Tag Archives: Olives


March 31, 2016

Tip a glass to our few days of sunshine with the first Rosado of the season!
2015 Ostatu Rosado Rioja  70% Tempranillo and 30% Garnacha from 60 year old vines.  Lightweight and aromatic, with wild strawberry flavors and nuances of spice.  Very dry, it offers up a rich palate, balanced by refreshing minerality.  Fans of Provençal-style rosés will love this rosado.  Take a sip, relax, and know that summer is around the corner!
   Don’t wait to pick up a few bottles of this because the distributor will be sold out by next week.
2014 Licia Albariño, Rias Baixas ($16.99) 2014 Licia is extraordinarily tasty and fit to be quaffed on a sunny day.  Licia’s vineyards are in O Rosal and Condado do Tea, the warmest sub-zones of Rias Baixas that produce the ripest fruit.  Licia is dry and steely with bright citrus notes and a fresh minerality.   With creamy apple and quince notes offering stoniness and weight, this is a solid Albariño at a great price.   What really impressed me about this wine is its pure freshness.  It will rock in 70 degree weather, especially with a plate of shellfish or cheese.
Enjoy the outdoors while the great weather lasts, by keeping meals simple.  Make fancy bocadillos (sandwiches) with a loaf of crusty bread.  Mix and match ingredients, such as our Bruschettas (Piquillo Pepper and Artichoke or Piquillo Pepper and Eggplant) topped with a sheep’s milk cheese such as El Valle Semicurado.   Or chop green, pitted olives, mix with Spanish Bonito Tuna and alioli and spread on bread.  Slices of roasted Piquillo Peppers withBlack Empeltre Olive spread paired with Majorero goat milk cheese is divine.   Brush slices of bread with flavorful extra virgin olive oil and top with slices of Chorizo or Jamon Serrano with Manchego cheese to make a classic sandwich. Or, peruse our shelves and invent new combinations!    

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Filed under Albariño, Cheese, Fish, Food, Garnacha, Jamon, Meat, Rioja, Rose, Spain, Wine

‘Come, come.’  I stared doubtfully across the table at the robust red headed woman with green eyes and round, determined features.  Even with my precarious grasp of the Spanish language I understood her words, uttered midway between an injunction and a threat.

Eva reached out a long, suntanned arm and picked a small, purple-black orb from the plate and popped it in her mouth. ‘Come,’ she urged in a voice muffled by the mastication of olive flesh, echoing her mother’s threat, ‘son buenissssimas.’ The s in buenisimas seemed to go on and on and on.

I was 16 and newly arrived in Granada, in the heart of dusty Andalucia. I was to spend three weeks with a Spanish family, ostensibly to extend my cultural and linguistic education. In celebration of my arrival, or perhaps to break the ice with this odd American, mama and papa herded me along with their four teenager children to a tapas bar. We sat down, papa fired heavy southern Castillano to a waiter, and soon the table was laden with plates of shellfish, montaditos, and olives.

I had tried olives only once before at a young, impressionable age.  Expecting something along the lines of a grape, I’d been disgusted and violently spat the offending object from my mouth, vowing never to be duped again.

But here I was, dazed, jet lagged, and overcome by a profound shyness impounded by a near total incomprehension of the language. I crumbled, politeness triumphing over aversion I reached for the smallest olive on the plate and took a tentative bite. Pungent, intensely aromatic and delicately fruity it flooded my senses.  I took another, daring this time to go for a large, pump green specimen.  This one was entirely different, dense and meaty with a bright, citrus tang. After a pause, so as not to seem greedy, I reached for a third; I was hooked. It was the beginning of an obsession. 



Fresh Mantequilla olives


Spain is the world’s most prolific producer of table olives. Generating over 500,000 tons in 2008, it far outstripped other large producers such as Turkey, Syria, and Morocco. Olives contain a bitter compound called oleuropein which makes them inedible when plucked from the tree. First they must be treated with an alkaline solution and then brined, fermenting and transforming the fruit’s sugars into lactic acid.  The specifics of this practice vary greatly depending on the variety of olive, the region, and ripeness of the fruit when picked.

There are over 300 varieties—far too many to list here. This guide, however, covers the most common and popular varieties of table olives. From tiny, fruity Arbequinas to jumbo, meaty Gordals, Spain is home to a wonderful assortment of olives. Whether green or black, the olive variety and region has a great influence on the flavor of the final product.  

