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FLAMENCO!  When visualizing Spain, one always thinks of Flamenco. It is a trip must-see. Flamenco is an art form that comes from Arabic origins with its music and the dance was spread throughout Andalusia by the nomadic gypsies. It is hard not to be mesmerized by the passion and rhythm that is performed. Even our then-12 year old shut off his I-pod when seeing a performance in Sevilla. Un Milagro!
Performances are all over the Andalusia region of Spain. There are even shows in the caves of Granada. If that region is not on your itinerary, there are great Flamenco shows in Madrid. Two of the most recommended are: Café De Chinitas and Casa Patas. Most require a reservation.
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La Nueva Cocina: Spain has become a mecca for new culinary techniques by playing with the properties of the foods. You now see it a lot on all of the food shows and chef competitions. Some of the Chefs in Spain that were fore-runners to this style of gastronomy are: Ferran Adria, Jaun Mari Arzak, Martin Berasategui, Alberto Chicote, Daniel Garcia, Joan Roca and Paco Ronceri. Google them to see where their restaurants are located.
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Appetizer that “Rocks”! This is easy and unforgettable:
Manchego Cheese with Garlic and Tarragon Marinade (To be made in advance)
Serves 4 to 6
1 pound Manchego cheese aged 6 months to one year cut into cubes
2 tsp white wine vinegar
1/3 cup Extra Virgin Olive Oil (Grassier the better like our Fuenroble brand)
½ oz fresh tarragon leaves finely chopped
1 clove garlic crushed and minced
black peppercorns crushed to taste
Blend all ingredients together and add cheese. Gently mix thoroughly. Put in a tightly covered glass bowl and let marinade in refrigerator for 2 to 4 days. Serve in Marinade at room temperature.
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