Chef Katie Button and her team in the Beard House kitchen
Jamón Ibérico de Bellota Cinco Jotas
Behind the scenes in the Beard House kitchen
Croquetas de Pollo > Traditional Creamy Chicken Fritters
Escalivada con Anchoas > Roasted Red Peppers, Onions, and Eggplant with Sherry Vinaigrette and Spanish Anchovies on Toasts
Roasted Butternut Squash–Carrot Soup with Smoked Spanish Paprika
Behind the scenes in the Beard House kitchen
Baby Beet Salad with Marcona Almonds, Pickled Oranges, Idiazabal Cheese, and Blood Orange Vinaigrette
Seared Scallops with King Oyster Mushroom Carpaccio and Truffle Vinaigrette
Braised Oxtail with Potato Purée and Vanilla Oil
Holiday Candy with Meringue, Caramelized Marcona Almonds, and Casta Diva Cosecha Miel Moscatel Sabayon
Dinner

Spanish Holiday Table

Award Winner

Katie Button

Cúrate, Asheville, NC

Co-Owner/Wine Director Félix Meana
Cúrate, Asheville, NC

No discussion of the South's booming food scene is complete without mentioning Cúrate, the spirited Asheville-based tapas bar that's helmed by a married couple who also happen to be alumni of El Bulli. Join us for a taste of the team's interpretation of classic Spanish holiday fare.

 

Event photos taken by Tiffany Smith.

Related Info:

MENU

  • Hors d'Oeuvre

    • Jamón Ibérico de Bellota Cinco Jotas
    • Croquetas de Pollo > Traditional Creamy Chicken Fritters
    • Escalivada con Anchoas > Roasted Red Peppers, Onions, and Eggplant with Sherry Vinaigrette and Spanish Anchovies on Toasts
    • Holiday Horchata > Horchata with Gran Duque d'Alba and Grand Marnier
  • Dinner

    • Cava Toast > Bodegas Hispano Suizas Tantum Ergo Brut Nature Cava 2008
    • Sopa de Calabaza
    • Roasted Butternut Squash–Carrot Soup with Smoked Spanish Paprika
    • Bodegas Tradición 30-Year-Old Oloroso Sherry NV
    • Ensalada Remolacha
    • Baby Beet Salad with Marcona Almonds, Pickled Oranges, Idiazabal Cheese, and Blood Orange Vinaigrette
    • Can Ràfols Del Caus Terraprima Blanc 2011
    • Vieras con Carpaccio de Setas y Trufa
    • Seared Scallops with King Oyster Mushroom Carpaccio and Truffle Vinaigrette
    • Ponte Da Boga Mencía 2011
    • Rabo de Toro
    • Braised Oxtail with Potato Purée and Vanilla Oil
    • Acústic Braó Vinyes Velles 2010
    • Turrón de Alicante
    • Holiday Candy with Meringue, Caramelized Marcona Almonds, and Casta Diva Cosecha Miel Moscatel Sabayon
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 11.19.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

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