We have a wide array of olives at The Spanish Table, from juicy Gordals and aromatic Arbequinas to smoky Empeltres from Aragón. Not limited to the Iberian Peninsula, we have some choice offerings from Morocco and Greece as well. Here is just a sampling of what we have:

  • Arbequina olives
  • Basque mix with peppers
  • Black oil-cured olives
  • Cuquillo olives
  • Farga Aragon black olives
  • Gordal or ‘queen’ olives
  • Green manzanilla olives stuffed with anchovy, boqueron, tuna, manchego, piquillo, or lemon
  • Herb-brined mixed olives
  • Mantequilla or ‘butter’ olives, fresh
  • Manzanilla olives
  • Mixed olives packed on olive oil with pickles, caperberries, and red pepper

– Rachel Adams

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April 3, 2013 · 5:04 pm


Matiz boquerones

Matiz boquerones

Easter is traditionally a time when Spaniards consume great amounts of fish. From bañuelos de bacalao to pinxtos de pulpo, tables overflow with fish and seafood of all kinds.

Why not begin your holiday feast with some delicious boquerones, white Spanish anchovies conserved in vinegar. Very different from the dark, intensely saline anchovies these are far more delicate. Perfect atop a round of grilled bread with a strip of piquillo and drizzled with good olive oil.

Other ways to enjoy boquerones:

            • in a salad with Gigante beans, piquillos, and fresh herbs
            • atop grilled bread with a slice of ripe tomato
            • wrapped around an olive and speared with a toothpick
            • tossed into ensaladilla Rusa – a classic Spanish salad of tuna, vegetables, and potatoes

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Now that the world has not ended…

I am quite frankly unimpressed with Mayan divination. After spending yesterday in a state of anticipation—how cool to be among the few to witness the blazing finale—I awoke this morning only to be bitterly disappointed. Talk about an anticlimax.

On the plus side, the prospect of imminent annihilation provided the perfect excuse to indulge in copious quantities of wine and fruitcake. Why worry about your waistline or blood pressure when there’s no tomorrow?  Today, however, we have a whole new reason to celebrate. After all, it’s quite a charming little planet we live on, with its green forests and snow-capped mountains, its vineyards and olive groves and oceans. If you weren’t in the Christmas spirit already, this reassuring piece of news might stir some festive feeling. Woohoo, crack open that Rioja gran reserva and have a party.

If you were banking on Mayan meteorologists, then perhaps you’ve neglected that Christmas shopping list? Not to worry, The Spanish Table is open this Sunday and Monday all your last minute needs. Need ideas? Here’s a few of our favorite stocking stuffers and tasty morsels for you holiday table:

Stocking Stuffers

  • Half bottles of Port, Sherry, or Rioja
  • Olivewood cooking spoons (in all shapes and sizes)
  • Argentinian alfajores (chocolate-covered, dulce de leche stuffed goodness)
  • Turrón (soft, hard, crunchy or chocolate)
  • Paella aprons and oven mits
  • Little bottles of truffle infused olive oil
  • Rabitos (truffled figs, soaked in brandy and covered in chocolate)
  • Spanish anchovies in olive oil
  • Mantecados and polverones (traditional Christmas cookies)
  • Mitica orange blossom or lavender honey

For the table

  • Jamón Serrano and Ibérico
  • Chorizo – semi-cured and dry-cured
  • Manchego – young, middle-aged, and mature
  • Basque cheeses – Kukulu and Idiazabal
  • Olives stuffed everything imaginable, from chorizo to blue cheese
  • Marcona almonds, fried and salted (perfect with a glass of sherry)
  • Superb Spanish olive oil
  • Reserva Sherry vinegar
  • Artisan crackers
  • Pan de higos (dense fig  ‘bread’ dotted with whole almonds or walnuts)

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Filed under Cheese, Christmas, Food, Jamon

Padron Plants are Here!

Our sunny winter weather has us thinking of gardening, and how great it was to fry up all of those Padron Peppers last summer! We’ve now got Padron plants for sale at Spanish Table for $4.99 each. Don’t plant them outside yet; keep them indoors in a sunny window and let them grow until it’s consistently above 45 degrees at night, (mid-May or early June).

Spanish Table Seattle & Paris Grocery Newsletter

March 19, 2010


With St. Patrick’s Day over and the craving for green beer satisfied, we’re turning our attention back to wine. Here are some great finds, all for under $20.00!

