Spanish Wine Dinner
A 4 course dinner featuring classic Spanish wines & food pairings
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Join us for a night of delicious food paired with Spanish wines! Featuring four courses by chef Paul Canales and lively discussion facilitated by sommelier Patrick Cress. Dig further into Spanish culture through the lens of food, wine, & history.
We’ll sample four courses each paired with a wine from northern Spain. You’ll experience food and wine pairings native to each region. In a workshop-like setting we’ll discuss the region, the wine, the food, and why it all works so well together!
These wines will also be for sale at half price for one night only. Time to add some of these gems to your wine collection!
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Tasting Menu*
Menu Celebrating Maximo Abete Wines
Maximo Abete “Garnach Roya” 2022, Navarra:
Pescado crudo = Swordfish carpaccio + allioli verde + grissini
Maximo Abete 'La Rosa' Garnacha Rosado 2020, Navarra:
Charcuterie = Jamón de cordero + shaved asparagus & compressed celery
Maximo Abete “Navasentero Graciano” 2019, Navarra:
Morcilla y setas = Duende morcilla + wild mushrooms
Maximo Abete "Parcelas Muriomozo" Old Vine Garnacha 2019, Navarra:
Ternera estofada a la vasca = Basque style braised beef + black olives + olive oil smashed potatoes*menu subject to change
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NEXT DATE
Thursday, March 18th
Ticketing:
$110/person - parties of 2-6
Seating is limited; if you are interested please email events@duendeoakland.com to set up your reservation or book directly on OpenTable.
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UPCOMING WINE DINNERS:
5/9
8/22
10/17
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Meet the Sommelier who will guide you and your tastebuds through this culinary journey!
patrick cress
Patrick Cress' career in food and wine was born out of a love for the restaurant biz. A server for decades, he found himself enjoying the process of helping people pick out wine and food, to help them relax and feel special. After an eight year stint at the London Wine Bar in San Francisco, he started a company called Cress Wine Design, crafting wine lists for restaurants, and teaching the staff how to sell it.
Another element of Cress Wine Design developed naturally from teaching restaurant professionals is a series, started in 2016, called the Secrets to Food & Wine Pairing. In this format, Patrick guides wine and food lovers through several courses, featuring a chef, with a specific theme. He and fellow passionate foodies discuss wine and food pairing through the lens of a sommelier, smelling, tasting, and refining their food and wine pairing chops without pretension. Fifteen years later, he's found a way to stay connected to the restaurant industry by working for a wine importer, called Copa Fina.
