate

Bodegas Magana ReservaMagaña Reserva Navarra 1997 ($75.00)  What a treat to enjoy a 21-year-old, beautifully aged Bordeaux-style red from Navarra!  Winery founder Juan Magaña’s vision was to make great Bordeaux blends in Spain.  He was able to buy the same clones of Merlot and Cabernet Sauvignon grapes that are grown at the esteemed Bordeaux estate of Petrus.  The 1997 Reserva is 50% Merlot, 30% Cabernet Sauvignon, 15% Tempranillo, 5% Syrah from 40+-year-old vines, grown in river stone and limestone soils.     Aged 24 months in French oak.  The terrunyo at Bodegas Magaña imparts a beefier character to their wines, with vibrant acidity, lending great aging potential.  The 1997 is fresh and lively, with leafy aromas and bright red fruit.  Elegant and full-bodied, it offers up balsamic and earth notes, leather and spice.  It Domaine Cornin pouilly fuisseshows incredible balance and depth.

Domaine Cornin Pouilly-Fuisse 2016 ($40.00)   The Domaine Cornin family uses all bio-dynamic farming methods and is certified organic.  The 100% Chardonnay grapes are aged 10 months in tank and about 5% of this white Burgundy is aged in neutral barrels.   A voluptuous and fresh white, it offers up richness on the palate with a hint of toast.   This is a stellar wine to serve with shellfish or cheeses.

E. Guigal Chateauneuf-du-PapeE. Guigal Chateauneuf-du-Pape 2010 ($51.00)   I love the earth and leather notes in this old-school Chateauneuf.  “A stunning effort and showing the class of the vintage, the 2010 Chateauneuf du Pape is comprised of 70% Grenache, 20% Syrah and 10% Mourvedre that spent 24 months in foudre prior to bottling. Rich, textured and medium to full-bodied, with ample black cherry, olive tapenade and subtle meatiness, this traditional effort stays pure and lively, with fine tannin emerging on the finish. It can be consumed now or cellared for over a decade.”    93 points Wine Advocate, 92 points Wine Spectator

Emilio Moro Ribera del DueroEmilio Moro, Ribera del Duero 2015 ($31.00)   The wines of Bodegas Emilio Moro are a personal favorite of mine.  These cuvées hit the sweet spot between brightness, ripe fruit, and mineral notes, and are simply enjoyable wines to the last drop. Made from 100% Tinta Fina grapes (a clone of Tempranillo), aged 12 months in French an American oak.   ” Black cherry, red plum and currant flavors are fresh and lively in this firm red, backed by dark chocolate, licorice and toasty notes. Light, firm tannins and citrusy acidity keep this focused. Drink now through 2023.”  90 points Wine Spectator

RINGED BURNER DETAILS:  These enameled ring burners are designed to be hooked up to a propane tank (propane tanks can be purchased at hardware stores).  Each burner is fitted with a brass connector that has US standard threading.  We carry two styles of legs and adapter hoses needed to meet the necessary BTU flow which is higher than your average BBQ.  Legs and adapter hoses are priced separately.  On multiple ring models, each ring is separately controlled. The diameter of the outer most ring should measure at least four inches smaller than the diameter of the Paella pan.  Each comes with minimal instructions in several languages including English.   We are not involved in servicing or guaranteeing butanos.

MODEL 300                         Single 12″ diameter ring for pans as large as 10 raciones…                            $ 49.99
MODEL 350                         Double rings, 14″ outside diameter, inner ring 5½”…                                         $ 69.99
MODEL 450-3                     Triple rings,   18″outside diameter, 12″ middle, 6″ inner ring..                      $119.99
MODEL 500                         Double rings, 19″ outside diameter, inner ring 12″…                                         $ 99.99
MODEL 550                         Triple rings,   21.5″ outside diameter, 14″ middle, 6″ inner ring                   $129.99
MODEL 60 L                        Triple rings, 24″, 16″, 8″   Professional paellero**                                                $259.99
ANDREU SET: Model 400 Butano, red leg set with wheels, 46cm (12 serving) carbon steel Paella pan   $145.00

ADAPTER HOSE:                Measures 26″ and works with most standard propane tanks…                     $ 19.99
RED LEG SET:      Three metal legs, 30″ high, which attach to Butano with thumb screws…                 $ 25.00
REINFORCED LEG SET: Sturdiest support with metal bands and thumb screws…                                  $42.00

** Professional paelleros have twice as many heat jets located along the side of the rings and have more firepower.

From The Spanish Table cookbook by Steve Winston, here are two holiday recipes which are simple to prepare.


Boxes of little Clementine oranges from Spain appear in our markets around Thanksgiving.   They are easy to peel and after the segments are dressed with a drizzle of affron syrup and topped with toasted almond slices, they can be served as a  festive salad or as a dessert, the sweetness adjusted accordingly.

8                                              Spanish Clementine Oranges
1 tablespoon                      PX Sherry Vinegar
1 teaspoon                          Orange blossom honey
2 tablespoons                    Extra Virgin Olive Oil
2 tablespoons                    Sliced almonds, toasted

Gently toss the segments in the dressing then top with almond slices.

Christmas MusselsCHRISTMAS MUSSELS    Serves 12
These mussels feel like Christmas because the vinaigrette is flecked with bits of red and green vegetables.  They are simple and can be prepared in advance.

Using canned mussels:

1 – 4 oz tin                           Matiz Organic Mussels
1 tablespoon                      Sweet onion, very finely diced
1 tablespoon                      Red bell pepper, very finely diced
1 tablespoon                      Green bell pepper, very finely diced
1 tablespoon                      Small Spanish capers

2 Tablespoons                   Extra Virgin Olive Oil
2 Tablespoons                   Sherry Vinegar

Drain the mussels and toss with chopped vegetables, capers and vinaigrette.  Allow to marinate for an hour or two if time allows.   We like to serve in Chinese soup spoons, one mussel with chopped vegetables and vinaigrette in each spoon.

Using fresh mussels:

Each mussel is a portion, buy as many as you need.  Let’s say a kilo, 2 pounds
Prepare mussels by steaming them briefly until they open.
Then remove the meat from the shells.  Half the shells get tossed.
Rinse the other half and put them in a bag in the refrigerator.

1 tablespoon                      Sweet onion, very finely diced
1 tablespoon                      Red bell pepper, very finely diced
1 tablespoon                      Green bell pepper, very finely diced
1 tablespoon                      Small capers

¼ cup                                    Extra Virgin Olive Oil
¼ cup                                    White wine vinegar

Put the mussel meat in a jar with a tight fitting lid and add the marinade.  Shake them up to coat.   Refrigerate for 24 hours, shaking the jar a couple of times.
To serve them, place a mussel in each shell and spoon some of the marinade and diced vegetables over them.   Serve them on a chilled platter.  If it is to be a long party, place the platter on a bed of ice.

Have a wonderful holiday!