2008 Los Bayos Joven, El Bierzo ($7.99) It’s rare to find a wine from the El Bierzo region for this price, especially one produced from 40 year old vines. Made of 100% Mencia, Los Bayos displays all of the minerality and black fruit flavors typical of this grape. With aromatics of earth, ripe berries and leather, the body is rich with concentrated notes of boysenberry liqueur and hints of chocolate. It’s got impressive length, and is an all around excellent wine for this price!

2008 Benaza Mencia, El Bierzo ($13.99) This Burgundian-style Mencia is loaded with black fruit, notes of earth and abundant minerality. “Bright ruby. Black raspberry and cherry on the nose, with notes of cracked pepper, licorice and violet adding complexity. Refreshingly bitter dark berry flavors are given spine by a tangy mineral quality and betray no rough edges. Finishes with mouthwatering acidity and a bitter cherry skin quality. This will be very flexible at the table.” Stephen Tanzer 2007

Emilio Moro Finca Resalso, Ribera del Duero ($13.99) “The 2007 Finca Resalso was sourced from younger vines and aged in French oak for four months. Dark ruby-colored, it emits an enticing perfume of mineral, violets, black cherry, and blackberry. On the palate it reveals an elegant personality, savory, spicy flavors, good depth, and a fruit-filled finish. Drink this tasty effort over the next four years. The Moro family has been making wine in Ribera del Duero for over 120 years.” 90 points Wine Advocate 2007

D’Este Vinos El Molinet, Valencia ($14.99) “80% tempranillo and 20% cabernet sauvignon. Deep, bright red. Fresh red berry and baking spice aromas are strikingly brisk and focused. Racy, light-bodied raspberry and cherry flavors are unencumbered by tannins but nicely framed by juicy acidity. Pinot-like in its vivacious, red-fruit expression and firm finishing cut. This is really delicious.” 90 points Stephen Tanzer 2007

Volver La Mancha ($15.99) “…(100% tempranillo). Bright purple. Sexy aromas of blackberry, incense and cocoa powder are complemented by a suave smoky quality. Plush, creamy dark berry flavors possess plenty of weight but are energized by racy minerality. Chewy tannins arrive with air, adding grip to the broad, sappy, persistent finish. Complex enough to enjoy now.” 90 points Stephen Tanzer


Bacalao (salt cod) fillets and pieces; Greek Olive Mix: Mt. Athos Green, Chalkididi, Kalamata and black oil cured olives finished with a sprinkle of wild herbs; Pirámides de sal: Coarse sea salt flakes in the shape of pyramids; Revilla Chorizo Español: Stop by and try a sample this weekend. We’ll cut pieces to order. Pitted Dates: Stuff with Cabrales blue cheese and wrap them in bacon as a tapa. Sweet, savory, and delicious!

Arriving this afternoon: Paella Pans of all sizes!


Tomorrow is the first official day of spring, and we at Paris Grocery are ready to welcome it with open arms. And tastebuds. We’re thinking apéritifs, charming sweets in pastel palettes, frisée salad with lardons and poached egg, and a tangy goat cheese that evokes the fresh flavors of the season.

Dolin Vermouth de Chambéry: The only Vermouth with an AOC designation, Dolin has none of the cloying sweetness or overly bitter qualities found in bottom-shelf Vermouths. $13.99/each. Fee Brothers Bitters: Try all three flavors in your artisan cocktails: Old-Fashioned, Orange, and Mint. Calissons: A traditional treat from Aix-en-Provence. A chewy paste of almonds, sugar, and Cavaillon melon with a touch of orange rind and just the right amount of royal icing. Marshmarshmallow Ropes: Do like the cool enfants and eat these adorable ropes right out of the package! Lemon, Raspberry or Violet flavors, $1.99 each Lardons: Simply cut into cubes and fry for a rich, salty, and crispy addition to frisée salad, quiche, soups, tarte flambée, even Brussels sprouts. La Pointe Goat Cheese: A farmhouse goat cheese from the Loire Valley, this creamy, slightly crumbly cheese has initially herbaceous and milky aromas, which intensify into a tangy finish. A Sauvignon Blanc would perfectly accent its delicate fruitiness. $19.99/each


At La Taberna del Alabardero, March 25th, 26th and 27th: Jesus Montoya Flamenco Company performs.

