On Monday April 8th, 85 guests joined us an exquisite 10 course Irish-Spanish Tapas Fusion experience. The evening started with a welcome drink that was a choice of either a Tio Pepe Sherry Cocktail or an Estrella. After a few words from Cliodhna Foley, General Manager of Sol y Sombra, and the team of 4 chefs, Leslie Williams wine critic for the Irish Examiner introduced the first of 5 Spanish wines the guests would taste during the evening.
The team of chefs collaborating on the evening were:
- Gorka Arrieta (Head Chef of Sua Basque Fusion and Sol y Sombra)
- Robert Curley (Slemish Market Supper Club),
- Oyvind Boe Dalelv (World Pintxo Champion)
- Chad Byrne (Chef Collab & Head Chef at the Brehon Hotel)
Each chef prepared 2 unique tapas that made up the first eight courses. The two desserts were created by the Sol y Sombra team. The guests tasted 4 more wines that were paired with the different tapas dishes. All the dishes served on the evening used local Kerry suppliers.
It was a truly special night, a wonderful culinary experience. All the wines tasted on the evening came from Spain to celebrate Spanish Wine Week. We hope everyone enjoyed the night as much as we did, and we hope to be able to host a similar type of event in the future.[pinterest_gallery id=5359 /]