David Plonowski and his team at the Beard House
Ostiones Escabèchados > Oyster Escabèche with Piquillo Peppers, 58-Year-Old Sherry Vinegar, and Lemon Emulsion
Croquetas de Bacalao, Aïoli de Garbanzos > Salt Cod Croquettes with Chickpea Aïoli
Alcachofas con Romescu y Jamón de Bellota > Conserved Baby Artichokes with Romesco and Bellota Ham
Octopus Terrine with Saffron–Meyer Lemon Cream and Smoked Paprika Aïoli
Spicy Squid Ink Stew with Black Rice–Filled Calamari, Head-On Maya Shrimp, and Mussels
Devil's Gulch Ranch Rabbit with Manzanilla Sherry and Lentils with Bilbao Chorizo, Applewood-Smoked Bacon, and Ibérico Stock
Rioja Wine–Braised Teton Waters Ranch Beef Cheeks with Wild Mushrooms
Chocolate Pâté with Anise Ice Cream, Blueberry Caviar, and Rioja Sauce
Dinner

Essence of Spain

David Plonowski

Bar Pintxo, Santa Monica, CA

Vintner Chris Keller

emanuel tres wines, Santa Barbara County, CA

For a taste of what happens when Old World flavors meet modern techniques, join us for David Plonowski’s take on tapas, which earned his eatery the title “Best Spanish Restaurant” from Los Angeles magazine last year. Winemaker Chris Keller will be on hand to pour stunning California wines made with Spanish varietals.

Event photos taken by Geoff Mottram.

MENU

  • Hors d’Oeuvre

    • Ostiones Escabèchados > Oyster Escabèche with Piquillo Peppers, 58-Year-Old Sherry Vinegar, and Lemon Emulsion
    • Croquetas de Bacalao, Aïoli de Garbanzos > Salt Cod Croquettes with Chickpea Aïoli
    • Alcachofas con Romescu y Jamón de Bellota > Conserved Baby Artichokes with Romesco and Bellota Ham
    • Emanuel Tres Rosado 2012
  • Dinner

    • Terrina de Pulpo, Crema de Azafrán, Aïoli de Pimentón Ahumado
    • Octopus Terrine with Saffron–Meyer Lemon Cream and Smoked Paprika Aïoli
    • La Cigarrera Manzanilla Sherry NV
    • Zarzuela en Tinta con Chipirones Rellenos de Arroz Negro
    • Spicy Squid Ink Stew with Black Rice–Filled Calamari, Head-On Maya Shrimp, and Mussels
    • EMANUEL TRES Blanco 2010​
    • Lentejas con Conejo a la Manzanilla
    • Devil's Gulch Ranch Rabbit with Manzanilla Sherry and Lentils with Bilbao Chorizo, Applewood-Smoked Bacon, and Ibérico Stock
    • Calvo Santa Barbara County 2011
    • Carrilleras a la Riojana
    • Rioja Wine–Braised Teton Waters Ranch Beef Cheeks with Wild Mushrooms
    • Emanuel Tres Larner Vineyards Tinto Roberto 2011
    • Paté de Chocolate con Helado de Anis y Caviar de Arandano
    • Chocolate Pâté with Anise Ice Cream, Blueberry Caviar, and Rioja Sauce

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 05.01.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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