At Cafe Paloma, 93 Yesler Way Saturday March 20th: Arte Flamenco Reservations: 206-405-1920.

At Cafe Solstice, Saturday March 27th: Carmona Flamenco with guest artist Ana Montes.


Click The Spanish Table wine to visit our wine website.

Click The Spanish Table to purchase food, books, cookware and other non-wine items.

Visit our sibling store, Paris Grocery’s Facebook page for the latest new products.

Have a great week and we’ll see you soon!


Sharon Baden and Steve Winston, Owners

The Spanish Table, 1426 Western Avenue, Seattle WA 98101 phone# 206.682.2827

Paris Grocery, 1418 Western Avenue, Seattle WA 98101 phone# 206.682.0679

Hours at both stores: Monday- Saturday, 10 AM – 6 PM. Sunday 11 AM – 5 PM


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Spanish Table Seattle & Paris Grocery Newsletter

January 8, 2010

Our Spanish Table brand Lemon stuffed olives arrived today! A perennial customer favorite, the buttery flavor of the Manzanilla olive is a perfect foil for the piquant lemon flavor. Serve them at a tapas party and you’ll be amazed how quickly they disappear. Or put one in a martini to take it up a notch!


2007 Vivir, Vivir Ribera del Duero ($9.99) “The 2007 Vivir, vivir is 100% Tempranillo sourced from 20- to 60-year-old vines in La Horra. Dark ruby-colored, it features racy aromatics of mineral, spice box, black cherry and blackberry. Silky on the palate with no hard edges, this tasty wine will provide pleasure over the next three years. The wines [El Arte de Vivir and Vivir, vivir] from Bodegas J.C. Conde are sensational values from Ribera del Duero.” 90 points Wine Advocate

2007 El Arte de Vivir, Ribera del Duero ($16.99) “The 2007 El Arte de Vivir is also 100% Tempranillo sourced from 60- to 80-year-old vines. It was aged for six months in French and American oak. It s more substantial and structured than the Vivir, vivir cuvee with layers of fleshy fruit, excellent concentration, and 1-2 years of aging potential. The finish is lengthy and sweet. Drink this pleasure-bent wine over the next six years.” 91 points Wine Advocate

2006 Don Tiburcio, Mendoza ($9.99) A blend of Malbec, Cabernet Franc, Cabernet Sauvignon with a smattering of Petit Verdot and Merlot, this full-bodied red is fresh and lush. Aged 10 months in French oak casks, Don Tiburcio has aromas of mature red fruits and a touch of chocolate vanilla. Intense and fruity, with soft tannins, it has an impressive and persistent finish. Recommended!


Our new shop features French cheeses and wine, and other foods with a French mood. It’s located 1/4 of a block south of Spanish Table at 1418 Western Avenue.

Paris Grocery is now carrying an expanded selection of Zoe Meats charcuterie:

Artisanal Ham: A lean and flavorful single muscle ham that gets laid out flat in the applewood smokehouse. An eclectic ham that boasts no nitrites and is great as a breakfast ham or used in croque monsieur! $11.99/lb

Coppa: A traditional coppa, made without red wine during the curing process as some modern coppas are, allowing the flavors of the pork and salt to shine. $19.99/lb

Finocchiona: This subtle masterpiece features whole fennel seeds, black peppercorns, salt, and garlic, with a little orange zest, smoke, and pink peppercorns for a sophisticated flavor profile. $18.99/lb

Salami: This uncured salami is made with sherry, garlic, and black pepper. It has a bold, full flavor and a delightfully juicy texture. $14.99/lb

Spicy Coppa: This dry-cured pork shoulder with cayenne peppers and cracked red peppercorns has a warm heat that sneaks up on you. Its unique flavor and silky texture complements other meats on a charcuterie plate. $19.99/lb

Paris Grocery now has a Facebook page. Become a fan and learn about new products as soon as they arrive! Click here to sign up.

Shop from home on The Spanish Table’s websites!

The Spanish Table wine website has wines arranged by staff pick, by score, by price, and by country. Our virtual wine store has everything you’re looking for from Spain, Portugal, Madeira, or South America. Click The Spanish Table wine to visit the site. Orders are shipped from our Berkeley CA store which may have different inventory and prices than our Seattle store.

For products other than wine, click on The Spanish Table to purchase food, books, cookware and other products.

We’ll see you soon and Happy New Year!


