01 Nov Paella, Toro, & Rioja with Lisa Mays 11/3/16
Back by popular demand and because there’s no greater pairing for the great Spanish selections we’ll be showcasing from Bodegas Riojanas, Chef Lisa Mays will be in the house cooking live and dishing out her award-winning Paella just for y’all this Thursday night. If you missed her mouth-watering appearance in September at our benefit for fire-paused Husk staff, come experience the visual beauty, heavenly aromas, and magical transformation of rice and spice. And if you didn’t miss it, you already know you want it again! Supper around 6 PM with wine tasting starting at 4 PM and Paella demonstration from 5 to 6 PM. We’ll have more goodies open to taste at the whim of the Paella! Wine is a condiment!
From Chef Lisa Mays:
Teaching the art of cooking paella has been a skill that I have been cultivating for many years. From the time when I first moved to Nashville in 1989 (wow) and then when I lived in Austin, Texas, I cooked paella for many friends and hosted a paella dinner at a nearby olive oil farm. Paella is one of Spain’s most popular dishes. This art has been perfected for centuries in Spain from the workers in the rice fields of Valencia to today’s tables all around the world.
It’s pretty magical what you can do with rice, olive oil, saffron, sausage and seafood. My paellas are filled with layers of amazing flavors, aromas, textures and enhanced with local ingredients. I often refer to my paella as a symphony of flavors that will make you swoon and come back for more. Together with my unique fusions of local flavors combined with the many years of traditions of authentic Spanish ingredients and techniques, you’ll not find another paella that matches mine anywhere around Nashville.
We will be joined before supper by Brandon Parker of Bodegas Riojanas to explore and taste unique offerings from Rioja and Toro. Just like Jumilla and Yecla, Toro is one of the best Spanish wine regions for incredible complexity and and depth of experience for way less than thirty bucks.