Sharon Baden and Steve Winston, Owners

The Spanish Table, 1426 Western Avenue, Seattle WA 98101 phone# 206.682.2827

Hours: Monday- Saturday, 10 AM – 6 PM. Sunday 11 AM – 5 PM

Paris Grocery, 1418 Western Avenue, Seattle WA 98101 phone# 206.682.0679

Hours: Tuesday- Saturday, 10 AM – 6 PM. Sunday 11 AM – 5 PM. Paris Grocery is closed on Mondays

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Celebration Season



Celebration Season


June 5, 2009

celebration seasonCongratulations to Classical Wines of Spain who celebrated their 25th anniversary this week. One of the pioneer importers of quality Spanish wines, their portfolio is a personal roadmap of what’s happened in Spanish winemaking over the last 25 years. A full day of seminars with winemakers and a tasting showed just how much they continue to push boundaries. Their long relationships with top winemakers such as Alejandro Fernandez of Pesquera continue, while they source exciting new producers that are delivering terrunyo-driven, authentic wines. Here’s to your future success!

June is the month of graduation celebrations, the beginning of summer wedding season and long days meant for picnics in the park. All of these occasions cry out for good food and wine which we’re here to provide! The secret is to keep it simple, like last night’s simple lentil salad tossed with sherry vinegar, olive oil and fresh arugula. With a chilled glass of 2008 Montecastrillo rose, it was the perfect picnic meal.

On a personal celebratory note, we’ll be toasting my birthday in Spain next week. Our itinerary takes us through the wine regions of Rueda, Ribera del Duero and Rioja with a beach weekend in San Sebastian. We’ll try to send updates from the road….


Steven’s Black Cod with Piquillos and PX is a quick weeknight dinner.  (Serves 3)
1 ½ lb black cod
4 piquillo peppers, sliced into strips
½ sweet onion, sliced
3 tbsp olive oil (I used Majoub Tunisian)
For the marinade:
1/3 cup Pedro Ximenez Sherry (Don PX 2004)
1/3 cup sherry vinegar (I used Majuelo)
1 tbsp grapefruit marmalade (Majoub Tunisian)
Put the cod on 2 layers of aluminum foil, cover with peppers and onions, and drizzle with olive oil.  Whisk together the marinade in a small bowl, adjusting the balance if necessary: it should be slightly more sweet than tangy.  Drizzle over the cod, reserving half.  If using a barbeque, adjust the grill to highest position, farther away from the coals.  Wrap up the cod, and place on the grill, turning after 5 minutes.  After 5 minutes on each side, open the foil, and drizzle with the remaining marinade. Close the lid and cook for an additional 5 minutes or until the cod is just falling apart. Serve with 2007 Lagar do Castelo albarino.  
Some favorite wines from Classical Wines of Spain:
2008 Martinsancho, Rueda ($16.99)
Grapefruit meets yellow and green apple in this crisp white.   The vibrant fruit flavors are complimented by vibrant acidity and a long, smooth finish.
2007 Vina Reboreda, Ribeiro ($11.99)  With a steely backbone, Vina Reboreda offers up flavors of Granny Smith apple and watermelon.   Lean and savory, it is stupendous with steamed clams or mussels.
 2006 Altico “A”, Jumilla ($18.99) From Producer Bodegas Carchelo, Altico is a full bodied 100% Syrah.  “Primary blackberry and blueberry aromas are youthfully unevolved, opening slowly to display subtle graphite and baking spice qualities. Midweight black and blue fruit flavors are strikingly pure, with fine-grained tannins lending support. The sweet fruit lingers impressively on the long, sappy finish, which becomes spicier with air. This is delicious.”   90 points Stephen Tanzer
2005 Montecastro, Ribera del Duero ($47.00)  Powerful and structured, with velvety layers of black fruit, mineral, structured tannins, all balanced with acidity and an amazing persistent finish.   “This rich, expressive red delivers ripe, almost sweet, black currant and blackberry fruit. It has muscular tannins, but there’s enough acidity for balance, as well as a vibrant floral and spice finish.”  93 points Wine Spectator

It’s an exciting day when the new vintage of Muga Rioja rolls in the door!   Voted the most popular wine from Rioja, it’s definitely a customer favorite.  Even better, lower costs and a better exchange rate have made Muga less expensive this year.
2008 Muga Rioja Blanco Barrel Fermented ($14.99)  Made of 90% viura and 10% malvasia, Muga’s double grape checking, both on selection belt and on tasting the musts, means that 50% of the harvest is excluded. Slow fermentation in new French oak and 3 months on fine lees are the secrets of this careful production process. Aromas of citrus fruit and apple stand out against a background of aromatic herbs such as lavender, thyme and even fennel. There are also aromas derived from its cask fermentation, such as coconut and vanilla. In the mouth, intensity and persistence, while at the same time it remains fresh and lively.
2008 Muga Rioja Rosado ($11.99) Made of 60% Garnacha, 30% Viura and 10% Tempranillo, this is one of our all time favorite rosados.   Salmon colored, light bodied, dry and fresh with flavors of ripe red berry, it is backed by crisp acidity and a honeyed finish.  Great with any seafood, paella, or pork dish.
 2005 Muga Reserva Rioja ($25.99) 70% Tempranillo, 20% Garnacha, 10% Mazuelo and Graciano, the reserva has been aged six months in traditional Rioja vats, 24 months in small oak barrels and 12 months in bottle.  Concentrated black fruit and red berry flavors have nuances of coffee.  With notes of cedar and charred oak, it is balanced on the palate with a delicious and persistent finish.  Bodegas Muga feels that 2001 and 2005 are their best vintages, as they approach the style of a Bordeaux Pomeral while reflecting the unique terrunyo of the vineyard.2001 Prado Enea Gran Reserva ($57.00) From the stellar 2001 vintage, produced from 50 year old vines, the 2001 Prado Enea is 80% Tempranillo and 20% Mazuelo, Graciano and Garnacha.  On the nose, aromas of spice and chocolate, wrapped in fruit liqueur.   Balanced and elegant, it is smooth with a long and honest finish.   This is one of the best Prado Eneas produced in recent vintages.

New Foods

Ferrer brand Gazpacho: Arrived today! We now have the familiar red, and the lesser known but no less delicious, white. White gazpacho is made from garlic and almonds.

Fresh (unpasteurized) Luques Olives: These French green olives are meaty and sweet, not soft, salty, or mushy like some olives can be. The green flesh is firm and bright, fruity and crisp.

Dried Black Mission Figs: Soft, ripe and fleshy figs from California.

Dried Cherry: Add a new flavor to your summer salads or try them with broiled pork chops. Plump the cherries with warm bourbon and vermouth and dress the chops. Make a nice sauce by reducing your cherry flavored booze and swirling in some butter.

Three New Fig Spreads: Mittica fig spread with Lemon Flower Honey from Valencia. Mt. Vikos Hazel Nut Fig Spread from Greece. Last but not least, I can’t resist Fig and Cocoa spread. Made with figs, pure cane sugar and cocoa. Warm it and pour over ice cream.

Mittica Homemade Membrillo: Artisanally produced, my favorite way to serve membrillo is by sandwiching it between two triangles of the 1 year raw milk manchego cheese and warming it in the oven for a minute.

Mittica Chestnut Honey in Ceramic Crock: This raw chestnut honey is from the mountains of Asturias and is beautifully packaged in a clay crock. Dark in color with intense aromas and flavor. Try pouring this over a gooey piece of Queso Leonora goat cheese.

Padron Pepper Plants: Our last 14 plants are ready to go in the ground. Plant them now and harvest in July! $4.99 each, 16 plants available.

Planning a party or wedding?  Our wine department has something to fit every event, from budget to collector wines.  We offer a 10% discount on a case of 12 wines.  For easy tapas ingredients, pick up a selection of cured meats and cheeses, or for more involved recipes, we stock hard to find ingredients like harissa and preserved lemonsGifts:  For someone setting up a new household, this is the place to get them something useful yet “special” such as a beautiful hand-decorated ceramic bowl and an olivewood salad-serving set. For the cook, a set of cazuelas and a really fabulous cookbook. And for anyone, a big glass pitcher.   Everyone can use a pitcher. I’m a fan of our fruit-embossed Marbella pitcher – perfect for sangria, lemonade, whatever. And it’s made of recycled bottle glass, yet another plus!
Spain Association Paella Contest June 21.   Sponsored by Taberna del Alabardero, the contest is open to anyone who wishes to cook, or just watch and eat.   Prizes awarded for the top three paellas.   For more information, visit http://www.spainassociation.org/

Have a great week and please stop in soon and see us at the shop!

Sharon Baden & Steve Winston, Owners
Spanish Table




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